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)

El análisis de imagen como herramienta para evaluar de forma objetiva la reacción de los taninos solubles del caqui con el cloruro férrico

Besada, Cristina; Munera, Sandra; Gil, Rebeca; Cubero, Sergio; Aleixos, Nuria; [et al.] (Ediciones y promociones LAV, 2016)

Análisis de la distribución de la astringencia en caqui “Rojo Brillante" usando imagen hiperespectral

Munera, Sandra; Cubero, Sergio; Blasco, José; Besada, Cristina; Gil, Rebeca; [et al.] (Phytoma, 2016)

Analysis of astringency distribution in 'Rojo Brillante' persimmon using hyperspectral imaging

Munera, Sandra; Besada, Cristina; Blasco, José; Cubero, Sergio; Gil, Rebeca; [et al.] (ISHS, 2018)

Astringency assessment of persimmon by hyperspectral imaging

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

AWD40-repeat protein from persimmon interacts with the regulators of proanthocyanidin biosynthesis DkMYB2 and DkMYB4

Naval, María M.; Gil-Muñoz, Francisco; Lloret, Alba; Besada, Cristina; Salvador, Alejandra; [et al.] (Springer, 2016)

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, Rebeca; Fathi-Najafabadi, Ayoub; Salvador, Alejandra (2017)

Caracterización de variedades de caqui no astringentes del banco de germoplasma del IVIA

Fathi-Najafabadi, Ayoub; Besada, Cristina; Gil, Rebeca; Salvador, Alejandra (Ediciones y promociones LAV, 2020)

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)

Causas de pardeamiento en caqui

Besada, Cristina; Novillo, Pedro; Gil, Rebeca; Navarro, Pilar; Salvador, Alejandra [et al.] (Phytoma, 2017)

Causes of flesh browning in persimmon ‒ a review

Besada, Cristina; Novillo, Pedro; Navarro, Pilar; Salvador, Alejandra (ISHS, 2018)

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)

Chloride stress triggers maturation and negatively affects the postharvest quality of persimmon fruit. Involvement of calyx ethylene production

Besada, Cristina; Gil, Rebeca; Bonet, Luis; Quinones, Ana; Intrigliolo, Diego [et al.] (Elsevier, 2016)

Consumer Description by Check-All-That-Apply Questions (CATA) of the Sensory Profiles of Commercial and New Mandarins. Identification of Preference Patterns and Drivers of Liking

Tarancón, Paula; Tárrega, Amparo; Aleza, Pablo; Besada, Cristina (MDPI, 2020)

Consumer Information Needs and Sensory Label Design for Fresh Fruit Packaging. An Exploratory Study in Spain

Fernández-Serrano, Paula; Tarancón, Paula; Besada, Cristina (MDPI, 2021)

Deastringency treatment with CO2 induces oxidative stress in persimmon fruit

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

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 ﻿

El análisis de imagen como herramienta para evaluar de forma objetiva la reacción de los taninos solubles del caqui con el cloruro férrico ﻿

Análisis de la distribución de la astringencia en caqui “Rojo Brillante" usando imagen hiperespectral ﻿

Analysis of astringency distribution in 'Rojo Brillante' persimmon using hyperspectral imaging ﻿

Astringency assessment of persimmon by hyperspectral imaging ﻿

AWD40-repeat protein from persimmon interacts with the regulators of proanthocyanidin biosynthesis DkMYB2 and DkMYB4 ﻿

Cambios sensoriales durante la conservación frigorífica de naranjas sanguinas ﻿

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

Caracterización de variedades de caqui no astringentes del banco de germoplasma del IVIA ﻿

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

Causas de pardeamiento en caqui ﻿

Causes of flesh browning in persimmon ‒ a review ﻿

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 ﻿

Chloride stress triggers maturation and negatively affects the postharvest quality of persimmon fruit. Involvement of calyx ethylene production ﻿

Consumer Description by Check-All-That-Apply Questions (CATA) of the Sensory Profiles of Commercial and New Mandarins. Identification of Preference Patterns and Drivers of Liking ﻿

Consumer Information Needs and Sensory Label Design for Fresh Fruit Packaging. An Exploratory Study in Spain ﻿

Deastringency treatment with CO2 induces oxidative stress in persimmon fruit ﻿

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

El análisis de imagen como herramienta para evaluar de forma objetiva la reacción de los taninos solubles del caqui con el cloruro férrico

Análisis de la distribución de la astringencia en caqui “Rojo Brillante" usando imagen hiperespectral

Analysis of astringency distribution in 'Rojo Brillante' persimmon using hyperspectral imaging

Astringency assessment of persimmon by hyperspectral imaging

AWD40-repeat protein from persimmon interacts with the regulators of proanthocyanidin biosynthesis DkMYB2 and DkMYB4

Cambios sensoriales durante la conservación frigorífica de naranjas sanguinas

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

Caracterización de variedades de caqui no astringentes del banco de germoplasma del IVIA

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

Causas de pardeamiento en caqui

Causes of flesh browning in persimmon ‒ a review

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

Chloride stress triggers maturation and negatively affects the postharvest quality of persimmon fruit. Involvement of calyx ethylene production

Consumer Description by Check-All-That-Apply Questions (CATA) of the Sensory Profiles of Commercial and New Mandarins. Identification of Preference Patterns and Drivers of Liking

Consumer Information Needs and Sensory Label Design for Fresh Fruit Packaging. An Exploratory Study in Spain

Deastringency treatment with CO2 induces oxidative stress in persimmon fruit