Browsing by Author "Besada, Cristina"

A combination of physiological and chemometrics analyses reveals the main associations between quality and ripening traits and volatiles in two loquat cultivars

Besada, Cristina; Salvador, Alejandra; Sdiri, Sawsen; Gil, Rebeca; Granell, Antonio [et al.] (2013)

A Non-Targeted Approach Unravels the Volatile Network in Peach Fruit

Sanchez, Gerardo; Besada, Cristina; Badenes, María L.; Jose Monforte, Antonio; Granell, Antonio [et al.] (2012)

Almacenamiento frigorífico de naranjas sanguinas cv. Sanguinelli y cv. Tarocco Rosso

Morales, J.; Bermejo, Almudena; Besada, Cristina; Navarro, Pilar; Salvador, Alejandra [et al.] (2017)

Astringency assessment of persimmon by hyperspectral imaging

Munera, Sandra; Besada, Cristina; Blasco, José; Cubero, Sergio; Salvador, Alejandra; [et al.] (Elsevier, 2017)

Cambios sensoriales durante la conservación frigorífica de naranjas sanguinas

Morales, Julia; Salvador, Alejandra; Navarro, Pilar; Besada, Cristina (AEPAS, 2019)

Cambios sensoriales en la textura del caqui ‘Rojo Brillante’ asociados al proceso maduración

Besada, Cristina; Gil, R.; Fathi, A.; Salvador, Alejandra (2017)

Caracterización del olor de nuevas variedades de mandarina sin semillas obtenidas en el IVIA

Morales, Julia; Tarancón, Paula; Tárrega, Amparo; Salvador, Alejandra; Besada, Cristina [et al.] (AEPAS, 2019)

Changes in pectin methylesterase, polygalacturonase, catalase and peroxidase activities associated with alleviation of chilling injury in persimmon by hot water and 1-MCP treatments

Khademi, Orang; Besada, Cristina; Mostofi, Yunes; Salvador, Alejandra (2014)

Changes in the volatile profile of citrus fruit submitted to postharvest degreening treatment

Sdiri, Sawsen; Rambla, Jose L.; Besada, Cristina; Granell, Antonio; Salvador, Alejandra [et al.] (2017)

Deastringency treatment with CO2 induces oxidative stress in persimmon fruit

Novillo, Pedro; Salvador, Alejandra; Magalhaes, Tahise; Besada, Cristina (2014)

Discrimination of astringent and deastringed hard ‘Rojo Brillante’ persimmon fruit using a sensory threshold by means of hyperspectral imaging

Munera, Sandra; Aleixos, Nuria; Besada, Cristina; Gómez-Sanchis, Juan; Salvador, Alejandra; [et al.] (Elsevier, 2019)

Efecto de la restricción del riego en precosecha sobre la precocidad y calidad del níspero cv. Algeri

Besada, Cristina; Gil, R.; Bonet, Luis; Navarro, Pilar; Salvador, Alejandra [et al.] (2017)

Efecto de la salinidad sobre la maduración y comportamiento postcosecha de frutos de caqui 'Rojo Brillante'

Besada, Cristina; Intrigliolo, Diego S.; Bonet, Luis; Gil, Rebeca; Salvador, Alejandra [et al.] (2015)

Efecto de la temperatura de transporte en la calidad del caqui

Besada, Cristina; Gil, R.; Fathi, A.; Navarro, Pilar; Salvador, Alejandra [et al.] (2017)

Effect of the rootstock on the postharvest quality of the ‘Lane Late’ oranges

Morales, J.; Navarro, Pilar; Besada, Cristina; Bermejo, Almudena; Salvador, Alejandra [et al.] (2017)

Effect of a low oxygen atmosphere combined with 1-MCP pretreatment on preserving the quality of 'Rojo Brillante' and 'Triumph' persimmon during cold storage

Besada, Cristina; Novillo, P.; Navarro, Pilar; Salvador, Alejandra (2014)

Effect of CO2 deastringency treatment on flesh disorders induced by mechanical damage in persimmon. Biochemical and microstructural studies

Novillo, Pedro; Salvador, Alejandra; Llorca, Empar; Hernando, Isabel; Besada, Cristina [et al.] (2014)

Effect of cold storage on fruit quality of blood oranges

Morales, J.; Navarro, Pilar; Besada, Cristina; Salvador, Alejandra; Bermejo, Almudena [et al.] (2017)

Effect of Storage Conditions on Quality of Persimmon Produced Under Organic Conditions

Salvador, Alejandra; Fathi, A.; Gil, R.; Navarro, Pilar; Besada, Cristina [et al.] (2017)

