References

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Henry, B.S. and F.G. Francis, 1996. Natural Food Colors, Less Common Natural Colorants. In: Natural Food Colorants, Hendry, G.A.F. and J.D. Houghton (Eds.). Champan and Hall, London, pp: 310-341.

Kanehira, T., A. Naruse, A. Fukushima and K. Saito, 1990. Decomposition of carthamin in aqueous solutions: Influence of temperature, pH, light, buffer systems, external gas phases, metal ions and certain chemicals. Z. Lebensm. Unters. Forsch., 190: 299-305.
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Kazuma, K., T. Takahashi, K. Saito, H. Takeuchi, T. Matsumoto and T. Okuno, 2000. Quninochalcones and flavonoids from fresh florets in different cultivars of Carthamus tintorius L. Biosci. Biotechnol. Biochem., 64: 1588-1599.
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Kulkarni, D.N., S.M. Revanwar, K.D. Kulkarni and H.W. Deshpande, 1997. Extraction and uses of natural pigments from safflower florets. Proceedings of the 4th International Safflower Conference, Jun. 2-7, Bari, pp: 365-367.

Meshly, M.R., S. Kadofa, Y. Monose, N. Hatakyama, A. Kusai, M. Hattori and T. Namba, 1993. Two new quinochalcone yellow pigments from carthamus tinctorius and Ca²⁺ antagonistic activity of tictormine. Chem. Pharm. Bull., 41: 1796-1802.
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Saito, K. and T. Mori, 1994. Colour stability of carthamin under alkaline conditions. Food Chem., 51: 105-107.
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Saito, K. and T. Murata, 1993. The tinctorial stability of safflor yellow B under experimentally controlled model conditions. Z. Lebensm. Unters. Forsch., 198: 277-283.
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Saito, K. and T. Murata, 1994. The influence of thermal treatments on the stability of safflor yellow B. Food Chem., 51: 307-310.
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Saito, K. and Y. Utsumi, 1996. Enhancing effect of UV-light on the accumulation of carthamin in dyer`s saffron florets. Zeitschrift fur Natuforschung, 51C: 667-670.
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Watanabe, T., N. Hasegawa, A. Yamamoto, S. Nagai and S. Terabe, 1997. Separation and determination of yellow and red safflower pigments in food by capillary electrophoresis. Biosci. Biotechnol. Biochem., 61: 1179-1183.
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Yoon, J.M., M.H. Cho, J.E. Park, Y.H. Kim, T.R. Hahn and Y.S. Pak, 2003. Thermal stability of the pigments hydroxysafflor yellow A, safflor yellow B and precarthamin from safflower (Carthamus tinctorius). Food Chem. Toxicol., 68: 839-843.
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