Results 241 to 250 of about 17,782 (264)

Apples and Oranges

Investigative Radiology, 1993
MELVYN H. SCHREIBER, Claudia I. Henschke
openaire   +2 more sources

Satiation and satiety sensations produced by eating oatmeal vs. oranges. a comparison of different scales

Appetite, 2016
Zata Vickers
exaly  

Sanguinello and Tarocco (Citrus sinensis [L.] Osbeck): Bioactive compounds and colour appearance of blood oranges

Food Chemistry, 2019
Marta Igual, Núria Martinez-Navarrete, Maria Inés Dias   +2 more
exaly  

Orange Alert

Academic Emergency Medicine, 2020
openaire   +2 more sources

Biocontrol activity of Rhodotorula mucilaginosa combined with salicylic acid against Penicillium digitatum infection in oranges

Biological Control, 2019
Hongyin Zhang, Xiaoyun Zhang, Qiya Yang   +2 more
exaly  

5. Making Oranges Orange

2019
openaire   +1 more source

Evaluation of California‐Grown Blood and Cara Cara Oranges Through Consumer Testing, Descriptive Analysis, and Targeted Chemical Profiling

Journal of Food Science, 2019
, Carolyn Slupsky, Tyler Simons
exaly  

Evaluation of a polyethylene–candelilla coating for ‘Valencia’ oranges

Postharvest Biology and Technology, 2000
Robert D Hagenmaier
exaly  

Billy and the Orange

Journal of Christian Nursing, 2003
openaire   +2 more sources

Prediction of Soluble Solids in Oranges Using Visible/Near-Infrared Spectroscopy: Effect of Peel

International Journal of Food Properties, 2014
Bahareh Jamshidi, Hassan Ghassemian, Ezeddin Mohajerani   +2 more
exaly