Results 131 to 140 of about 34,185 (234)

Exploring the impact of visual stimuli on taste expectations and the role of pull-tab position in food packaging. [PDF]

PeerJ
Shibuya K, Miyamoto M.
europepmc   +1 more source

Canned Pineapples

, 2020
This thesis is an exploration of three characters who are challenged by their way of life through a mixture of magic and reality in the city of Waterloo, Ontario. The purpose of this play is to give voice to unconventional young women who in this day and age might be struggling with intergenerational trauma, poor living conditions, and finding their ...
openaire   +1 more source

Identification and characterization of HVA22 genes in pineapple (Ananas comosus L.) revealed their potential roles in development regulation and cold stress response. [PDF]

BMC Plant Biol
Hou Z, Cai X, Wu J, Lu L, Liu C, Zhang Y, Chen S, Yao Q, Wang J, Wang L, Cheng Y, Liu R, Wang X, Qin Y, Zheng P.   +14 more
europepmc   +1 more source

Application of Lactic Acid Bacteria to Produce Bioactive Compounds from Tofu Waste Using Pineapple Bromelain Enzyme

Zulfiqar Lukman, Dimas Andrianto, Anja Meryandini   +2 more
openalex   +2 more sources

Chemical composition of some tropical fruits and their products. I. A study of Cuban fruits ; II. The composition of fresh and canned pineapples /

, 1904
E. M. Chace, L. S. Munson, L. M. Tolman, United States., United States.   +4 more
openalex   +2 more sources

Eco-innovative dyeing of cotton with upcycled pineapple peel waste-derived natural dye. [PDF]

R Soc Open Sci
Pramod K, Perera G, Wijesundara N, De Silva N.   +3 more
europepmc   +1 more source

DRYING AND VITAMIN C LOSSES OF PINEAPPLE, KIWI AND AVOCADO FRUITS

, 2020
Ayşe Serpil Kaya, Filiz Kar
openalex   +1 more source

Pineapplle [pineapple] pear tree /

, 1924
openaire   +2 more sources

Review for "Green approach towards hydrolysing wheat gluten using waste ingredients from pineapple processing industries"

, 2020
Edna Regina Amante
openalex   +1 more source

Utilization of Tamarind, Pineapple, and Chickpea Pulp as Sources of Bioactive Compounds in a Functional Confectionery: Nutritional Composition, Antioxidant Potential, and In Vitro Digestibility. [PDF]

Foods
Gaytán-Lara AC, Cortés-Ferré HE, Ramírez-Jiménez AK, Dufoo-Hurtado E, Villamiel M, Gaytán-Martínez M.   +5 more
europepmc   +1 more source