Latest papers

Measurement of surface area, gel weight and saliva weight in a gelatin-based gel over the course of mastication.

Influence of the composition of in-vitro azo-reducing systems on the degradation kinetics of the model compound amaranth.

Purification of an oligonucleotide at high column loading by high affinity, low-molecular-mass displacers.

DNA damage induced by red food dyes orally administered to pregnant and male mice.

Solution structure of the main alpha-amylase inhibitor from amaranth seeds.

Synthesis and bacterial degradation of an azopolymer.

[Influence of amaranth on the production of alpha-amylase using Aspergillus niger NRRL 3112].

Structural determination of unknown subsidiary colors in commercial food red Nos. 2 and 102.

Immunological aspects of the common food colorants, amaranth and tartrazine.

Reduction of azo dyes by redox mediators originating in the naphthalenesulfonic acid degradation pathway of Sphingomonas sp. strain BN6.

Microbiological, nutritional and sensory aspects of stored amaranth biscuits and amaranth crackers.

Buckwheat protein extract suppression of the growth depression in rats induced by feeding amaranth (Food Red No. 2).

Genotoxicity testing of two red dyes in the somatic and germ line cells of Drosophila.

Interlaboratory evaluation of embryotoxicity in the postimplantation rat embryo culture.

Determination of synthetic food dyes by capillary electrophoresis.

A study of modified betaines as cryoprotective additives.

A comparison of glycine, sarcosine, N,N-dimethylglycine, glycinebetaine and N-modified betaines as liposome cryoprotectants.

Effects of amaranth on F1 generation mice.

A pitfall in determining the globulin/albumin ratio in amaranth grains.

Absorption of color additives and settling volume in water of blue-green alga, ishikurage (Nostoc commune).