Physical and chemical properties of restructured sweet potato stick from three sweet potato cultivars by Abdul Rahman, Russly, Utomo, Joko Susilo

“…White cultivar produced the RSS having yellow bright colour, high firmness and low fat content, whereas Orange cultivar generated RSS with bright orange colour, medium firmness but high fat content. …”
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Association of Rhizophora mangle and ascorbic acid in hydrogels: Evaluation of cytotoxic and immunomodulatory effects by Eduarda Santos de Santana, Leila Bastos Leal, Luzia Abílio da Silva, Irla Carla de França Barbosa, Cristiane Moutinho Lagos de Melo, Dayane Kelly Dias do Nascimento Santos, Jeymesson Raphael Cardoso Vieira

“…Xanthan gum (1.5%) had a homogeneous appearance, an orange colour, a smooth surface, intense brightness and the typical odour, as well as non-Newtonian pseudoplastic behaviour. …”
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Dermoscopic features of follicular mycosis fungoides of nonscalp areas: Report of 11 cases and literature review by Mina Saber, Fatemeh Mohaghegh, Elahe Mardani, Farahnaz Fatemi Naeini

“…Other common follicular‐based dermoscopic features (<50%) were follicular plugging, perifollicular orange colour, perifollicular erythema and vessels, hyperpigmented halo around the follicle, follicular hyperkeratosis, comedo‐like lesions and perifollicular scales. …”
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PENERIMAAN DAN PREFERENSI RUMAH TANGGA DAN JASA BOGA TERHADAP MINYAK GORENG CURAH YANG DIFORTIFIKASI KAROTEN DARI RED PALM OIL (RPO) by Sri Anna Marliyati, Tika Nurmalasari, Lilik Kustiyah, Drajat Martianto

“…Fortified cooking oil had orange colour and rotten aroma (of odor). More than half of households (66.7%) and catering (63.3%) could not accept the fried product using fortified cooking oil because of its yellow colour. …”
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Optical and electrical properties of tellurite base glass added with bismuth and holmium oxides by Oo, Hooi Ming

“…The glass samples are transparency, yellow colour for bismuth tellurite glass, orange colour holmium tellurite glass when there is no sunlight and yellow colour when sunlight is present. …”
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Microfluidic paper-based analytical device (μPAD) for rapid detection of cadmium in river water by Aziz, Nor Izati Che Ab

“…The mixture turns from brownish-red to orange colour in the presence of Cd. The use of paraffin wax with the handheld rubber stamp was demonstrated for the detection of Cd using colorimetric detection. …”
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Feasibility Of Manganese Sequestration By Genetically Modified Escherichia coli K-12 by Awang, Huda

“…The transformed E. coli K-12 colonies were bigger in size with light orange colour. The modified DNAof E. coli K-12 was sequenced and analysed using Basic Local Alignment Search Tool (BLAST) to identify the cloned DNA fragment. …”
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Development Of Smart Polybutylene Adipate Terephthalate (PBAT) Blending For Plant Pot Application by Mahyudin, Muhammad Luqman Hakim

“…It can be observed that by using naked eye, after 30 minutes dipping distilled water, the sample that was dipped into HCl and boric acid are successfully turn into light orange colour. However, for sample that was immersed in NaOH solution there is no obvious colour changes observed. …”
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Effect of postharvest storage of whole fruit on physico-chemical and microbial changes of fresh-cut cantaloupe (Cucumis melo L. reticulatus cv. Glamour) by Zainal Abidin, Munira, Z. A., Z. A., Rosnah, Rosnah, S., S., Zaulia, Zaulia, O., O., Russly, Russly, A. R., A. R.

“…It was found that firmness, luminosity (L*), and titratable acidity (TA) decreased, while total soluble solids (TSS), pH, TSS:TA ratio, microbial activity (total plate count (TPC) and yeast and mould (YM)) of the fresh-cut increased over the postharvest storage period of the fruit. Meanwhile, the orange colour and the intensity (hue angle, hab, and chromaticity) of the flesh did not differ significantly during storage. …”
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Orange Capsicums and Chillies as a Potential Source of Dietary Zeaxanthin, an Important Macular Carotenoid for Eye Health by Rimjhim Agarwal, Hung Hong Trieu, Robyn Cave, Stephen Harper, Tim O’Hare

