Results 281 to 290 of about 75,529 (314)

Analysis of factors related to browning of Dangshan pear (Pyrus spp.) wine

Food Chemistry, 2020
Hua Yang, Tiantian Tian, Hong Gu
exaly  

BBX16, a B‐box protein, positively regulates light‐induced anthocyanin accumulation by activating MYB10 in red pear

Plant Biotechnology Journal, 2019
Songling Bai, Ruiyan Tao, Qinsong Yang   +2 more
exaly  

Differential inhibitory effects of organic acids on pear polyphenol oxidase in model systems and pear puree

LWT - Food Science and Technology, 2020
Liqiang Zou, Lei Zhou, Chengmei Liu
exaly  

Prevention of enzymatic browning of pear by onion extract

Food Chemistry, 2005
Choon Young Kim, Inshik Park
exaly  

Pear

2020
Nowsheen Nazir, Shemoo Nisar, Shazia Mubarak, Aroosa Khalil, Kounser Javeed, Swapan Banerjee, Jasmeet Kour, Gulzar Ahmad Nayik   +7 more
openaire   +1 more source

Chemical Composition and Anti-inflammatory and Antioxidant Activities of Eight Pear Cultivars

Journal of Agricultural and Food Chemistry, 2012
Xia Li
exaly  

The inverted pear glenoid: an indicator of significant glenoid bone loss

Arthroscopy - Journal of Arthroscopic and Related Surgery, 2004
Ian K Y Lo, Stephen S Burkhart
exaly  

Fatty acid composition and rheological behaviour of prickly pear seed oils

Food Chemistry, 2005
Monia Ennouri, Attia Hamadi
exaly  

Microfibrillated cellulose from the peel of prickly pear fruits

Food Chemistry, 2009
Youssef Habibi, Mostafa Mahrouz, Michel R Vignon   +2 more
exaly  

Phenolic composition and antioxidant activity of Rocha pear and other pear cultivars – A comparative study

Journal of Functional Foods, 2010
Alice Martins, Nuno R Neng, J M F Nogueira   +2 more
exaly