Results 91 to 100 of about 6,648 (108)

An in vitro digestion study of tannins and antioxidant activity affected by drying “Rojo Brillante” persimmon

LWT - Food Science and Technology, 2022
Cristina MGonzález, Empar Llorca, Isabel Hernando   +2 more
exaly  

VARIACIÓN ESPACIO-TEMPORAL DE INDICADORES PESQUEROS PARA EL CANGREJO ROJO (UCIDES OCCIDENTALIS), EN EL GOLFO DE GUAYAQUIL, ECUADOR

2023
openaire   +1 more source

Browning inhibition and microbial control in fresh-cut persimmon (Diospyros kaki Thunb. cv. Rojo Brillante) by apple pectin-based edible coatings

Postharvest Biology and Technology, 2016
Christian Ghidelli, Chirag C Sheth, Lluís Palou   +2 more
exaly  

Impact of high hydrostatic pressure and thermal treatment on the stability and bioaccessibility of carotenoid and carotenoid esters in astringent persimmon (Diospyros kaki Thunb, var. Rojo Brillante)

Food Research International, 2019
M Pilar Cano, Andrea Gómez-Maqueo, Jorge Welti-Chanes   +2 more
exaly  

Physiological and structural changes during ripening and deastringency treatment of persimmon fruit cv. ‘Rojo Brillante’

Postharvest Biology and Technology, 2007
Alejandra Salvador
exaly  

Effects of a commercial calcium protein hydrolysate on the salt tolerance of Diospyros kaki L. cv. “Rojo Brillante” grafted on Diospyros lotus L.

Scientia Horticulturae, 2015
Fernando Visconti, Jose Miguel de Paz, Ana QuiÑones   +2 more
exaly  

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

Journal of Food Engineering, 2019
Nuria Aleixos, Cristina Besada, Juan Gómez-Sanchis   +2 more
exaly  

Reduction of chilling injury symptoms in persimmon fruit cv. ‘Rojo Brillante’ by 1-MCP

Postharvest Biology and Technology, 2004
Alejandra Salvador
exaly  

Potential Nutrition and Health Claims in Deastringed Persimmon Fruits (Diospyros kaki L.), Variety ‘Rojo Brillante’, PDO ’Ribera del Xúquer’

Nutrients, 2020
Eva Dorta, Patricia Morales, Virginia Fernández-Ruiz   +2 more
exaly  

Evaluation of Persimmon (Diospyros kaki Thunb. cv. Rojo Brillante) Industrial Residue as a Source for Value Added Products

Waste and Biomass Valorization, 2019
Lucía Seguí Gil
exaly