Results 181 to 190 of about 2,041 (193)

The Effect of Modified Atmosphere Packaging on ‘Ready-to-Eat’ Oranges

LWT - Food Science and Technology, 1998
M T Pretel, F Romojaro, P S Fernández   +2 more
exaly  

A holistic approach to authenticate organic sweet oranges (Citrus Sinensis L. cv Osbeck) using different techniques and data fusion

Food Control, 2019
Maria José Ruiz Moreno, JOSÉ Manuel Muñoz-Redondo, JOSÉ Manuel Moreno Rojas   +2 more
exaly  

Satiation and satiety sensations produced by eating oatmeal vs. oranges. a comparison of different scales

Appetite, 2016
Zata Vickers
exaly  

Sanguinello and Tarocco (Citrus sinensis [L.] Osbeck): Bioactive compounds and colour appearance of blood oranges

Food Chemistry, 2019
Marta Igual, Núria Martinez-Navarrete, Maria Inés Dias   +2 more
exaly  

Quantification of Morpholine in Peel and Pulp of Apples and Oranges by Gas Chromatography−Mass Spectrometry

Foods, 2020
Jihyun Lee, Joon Kwan Moon, Hee Jae Suh
exaly  

Biocontrol activity of Rhodotorula mucilaginosa combined with salicylic acid against Penicillium digitatum infection in oranges

Biological Control, 2019
Hongyin Zhang, Xiaoyun Zhang, Qiya Yang   +2 more
exaly  

Evaluation of California‐Grown Blood and Cara Cara Oranges Through Consumer Testing, Descriptive Analysis, and Targeted Chemical Profiling

Journal of Food Science, 2019
, Carolyn Slupsky, Tyler Simons
exaly  

Evaluation of a polyethylene–candelilla coating for ‘Valencia’ oranges

Postharvest Biology and Technology, 2000
Robert D Hagenmaier
exaly  

Prediction of Soluble Solids in Oranges Using Visible/Near-Infrared Spectroscopy: Effect of Peel

International Journal of Food Properties, 2014
Bahareh Jamshidi, Hassan Ghassemian, Ezeddin Mohajerani   +2 more
exaly  

Effect of Nitric Oxide Treatment on Storage Quality of Glorious Oranges

Procedia Engineering, 2012
Kaifang Zeng
exaly