Results 241 to 250 of about 637,742 (295)

Elucidation of flavor codes in citrus fruit peels using electronic sensors, LC-MS/MS, and GC-MS combined with GC-O. [PDF]

Food Chem X
Moon HS, Hong SJ, Yu SY, Park H, Ban Y, Jang GJ, Kim HE, Lee SH, Shin EC.   +8 more
europepmc   +1 more source

Development and characterization of lactose-hydrolyzed whey candy. [PDF]

Sci Rep
Raval H, Sindhav R, Bihola A, Suvera P, Suvera P, Prajapati PS, Adil S.   +6 more
europepmc   +1 more source

Perceptual graph kernels for image-derived plant trait interaction analysis in precision agriculture. [PDF]

Front Plant Sci
S S, T R.
europepmc   +1 more source

Genome-wide association identifies and validates genomic region controlling grain yield and agronomic traits in extra-early orange maize inbred lines under drought. [PDF]

Sci Rep
Bonkoungou TO, Adejumobi II, Adetimirin VO, Badu-Apraku B, Agre PA, Nanema KR, Abubakar AM, Mengesha W.   +7 more
europepmc   +1 more source

Analysis of the TaNAS gene family in bread wheat identifies additional members and candidates for intragenic biofortification. [PDF]

J Exp Bot
Carey-Fung O, Beasley JT, Tarry-Smith L, Felix EJ, Leckie N, Callahan DL, Appels R, Johnson AAT.   +7 more
europepmc   +1 more source

Competing cognitive pressures on human exploration in the absence of trade-off with exploitation. [PDF]

Nat Commun
Alméras C, Chambon V, Wyart V.
europepmc   +1 more source

High-value Engelhard Synergy colours in orange now available

Focus on Powder Coatings, 2002
openaire   +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, Francisco J Heredia, Isabel M Vicario   +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
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.
Craig Albertson, Thomas Kocher
exaly   +3 more sources