Results 101 to 108 of about 6,648 (108)

Effects of UVB Light, Wounding Stress, and Storage Time on the Accumulation of Betalains, Phenolic Compounds, and Ascorbic Acid in Red Prickly Pear (Opuntia ficus-indica cv. Rojo Vigor)

Food and Bioprocess Technology, 2018
Jorge Welti-Chanes, Daniel Alberto Jacobo-Velázquez   +1 more
exaly  

Effect of antioxidants in controlling enzymatic browning of minimally processed persimmon ‘Rojo Brillante’

Postharvest Biology and Technology, 2013
María B Pérez-Gago
exaly  

Moderate plant water stress reduces fruit drop of “Rojo Brillante” persimmon (Diospyros kaki) in a Mediterranean climate

Agricultural Water Management, 2013
Ignacio Buesa
exaly  

Seedborne Pathogenic Fungi in Common Bean (Phaseolus vulgaris cv. INTA Rojo) in Nicaragua

PLoS ONE, 2016
Jari Pekka Tapani Valkonen
exaly  

Impact of high hydrostatic pressures on the structure, diffusion of soluble compounds and textural properties of persimmon ‘Rojo Brillante’

Food Research International, 2012
María Hernández-Carrión, Isabel Hernando   +1 more
exaly  

Effect of maturity stage at processing and antioxidant treatments on the physico-chemical, sensory and nutritional quality of fresh-cut ‘Rojo Brillante’ persimmon

Postharvest Biology and Technology, 2015
María B Pérez-Gago
exaly  

Improving storability of persimmon cv. Rojo Brillante by combined use of preharvest and postharvest treatments

Postharvest Biology and Technology, 2008
Alejandra Salvador
exaly  

Impact of High Hydrostatic Pressure and Pasteurization on the Structure and the Extractability of Bioactive Compounds of Persimmon “Rojo Brillante”

Journal of Food Science, 2014
exaly