Results 181 to 190 of about 12,823 (225)

mangosteen, n.

2023
openaire   +1 more source

Development of antioxidant and antimicrobial packaging films based on chitosan and mangosteen (Garcinia mangostana L.) rind powder

International Journal of Biological Macromolecules, 2020
Jun Liu, Chang Hai Jin
exaly  

Mesoporous activated carbon from mangosteen (Garcinia mangostana) peels by H3PO4 assisted microwave: Optimization, characterization, and adsorption mechanism for methylene blue dye removal

Diamond and Related Materials, 2022
Shihab Ezzuldin M Saber, Ahmed Saud Abdulhameed, Zeid A Alothman   +2 more
exaly  

The Mangosteen

Scientific American, 1897
openaire   +1 more source

Phenolic acid profiles of mangosteen fruits (Garcinia mangostana)

Food Chemistry, 2009
Sylwester Czaplicki
exaly  

Factors affecting the carbon yield and adsorption capability of the mangosteen peel activated carbon prepared by microwave assisted K2CO3 activation

Chemical Engineering Journal, 2012
Bassim H Hameed
exaly  

Mangosteen markings

Notes and Queries, 1904
openaire   +1 more source

Biological Activities and Bioavailability of Mangosteen Xanthones: A Critical Review of the Current Evidence

Nutrients, 2013
Mark L Failla
exaly  

Mangosteen

2011
openaire   +1 more source

Chilling injury in mangosteen fruit

2003
Major components of mangosteen (Garcinia mangostana L.) fruit quality include pericarp hardening, and shrinkage of both the stem and the sepals (calyx). At room temperature in South-East Asia (29±308C) the fruit remains acceptable for about 6±8.d. To determine optimum storage temperature, fruit were stored at 38, 68 and 128C (88±90% r.h.). Unacceptable
Choehom, R., Ketsa, S., van Doorn, W.G.
openaire   +1 more source