“…Other accessions exhibiting orange colour accumulated different orange carotenoid pigments to zeaxanthin, such as violaxanthin, beta-carotene, and beta-cryptoxanthin. …”
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Proposal and validation of colour index for Kinnow mandarin (Citrus nobilis × Citrus deliciosa) by MADHUBALA THAKRE, M K VERMA, KANHAIYA SINGH, O P AWASTHI, R R SHARMA, MRINMOY RAY

“… Kinnow (Citrus nobilis Lour × Citrus deliciosa Tenora) acceptability by consumer and processors depends on their bright orange colour, size and other quality traits like TSS and acidity. …”
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Synthesis and photoluminescence properties of Sm3+ doped LaOCl phosphor with reddish orange emission and it’s Judd- Ofelt analysis by S R Yashodha, N Dhananjaya, C Manjunath

“…The obtained results reveal that the LaOCl phosphor doped with samarium can be used on the screens of optical electronic systems and also is suitable for emission of reddish orange colour.…”
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External Quality of Mandarins: Influence of Fruit Appearance Characteristics on Consumer Choice by Paula Tarancón, Amparo Tárrega, Mónica González, Cristina Besada

“…Two independent Choice-Based Conjoint Analyses were performed to evaluate the effect of different external mandarin factors: (1) two factors linked mainly with harvesting practices: ‘Leaf’ (no leaves but sound calyx/fresh leaf/dehydrated leaf) and ‘Rind Colour’ (orange colour/rind with slightly greenish areas); (2) three factors related to postharvest handling: ‘Calyx Condition’ (sound/blackening/detached),’Waxing’ (absence/presence of wax), and ‘Rind Condition’ (dehydrated/turgid). …”
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Sensory quality and nutritional composition of carrot (Daucus carota L.) genotypes as affected by fertilization in production system in Cameroon by Maxime Merlin Tonfack Djoufack, Eric Bertrand Kouam, Edith Marius Kouam Foko, Mariette Anoumaa, Pierre Marie Kaktcham, François Ngoufack Zambou

“…Conclusion Carrots with good sensory quality such as sweetness and deep orange colour were obtained with unfertilized Vanessa F1 variety. …”
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Enzyme Aided Peeling and Membrane Removal of Local Mandarins (Citrus Suhuiensis) by Liu, Fanny

“…As an overview, enzyme-peeled segments were found to be much more appealing as it had a much more intense orange colour, was firm with no loss of segment integrity, hence, was very well accepted by the panelists. …”
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Production of flexirubin pigment from Chryseobacterium artocarpi CECT 8497 using banana peel waste as supplement by Wahidin, Mohamad Ainuddin

“…Flexirubin is a yellowish orange-colour pigment produced from Chryseobacterium artocarpi CECT 8497 that exhibits pharmacological properties including antibacterial activity and a potential anticancer when formulated with silver nanoparticles. …”
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Orange Pickeringite from the Algares 30-Level Adit, Aljustrel Mine, Iberian Pyrite Belt, Portugal by Teresa P. Silva, João X. Matos, Daniel de Oliveira, Igor Morais, Pedro Gonçalves, Luís Albardeiro, Fernanda Carvalho, Ugur D. Menda, João P. Veiga

“…This methodology allowed the assignment of the orange colour to the presence of trivalent iron on iron-rich pickeringite in partial substitution of aluminium.…”
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Co-pigmentation of Pinotage anthocyanins with Cyclopia (honeybush) polyphenols in model wine solutions by Carla Dippenaar, Elizabeth Joubert, Dalene de Beer

“…The addition of F2 to the AEF solution produced a darker, more vivid colour and improved the colour stability, however, the yellow-orange colour of F2 and intensification of its colour during storage contributed to increasing red-orange hues. …”
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Raw-Cured Spanish Traditional Meat Product “<i>Chistorra de Navarra</i>”: Sensory and Composition Quality Standards by María José Beriain, María Teresa Murillo-Arbizu, Kizkitza Insausti, María Victoria Sarriés, Inmaculada Gómez

“…Considering the sensory evaluation, <i>chistorra</i> was defined as a product with an intense orange colour, and with high resistance value in the initial bite. …”
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Novel Self-Nano-Emulsifying Drug Delivery Systems Containing Astaxanthin for Topical Skin Delivery by Thellie Ponto, Gemma Latter, Giuseppe Luna, Vânia R. Leite-Silva, Anthony Wright, Heather A. E. Benson

“…Astaxanthin (ASX) is a potent lipophilic antioxidant derived from the natural pigment that gives marine animals their distinctive red-orange colour and confers protection from ultraviolet radiation. …”
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