Olfactory modulation of colour working memory: How does citrus-like smell influence the memory of orange colour? [PDF]
PLoS ONE, 2018 Olfactory modulation of vision is not well understood whereas visual modulation of olfaction has been more fully investigated. This study aimed to reveal in a simple manner whether there is olfactory modulation of colour working memory using an odour ...
Kaori Tamura +2 more
doaj +5 more sources
Color influences sensory perception and liking of orange juice [PDF]
Flavour, 2014 Background: This study assesses the effect of slight hue variations in orange juice (reddish to greenish) on perceived flavour intensity, sweetness, and sourness, and on expected and actual liking.
Fernandez-Vazquez, Rocio +6 more
core +7 more sources
HMF formation and colour change of bitter orange and sweet orange jams during storage
Croatian Journal of Food Science and Technology, 2010 In this work influence of preparation on 5-hydroxymethylfurfural (HMF) and colour of bitter orange jams and sweet orange jams was investigated. Samples were prepared without and with treatment of oranges with ascorbic acid in order to investigate the ...
Mirela Kopjar +2 more
doaj +8 more sources
Harvesting time and roasting effects on colour properties, xanthophylls, phytates, tannins and vitamin C contents of orange maize hybrid [PDF]
Scientific Reports, 2020 Biofortified maize varieties form an essential part of a nutritious diet; available evidence suggests that different processing methods may affect the final food products.
Emmanuel O. Alamu +4 more
doaj +2 more sources
Comparative Investigation of Red and Orange Roman Tesserae: Role of Cu and Pb in Colour Formation [PDF]
Heritage, 2022 This study aims at the characterisation of red and orange glass tesserae from the 4th-century Roman villa of Noheda (Spain). Due to the limited number of analyses available for such ancient materials, many questions remain unanswered about the production
Cécile Noirot +5 more
doaj +2 more sources
The colour of purple is … not orange but mauve?
, 2011 My previous post on the topic of mauveine left the outcome dangling. Put simply, λmax is measured at about 549nm for mauveine A, but was calculated at about 440nm using a modern method for predicting colour (TD-DFT). According to the colour table below, that would make it orange, not mauve.
Henry S. Rzepa
openaire +2 more sources
Seedborne Bacteria of Orange and Black Colour Carrots in Turkey
International Journal of Phytopathology, 2021 Carrot (Daucus carota L.) is among the most economically important vegetable crops worldwide. Seedborne bacterial pathogens of carrot cause important damages to seed quality and yield of plants. In this study, seedborne bacteria were determined on some carrot seeds sown in Turkey.
Kubilay K. Bastas +2 more
openaire +3 more sources
The Association Between the Flesh Colour and Carotenoid Profile of 25 Cultivars of Mangoes [PDF]
MoleculesMango (Mangifera indica L.) cultivars display a wide range of ripe flesh colours, from deep-orange to pale-yellow, largely linked to differences in carotenoid profiles.
Tatsuyoshi Takagi +5 more
doaj +2 more sources
Brassinosteroid preharvest treatments as a useful tool to increase crop yield and red colour in blood orange fruits. [PDF]
Front Plant SciGarrido-Auñón F +6 more
europepmc +3 more sources
Presence of Yellow 6, an Artificial Colour Additive in Orange Juice
Journal of the Bangladesh Chemical Society, 2012 Soft drinks and orange juices are very popular all over the world including Bangladesh. Yellow 6 (Disodium 6-hydroxy-5-(4-sulfophenyl) azo-2-naphthalenesulfonate) was used in food and drinks as color additives earlier but due to its adverse effects on human health, yellow 6 has been banned in many countries.
Nilufar Nahar +5 more
openaire +3 more sources