Results 151 to 160 of about 146,236 (200)

A multi-stage dataset for banana bunch detection and harvesting decision support. [PDF]

Data Brief
Baglat P, Mendonça F, Mostafa SS, Morgado-Dias F.   +3 more
europepmc   +1 more source

Physiological Maturity Determination of Wild Banana ( Musa acuminata subsp. malaccensis (Ridl.) N.W.Simmonds) for Seed Conservation. [PDF]

Gates Open Res
Sahromi S, Widjaya AH, Latifah D, Putri KP, Rustam E, Zanzibar M, Yulianti Y, Puspitaningtyas DM, Sulistyaningsih LD, Wanda IF, Lestari DA, Hapsari L, Sudarmonowati E, Prawestri AD, Ahmad F, Witjaksono W.   +15 more
europepmc   +1 more source

Diversity and pathogenicity of Lasiodiplodia species associated with banana crown rot in Northern and Northeastern Brazil. [PDF]

Sci Rep
da Silva França KR, de Medeiros Ferro MM, da Silva MVS, Ramos-Sobrinho R, de Melo MP, de Andrade Lima GS, Assunção IP.   +6 more
europepmc   +1 more source

A Green-Synthesized Fluorescent Carbon Dot Probe Derived from Banana Peel for Cellular Imaging and Sensing of Tetracycline. [PDF]

Materials (Basel)
Zeng S, Qin C, Zhang Y, Chen H, Lin H.
europepmc   +1 more source

Matthew Greene: Banana Children - Racialized Belonging among Vietnamese-Czechs

, 2019
openaire   +2 more sources

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Physicochemical characteristics of green banana flour and its use in the development of konjac‐green banana noodles

Journal of Food Science, 2020
Abstract Asian noodles typically have high glycemic index, and an unbalanced diet heavily laden with carbohydrates has been linked to weight gain and obesity. Shirataki noodles from Japan is made from konjac glucomannan (KGM) and water and is ...
Ashley Hui Min, Yu, Pui Yeu, Phoon, Grace Cui Fang, Ng, Christiani Jeyakumar, Henry   +3 more
openaire   +2 more sources

Physical and biochemical properties of green banana flour

Plant Foods for Human Nutrition, 1993
Banana flour prepared from two cooking banana varieties, namely 'Alukehel' and 'Monthan', were evaluated for their physical and biochemical characteristics. The yields of flour averaged 31.3% for 'Alukehel' and 25.5% for 'Monthan'. The pH of the flour ranged from 5.4 to 5.7. The bulk density and particle size distribution were also measured.
S, Suntharalingam, G, Ravindran
openaire   +2 more sources

Putrescine accumulation in wounded green banana fruit

Phytochemistry, 1996
The concentrations of putrescine (Put) and ethylene, and the effects of biosynthesis inhibitors on the production of polyamines and ethylene were examined in wounded pulp tissue of green banana fruit. The Put concentration in the sliced banana fruit, and the arginine decarboxylase (ADC, EC 4.1.1.19) activity increased with the increase of ethylene ...
Koh-Ichi Yoza, Yuko Takeda, Keizo Sekiya, Yoichi Nogata, Hideaki Ohta   +4 more
openaire   +1 more source

Green Banana Pasta: An Alternative for Gluten-Free Diets

Journal of the Academy of Nutrition and Dietetics, 2012
The objective of this study was to develop and analyze a gluten-free pasta made with green banana flour. The study was divided into five steps: preparation/selection, chemical, sensory, technological, and statistical analysis. The modified sample presented greater acceptance (84.5% for celiac individuals and 61.2% for nonceliac) than standard samples ...
Renata Puppin, Zandonadi, Raquel Braz Assunção, Botelho, Lenora, Gandolfi, Janini Selva, Ginani, Flávio Martins, Montenegro, Riccardo, Pratesi   +5 more
openaire   +2 more sources