Effects of Hot Water Treatments on Antioxidant Enzymatic System in Reducing Flesh Browning of Persimmon

Khademi, Orang; Salvador, Alejandra; Zamani, Zabiollah; Besada, Cristina (2013)

Browsing by Author "Besada, Cristina"

A combination of physiological and chemometrics analyses reveals the main associations between quality and ripening traits and volatiles in two loquat cultivars ﻿

A Non-Targeted Approach Unravels the Volatile Network in Peach Fruit ﻿

Almacenamiento frigorífico de naranjas sanguinas cv. Sanguinelli y cv. Tarocco Rosso ﻿

Astringency assessment of persimmon by hyperspectral imaging ﻿

Cambios sensoriales durante la conservación frigorífica de naranjas sanguinas ﻿

Cambios sensoriales en la textura del caqui ‘Rojo Brillante’ asociados al proceso maduración ﻿

Caracterización del olor de nuevas variedades de mandarina sin semillas obtenidas en el IVIA ﻿

Changes in pectin methylesterase, polygalacturonase, catalase and peroxidase activities associated with alleviation of chilling injury in persimmon by hot water and 1-MCP treatments ﻿

Changes in the volatile profile of citrus fruit submitted to postharvest degreening treatment ﻿

Deastringency treatment with CO2 induces oxidative stress in persimmon fruit ﻿

Discrimination of astringent and deastringed hard ‘Rojo Brillante’ persimmon fruit using a sensory threshold by means of hyperspectral imaging ﻿

Efecto de la restricción del riego en precosecha sobre la precocidad y calidad del níspero cv. Algeri ﻿

Efecto de la salinidad sobre la maduración y comportamiento postcosecha de frutos de caqui 'Rojo Brillante' ﻿

Efecto de la temperatura de transporte en la calidad del caqui ﻿

Effect of the rootstock on the postharvest quality of the ‘Lane Late’ oranges ﻿

Effect of a low oxygen atmosphere combined with 1-MCP pretreatment on preserving the quality of 'Rojo Brillante' and 'Triumph' persimmon during cold storage ﻿

Effect of CO2 deastringency treatment on flesh disorders induced by mechanical damage in persimmon. Biochemical and microstructural studies ﻿

Effect of cold storage on fruit quality of blood oranges ﻿

Effect of Storage Conditions on Quality of Persimmon Produced Under Organic Conditions ﻿

Effects of Hot Water Treatments on Antioxidant Enzymatic System in Reducing Flesh Browning of Persimmon ﻿

A combination of physiological and chemometrics analyses reveals the main associations between quality and ripening traits and volatiles in two loquat cultivars

A Non-Targeted Approach Unravels the Volatile Network in Peach Fruit

Almacenamiento frigorífico de naranjas sanguinas cv. Sanguinelli y cv. Tarocco Rosso

Astringency assessment of persimmon by hyperspectral imaging

Cambios sensoriales durante la conservación frigorífica de naranjas sanguinas

Cambios sensoriales en la textura del caqui ‘Rojo Brillante’ asociados al proceso maduración

Caracterización del olor de nuevas variedades de mandarina sin semillas obtenidas en el IVIA

Changes in pectin methylesterase, polygalacturonase, catalase and peroxidase activities associated with alleviation of chilling injury in persimmon by hot water and 1-MCP treatments

Changes in the volatile profile of citrus fruit submitted to postharvest degreening treatment

Deastringency treatment with CO2 induces oxidative stress in persimmon fruit

Discrimination of astringent and deastringed hard ‘Rojo Brillante’ persimmon fruit using a sensory threshold by means of hyperspectral imaging

Efecto de la restricción del riego en precosecha sobre la precocidad y calidad del níspero cv. Algeri

Efecto de la salinidad sobre la maduración y comportamiento postcosecha de frutos de caqui 'Rojo Brillante'

Efecto de la temperatura de transporte en la calidad del caqui

Effect of the rootstock on the postharvest quality of the ‘Lane Late’ oranges

Effect of a low oxygen atmosphere combined with 1-MCP pretreatment on preserving the quality of 'Rojo Brillante' and 'Triumph' persimmon during cold storage

Effect of CO2 deastringency treatment on flesh disorders induced by mechanical damage in persimmon. Biochemical and microstructural studies

Effect of cold storage on fruit quality of blood oranges

Effect of Storage Conditions on Quality of Persimmon Produced Under Organic Conditions

Effects of Hot Water Treatments on Antioxidant Enzymatic System in Reducing Flesh Browning of Persimmon