Results 311 to 320 of about 267,100 (339)
Some of the next articles are maybe not open access.
Biochemistry of Cheese Ripening
International Journal of Dairy Technology, 2004Rennet‐coagulated cheeses are ripened for periods ranging from about two weeks to two or more years depending on variety. During ripening, microbiological and biochemical changes occur that result in the development of the flavour and texture characteristic of the variety.
openaire +1 more source
The interplay between ABA/ethylene and NAC TFs in tomato fruit ripening: a review
Plant Molecular Biology, 2021X. Kou +6 more
semanticscholar +1 more source
A natural variant of NON-RIPENING promotes fruit ripening in watermelon
The Plant CellAbstract The regulation of non-climacteric fruit ripening by the transcription factor NON-RIPENING (NOR) is poorly understood. Here, we identified that the NOR homolog in the non-climacteric fruit watermelon (Citrullus lanatus) was located within the selective sweep and sweetness quantitative trait locus that was selected during ...
Jinfang Wang +10 more
openaire +2 more sources
Melatonin in flowering, fruit set and fruit ripening
Plant Reproduction, 2020M. B. Arnao, J. Hernández-Ruiz
semanticscholar +1 more source