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Untangling the structural and molecular mechanisms underlying colour and rapid colour change in a lizard, Agama atra
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Hot wings : thermal impacts of wing coloration on surface temperature during bird flight
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Interactions between colour-producing mechanisms and their effects on the integumentary colour palette
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- Conference Paper
- C3
- open access
Slow-growing broilers with free-range access : effects on meat quality
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- Book Chapter
- open access
Basics of photography for cultural heritage imaging
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- Conference Paper
- C3
- open access
Maize fortification: update on organoleptic studies of various types of maize flours and cooked maize porridges
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Dorsal colour pattern variation in Eurasian mountain vipers (genus Montivipera): a trade-off between thermoregulation and crypsis
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Effect of muscle, ageing time and modified atmosphere packaging conditions on the colour, oxidative and microbiological stability of packed beef
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- PhD Thesis
- open access
Characterization of dragon fruit (Hylocereus spp.) components with valorization potential
(2013) -
Compatibility assessment for repair mortars: case study concerning an optimized cement-based mix on Tuffeau de Lincent
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Targetting colour and modulus of resistance for a repointing mortar through a genetic algorithm
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pavo : an R package for the analysis, visualization and organization of spectral data
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Investigating the in vitro bioaccessibility of polyphenols in fresh and sun-dried figs (Ficus carica L.)
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Physicochemical properties, glass transition state diagram and colour stability of pulp and peel of two dragon fruit varieties (Hylocereus spp.) as affected by freeze-drying
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Effect of rosemary extract dose on lipid oxidation, colour stability and antioxidant concentrations, in reduced nitrite liver pates
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A two-year investigation towards an effective quality control of incoming potatoes as an acrylamide mitigation strategy in french fries
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Methods to quantify the colour development of concrete exposed to fire
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Freeze-drying qualities and state diagram of pulp and peel freeze-dried dragon fruits (Hylocereus spp.)
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Effective quality control of incoming potatoes as an acrylamide mitigation strategy for the French fries industry
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Influence of combined IR-grilling and hot air cooking conditions on moisture and fat content, texture and colour attributes of meat patties
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Effect of decontamination on the microbial load, the sensory quality and the nutrient retention of ready-to-eat white cabbage
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To anticipate color : a visual resistance phenomenon
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Effect of heat treatment on tourmaline from Brazil