ARTICLES

Filter  
Active filters 0
Remove
  

Refine your searches by:

Collections
Agronomy and forestry
Education
Technology
Biology
Food and nutrition
Social Sciences
Economy
Pure sciences
Research
Public health
all records (72)

Languages
English
Spanish
Portuguese
German
French

Countries
Indonesia
USA
Brazil
Ukraine
Turkey, Turkish Republic
Romania
Russia
South Africa
Italy
Germany
all records (77)

Years
2023
2022
2021
2020
2019
2018
2017
2016
2015
2014
all records (24)

Filter  
 
42.210  Articles
1 of 4.221 pages  |  10  records  |  more records»
This article focuses on the study of the influence of ozonised water irrigation on the morphological, bacteriological and sensory characteristics of ‘Saint-Pierre’ tomatoes grown in Algeria. The results were compared with those irrigated with non-ozonised... see more

The purpose of this study were to determine the effect of temperature and roasting duration on physical characteristics  and quality of arabica coffee sensory,: find out the best temperature and roasting duration treatmen to physical characteristics ... see more

The effect of sunflower seed flour supplementation on the quality characteristics of wheat flour cracker biscuits was studied. For this purpose, four experimental variants obtained by substituting wheat flour with different proportions (0%, 15%, 25%, and ... see more

The effects of three dehydration temperatures at 50, 60 and 70 °C of convective drying method on fresh fruits of black chokeberries (Aronia melanocarpa L.) were evaluated. The drying temperatures were found to have significantly different effects on the c... see more

Some meat quality and sensory characteristics were determined of Kivircik (n=10), Esme Kivircik (n=10), Karya (n=8) and Çine Çapari (n=9) lambs in this research. Carcass divided into two parts along the spine and the three different type of muscle samples... see more

Three white sorghum varieties (named ‘Dorado’,‘Shandaweel-6’ and ‘Giza-15’) were investigated for grain characteristics and processed whole meal flour (via soaking, cooked, germinated and fermented sorghum). ‘Giza-15’ variety was the highest one in 1,000 ... see more

Modern viticulture requires the replacement of hazardous agrochemicals with eco-friendly, bio-based products such as microbial preparations that  enhance grape and wine quality while protecting the grapevine from pest and disease attacks. This study ... see more

The topicality of using the sensory analysis of berries in enological practice at planning of agrotechnical complex at vineyard to receive the certain style and quality of production was grounded. For study of the influence of agrotechnical methods on sen... see more

This study was aimed to study the characteristics of tuna (Thunnus sp.) chunks nugget supplemented with purple sweet potato as filler both subjectively and objectively. A three-treatment experiment with five replications was applied in this research. Para... see more

1 of 4.221 pages  |  10  records  |  more records»