Results 61 to 70 of about 103 (79)

Comparative Analysis of the Impact of Three Drying Methods on the Properties of Citrus reticulata Blanco cv. Dahongpao Powder and Solid Drinks

Foods, 2023
Zhiqin Zhou, Zhou Zhiqin
exaly  

Study of Wine Volatile Composition of Tempranillo versus Tempranillo Blanco, a New White Grape Variety

Beverages, 2021
Sandra Marín-San Roman, TERESA Garde-Cerdán, Pilar Rubio-Bretón   +2 more
exaly  

Anti-fungal activity of Citrus reticulata Blanco essential oil against Penicillium italicum and Penicillium digitatum

Food Chemistry, 2014
Tao Nengguo
exaly  

Elemental abundances in the Blanco 1 open cluster

Monthly Notices of the Royal Astronomical Society, 2005
Barry Smalley, Smalley B, Jeffries R D
exaly  

Matte Blanco’s thought and epistemological pluralism in psychoanalysis

International Journal of Psychoanalysis, 2011
Michel Sánchez-Cárdenas
exaly  

Physicochemical, Microbial, and Sensory Properties of Queso Blanco Cheese Supplemented with Powdered Microcapsules of Tomato Extracts

Korean Journal for Food Science of Animal Resources, 2017
Palanivel Ganesan, Yun-Kyung Lee, Yoon Hyuk Chang   +2 more
exaly  

Metalliferous Sediment and a Silica-Hematite Deposit within the Blanco Fracture Zone, Northeast Pacific

Marine Georesources and Geotechnology, 2008
David Clague, James Hein
exaly  

Irradiation effect on α- and β-caseins of milk and Queso Blanco cheese determined by capillary electrophoresis

Radiation Physics and Chemistry, 2009
Cheorun Jo
exaly  

Chemical variability of peel and leaf essential oils of mandarins from Citrus reticulata Blanco

Biochemical Systematics and Ecology, 2000
Felix Tomi
exaly  

NGTS clusters survey – I. Rotation in the young benchmark open cluster Blanco 1

Monthly Notices of the Royal Astronomical Society, 2020
Daniel Bayliss, Liam Raynard, Richard West   +2 more
exaly