"xanthophyllous" meaning in All languages combined

{
  "etymology_templates": [
    {
      "args": {
        "1": "en",
        "2": "xanthophyll",
        "3": "ous"
      },
      "expansion": "xanthophyll + -ous",
      "name": "suffix"
    }
  ],
  "etymology_text": "From xanthophyll + -ous.",
  "head_templates": [
    {
      "args": {
        "1": "-"
      },
      "expansion": "xanthophyllous (not comparable)",
      "name": "en-adj"
    }
  ],
  "lang": "English",
  "lang_code": "en",
  "pos": "adj",
  "senses": [
    {
      "categories": [
        {
          "kind": "other",
          "name": "English entries with incorrect language header",
          "parents": [
            "Entries with incorrect language header",
            "Entry maintenance"
          ],
          "source": "w"
        },
        {
          "kind": "other",
          "name": "English terms suffixed with -ous",
          "parents": [],
          "source": "w"
        },
        {
          "kind": "other",
          "name": "Pages with 1 entry",
          "parents": [],
          "source": "w"
        },
        {
          "kind": "other",
          "name": "Pages with entries",
          "parents": [],
          "source": "w"
        }
      ],
      "examples": [
        {
          "ref": "2003, Ludwik Frey, Problems of grass biology, page 203:",
          "text": "The impact of xanthophyllous dyes on the overall colour of plants is negligible, as they occur in very small quantities.",
          "type": "quote"
        },
        {
          "ref": "2008, Catherine A. Culver, Ronald E. Wrolstad, Color Quality of Fresh and Processed Foods, page 104:",
          "text": "White and yellow flesh potato have xanthophyllous carotenoids. Yellow color intensity is a determinant of xanthophyll content up to a point.",
          "type": "quote"
        }
      ],
      "glosses": [
        "Of or relating to xanthophyll."
      ],
      "id": "en-xanthophyllous-en-adj-4SZ9UJgW",
      "links": [
        [
          "xanthophyll",
          "xanthophyll"
        ]
      ],
      "tags": [
        "not-comparable"
      ]
    }
  ],
  "word": "xanthophyllous"
}

{
  "etymology_templates": [
    {
      "args": {
        "1": "en",
        "2": "xanthophyll",
        "3": "ous"
      },
      "expansion": "xanthophyll + -ous",
      "name": "suffix"
    }
  ],
  "etymology_text": "From xanthophyll + -ous.",
  "head_templates": [
    {
      "args": {
        "1": "-"
      },
      "expansion": "xanthophyllous (not comparable)",
      "name": "en-adj"
    }
  ],
  "lang": "English",
  "lang_code": "en",
  "pos": "adj",
  "senses": [
    {
      "categories": [
        "English adjectives",
        "English entries with incorrect language header",
        "English lemmas",
        "English terms suffixed with -ous",
        "English terms with quotations",
        "English uncomparable adjectives",
        "Pages with 1 entry",
        "Pages with entries",
        "Quotation templates to be cleaned"
      ],
      "examples": [
        {
          "ref": "2003, Ludwik Frey, Problems of grass biology, page 203:",
          "text": "The impact of xanthophyllous dyes on the overall colour of plants is negligible, as they occur in very small quantities.",
          "type": "quote"
        },
        {
          "ref": "2008, Catherine A. Culver, Ronald E. Wrolstad, Color Quality of Fresh and Processed Foods, page 104:",
          "text": "White and yellow flesh potato have xanthophyllous carotenoids. Yellow color intensity is a determinant of xanthophyll content up to a point.",
          "type": "quote"
        }
      ],
      "glosses": [
        "Of or relating to xanthophyll."
      ],
      "links": [
        [
          "xanthophyll",
          "xanthophyll"
        ]
      ],
      "tags": [
        "not-comparable"
      ]
    }
  ],
  "word": "xanthophyllous"
}