Results 351 to 360 of about 1,213,261 (394)

Production and biochemical characterization of Pleurotus ostreatus NRC 620 laccase and evaluation of its efficacy in apple juice clarification. [PDF]

Sci Rep
Elshafei AM, Elsayed MA, Ibrahim GE, Mehanna NS, Hassan MM, Othman AM.   +5 more
europepmc   +1 more source

Evidence of transitioning apple farming to an agro-ecological model in Himachal Pradesh. [PDF]

Front Nutr
Divyanshu, Sharma S, Chandel RS, Vashishat R, Verma SC, Verma S, Bharat NK, Thakur KS, Dev I, Chauhan S, Chandel A, Kishore K, Kumar A.   +12 more
europepmc   +1 more source

Metabolomic analysis reveals the browning related enzymes and metabolic pattern differences in apples of different storage periods. [PDF]

Food Chem X
Wang W, Hu J, Chen W, Li X, Bi J.
europepmc   +1 more source

From Plant By-Products to Insects to Shrimp: A Pathway to Sustainable Aquaculture Feed in a Circular Economy. [PDF]

Aquac Nutr
Barth A, Bendag S, Klüber P, Kreft D, Schubert P, Tegtmeier D, Wilke T.   +6 more
europepmc   +1 more source

Fruit Consumption Habits and Apple Preferences of University Students in Poland. [PDF]

Foods
Kraciński P, Stolarczyk P, Czerwińska W, Nosecka B.   +3 more
europepmc   +1 more source

The Apple

, 1992
openaire   +1 more source

Some of the next articles are maybe not open access.

Related searches:

The microbiology of apples and apple products

C R C Critical Reviews in Food Science and Nutrition, 1983
The apple industry has reached an annual production level of 8.5 billion pounds. CA storage of 25% of this crop has enabled a fresh market on a year-round basis. To achieve high quality in raw fruit and processed apple products, careful attention must be paid to maintaining a microbiologically stable environment.
Stephanie Doores, Donald F. Splittstoesser   +1 more
openaire   +3 more sources