Works matching DE "COLOR of vegetables"

Results: 26

Retention of green colour of tomatoes marketed as a green vegetable at ambient conditions in Cambodia with modified atmosphere storage and fumigation with 1-methylcyclopropene (1-MCP).

Published in:

Fruits, 2018, v. 73, n. 5, p. 265, doi. 10.17660/th2018/73.5.2

By:

Sambath, Sonnthida;
Wills, R. B. H.;
Ku, V. V. V.;
Newman, S.

Publication type:

Article

Influences of population pressure change on vegetation greenness in China's mountainous areas.

Published in:

Ecology & Evolution (20457758), 2017, v. 7, n. 21, p. 9041, doi. 10.1002/ece3.3424

By:

Li, Wei;
Li, Xiubin;
Tan, Minghong;
Wang, Yahui

Publication type:

Article

CsMYB36 is involved in the formation of yellow green peel in cucumber (Cucumis sativus L.).

Published in:

Theoretical & Applied Genetics, 2018, v. 131, n. 8, p. 1659, doi. 10.1007/s00122-018-3105-7

By:

Hao, Ning;
Du, Yalin;
Li, Huiyuan;
Wang, Chao;
Wang, Chen;
Gong, Siyu;
Zhou, Shengmao;
Wu, Tao

Publication type:

Article

Size, color, and freshness: Standards and heritage of native potatoes in Peru.

Published in:

Food & Foodways: History & Culture of Human Nourishment, 2022, v. 30, n. 3, p. 165, doi. 10.1080/07409710.2022.2089826

By:

Fajardo-Escoffié, José Luis

Publication type:

Article

Efecto de la Deshidratación Osmótica y la Temperatura sobre el Color y la Fuerza Máxima de Fractura de Rodajas de Yuca en Freído por Inmersión.

Published in:

Información Tecnológica, 2019, v. 30, n. 1, p. 311, doi. 10.4067/S0718-07642019000100311

By:

Ortega-Quintana, Fabián A.;
Montes-Montes, Everaldo J.;
Pérez-Sierra, Omar A.;
Vélez-Hernández, Gabriel I.

Publication type:

Article

Characteristics of Selected Quality Traits of Novel Cultivars of Pumpkin (Cucurbita Maxima Duch.).

Published in:

Polish Journal of Food & Nutrition Sciences, 2014, v. 64, n. 2, p. 101, doi. 10.2478/pjfns-2013-0006

By:

Niewczas, Joanna;
Mitek, Marta;
Korzeniewska, Aleksandra;
Niemirowicz-Szczytt, Katarzyna

Publication type:

Article

Effect of Ultrasound Combined with Controlled Atmosphere on Postharvest Storage Quality of Cucumbers (Cucumis sativus L.).

Published in:

Food & Bioprocess Technology, 2018, v. 11, n. 7, p. 1328, doi. 10.1007/s11947-018-2102-9

By:

Feng, Lei;
Zhang, Min;
Adhikari, Benu;
Guo, Zhimei

Publication type:

Article

Sous Vide Processing as an Alternative to Common Cooking Treatments: Impact on the Starch Profile, Color, and Shear Force of Potato ( Solanum tuberosum L.).

Published in:

Food & Bioprocess Technology, 2017, v. 10, n. 4, p. 759, doi. 10.1007/s11947-016-1857-0

By:

Muñoz, Sergi;
Achaerandio, Isabel;
Yang, Yali;
Pujolà, Montserrat

Publication type:

Article

Drying Characteristics and Quality Parameters of Microwave-Dried Grated Carrots.

Published in:

Food & Bioprocess Technology, 2012, v. 5, n. 8, p. 3217, doi. 10.1007/s11947-011-0682-8

By:

Arikan, Mehmet;
Ayhan, Zehra;
Soysal, Yurtsever;
Esturk, Okan

Publication type:

Article

Influence of low temperature blanching and calcium chloride soaking on colour and consumer attractiveness of broccoli.

Published in:

Journal of Food & Nutrition Research, 2012, v. 51, n. 2, p. 73

By:

Guzek, Dominika;
Wierzbicka, Agnieszka;
Głąbska, Dominika

Publication type:

Article

Correction: The Effect of UV-C Stimulation of Potato Tubers and Soaking of Potato Strips in Water on Color and Analyzed Color by CIE Lab* Sustainability 2020, 12, 3487.

Published in:

2020

By:

Sobol, Zygmunt;
Jakubowski, Tomasz;
Nawara, Piotr

Publication type:

Correction Notice

Natural and Synthetic Tyrosinase Inhibitors as Antibrowning Agents: An Update.

Published in:

Comprehensive Reviews in Food Science & Food Safety, 2012, v. 11, n. 4, p. 378, doi. 10.1111/j.1541-4337.2012.00191.x

By:

Loizzo, M. R.;
Tundis, R.;
Menichini, F.

Publication type:

Article

Acrylamide determination in baked potatoes by HPLC–MS: effect of steam and correlation with colour indices.

Published in:

European Food Research & Technology, 2019, v. 245, n. 11, p. 2393, doi. 10.1007/s00217-019-03357-2

By:

Bignardi, Chiara;
Cavazza, Antonella;
Grimaldi, Maria;
Laganà, Carmen;
Manzi, Chiara;
Rinaldi, Massimiliano;
Corradini, Claudio

Publication type:

Article

Influence of sous-vide thermal treatment, boiling, and steaming on the colour, texture and content of bioactive compounds in root vegetables.

