Latest papers

Effect of colored beverages on the color stability of feldspathic porcelain subjected to various surface treatments.

Quantifying nonhomogeneous colors in agricultural materials part I: method development.

Consumer preferences for mild cheddar cheese flavors.

Quantifying nonhomogeneous colors in agricultural materials. Part II: comparison of machine vision and sensory panel evaluations.

Study of optimal temperature, pH and stability of dragon fruit (Hylocereus polyrhizus) peel for use as potential natural colorant.

Curcumin and the cellular stress response in free radical-related diseases.

Safety assessment of dietary administered paprika color in combined chronic toxicity and carcinogenicity studies using F344 rats.

Multivariate curve resolution of spectrophotometric data for the determination of artificial food colors.

Bioaccumulation of total and methyl mercury by arthropods.

Degradation of azo dyes by oxidative processes--laccase and ultrasound treatment.

Heart-cutting two-dimensional liquid chromatography methods for quantification of 2-acetyl-4-(1,2,3,4-tetrahydroxybutyl)imidazole in Class III caramel colours

Additives and hyperactivity: Food dyes should be banned.

Screening potential intakes of colour additives used in non-alcoholic beverages.

Food additives and hyperactivity.

Determination of color, pigment, and phenolic stability in yogurt systems colored with nonacylated anthocyanins from Berberis boliviana L. as compared to other natural/synthetic colorants.

Electrophoretic analysis of food dyes using a miniaturized microfluidic system.

Hologram and 3D-quantitative structure toxicity relationship studies of azo dyes.

Children's rights and wrongs.

Intratracheal administration of bacterial lipopolysaccharide elicits pulmonary hypertension in broilers with primed airways.

Discolouration of orthodontic adhesives caused by food dyes and ultraviolet light.