Results 31 to 40 of about 322,524 (280)
Entropy, 2016 Results are presented for an innovative computational procedure that predicts time-dependent instabilities and deterministic ordered structures in three-dimensional steady-state laminar boundary-layer flows.
LaVar King Isaacson
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Ethanol Vapours to Complement or Replace Sulfur Dioxide Fumigation of Table Grapes [PDF]
, 2002 Recent studies have shown that dipping table grapes in ethanol solutions at harvest improved storage of the fruit. We report here the first results obtained by treating "Chasselas" table grapes (Vitis vinifera) with ethanol vapours over the storage ...
Chervin, Christian +9 more
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Online Learning, 2012 The graduate students admitted to the online and blended programs at Texas Tech University and the University of Memphis were surveyed about their respective university websites, or the institution’s “virtual face.” A total of 42 students rated 30 web ...
Katrina A. Meyer, Stephanie J. Jones
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Diet-Induced Adipocyte Browning
Polish Journal of Food and Nutrition Sciences, 2021 The adipocyte browning process is a phenomenon that consists in the molecular and morphological remodeling of preadipocytes or mature white adipocytes into multilocular beige fat cells expressing thermogenesis-associated genes.
Oskar Wojciech Wiśniewski +3 more
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Chemical and Biological Technologies in Agriculture, 2023 The surface color of cigar tobacco leaves (CTLs) is largely determined by the browning response and is one of the most important quality traits affecting consumer preferences.
Gaokun Zhao +7 more
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Foods, 2023 Browning is one of the main phenomena limiting the production of fresh-cut sweetpotatoes. This study investigated the anti-browning effect of citrus peel extracts and the key components and modes of action associated with browning in fresh-cut ...
Xiugui Fang +7 more
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Frontiers in Sustainable Food Systems, 2022 The browning on the cut surface is a big problem reducing the quality of fresh-cut taro (FCT), which causes severe postharvest losses and may raise environmental impacts. Citronellal (CA) is a natural compound in several aromatic plants.
Bin Wang +14 more
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UV-A light treatment for controlling enzymatic browning of fresh-cut fruits [PDF]
, 2016 Enzymatic browning is critical in the preservation of the quality and the shelf-life of fresh-cut fruits. Non-thermal technologies such as UV radiation are emerging for controlling polyphenol oxidase (PPO) activity, the main agent responsible for ...
Lante, Anna +2 more
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Research on Non-Enzymatic Browning of Sea Buckthorn Wine during Storage
Shipin gongye ke-ji, 2022 In order to study the changes of main substances causing non-enzymatic browning of sea buckthorn wine during storage at room temperature and their relations with browning, these indexes of the browning degree, total phenol, 5-hydroxymethyl furfural (5 ...
Dan ZHU +6 more
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Frontiers in Sustainable Food SystemsThe Blackfeet Nation in northwestern Montana, United States, is implementing its Agriculture Resource Management Plan (ARMP), an Indigenous-led, sustainable agriculture plan prioritizing economic development for Indigenous producers, intergenerational ...
Kimberly L. Paul +9 more
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