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2003, ISBN 9780198505006, xvi, 522
Colour has long been a source of fascination to both scientists and philosophers. In one sense, colours are in the mind of the beholder, in another sense they... 
Psychological aspects | physiology | Color vision | Color Perception | Color | Visual perception | neuroscience | Mental | Objective | Physical | Colour perception | Visual experience | Subjective | Colour
Book
Journal of Food Engineering, ISSN 0260-8774, 07/2012, Volume 111, Issue 1, pp. 135 - 148
► We investigated the influence of different drying methods on the quality of mango powders. ► Refractance Window® (RW) drying, freeze drying, drum drying and... 
Freeze drying | Drum drying | Spray drying | X-ray diffraction | Microstructure | Glass transition temperature | Physical properties | Refractance Window® drying | QUALITY | MALTODEXTRIN | RETENTION | STABILITY | FOOD SCIENCE & TECHNOLOGY | AIR | TRICALCIUM PHOSPHATE | Refractance Window (R) drying | CARRIERS | ENGINEERING, CHEMICAL | COLOR | SPRAY | Diffraction | Moisture content | Maltodextrin | Morphology | Drying
Journal Article
Journal of Food Engineering, ISSN 0260-8774, 02/2013, Volume 114, Issue 3, pp. 338 - 345
► Whole fresh tomato (Portuguese cultivar cv. ‘Zinac’) quality was evaluated. ► Storage temperature affected tomatoes colour from green to red colour. ►... 
Physical quality | Tomato | Kinetics modelling | Storage conditions | ANTIOXIDANT ACTIVITY | CAPACITY | STAGE | FOOD SCIENCE & TECHNOLOGY | CULTIVAR | MATURITY | ENGINEERING, CHEMICAL | LYCOPENE | TEMPERATURE | NEAR-INFRARED MODELS | COLOR | FIRMNESS | Analysis | Tomatoes | Cooling | Chilling | Weight loss | Color | Firmness | Foods | Fruits | Colour
Journal Article
Food Chemistry, ISSN 0308-8146, 06/2012, Volume 132, Issue 3, pp. 1221 - 1229
Journal Article
LWT, ISSN 0023-6438, 04/2017, Volume 77, pp. 440 - 448
The influence of different roasting conditions on the physical-chemical (water activity, moisture, colour, volatile compounds, tocopherols, phenolic content)... 
Roasting | Tocopherols | Volatile compounds | Phenolic compounds | Hazelnut | ANTIOXIDANT ACTIVITY | QUALITY | FOOD SCIENCE & TECHNOLOGY | PHENOLICS | RAW | NUT | CULTIVARS | ODORANTS | GAS-CHROMATOGRAPHY | COLOR DEVELOPMENT | Chemical properties | Agricultural biotechnology | Analysis
Journal Article
Astronomy and Astrophysics, ISSN 0004-6361, 2013, Volume 550, pp. A20 - 10
Context. Stochasticity and physical parameter degeneracy problems complicate the derivation of the parameters (age, mass, and extinction) of unresolved star... 
Galaxies: star clusters: general | CATALOG | INTEGRATED COLORS | ASTRONOMY & ASTROPHYSICS | POPULATIONS | ULTRAVIOLET | EVOLUTIONARY SYNTHESIS MODELS | GALAXIES | CANDIDATES | LARGE-MAGELLANIC-CLOUD | M33 | galaxies: star clusters: general | UBVRI PHOTOMETRY | Galaxies | Extinction | Clusters | Mathematical models | Stochasticity | Star clusters | Age | Photometry | Physics - Astrophysics of Galaxies
Journal Article
Astronomy and Astrophysics, ISSN 0004-6361, 09/2014, Volume 569, pp. A4 - 7
Context. This paper is the second of a series that investigates the stochasticity and degeneracy problems that hinder the derivation of the age, mass,... 
Galaxies: star clusters: general | COLORS | EVOLUTION | MODELS | galaxies: star clusters: general | ASTRONOMY & ASTROPHYSICS | Metallicity | Extinction | Clusters | Derivation | Mathematical models | Star clusters | Age | Photometry
Journal Article
Food Research International, ISSN 0963-9969, 04/2013, Volume 51, Issue 1, pp. 170 - 179
High pressure homogenization (HPH) is a non-thermal technology that has been widely studied as a partial or total substitute for thermal food processing.... 
High pressure homogenization | Fruit juices | Physical stability | PUREE | RHEOLOGICAL PROPERTIES | QUALITY | APPLE | FOOD SCIENCE & TECHNOLOGY | ORANGE JUICE | CARROT | INACTIVATION | MANGO NECTAR | COLOR DEGRADATION | MICROSTRUCTURE | Lycopene | Microorganisms | Stability | Homogenization | Juices | Serums | Physical properties | Sedimentation | Homogenizing
Journal Article
Meat Science, ISSN 0309-1740, 03/2018, Volume 137, pp. 168 - 175
Physical meat quality measurements were conducted on the longissimus thoracis et lumborum, biceps femoris, semimembranosus, semitendinosus, infraspinatus and... 
Cooking loss | Tenderness | Drip loss | pH | Venison | Shear force | Colour | IMPALA AEPYCEROS-MELAMPUS | MEAT QUALITY | FOOD SCIENCE & TECHNOLOGY | WATER-HOLDING CAPACITY | SPRINGBOK ANTIDORCAS-MARSUPIALIS | CERVUS-ELAPHUS | PRE-SLAUGHTER | ELECTRICAL-STIMULATION | ULTIMATE PH | TARANDUS-TARANDUS L | Livestock | Meat | Quality management
Journal Article