Results 181 to 190 of about 90,351 (306)

ASSESSMENT ON SOME OF SANDY SOIL PROPERTIES IN PHU VANG DISTRICT, THUA THIEN HUE PROVINCE

open access: yes
This study was conducted in Phu Da town and Vinh Xuan commune, Phu Vang district, Thua Thien Hue province, with the aim of evaluating and mapping soil properties, including pHKCl, total nitrogen, electrical conductivity, total phosphorus, total potassium,
Tan, Nguyen Quang   +5 more
core  

Postharvest Quality and Storage Stability of Garlic Cultivars From a Highland Semi-Arid Region. [PDF]

open access: yesJ Food Sci
Silva JAD   +7 more
europepmc   +1 more source

Degradation Mechanisms, Encapsulation‐Based Stabilization, and Analytical Detection of Vitamin A

open access: yesJournal of the American Oil Chemists' Society, EarlyView.
ABSTRACT Vitamin A is an important lipid‐soluble micronutrient essential for vision, immune function, and overall growth and development. However, vitamin A is unstable and susceptible to environmental factors because of its conjugated structure and inherent chemical reactivity.
Latheesha Abeywardana   +5 more
wiley   +1 more source

Bridging Accessibility and Precision: Evaluating the Reliability and Validity of a Smartphone-Based Skin Colorimeter. [PDF]

open access: yesClin Cosmet Investig Dermatol
Ouyang H   +11 more
europepmc   +1 more source

Characterisation of Vibrio spp. isolated from shrimp pond water in Hue City, Vietnam

open access: yes
This study investigates the characteristics of Vibrio strains isolated from shrimp pond water in Hue City, focusing on their biochemical properties, antibiotic resistance, extracellular enzyme production, hemolytic activity, and toxin-encoding genes ...
Hoang, Xuan Thao   +5 more
core  

Stabilization of PUFA‐Rich Mayonnaise Against Lipid Oxidation: A Review of the Last Three Decades of Research

open access: yesJournal of the American Oil Chemists' Society, EarlyView.
ABSTRACT Mayonnaise, a widely consumed oil‐in‐water emulsion, is highly susceptible to lipid oxidation due to its high content of polyunsaturated fatty acids (PUFAs) and the presence of pro‐oxidant factors such as low pH and iron from egg yolk. Over the past three decades, extensive research has focused on understanding oxidation mechanisms, analytical
Sakhi Ghelichi   +2 more
wiley   +1 more source

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