benzoyl peroxide has been researched along with norbixin in 7 studies
| Timeframe | Studies, this research(%) | All Research% |
|---|---|---|
| pre-1990 | 0 (0.00) | 18.7374 |
| 1990's | 0 (0.00) | 18.2507 |
| 2000's | 1 (14.29) | 29.6817 |
| 2010's | 6 (85.71) | 24.3611 |
| 2020's | 0 (0.00) | 2.80 |
| Authors | Studies |
|---|---|
| Bastian, E; Campbell, RE; Croissant, AE; Drake, MA; Kang, EJ | 1 |
| Campbell, RE; Dean, LO; Drake, MA; Listiyani, MA; Miracle, RE | 1 |
| Drake, MA; Kang, EJ; Smith, TJ | 1 |
| Drake, MA; Jervis, MG; Smith, TJ | 1 |
| Drake, MA; Foegeding, EA; Qiu, Y; Smith, TJ | 1 |
| Drake, M; Foegeding, EA; Smith, TJ | 1 |
| Drake, MA; Gerard, PD; Smith, TJ | 1 |
7 other study(ies) available for benzoyl peroxide and norbixin
| Article | Year |
|---|---|
The effect of bleaching agent on the flavor of liquid whey and whey protein concentrate.
Topics: Adult; Benzoyl Peroxide; Bixaceae; Carotenoids; Color; Female; Food Technology; Humans; Hydrogen Peroxide; Male; Middle Aged; Milk Proteins; Plant Extracts; Principal Component Analysis; Taste; Volatile Organic Compounds; Whey Proteins | 2009 |
Influence of bleaching on flavor of 34% whey protein concentrate and residual benzoic acid concentration in dried whey proteins.
Topics: Animals; Benzoic Acid; Benzoyl Peroxide; Bleaching Agents; Carotenoids; Cattle; Cheese; Color; Hydrogen Peroxide; Lipid Peroxidation; Milk Proteins; Taste; Whey Proteins | 2011 |
Alternative bleaching methods for Cheddar cheese whey.
Topics: Benzoyl Peroxide; Bixaceae; Bleaching Agents; Carotenoids; Cheese; Color; Food Handling; Gas Chromatography-Mass Spectrometry; Hydrogen Peroxide; Milk Proteins; Plant Extracts; Taste; Volatile Organic Compounds; Whey Proteins | 2012 |
Short communication: The influence of solids concentration and bleaching agent on bleaching efficacy and flavor of sweet whey powder.
Topics: Benzoic Acid; Benzoyl Peroxide; Bleaching Agents; Carotenoids; Cheese; Chromatography, High Pressure Liquid; Color; Food Handling; Gas Chromatography-Mass Spectrometry; Humans; Hydrogen Peroxide; Lactoperoxidase; Milk Proteins; Netherlands; Powders; Taste; Volatile Organic Compounds; Whey | 2015 |
The effect of microfiltration on color, flavor, and functionality of 80% whey protein concentrate.
Topics: Benzoyl Peroxide; Bleaching Agents; Carotenoids; Cheese; Color; Food Handling; Hydrogen Peroxide; Lactoperoxidase; Pasteurization; Taste; Volatile Organic Compounds; Whey; Whey Proteins | 2015 |
Sensory and Functionality Differences of Whey Protein Isolate Bleached by Hydrogen or Benzoyl Peroxide.
Topics: Benzoyl Peroxide; Bixaceae; Bleaching Agents; Carotenoids; Cheese; Color; Electrophoresis, Polyacrylamide Gel; Food Coloring Agents; Functional Food; Gas Chromatography-Mass Spectrometry; Humans; Hydrogen; Hydrogen Peroxide; Lipid Peroxidation; Odorants; Plant Extracts; Proteolysis; Sulfur; Taste; Volatile Organic Compounds; Whey; Whey Proteins | 2015 |
Effect of temperature and concentration on benzoyl peroxide bleaching efficacy and benzoic acid levels in whey protein concentrate.
Topics: Adult; Benzoic Acid; Benzoyl Peroxide; Bleaching Agents; Carotenoids; Color; Female; Humans; Male; Middle Aged; Taste; Temperature; Whey Proteins; Young Adult | 2015 |