Results 231 to 240 of about 70,520 (259)

Effect of storage temperature on the crispness, colour and bioactive compounds of an orange snack obtained by freeze-drying

British Food Journal, 2021
Marilu Andrea Silva-Espinoza, Maria Del Mar Camacho, Núria Martinez-Navarrete   +2 more
exaly  

Effect of a Biosurfactant Extract Obtained from a Corn Kernel Fermented Stream on the Sensory Colour Properties of Apple and Orange Juices

Foods, 2023
Benita Pérez-Cid, Susana Rio Segade, X Vecino   +2 more
exaly  

Words for the Colour Orange in Italian

Quaderni d'italianistica, 1994
openaire   +1 more source

Green and Orange – Colour and Space in Wittgenstein

2014
openaire   +2 more sources

Naturally-Coloured and Treated Yellow and Orange-Brown Sapphires

The Journal of Gemmology, 1983
K. Schmetzer, G. Bosshart, H. A. Hänni
openaire   +1 more source

Modelling colour degradation of orange juice by ozone treatment using response surface methodology

Journal of Food Engineering, 2008
Brijesh K Tiwari, K Muthukumarappan, Patrick J Cullen   +2 more
exaly  

Two New Orange Coloured Alkaloids fromPycnarrhena longifolia

Planta Medica, 1981
T, van Beek, R, Verpoorte, A, Baerheim Svendsen   +2 more
openaire   +2 more sources

Correlation between visual and instrumental colour measurements of orange juice dilutions: effect of the background

Food Quality and Preference, 2005
Antonio J Meléndez-Martínez, Isabel M Vicario, FRANCISCO J Heredia   +2 more
exaly  

Yellow or orange colouration

2010
openaire   +1 more source

Degradation kinetic modelling of ascorbic acid and colour intensity in pasteurised blood orange juice during storage

Food Chemistry, 2015
Hocine Remini, Christian Mertz, Amine Belbahi   +2 more
exaly