Results 1 to 10 of about 357,053 (252)

Determination of 355 Pesticides in Lemon and Lemon Juice by LC-MS/MS and GC-MS/MS

open access: yesFoods, 2023
While pesticides have become a primary tool in modern agriculture, these compounds remain a high priority on the list of consumer concerns regarding food safety.
Şule Aslantaş   +2 more
exaly   +4 more sources

LEMON: Learning 3D Human-Object Interaction Relation from 2D Images [PDF]

open access: yesComputer Vision and Pattern Recognition, 2023
Learning 3D human-object interaction relation is piv-otal to embodied AI and interaction modeling. Most existing methods approach the goal by learning to predict isolated interaction elements, e.g., human contact, object affordance, and human-object ...
Yuhang Yang   +4 more
semanticscholar   +1 more source

Imaging Markers in Genetic Forms of Parkinson’s Disease

open access: yesBrain Sciences, 2023
Parkinson’s disease (PD) is a complex neurodegenerative disorder characterized by motor symptoms such as bradykinesia, rigidity, and resting tremor.
Amgad Droby, Avner Thaler, Anat Mirelman
doaj   +1 more source

Analysis of Energy Use Efficiency and Greenhouse Gas Emissions of Lemon (Citrus lemon L.) Production in Turkey

open access: yesErwerbs-obstbau, 2023
The purpose of this study was to determine the energy use efficiency and greenhouse gas emissions of lemon production. It was performed during the 2019–2020 production period in Turkey.
O. Özbek   +2 more
semanticscholar   +1 more source

A gap-free and haplotype-resolved lemon genome provides insights into flavor synthesis and huanglongbing (HLB) tolerance

open access: yesHorticulture Research, 2023
The lemon (Citrus limon; family Rutaceae) is one of the most important and popular fruits worldwide. Lemon also tolerates huanglongbing (HLB) disease, which is a devastating citrus disease.
Y. Bao   +11 more
semanticscholar   +1 more source

Investigation of Mass Transfer Diffusivity Dependency in Drying Process of Lemon [PDF]

open access: yesJournal of Chemical and Petroleum Engineering, 2022
Achieving the rate and the amount of mass transfer is of paramount importance in selecting optimum conditions for drying and affects the development of the quality of drying.
Hooman Ziaei-Halimejani   +3 more
doaj   +3 more sources

The effect of lemon extract (Citrus limon) on the blood sugar levels and pancreatic beta cell regeneration in alloxan-induced hyperglycemic mice

open access: yesActa Biochimica Indonesiana, 2023
Background: High blood sugar levels that exceed normal limits or commonly refered to as hyperglycemia, is an early symptom of diabetes mellitus.  Objectives: This study explored the effect of lemon (Citrus limon) extract on blood sugar levels and ...
Petrus Mantur   +3 more
doaj   +1 more source

Comparison of Different Techno-Functional Properties of Raw Lemon Pomace and Lemon Pomace Powder, and Development of Nutritional Biscuits by Incorporation of Lemon Pomace Powder

open access: yesCaraka Tani: Journal of Sustainable Agriculture, 2023
Lemon is one among the fruits of a highly respectable class known as citrus, well known for its nutritious juice and beverage products, rich with a range of micro and macro elements, and functional bioactives.
A. Hussain   +11 more
semanticscholar   +1 more source

Influence of novel coconut oil and beeswax edible coating and MAP on postharvest shelf life and quality attributes of lemon at low temperature

open access: yesMeasurement: Food, 2023
Weight loss, turning of peel colour from green to yellow and microbial infections are the major postharvest problems of lemon. Lipid-based edible coatings and modified atmospheric packaging (MAP) are effective techniques in maintaining postharvest quality ...
T. Nasrin   +4 more
semanticscholar   +1 more source

Production and quality evaluation of soy cheese (tofu) using various coagulants

open access: yesCroatian Journal of Food Science and Technology, 2021
Food formulations that incorporate soy ingredients are being exploited as veritable alternatives. Cheese analogues are healthy alternatives to obtain the benefits of consuming functional foods. There is a need to enhance the production and quality of soy
Ndife Joel, Imade Itohan, Samaila James
doaj   +1 more source

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