Results 201 to 210 of about 9,598 (254)

Historical data provide new insights into inheritance of traits important for diploid potato breeding. [PDF]

Planta
Śliwka J, Wasilewicz-Flis I, Jakuczun H, Janiszewska M, Smyda-Dajmund P, McLean K, Zimnoch-Guzowska E, Bryan GJ, Sharma SK.   +8 more
europepmc   +1 more source

Ameliorative effects of biofertilizers on yield, water use efficiency and quality of bean under drought stress conditions. [PDF]

BMC Plant Biol
Demir H, Kaman H, Saka AK, Uçan U, Kotan R, Akgün İH.   +5 more
europepmc   +1 more source

The content of harmful compounds in potatoes with coloured flesh and food and environmental safety

Journal of Ecological Engineering
Iwona Teresa Mystkowska, Krystyna Elżbieta Zarzecka, Marek Gugała   +2 more
openaire   +1 more source

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On the preferred flesh colour in Japan, China and South Korea

Imaging Science Journal, 2003
The preferred flesh colour was surveyed in Japan, China and South Korea to investigate the influence of cross-cultural effects. The three groups of observers exhibited common factors, i.e.
M Yamamoto, Y-H Lim, X Wei, M Inui, H Kobayashi   +4 more
exaly   +2 more sources

Heat treatments increase sweetness and flesh colour of buttercup squash

New Zealand Journal of Crop and Horticultural Science, 1999
Abstract Buttercup squash (Cucurbita maxima Duchesne ‘Delica') fruit were heated to 30 or 33°C in air for up to 7 days, then stored at 12°C for up to 7 weeks. Control fruit remained at 12°C throughout. Sucrose and starch concentrations were measured in edible portions of raw
Virginia K Corrigan, Donald E Irving
exaly   +4 more sources

The quality of protein of coloured fleshed potatoes

Food Chemistry, 2013
Potatoes of purple varieties and red flesh colour were estimated as the important food product containing valuable protein. Amino acids concentration and protein nutritive value of coloured potatoes were analysed and compared with traditional yellow-fleshed varieties.
A, Pęksa, A, Kita, K, Kułakowska, M, Aniołowska, K, Hamouz, A, Nemś   +5 more
openaire   +2 more sources

Flesh colour dominates consumer preference for chicken

Appetite, 2005
Existing research investigating interactions between visual and oral sensory cues has tended to use model food systems. In contrast, this study compared product quality assessments of corn-fed and wheat-fed chicken products among persons recruited in Northern Ireland.
Orla B, Kennedy, Barbara J, Stewart-Knox, Peter C, Mitchell, David I, Thurnham   +3 more
openaire   +2 more sources

Flesh‐coloured micropapules on the face and upper trunk

Australasian Journal of Dermatology, 1996
SUMMARYThe following case report is of a 49 year old man who presented with a 20 year history of small asymptomatic flesh coloured firm papules which were concentrated on his face, neck and upper trunk. The diagnosis of multiple fibrofolliculomas of the familial type was reached.
S, Kossard, S, Zagarella
openaire   +2 more sources

THE CONTROL OF KIWIFRUIT RED FLESH COLOUR

Acta Horticulturae, 2011
Red-fleshed fruit occur in a few taxa of the genus Actinidia. In such taxa, anthocyanins can accumulate in different parts of the fruit including the skin, the whole pericarp or only the inner pericarp. Differences in the relative amounts of cyanidin- and delphinidin-based anthocyanins account for the different shades of red observed. Red-fleshed fruit
M. Montefiori, R.V. Espley, D.D. Stevenson, J.M. Cooney, P.M. Datson, A. Saiz, R.G. Atkinson, T. McGhie, R.P. Hellens, A.C. Allan   +9 more
openaire   +1 more source