Results 281 to 290 of about 42,405 (298)

Scalable production of 3D plum-pudding-like Si/C spheres: Towards practical application in Li-ion batteries

Nano Energy, 2016
Ming-Shui Yao, Chao Zhang, Qunhong Weng
exaly  

Effects of Pre- and Postharvest Processing Technologies on Bioactive Compounds of Plum

2022
Sabeera Muzzaffar, Munazah Sidiq
openaire   +1 more source

Effects of solid-state fermentation with two filamentous fungi on the total phenolic contents, flavonoids, antioxidant activities and lipid fractions of plum fruit (Prunus domestica L.) by-products

Food Chemistry, 2016
Francisc V Dulf, Carmen Socaciu
exaly  

Effects of alginate edible coating on preserving fruit quality in four plum cultivars during postharvest storage

Postharvest Biology and Technology, 2013
Daniel Valero, Pedro Javier Zapata, Domingo Martínez-Romero   +2 more
exaly  

Influence of ultrasound-assisted osmotic dehydration on texture, bioactive compounds and metabolites analysis of plum

Ultrasonics Sonochemistry, 2019
Abdul Rahaman, Ankita Kumari, Azhari Siddeeg   +2 more
exaly  

Physicochemical properties of whole fruit plum powders obtained using different drying technologies

Food Chemistry, 2016
Anna Michalska, Aneta Wojdyło, Krzysztof Kl Lech   +2 more
exaly  

Characterization of edible film containing essential oils in hydroxypropyl methylcellulose and its effect on quality attributes of ‘Formosa’ plum (Prunus salicina L.)

LWT - Food Science and Technology, 2016
Suman Singh, Youn Suk Lee
exaly  

Carotenoids, polyphenols and micronutrient profiles of Brassica oleraceae and plum varieties and their contribution to measures of total antioxidant capacity

Food Chemistry, 2014
Yves-Jacques Schneider, Lucien Hoffmann, Torsten Bohn   +2 more
exaly  

Effect of chitosan coating on postharvest life and quality of plum during storage at low temperature

Scientia Horticulturae, 2017
Pushpendra Kumar, Shruti Sethi, Eldho Varghese   +2 more
exaly  

Selecting new peach and plum genotypes rich in phenolic compounds and enhanced functional properties

Food Chemistry, 2006
David Byrne
exaly