Effects of natural colourants and pulsed electric field technology on the quality parameters of nitrite-free bacon by Molina Jan Roland G., Frías-Celayeta Jesús María, Bolton Declan J., Botinestean Cristina

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Strawberry Nectar Colour Stability and Aroma: Influence of Cultivar, Harvest Time and Ripening Stage by Helen Murray, Walter Brandes, Sezer Sari, Phillip Eder, Claudia Dietl-Schuller, Marlene Lindner, Christian Philipp, Heidi Halbwirth, Christian Haselmair-Gosch, Manfred Gössinger

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Physicochemical Properties of Betacyclodextrin-Assisted Extracts of Green Rooibos (<i>Aspalathus linearis</i>) by Letlhogonolo Mogashoa, Lusani Norah Vhangani, Jessy Van Wyk

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Colour stability comparison between ormocer nanohybrid composites and udma-based nanocomposites after immersion in coffee – Experimental study by Julia Elizabeth Guy, Tawfiq Hijazi Alsadi, Susana Muwaquet Rodriguez

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Comparative in vitro study on wear resistance and colour stability of 3D-printed, milled, and conventional PMMA denture teeth by Yasmine Mahmoud Mohamed Elsharkawy, Hebatallah Tarek Mohamed, Tarek Mohamed Al Sayed El Saeedi, Amany Mostafa Saad Farahat

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The role of protein-phenolic interactions in the formation of red wine colloidal particles by Matteo Marangon, Valentina Marassi, Fulvio Mattivi, Christine Mayr Marangon, Luigi Moio, Barbara Roda, Luca Rolle, Maurizio Ugliano, Andrea Versari, Sara Zanella, Andrea Curioni

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