Published in:

Ukrainian Food Journal, 2021, v. 10, n. 1, p. 77, doi. 10.24263/2304-974X-2021-10-1-7

By:

Stanikowski, Piotr;
Michalak-Majewska, Monika;
Jabłońska-Ryś, Ewa;
Gustaw, Waldemar;
Gruszecki, Robert

Publication type:

Article

Survival and growth of foodborne pathogens in pesticide solutions routinely used in leafy green vegetables and tomato production.

Published in:

Journal of the Science of Food & Agriculture, 2014, v. 94, n. 14, p. 2958, doi. 10.1002/jsfa.6640

By:

Dobhal, Shefali;
Zhang, Guodong;
Royer, Tom;
Damicone, John;
Ma, Li Maria

Publication type:

Article

Evaluation of Lycopene Loss and Colour Values in Convective Drying of Tomato by Surface Response Methodology.

Published in:

International Journal of Food Engineering, 2013, v. 9, n. 2, p. 233, doi. 10.1515/ijfe-2012-0202

By:

Coelho, Karen;
Costa, Bruna R.;
Pinto, Luiz Antonio de Almeida

Publication type:

Article

An Expert System for Classification of Potato Tubers using Image Processing and Artificial Neural Networks.

Published in:

International Journal of Food Engineering, 2012, v. 8, n. 4, p. -1, doi. 10.1515/1556-3758.2656

By:

Ebrahimi, Ebrahim;
Mollazade, Kaveh;
Arefi, Arman

Publication type:

Article

Development and application of high-resolution melting DNA markers for the polygenic control of tuber skin colour in autotetraploid potato.

Published in:

Molecular Breeding, 2019, v. 39, n. 7, p. N.PAG, doi. 10.1007/s11032-019-1009-0

By:

Meiyalaghan, Sathiyamoorthy;
Thomson, Susan;
Kenel, Fernand;
Monaghan, Katrina;
Jacobs, Jeanne;
Baldwin, Samantha

Publication type:

Article

Genetic analyses of anthocyanin concentrations and intensity of red bulb color among segregating haploid progenies of onion.

Published in:

Molecular Breeding, 2014, v. 34, n. 1, p. 75, doi. 10.1007/s11032-014-0018-2

By:

Duangjit, Janejira;
Welsh, Kent;
Wise, Mitchell;
Bohanec, Borut;
Havey, Michael

Publication type:

Article

VARIATIONS IN THE SUGARS AND ANTIOXIDANT COMPOUNDS RELATED TO ROOT COLOUR IN TUNISIAN CARROT (DAUCUS CAROTA SUBSP. SATIVUS) LANDRACES.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2020, v. 32, n. 3, p. 654

By:

BENAMOR, J.;
MEZGHANI, N.;
PERIAGO, M. J.;
NAVARRO-GONZÁLEZ, I.;
ELVIRA-TORALES, L. I.;
OUAKRIM, Y.;
TARCHOUN, N.

Publication type:

Article

PHYSICAL AND MICRO STRUCTURAL CHANGES IN CARROT POMACE-BASED EXTRUDATES.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2013, v. 25, n. 3, p. 313

By:

DAR, A. HUSSAIN;
KUMAR, N.;
SHARMA, H. K.

Publication type:

Article

Robustness of Tomato Quality Evaluation Using a Portable Vis-SWNIRS for Dry Matter and Colour.

Published in:

International Journal of Analytical Chemistry, 2017, p. 1, doi. 10.1155/2017/2863454

By:

Acharya, U. K.;
Subedi, P. P.;
Walsh, K. B.

Publication type:

Article

Consumer preference and the technological and nutritional quality of different bean colours.

Published in:

Acta Scientiarum: Agronomy, 2020, v. 42, p. 1, doi. 10.4025/actasciagron.v42i1.43689

By:

Rosana Kläsener, Greice;
Dalfollo Ribeiro, Nerinéia;
Renato Casagrande, Cleiton;
Daltrozo Arns, Fernanda

Publication type:

Article

Effect of Postharvest Transport and Storage on Color and Firmness Quality of Tomato.

Published in:

Horticulturae, 2021, v. 7, n. 7, p. 1, doi. 10.3390/horticulturae7070163

By:

Al-Dairi, Mai;
Pathare, Pankaj B.;
Al-Yahyai, Rashid

Publication type:

Article

CHEMICAL COMPOSITION, COLOUR, FUNCTIONAL AND PASTING PROPERTIES OF ORANGE-FLESHED SWEET POTATO, PLEUROTUS TUBERREGIUM SCLEROTIUM AND THEIR FLOUR BLENDS.

Published in:

Annals: Food Science & Technology, 2018, v. 19, n. 3, p. 423

By:

Kolawole, Fausat Lola;
Akinwande, Bolanle Aishat;
Ade-Omowaye, Beatrice Iyabo

Publication type:

Article

Control of Minimally Processed Carrot (Daucus carota) Surface Discoloration Caused by Abrasion Peeling.

Published in:

Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 2, p. 416, doi. 10.1111/j.1365-2621.1991.tb05293.x

By:

BOUN, H.R.;
HUXSOLL, C.C.

Publication type:

Article