Combinatorial engineering of betalain biosynthesis pathway in yeast Saccharomyces cerevisiae

[1] Coultate T(2018)Food colorants: their past, present and future Color Technol 134 165-186

[2] Blackburn RS(2017)Comparison of food colour regulations in the EU and the US: a review of current provisions Food Addit Contam Part A 34 335-355

[3] Lehto S(2007)Food additives and hyperactive behaviour in 3-year-old and 8/9-year-old children in the community: a randomised, double-blinded, placebo-controlled trial Lancet 370 1560-1567

[4] Buchweitz M(2011)Emerging and persistent issues with artificial food colours: natural colour additives as alternatives to synthetic colours in food and drink Qual Assur Safety Crops Foods 3 28-39

[5] Klimm A(1986)Mutagenicity studies on FD&C Red No.3 Mutagenesis 1 253-259

[6] Straßburger R(1992)Mutagenicity studies on two triphenylmethane dyes, bromophenol blue and tetrabromophenol blue J Appl Toxicol 12 267-274

[7] Bechtold C(2015)Immune reactivity to food coloring Altern Ther Health Med 21 52-62

[8] Ulberth F(2016)Food colorants: challenges, opportunities and current desires of agro-industries to ensure consumer expectations and regulatory practices Trends Food Sci Technol 1 1-15

[9] McCann D(2001)Application of high-performance liquid chromatography to the characterization of the betalain pigments in prickly pear fruits J Chromatogr A 913 415-420

[10] Barrett A(2007)Betalains—emerging prospects for food scientists Trends Food Sci Technol 18 514-525

[1] Coultate T(2018)Food colorants: their past, present and future Color Technol 134 165-186

[2] Blackburn RS(2017)Comparison of food colour regulations in the EU and the US: a review of current provisions Food Addit Contam Part A 34 335-355

[3] Lehto S(2007)Food additives and hyperactive behaviour in 3-year-old and 8/9-year-old children in the community: a randomised, double-blinded, placebo-controlled trial Lancet 370 1560-1567

[4] Buchweitz M(2011)Emerging and persistent issues with artificial food colours: natural colour additives as alternatives to synthetic colours in food and drink Qual Assur Safety Crops Foods 3 28-39

[5] Klimm A(1986)Mutagenicity studies on FD&C Red No.3 Mutagenesis 1 253-259

[6] Straßburger R(1992)Mutagenicity studies on two triphenylmethane dyes, bromophenol blue and tetrabromophenol blue J Appl Toxicol 12 267-274

[7] Bechtold C(2015)Immune reactivity to food coloring Altern Ther Health Med 21 52-62

[8] Ulberth F(2016)Food colorants: challenges, opportunities and current desires of agro-industries to ensure consumer expectations and regulatory practices Trends Food Sci Technol 1 1-15

[9] McCann D(2001)Application of high-performance liquid chromatography to the characterization of the betalain pigments in prickly pear fruits J Chromatogr A 913 415-420

[10] Barrett A(2007)Betalains—emerging prospects for food scientists Trends Food Sci Technol 18 514-525