Volatility and fluctuations in preferences for Red, Yellow and Blue colours are indicators of personality traits and biological status.
Sign Up to like & getrecommendations! Published in 2019 at "Medical hypotheses"
DOI: 10.1016/j.mehy.2018.10.029
Abstract: Response to colour is an outcome of complex interactions between retinal neurophysiology and light. This paper puts forward the hypothesis that the sequence of preferences for the three primary colours Red, Yellow and Blue could… read more here.
Keywords: red yellow; personality traits; volatility; yellow blue ... See more keywords
Testing the potential mechanisms for the maintenance of a genetic color polymorphism in bluefin killifish populations
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DOI: 10.1093/cz/zoy017
Abstract: Abstract The maintenance of genetic variation in the face of natural selection is a long-standing question in evolutionary biology. In the bluefin killifish Lucania goodei, male coloration is polymorphic. Males can produce either red or… read more here.
Keywords: color; red yellow; maintenance; success ... See more keywords
Differences in Antioxidant Potential of Allium cepa Husk of Red, Yellow, and White Varieties
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DOI: 10.3390/antiox11071243
Abstract: The effective management of agro-industry organic waste for developing high-commercial-value products is a promising facet of the circular economy. Annually, more than 550,000 tons of waste that is potentially rich in biologically active substances is… read more here.
Keywords: raw material; allium cepa; red yellow; onion husks ... See more keywords
Capsaicinoids, Polyphenols and Antioxidant Activities of Capsicum annuum: Comparative Study of the Effect of Ripening Stage and Cooking Methods
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DOI: 10.3390/antiox8090364
Abstract: Peppers (Capsicum annuum L.) are an important crop usually consumed as food or spices. Peppers contain a wide range of phytochemicals, such as capsaicinoids, phenolics, ascorbic acid, and carotenoids. Capsaicinoids impart the characteristic pungent taste.… read more here.
Keywords: red yellow; capsicum annuum; green red; mature green ... See more keywords
The Influence of Lactic Acid Fermentation on Selected Properties of Pickled Red, Yellow, and Green Bell Peppers
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DOI: 10.3390/molecules27238637
Abstract: Red, yellow, and green peppers are vegetables rich in natural pigments. However, they belong to seasonal vegetables and need to be treated to prolong their shelf life. One new approach to processing vegetables is to… read more here.
Keywords: yellow green; acid bacteria; red yellow; lactic acid ... See more keywords