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Influence of source and quality on the color characteristics of annatto dyes and formulationsSATYANARAYANA, Akula; PAMIDIGHANTAM PRABHAKARA RAO; DUBASI GOVARDHANA RAO et al.Lebensmittel - Wissenschaft + Technologie. 2010, Vol 43, Num 9, pp 1456-1460, issn 0023-6438, 5 p.Article

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Estudos sobre a preservação do pólen do urucueiro = Preservation of pollen viability of annatto (Bixa orellana)MOREIRA, C. DE M. P; GUEDES A., F. C; GUEDES A., F. A et al.Turrialba. 1993, Vol 43, Num 2, pp 108-112, issn 0041-4360Article

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Estudio de la extracción de colorante de bija empleando como disolvente aceite vegetal = Study of extraction of Bixa orellana coloring with vegetable oil like solventGONZALEZ CHIRINO, Maritza; CEREZAL, Pedro; GONZALEZ, Maria E et al.Alimentaria. 2002, Num 334, pp 131-134, issn 0300-5755Article

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In vitro scavenging capacity of annatto seed extracts against reactive oxygen and nitrogen speciesCAMPOS CHISTE, Renan; ZERLOTTI MERCADANTE, Adriana; GOMES, Ana et al.Food chemistry. 2011, Vol 127, Num 2, pp 419-426, issn 0308-8146, 8 p.Article

Effect of processing conditions on the stability of annatto (Bixa orellana L.) dye incorporated into some foodsPRABHAKARA RAO, P. G; JYOTHIRMAYI, T; BALASWAMY, K et al.Lebensmittel - Wissenschaft + Technologie. 2005, Vol 38, Num 7, pp 779-784, issn 0023-6438, 6 p.Article

Identification and estimation of tocotrienols in the annatto lipid fraction by gas chromatography-mass spectrometryFREGA, N; MOZZON, M; BOCCI, F et al.Journal of the American Oil Chemists' Society. 1998, Vol 75, Num 12, pp 1723-1727, issn 0003-021XArticle