20 results on '"Plotto, Anne"'
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2. A brief hot‐water treatment alleviates chilling injury symptoms in fresh tomatoes
3. Effect of fruit maturity on volatiles and sensory descriptors of four mandarin hybrids
4. Comparative analysis of juice volatiles in selected mandarins, mandarin relatives and other citrus genotypes
5. Chemical and Sensory Characterization of Orange (Citrus sinensis) Pulp, a by-Product of Orange Juice Processing Using Gas-Chromatography-Olfactometry
6. Effects of thermal processing and pulp filtration on physical, chemical and sensory properties of winter melon juice
7. Development of delayed bitterness and effect of harvest date in stored juice from two complex citrus hybrids
8. Correlation between sensory and instrumental measurements of standard and crisp‐texture southern highbush blueberries ( Vaccinium corymbosum L. interspecific hybrids)
9. Interactions and Thresholds of Limonin and Nomilin in Bitterness Perception in Orange Juice and Other Matrices
10. Detection of the linalool‐producing NES1 variant across diverse strawberry (Fragaria spp.) accessions
11. Effect of extraction method on quality of orange juice: hand-squeezed, commercial-fresh squeezed and processed
12. Aroma characterization of tangerine hybrids by gas‐chromatography–olfactometry and sensory evaluation
13. Consumer preference for mandarins: implications of a sensory analysis
14. Effect of 1-methylcyclopropene on tomato flavour components, shelf life and decay as influenced by harvest maturity and storage temperature
15. Distribution of aroma volatile compounds in tangerine hybrids and proposed inheritance
16. Taste and aroma of fresh and stored mandarins
17. Surface treatments and coatings to maintain fresh-cut mango quality in storage
18. Effect of Liberibacter Infection (Huanglongbing or “Greening” Disease) of Citrus on Orange Juice Flavor Quality by Sensory Evaluation
19. Odour and flavour thresholds for key aroma components in an orange juice matrix: esters and miscellaneous compounds
20. Odour and flavour thresholds for key aroma components in an orange juice matrix: terpenes and aldehydes
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