Results 281 to 290 of about 86,741 (311)

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
Giancarlo Cravotto, Avi Shpigelman, Domagoj Gabric   +2 more
exaly  

Mandarin Preservation by Microwave-Powered Cold Plasma Treatment

Innovative Food Science and Emerging Technologies, 2017
Sea C Min
exaly  

Taste and Aroma of Fresh and Stored Mandarins

Journal of the Science of Food and Agriculture, 2011
Anne Plotto, Ron Porat, Zipora Tietel
exaly  

Mandarins

2020
openaire   +1 more source

Does Language Shape Thought?: Mandarin and English Speakers' Conceptions of Time

Cognitive Psychology, 2001
Lera Boroditsky
exaly  

Effects of Electron-Beam Irradiation on the Quality Characteristics of Mandarin Oranges (Citrus unshiu (Swingle) Marcov) During Storage

Food Chemistry, 2019
Joong-Ho Kwon, Sudha Rani Ramakrishnan
exaly  

Canada: The Mandarin Bureaucracy

The Hastings Center Report, 1984
M D, Bayles, B, Freedman
openaire   +2 more sources

Importance of Storage Temperatures in Maintaining Flavor and Quality of Mandarins

Postharvest Biology and Technology, 2012
Ron Porat, Zipora Tietel
exaly  

Diversity Among Mandarin Varieties and Natural Sub-Groups in Aroma Volatiles Compositions

Journal of the Science of Food and Agriculture, 2016
Ron Porat, Yossi Yaniv, Nir Carmi
exaly  

Catalytic Pyrolysis of Mandarin Residue From the Mandarin Juice Processing Industry

Bioresource Technology, 2013
Young-Kwon Park, Chang Hyun Ko, Jong Ki Jeon   +2 more
exaly