Results 11 to 20 of about 444,475 (330)

On a conjecture of brown [PDF]

Semigroup Forum, 1993
zbMATH Open Web Interface contents unavailable due to conflicting licenses.
Aldo de Luca, Aldo de Luca, Stefano Varrichio   +2 more
openaire   +3 more sources

Analysis of factors related to browning of red sour soup during fermentation

Frontiers in Nutrition, 2023
As a traditional fermentation food, red sour soup (RSS) is very popular in China. However, browning is always occurred during the process of fermentation, which influences the sensory quality of RSS and limits its further application.
Zhiqi Liu, Zhiqi Liu, Xiaojie Zhou, Xiaojie Zhou, Ming Wen, Ming Wen, Zhouliang Gong, Zhouliang Gong, Bilian Lin, Bilian Lin, Liangzhong Zhao, Liangzhong Zhao, Jianrong Wang, Jianrong Wang, Jianrong Wang   +14 more
doaj   +1 more source

Transcriptome profiling reveals potential genes involved in browning of fresh-cut eggplant (Solanum melongena L.)

Scientific Reports, 2021
Fresh-cut processing promotes enzymatic browning of fresh fruits and vegetables, which negatively affects the product appearance and impacts their nutrition.
Xiaohui Liu, Aidong Zhang, Jie Zhao, Jing Shang, Zongwen Zhu, Xuexia Wu, Dingshi Zha   +6 more
doaj   +1 more source

Research Progress on the Browning Mechanism and Its Control Technology of Chinese Yam

Shipin gongye ke-ji, 2022
Chinese yam is a kind of food with high nutritional value. Browning is one of the main problems affecting the quality of Chinese yam during processing and storage.
Shanlin LI, Yan ZHANG, Na LIAO, Lihuang ZHONG, Jiajia WANG   +4 more
doaj   +1 more source

Multi-Omics Landscape of DNA Methylation Regulates Browning in “Fuji” Apple

Frontiers in Nutrition, 2022
Browning seriously affects the quality of fresh-cut fruits, and its mechanism was thought to be polyphenol oxidase (PPO) in the past. A way of non-different PPO browning was found in our previous studies.
Lihua Wang, Tiantian Tang, Wenjun Wang, Jie Zhang, Zhidong Wang, Fengzhong Wang   +5 more
doaj   +1 more source

Entropy Generation through Non-Equilibrium Ordered Structures in Corner Flows with Sidewall Mass Injection

Entropy, 2016
Additional entropy generation rates through non-equilibrium ordered structures are predicted for corner flows with sidewall mass injection. Well-defined non-equilibrium ordered structures are predicted at a normalized vertical station of approximately ...
LaVar King Isaacson
doaj   +1 more source

Brown [PDF]

Current Biology, 2015
In this Quick Guide, Steven Buck explains how, uniquely among the bright primary perceptual hues, yellow changes its hue when it appears dark, becoming the colour brown.
openaire   +2 more sources

Effect of citric acid on browning of fresh-cut potatoes and on texture after frying [PDF]

, 2018
Fresh-cut potato (Solanum tuberosum L.) is a product widely consumed, but the susceptibility of this tube.r to browning is a drawback and limiting factor for its shelf life.
Achaerandio Puente, María Isabel, Alvares Amaral, Rivia, Benedetti, Benedito Carlo, Pujolà Cunill, Montserrat   +3 more
core   +2 more sources

Transitional Intermittency Exponents Through Deterministic Boundary-Layer Structures and Empirical Entropic Indices

Entropy, 2014
A computational procedure is developed to determine initial instabilities within a three-dimensional laminar boundary layer and to follow these instabilities in the streamwise direction through to the resulting intermittency exponents within a fully ...
LaVar King Isaacson
doaj   +1 more source

Potential Metabolic Pathways and Related Processes Involved in Pericarp Browning for Postharvest Pomegranate Fruits

Horticulturae, 2022
Pericarp browning occurs widely in postharvest pomegranate fruit, but little is known about its mechanism. In this study, ‘Baiyushizi’, a browning-sensitive cultivar, was used to investigate the physiological and genetic changes during pericarp browning.
Xiaoxiao Qi, Jianrong Zhao, Zhenyu Jia, Zhen Cao, Chunyan Liu, Jiyu Li, Ying Su, Yongbao Pan, Cong He, Yiliu Xu, Gaihua Qin   +10 more
doaj   +1 more source