Results 241 to 250 of about 177,396 (252)

An Integrated Approach to Mandarin Processing: Food Safety and Nutritional Quality, Consumer Preference, and Nutrient Bioaccessibility

Comprehensive Reviews in Food Science and Food Safety, 2017
Predrag Putnik, Francisco J. Barba, Domagoj Gabric   +2 more
exaly  

Extraction and characterization of RG-I enriched pectic polysaccharides from mandarin citrus peel

Food Hydrocolloids, 2018
Lufeng Yan, Shan Li, Tian Ding
exaly  

Use of Ponkan mandarin peels as biosorbent for toxic metals uptake from aqueous solutions

Journal of Hazardous Materials, 2006
Eder C Lima
exaly  

Glycosidically bound volatiles as affected by ripening stages of Satsuma mandarin fruit

Food Chemistry, 2018
Bo Zhang
exaly  

Variety and ripening impact on phenolic composition and antioxidant activity of mandarin (Citrus reticulate Blanco) and bitter orange (Citrus aurantium L.) seeds extracts

Industrial Crops and Products, 2012
Soumaya Bourgou
exaly  

Perception and Production of Lexical Tones by 3-Year-Old, Mandarin-Speaking Children

Journal of Speech, Language, and Hearing Research, 2018
Puisan Wong
exaly  

Effect of microwave treatment on phenolic content and antioxidant activity of citrus mandarin pomace

Food Chemistry, 2010
Khizar Hayat, Xiaoming Zhang, umar farooq   +2 more
exaly  

Isolation of cellulose nanofibrils from mandarin (Citrus unshiu) peel waste

Industrial Crops and Products, 2014
Takashi Endo
exaly  

Do English and Mandarin speakers think about time differently?

Cognition, 2011
Lera Boroditsky, Orly Fuhrman, Kelly McCormick   +2 more
exaly  

Liberation and separation of phenolic compounds from citrus mandarin peels by microwave heating and its effect on antioxidant activity

Separation and Purification Technology, 2010
Khizar Hayat, Xiaoming Zhang, Shuqin Xia
exaly