Fractional Factorial Design and Desirability Function-Based Approach in Spice Paprika Processing Technology to Improve Extractable Colour Stability by Arnold Koncsek, Lajos Szokol, Vivien Krizsa, Hussein G. Daood, Lajos Helyes, Antal Véha, Balázs Szabó P.

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Comparison of Frozen Green Jackfruit Quality following Boiling Water and Microwave Blanching by Taslima Ayesha Aktar Nasrin, Md. Atiqur Rahman, Most. Sadia Arfin, Mohammad Mainuddin Molla, Ashfak Ahmed Sabuz, Most Tahera Naznin, Md. Abdul Matin

Subjects: “…external colour, firmness, organoleptic attributes, boiling water blanching, microwave blanching…”
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Truffle Species Discrimination Based on Their Chemical Composition, Chromaticity Coordinates and Antioxidant Capacity by Cristina Valencia-Sullca, Anja Rakotondramavo, Catherine Verret, Jean-Philippe Blondeau, Sullivan Renouard

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Study of Ce0.9Tb0.05Ln0.05O1.975 compounds as ceramic pigments by Šulcová P., Vitásková L., Trojan M.

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Differences in visitation of honeybees and bumblebees to ornamental plant varieties can be explained by floral traits by Femke Verweij, Koos Biesmeijer, Saskia Klumpers

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Reading the Colours of Victorian Interiors: The Poetic Home Revisited by Charlotte Ribeyrol

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Effect of fattening length, sex and feather colour on growth and fattening performance in native turkish geese by Mustafa Saatçi, Cavit Arslan, Yücel Ünal, Muammer Tilki, Ali Rıza Aksoy

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Du tableau à la scène : la couleur dans le jardin paysager en France by Ilona Woronow

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Evaluation of Quercetin Content, Colour and Selected Physico-Chemical Quality Parameters of Croatian Blackberry Wines by Klarić Daniela Amidžić, Klarić Ilija, Velić Darko, Velić Natalija, Marček Tihana

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Effects of applying wax on the colour, glossiness, and whiteness index values of American Black Cherry (Prunus serotina) wood by Ümit Ayata, Osman Çamlibel

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Comparison of colour properties in american walnut (Juglans nigra) wood coated with different surface finishes by Ümit Ayata

Subjects: “…colour…”
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Factors contributing to the variation of the fearful withdrawal response to humans in minipigs bred at ICG SB R by V. S. Lankin, S. V. Nikitin, O. V. Trapezov

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Effect of Enzyme-Assisted Vinification on Wine Phenolics, Colour Components, and Antioxidant Capacity by Ivana Generalić Mekinić, Živko Skračić, Ana Kokeza, Barbara Soldo, Ivica Ljubenkov, Mara Banović, Vida Šimat, Danijela Skroza

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Renk Teorisi ve Temel Yanılgılar by Harun Hilmi Polat

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Synthesis and characterization of the Bi2-xHox/2Zr3x/8O3 compounds by Šulcová P., Bystrzycki P., Válek L., Trojan M.

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(In)securitising post-Soviet Space through Security Policies: Russian and the Western Concerns on the Colour Revolutions in Ukraine and Georgia by Fatih YAŞAR, Muharrem DOĞAN

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Automating the quantification of coastal change using historical aerial photography: A case study along the coastline of county Cork, Ireland by Emma Chalençon, Fiona Cawkwell, Michael O’Shea, Jimmy Murphy

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Colour analysis of children's drawings of gods using computer vision by Mátyás Turós

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Extended IMD2020: a large‐scale annotated dataset tailored for detecting manipulated images by Adam Novozámský, Babak Mahdian, Stanislav Saic

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Physico-Chemical Characteristics and Sensory Quality of Dry Fermented Sausages with Flaxseed Oil Preparations by Stajić Slaviša, Stanišić Nikola, Lević Steva, Tomović Vladimir, Lilić Slobodan, Vranić Danijela, Jokanović Marija, Živković Dušan

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