Results 181 to 190 of about 3,862 (205)

The effect of home processing on postharvest fungicide residues in citrus fruit: Residues of imazalil, 2‐phenylphenol and thiabendazole in ‘home‐made’ marmalade, prepared from Late Valencia oranges

Food Additives and Contaminants, 1994
S L Reynolds
exaly  

The Maker Of Mango Marmalade

Calabash: a Journal of Caribbean Arts and Letters, 2001
openaire   +1 more source

Dundee marmalade

2013
openaire   +1 more source

The quality of high pressure-induced and heat-induced yuzu marmalade

High Pressure Research, 2010
Ai Teramoto, Michiko Fuchigami
exaly  

Streptosolen jamesonii (Marmalade bush)

2019
K. Subramanya Sastry, Bikash Mandal, John Hammond, S. W. Scott, R. W. Briddon   +4 more
openaire   +1 more source

Effect of Temperature and Some Added Compounds on the Stability of Blood Orange Marmalade

Journal of Food Science, 2011
Fabio Licciardello, Giuseppe Muratore
exaly  

Marmalade on toast

2019
openaire   +1 more source

Quince Marmalade

Scientific American
openaire   +1 more source

Utilization of fluted pumpkin fruit ( Telfairia occidentalis) in marmalade manufacturing

Plant Foods for Human Nutrition, 1998
exaly  

Influence of Healthy Sweeteners (Tagatose and Oligofructose) on the Physicochemical Characteristics of Orange Marmalade

Journal of Texture Studies, 2015
María Dolores Ortolá, María Luisa Castelló, Susana Rubio-Arraez   +2 more
exaly