Results 101 to 108 of about 6,662 (108)

Effect of antioxidants in controlling enzymatic browning of minimally processed persimmon ‘Rojo Brillante’

Postharvest Biology and Technology, 2013
María B Pérez-Gago
exaly  

Community Structure, Geochemical Characteristics and Mineralogy of a Hypersaline Microbial Mat, Cabo Rojo, PR

Geomicrobiology Journal, 2005
Pieter T Visscher
exaly  

Temperature and Ultra Low Oxygen Effects and Involvement of Ethylene in Chilling Injury of ‘Rojo Brillante’ Persimmon Fruit

Food Science and Technology International, 2010
Lorenzo Zacarias
exaly  

Discrimination of astringent and deastringed hard ‘Rojo Brillante’ persimmon fruit using a sensory threshold by means of hyperspectral imaging

Journal of Food Engineering, 2019
Nuria Aleixos, Cristina Besada, Alejandra Salvador   +2 more
exaly  

Impact of High Hydrostatic Pressure and Pasteurization on the Structure and the Extractability of Bioactive Compounds of Persimmon “Rojo Brillante”

Journal of Food Science, 2014
exaly  

Reflectance versus transmittance: The effects of light scattering on red colorants (carmine, amazonian red annatto, and peruvian cochinilla rojo and rosada) in biological, textile, and museum science

Color Research and Application, 2014
exaly  

Valor preventivo adyuvante del arándano rojo americano (proantocianidinas 120mg) en las infecciones del tracto urinario tras la colocación de catéter ureteral

Actas Urológicas Españolas, 2015
exaly  

Reacciones al color rojo de los tatuajes

Actas Dermo-sifiliográficas, 2001
exaly