Results 71 to 80 of about 273,789 (162)
Cyanide and fluoride colorimetric sensing by novel imidazo-anthraquinones functionalized with indole and carbazole [PDF]
, 2014 Novel imidazo-anthraquinones functionalized with indole and carbazole have been synthesised and characterised and their evaluation as colorimetric chemosensors was carried out in acetonitrile as well as in acetonitrile/H2O (97:3) in the presence of ...
Carlos Lodeiro +5 more
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Innovation and Entrepreneurship: A Colour Economy Glance [PDF]
SHS Web of ConferencesThis article introduces the topic of the Colour Economy as a set of new economic paradigms that seek to respond to global challenges such as sustainability, technological transformation and social inclusion.
Estrada Salvador +4 more
doaj +1 more source
Odour and colour polymorphism in the food-deceptive orchid Dactylorhiza romana [PDF]
, 2018 The food deceptive orchid, Dactylorhiza romana (Sebastiani) Soó exhibits a colour polymorphism with yellow, red, and intermediate orange morphs. In this study we tested if floral odour differed among the three distinct colour morphs.
Salzmann, C. C., Schiestl, F. P.
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Pigment composition of the bright skin in the poison toad, Melanophryniscus rubriventris (Anura: Bufonidae) from Argentina [PDF]
, 2017 The determination of the basis of skin colour is important to better understand the evolutionary and ecological relevance of colour variation in aposematic species.
Bonansea, Maria Ines +2 more
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African and Mediterranean Agricultural Journal - Al AwamiaThe morpho-pomological characteristics of 65 traditional orange accessions (Citrus sinensis L. Osbeck) were studied in the plantation of the El Menzeh experimental field of INRA.
Ouiam Chetto +4 more
doaj +1 more source
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 +2 more sources
Application of Acid Whey in Orange Drink Production
Food Technology and Biotechnology, 2013 The aim of this study is to compare qualitative changes in orange and orange beverages containing whey during 12 months of storage. The beverages contained 12 % extract, half of which was orange concentrate, the rest was sugar or sugar and whey extract ...
Grażyna Jaworska +4 more
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E-Journal of Chemistry, 2005 Methods are described for the determination of carbofuran in its formulations, in water and grain samples by the diazotization coupling spectrophotometric technique, using substituted anilines such as 4-bromoaniline, 4-methylaniline and 4 ...
V. Harikishna, N. V. S. Naidu
doaj +1 more source
Colour changes during beer aging.
Kvasný průmysl, 2008 Spectrum changes of yellow, orange and yellow-red oxidation products of epicatechin with their typical absorption maximum around 430 nm were studied. Oxygen is necessary for the non-enzymatic formation of these substances and their formation increases ...
Jan ŠAVEL, Petr KOŠIN, Adam BROŽ
doaj +1 more source
Life history and ecological genetics of the colonial ascidian Botryllus schlosseri [PDF]
, 2015 The colonial ascidian Botryllus schlosseri is a cosmopolitan, marine filter feeder, introduced as a laboratory research organism in the 1950s. Currently, it is widely used in many laboratories to investigate a variety of biological questions.
Ballarin, Loriano +7 more
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