Puji Rahmadi, Awalina Satya, Yusuf Andriana, Dedy Kurnianto, Vo Thanh Sang, Lia Kusmita & Ratih Pangestuti·Asian Food Science Journal·2025
Spirulina (Arthrospira spp.) produces natural pigments such as phycobiliproteins (notably phycocyanin), carotenoids (including β-carotene and zeaxanthin), and chlorophyll a, which are versatile biomolecules. These natural pigments exhibit a range of bioactivities, including antio...
Open access
Research Article10.9734/afsj/2025/v24i9817
Aims: The aim of this study was to investigate the effect of iso-osmotic potentials of drought and salinity on physiological parameters of grass pea seedlingsas well as to compare varietal responses. Study Design: Completely randomized design. Place and Duration of Study: In the...
Open access
Research Article10.9734/ijecc/2021/v11i630427
Color and pigment analyses are not required by the majority of olive oil marketing standards. However, it is a basic attribute that is highly associated, by most consumers, with the idea of quality. In this study, we aim at providing a fast non-invasive method for routine analysi...
Open access
Research Article10.9734/afsj/2021/v20i430292
The present study was conducted in 2009 in order to investigate the effects of chlorophyll and carotenoid on determining the quality and quantity of dry tea that was obtained from the selective tea clones and was available in research bases supervised by the National Tea Research...
Open access
Research Article10.9734/ARRB/2015/11784