Results 181 to 190 of about 8,081 (220)
Qualité des Produits Végétaux. Projet de recherche présenté au Programme Convergence Régionale Guadeloupe 2007-2013.Rapport Final d'Exécution [PDF]
, 2014 Mbéguié-A-Mbéguié, Didier
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Reference genes for RT-qPCR analysis in Musa acuminata genotypes contrasting in resistance to Fusarium oxysporum f. sp. cubense subtropical race 4. [PDF]
Sci Repde Castro Costa É +3 more
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Recent advances and future directions in banana molecular biology and breeding. [PDF]
Mol HorticCheng C +5 more
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Cell wall modifying gene expression during banana fruit ripening and in relationship with finger drop [PDF]
, 2009 Baurens, Franc-Christophe +6 more
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Cognizance Journal of Multidisciplinary Studies, 2023
Green Cavendish banana is a variety of banana (Musa acuminata Cavendish) that is harvested while still unripe and green, commonly used for cooking or processing into various food products.This study aimed to develop bread made from green Cavendish banana (Musa acuminata Cavendish) flour as the raw material.
Rombide, Decebeth B., Gibertas, Edwin E.
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Green Cavendish banana is a variety of banana (Musa acuminata Cavendish) that is harvested while still unripe and green, commonly used for cooking or processing into various food products.This study aimed to develop bread made from green Cavendish banana (Musa acuminata Cavendish) flour as the raw material.
Rombide, Decebeth B., Gibertas, Edwin E.
openaire +1 more source
Antioxidant compounds from bananas (Musa Cavendish)
Food Chemistry, 2002The antioxidant compounds from commercial bananas, Musa Cavendish, were studied. One of the antioxidants, gallocatechin, was identified in the banana. The gallocatechin was isolated (using HPLC) from the banana peel extract, which showed strong antioxidant activity.
Shinichi Someya +2 more
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Food Science and Technology International, 1998
Vacuum impregnation of banana was analysed by a hydrodynamic mechanism to determine effec tive porosity ( ∈e). In the initial experiments, the influence of the ripening degree and cut was deter mined without taking into account sample deformations caused by the pressure gradients; in these cases ∈ e decreased as maturity progressed.
R. Sousa +3 more
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Vacuum impregnation of banana was analysed by a hydrodynamic mechanism to determine effec tive porosity ( ∈e). In the initial experiments, the influence of the ripening degree and cut was deter mined without taking into account sample deformations caused by the pressure gradients; in these cases ∈ e decreased as maturity progressed.
R. Sousa +3 more
openaire +1 more source
A resveratrol dimer from Anigozanthos preissii and Musa cavendish
Phytochemistry, 1996Abstract A novel resveratrol dimer, named anigopreissin A, was isolated from root cultures of Anigozanthos preissii and from rhizomes of Musa cavendish plants. The structure was established by spectrometric methods including assignments of 1 H and 13 C NMR data as a completely unsaturated benzofuran derivative.
Hölscher, D., Schneider, B.
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PREDICTING RIPENING STAGES OF BANANAS (MUSA CAVENDISH) BY COMPUTER VISION
Acta Horticulturae, 2005A computer vision system was implemented to predict the ripening stages of bananas. Our objective was to develop a computer vision algorithm to predict the seven ripening stages based on previously graded bananas by expert visual inspection. Two simple colour features from each image (mean value and variance of the intensity histogram of image) were ...
F. Mendoza, J.M. Aguilera, P. Dejmek
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