Results 171 to 180 of about 7,366 (202)

Efficacy of botanical extracts for knee osteoarthritis: a network meta-analysis of randomized controlled trials. [PDF]

Front Pharmacol
Yan C, Du X, Liu Y, Xia F, Yu H, Zhu Y, Bao T.   +6 more
europepmc   +1 more source

Pest risk analysis for Bactrocera invadens : Guidelines on Pest Risk Analysis [PDF]

, 2010
Catalan Ruescas, Diana, De Meyer, Marc, Guichard, Catherine, Guitian Castrillon, José Maria, MacLeod, Alan, Plumelle, Frédéric, Quilici, Serge, Vayssières, Jean-François, Zulma, Denis Félicité, Üstün, Nursen   +9 more
core  

Mechanism of Anti-Cancer in Breast Cancer Cells With HER2 Overexpression by Dietary Supplement of Five Edible Plants. [PDF]

Food Sci Nutr
Sitthisuk P, Kwankaew N, Innajak S, Nilchad K, Poorahong W, Kongdang P, Watanapokasin R.   +6 more
europepmc   +1 more source

A sustainable methodology employing the extract of red dragon fruit peel as a fluorescence probe for detection of indigo carmine (E132) in food samples: evaluation of the method's greenness, whiteness, and blueness. [PDF]

RSC Adv
Salem AlSalem H, Alharbi SN, Al-Goul ST, Katamesh NS, Abdel-Lateef MA.   +4 more
europepmc   +1 more source

Ultrastructural Changes in Cotyledons of Pineapple Guava (Myrtaceae) During Somatic Embryogenesis [PDF]

Annals of Botany, 1996
Abstract Ultrastructural studies (SEM and TEM) were performed on cotyledons of pineapple guava (Feijoa sellowianaBerg, Myrtaceae) induced to form embryos on medium containing 1.0 mg l−1(4.5μ M 2,4-D) and 0.3 M sucrose. At the time of culture, the cells were filled with protein and lipid bodies.
Jorge M Canhoto
exaly   +2 more sources

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Water Vapor Adsorption Isotherms of Guava, Mango and Pineapple

Journal of Food Science, 1992
ABSTRACT Isotherms were determined at 25° and 50°C, using an electronic water activity meter. For the 3 fruits temperature had practically no effect on the isotherms. Sorption capacity of freeze‐dried pineapple was higher than that for vacuum dried.
Miriam D Hubinger
exaly   +2 more sources

PHYSICO–CHEMICAL CHARACTERISTICS OF BLENDED BEVERAGES (RTS) PREPARED FROM GUAVA AND PINEAPPLE

Asian Journal of Microbiology, Biotechnology & Environmental Sciences, 2022
A lab experiment “Physio-chemical characteristics of blended beverages (RTS) prepared from guava and pineapple” was conducted during winter season of 2021 at Post Harvest technology Laboratory, Department of Horticulture, Naini Agricultural Institute, Sam Higginbottom University of Agriculture, Technology and Sciences, Prayagraj, Uttar Pradesh, India ...
VAMSI KRISHNA NADELLA, DEVI SINGH, VIJAY BAHADUR HOD, ATUL YADAV, SATYENDRA NATH, S.K. SRIVASTAVA   +5 more
openaire   +1 more source

Volatile components of pineapple guava

Journal of Agricultural and Food Chemistry, 1989
Identification, par chromatographie gazeuse-spectrometrie de masse, de 85 constituants de ce fruit tropical dont 47 non encore signales pour cette ...
Ronald G. Binder, Robert A. Flath
exaly   +2 more sources

Chemical, technological and in vitro antioxidant properties of mango, guava, pineapple and passion fruit dietary fibre concentrate

Food Chemistry, 2012
The aim of this work was to determine the chemical, technological and in vitro antioxidant properties of co-products from the industrialisation of some tropical exotic fruits, such as mango, pineapple, guava and passion fruit, and to evaluate their potential use as dietary fibre sources for food enrichment.
Miguel A Meneses, Jorge G Figueroa, José Angel Pérez-Alvarez   +2 more
exaly   +3 more sources