Results 231 to 240 of about 23,136 (263)

Application of lyophilized plum pomace as a functional ingredient in a plum spread: Optimizing texture, colour and phenol antioxidants by ANN modelling

LWT - Food Science and Technology, 2020
Aleksandra Bajic, Lato Pezo
exaly  

CARISSA (Natal-Plum)(Natal-Plum)

2008
openaire   +1 more source

Antioxidant potential of different plum cultivars during storage

Food Chemistry, 2014
Jessica Tabart, Claire Kevers, Jacques Dommes   +2 more
exaly  

The functionality of plum ingredients in meat products: A review

Meat Science, 2015
Steven C Ricke, Nathan Jarvis, Phil Crandall   +2 more
exaly  

Effects of using plum puree on some properties of low fat beef patties

Meat Science, 2010
Meltem Serdaroğlu
exaly  

Plums

1978
Benjamin J. E. Teskey, James S. Shoemaker   +1 more
openaire   +1 more source

Chemical characteristics of Śliwowica Łącka and other plum brandies

Journal of the Science of Food and Agriculture, 2008
Pawel Satora
exaly  

Plum

The Antioch Review, 1996
openaire   +1 more source

RELATIONSHIP BETWEEN PLUM POX VIRUS AND PLUM BARK SPLIT VIRUS (ACLSV) IN PLUM

Acta Horticulturae, 2004
Minoiu, N., Vladianu, D., Oprean, I., Ravelonandro, Michel, Stegerean, P.   +4 more
openaire   +2 more sources

Effect of thermal treatment on phenolic compounds from plum (prunus domestica) extracts – A kinetic study

Journal of Food Engineering, 2016
Gabriela-Elena Bahrim, Nicoleta Stanciuc, Gabriela Râpeanu   +2 more
exaly