Page last updated: 2024-08-21

carmine and clove

carmine has been researched along with clove in 1 studies

Research

Studies (1)

Timeframe	Studies, this research(%)	All Research%
pre-1990	0 (0.00)	18.7374
1990's	0 (0.00)	18.2507
2000's	0 (0.00)	29.6817
2010's	1 (100.00)	24.3611
2020's	0 (0.00)	2.80

Authors

Authors	Studies
Baldin, JC; Canan, TM; Fávaro-Trindade, CS; Fernandes, AM; Godoy, SHS; Lima, CG; Michelin, EC; Munekata, PES; Pires, MA; Polizer, YJ; Silva, PM; Trindade, MA	1

Other Studies

1 other study(ies) available for carmine and clove

Article	Year
Effect of microencapsulated Jabuticaba (Myrciaria cauliflora) extract on quality and storage stability of mortadella sausage. Food research international (Ottawa, Ont.), 2018, Volume: 108 Topics: Animals; Anti-Infective Agents; Antioxidants; Carmine; Color; Coloring Agents; Consumer Behavior; Food Microbiology; Food Preservation; Food Preservatives; Food Storage; Humans; Meat Products; Myrtaceae; Olfactory Perception; Oxidation-Reduction; Plant Extracts; Red Meat; Smell; Sus scrofa; Taste; Taste Perception; Time Factors	2018

Article

Year

Effect of microencapsulated Jabuticaba (Myrciaria cauliflora) extract on quality and storage stability of mortadella sausage.

Food research international (Ottawa, Ont.), 2018, Volume: 108

Topics: Animals; Anti-Infective Agents; Antioxidants; Carmine; Color; Coloring Agents; Consumer Behavior; Food Microbiology; Food Preservation; Food Preservatives; Food Storage; Humans; Meat Products; Myrtaceae; Olfactory Perception; Oxidation-Reduction; Plant Extracts; Red Meat; Smell; Sus scrofa; Taste; Taste Perception; Time Factors

2018