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 that induces a citrus-like smell and is associated with orange colours. We assumed that the odour would
Tamura K, Hamakawa M, Okamoto T.
europepmc +8 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 processes in the Roman period.
Cécile Noirot +5 more
doaj +5 more sources
Colour training and colour differences thresholds in orange juice [PDF]
Food Quality and Preference, 2013 Junta de Andalucía P08- AGR ...
Rocío Fernández‐Vázquez +4 more
openalex +4 more sources
The impact of UV-C irradiation on spoilage microorganisms and colour of orange juice [PDF]
Journal of Food Science and Technology, 2013 The effect of UV-C irradiation on inactivation of spoilage microorganisms and colour of freshly squeezed orange juice were investigated. Orange juice samples were intentionally fermented in order to increase the natural microflora which were mostly composed of yeasts and then exposed to UV-C irradiation at an intensity level of 1.32 mW/cm(2) and sample
Bengi Hakgüder Taze +3 more
openalex +7 more sources
Colour 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. A commercial orange juice (COJ) was selected as a control, and colour-modified orange juices were prepared by adding red or green food dyes (ROJ and GOJ ...
Rocío Fernández‐Vázquez +6 more
openalex +4 more sources
XIX.—The effect of a change in temperature on the colour changes of methyl-orange and on the accuracy of titrations [PDF]
J. Chem. Soc., Trans., 1920 n ...
Henry Thomas Tizard +1 more
openalex +4 more sources
Orange Sorting by Applying Pattern Recognition on Colour Image
Procedia Computer Science, 2016 AbstractManual sorting/grading of oranges is done at wholesale markets/ food processing factories based upon its maturity, size, quality and breeds. With an aim to replace the manual sorting system, this paper proposes the research work for automated grading of Oranges using pattern recognition techniques applied on a single color image of the fruit ...
Jyoti Jhawar
openalex +3 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, λ <sub> max </sub> 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
+4 more sources
Relationship of the orange tissue morphotype with shell and pearl colouration in the mollusc Pinctada margaritifera [PDF]
Scientific Reports, 2019 AbstractMolluscs display a vast range of shell colours both between and within species. However, only a few species show colour variation in their soft tissues. In French Polynesia, the pearl oyster Pinctada margaritifera has three tissue morphotypes: the black wild-type and two rare mutations: white albino and orange mantle. Phenotypic transmission is
Chin‐Long Ky +4 more
openalex +5 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.
Abida Sultana +5 more
openalex +4 more sources