Results 211 to 220 of about 70,520 (259)

Context-Awareness and Biologically Inspired Behaviour Based on Attention Mechanisms for Natural Human-Robot Interaction. [PDF]

Biomimetics (Basel)
García-Martínez J, Maroto-Gómez M, Segura-Bencomo A, Castillo JC, Malfaz M.   +4 more
europepmc   +1 more source

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Instrumental measurement of orange juice colour: a review

Journal of the Science of Food and Agriculture, 2005
AbstractColour of orange juice is provided by carotenoids, which belong to one of the main classes of natural pigments, although the colour of particular orange varieties, blood oranges, is mainly due to anthocyanins. Colour of food influences consumers' preferences.
Antonio J Meléndez-Martínez, Isabel M Vicario, FRANCISCO J Heredia   +2 more
exaly   +2 more sources

Effect of bottle colour and storage conditions on browning of orange wine

Molecular Nutrition and Food Research, 2002
We investigated the effect of bottle colour, storage temperature and storage time on the browning of orange wine. Kozan orange variety was used for the production of wine. The fermentation was performed spontaneously at 20 degrees C. The wine was bottled in three differently coloured bottles: clear white, green and brown. Then each was divided into two
Serkan Selli, A Canbas
exaly   +4 more sources

Genome mapping of the orange blotch colour pattern in cichlid fishes

Molecular Ecology, 2003
AbstractThe dramatic variation of cichlid fish colour pattern is thought to function in mate choice, evolve by sexual selection, and contribute to explosive speciation. Here, we combine linkage mapping and population genetic analyses to identify a single region of the cichlid genome responsible for the orange blotch (OB) colour phenotype.
J Todd Streelman, R Craig Albertson, Thomas D Kocher   +2 more
exaly   +3 more sources

Effect of increased acidity on the carotenoid pattern and colour of orange juice

European Food Research and Technology, 2009
The colour of orange juices is one of the main factors related to their acceptability. Their colour is mainly due to carotenoids, with the particularity that the major ones, the epoxycarotenoids, can isomerise into differently coloured isomers in the presence of acid.
Antonio J Meléndez-Martínez, M Luisa Escudero-Gilete, Isabel M Vicario   +2 more
exaly   +2 more sources

Bile Duct Proliferation in Pigs Fed the Food Colour Orange RN

Acta Pharmacologica Et Toxicologica, 1973
P Olsen
exaly   +3 more sources

The curious case of the orange coloured tonsils

International Journal of Pediatric Otorhinolaryngology, 2014
Tangier disease is an extremely rare and severe form of high density lipoprotein deficiency. Even though there is no specific therapy for patients with Tangier disease, it is important to recognize the clinical presentation as patients are at an increased risk of developing atherosclerosis and subsequent CVD.
Ravesloot, M. J. L., Bril, H., Braamskamp, M. J., Wiegman, A., Wong Chung, R. P.   +4 more
openaire   +2 more sources

Hormonal control of colour changes in orange peel

Experientia, 1969
Des quantites tres faibles d'acide gibberellique (6×10−4 μg/cm2) produisent pendant plusieurs semaines une inhibition de la coloration naturelle de la peau d'oranges vertes detachees. Des resultats semblables ont ete obtenus avec une cytokinine. L'inhibition produite par la gibberelline peut etre levee par l'ethylene.
S K, Eilati, E E, Goldschmidt, S P, Monselise   +2 more
openaire   +2 more sources

Orange is not just a colour

Nature Plants, 2018
Domestication of the citrus family has resulted in the selection of key alleles of a duplicated MYB transcription factor called Ruby.
openaire   +2 more sources