Listar por autor "Besada, Cristina"

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

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)

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 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, P.; Salvador, A. (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)

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

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

Evolución del aroma y sabor durante la maduración del níspero. Compuestos volátiles relacionados

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

Influence of Postharvest Handling on Antioxidant Compounds of Citrus Fruits

Sdiri, S.; Salvador, A.; Farhat, I.; Navarro, P.; Besada, Cristina [et al.] (Nova Science Publisher, 2014)

Involvement of the Redox System in Chilling Injury and Its Alleviation by 1-Methylcyclopropene in 'Rojo Brillante' Persimmon

Novillo, Pedro; Salvador, Alejandra; Navarro, Pilar; Besada, Cristina (2015)

Manejo del riego. Necesidades hídricas del caqui y respuestas al estrés hídrico

Intrigliolo, Diego S.; Besada, Cristina; Salvador, Alejandra; Bonet, Luis (Generalitat Valenciana, 2015)

Non-destructive assessment of the internal quality of intact persimmon using colour and VIS/NIR hyperspectral imaging

Munera, Sandra; Besada, Cristina; Aleixos, Nuria; Talens, Pau; Salvador, Alejandra; [et al.] (Elsevier, 2017)

Listar por autor "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 1 of persimmon by hyperspectral imaging

Astringency assessment of persimmon by hyperspectral imaging

Causas del pardeamiento del caqui

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

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 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

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

Evolución del aroma y sabor durante la maduración del níspero. Compuestos volátiles relacionados

Influence of Postharvest Handling on Antioxidant Compounds of Citrus Fruits

Involvement of the Redox System in Chilling Injury and Its Alleviation by 1-Methylcyclopropene in 'Rojo Brillante' Persimmon

Manejo del riego. Necesidades hídricas del caqui y respuestas al estrés hídrico

Non-destructive assessment of the internal quality of intact persimmon using colour and VIS/NIR hyperspectral imaging

Listar por autor "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 1 of persimmon by hyperspectral imaging ﻿

Astringency assessment of persimmon by hyperspectral imaging ﻿

Causas del pardeamiento del caqui ﻿

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 ﻿

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 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 ﻿

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

Evolución del aroma y sabor durante la maduración del níspero. Compuestos volátiles relacionados ﻿

Influence of Postharvest Handling on Antioxidant Compounds of Citrus Fruits ﻿

Involvement of the Redox System in Chilling Injury and Its Alleviation by 1-Methylcyclopropene in 'Rojo Brillante' Persimmon ﻿

Manejo del riego. Necesidades hídricas del caqui y respuestas al estrés hídrico ﻿

Non-destructive assessment of the internal quality of intact persimmon using colour and VIS/NIR hyperspectral imaging ﻿

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 1 of persimmon by hyperspectral imaging

Astringency assessment of persimmon by hyperspectral imaging

Causas del pardeamiento del caqui

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

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 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

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

Evolución del aroma y sabor durante la maduración del níspero. Compuestos volátiles relacionados

Influence of Postharvest Handling on Antioxidant Compounds of Citrus Fruits

Involvement of the Redox System in Chilling Injury and Its Alleviation by 1-Methylcyclopropene in 'Rojo Brillante' Persimmon

Manejo del riego. Necesidades hídricas del caqui y respuestas al estrés hídrico

Non-destructive assessment of the internal quality of intact persimmon using colour and VIS/NIR hyperspectral imaging