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Prikaz rezultata 241-245 od 245
Relationships between the Pathogen Erysiphe alphitoides, the Phytophagous Mite Schizotetranychus garmani (Acari: Tetranychidae) and the Predatory Mite Euseius finlandicus (Acari: Phytoseiidae) in Oak
(MDPI, 2021)
Food webs on forest trees include plant pathogens, arthropods, and their natural ene-mies. To increase the understanding of the impact of a plant pathogen on herbivore-natural enemy interactions, we studied the powdery ...
Rich in Phenolics—Strong Antioxidant Fruit? Comparative Study of 25 Strawberry Cultivars
(PlantsPlants, 2022)
Phenolic compounds of 25 newly introduced strawberry cultivars were profiled using spectrophotometry, electron paramagnetic resonance (EPR) spectroscopy, and high-performance liquid chromatography-mass spectrometry. Total ...
Functionality and Storability of Cookies Fortified at the Industrial Scale with up to 75% of Apple Pomace Flour Produced by Dehydration
(MDPI, BASEL, 2019)
Apple pomace flour (APF) with high content of dietary fibers (DF), total polyphenolics (TPCs) and flavonoids (TFCs) was produced at the industrial scale. Bulk and tapped density, swelling, water and oil holding capacity, ...
Investigations of Bread Production with Postponed Staling Applying Instrumental Measurements of Bread Crumb Color
(MDPI, BASEL, 2009)
Crumb color quality characteristics of bread of different compositions (whole grain, rye, barley and diet bread) at 24 hours intervals during three days after bread preparation were investigated by means of a MOM-color 100 ...
Sensory Properties and Color Measurements of Dietary Chocolates with Different Compositions During Storage for Up to 360 Days
(MDPI, BASEL, 2009)
In this work sensory characteristics (appearance - color, brilliance, shape and surface; texture - structure, break, firmness and chewiness; aroma - odor and taste) of dietary chocolates of different compositions were ...