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Results: 1-9 |
Results: 9
MODELING DESIGN OF CUTS FOR ENZYMATIC PEELING OF MANDARIN AND OPTIMIZATION OF DIFFERENT PARAMETERS OF THE PROCESS
Authors: PRETEL MT FERNANDEZ PS MARTINEZ A ROMOJARO F
Citation: Mt. Pretel et al., MODELING DESIGN OF CUTS FOR ENZYMATIC PEELING OF MANDARIN AND OPTIMIZATION OF DIFFERENT PARAMETERS OF THE PROCESS, ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY, 207(4), 1998, pp. 322-327
THE EFFECT OF MODIFIED ATMOSPHERE PACKAGING ON READY-TO-EAT ORANGES
Authors: PRETEL MT FERNANDEZ PS ROMOJARO F MARTINEZ A
Citation: Mt. Pretel et al., THE EFFECT OF MODIFIED ATMOSPHERE PACKAGING ON READY-TO-EAT ORANGES, Lebensmittel-Wissenschaft + Technologie, 31(4), 1998, pp. 322-328
CO2 TREATMENT OF ZUCCHINI SQUASH REDUCES CHILLING-INDUCED PHYSIOLOGICAL-CHANGES
Authors: SERRANO M PRETEL MT MARTINEZMADRID MC ROMOJARO F RIQUELME F
Citation: M. Serrano et al., CO2 TREATMENT OF ZUCCHINI SQUASH REDUCES CHILLING-INDUCED PHYSIOLOGICAL-CHANGES, Journal of agricultural and food chemistry, 46(7), 1998, pp. 2465-2468
PECTIC ENZYMES IN FRESH FRUIT PROCESSING - OPTIMIZATION OF ENZYMATIC PEELING OF ORANGES
Authors: PRETEL MT LOZANO P RIQUELME F ROMOJARO F
Citation: Mt. Pretel et al., PECTIC ENZYMES IN FRESH FRUIT PROCESSING - OPTIMIZATION OF ENZYMATIC PEELING OF ORANGES, Process biochemistry, 32(1), 1997, pp. 43-49
MODIFIED ATMOSPHERE PACKAGING MINIMIZES INCREASES IN PUTRESCINE AND ABSCISIC-ACID LEVELS CAUSED BY CHILLING INJURY IN PEPPER FRUIT
Authors: SERRANO M MARTINEZMADRID MC PRETEL MT RIQUELME F ROMOJARO F
Citation: M. Serrano et al., MODIFIED ATMOSPHERE PACKAGING MINIMIZES INCREASES IN PUTRESCINE AND ABSCISIC-ACID LEVELS CAUSED BY CHILLING INJURY IN PEPPER FRUIT, Journal of agricultural and food chemistry, 45(5), 1997, pp. 1668-1672
REVIEW - ROLE OF POLYAMINES IN CHILLING INJURY OF FRUIT AND VEGETABLES
Authors: SERRANO M MARTINEZMADRID MC MARTINEZ G RIQUELME F PRETEL MT ROMOJARO F
Citation: M. Serrano et al., REVIEW - ROLE OF POLYAMINES IN CHILLING INJURY OF FRUIT AND VEGETABLES, Food science and technology international, 2(4), 1996, pp. 195-199
NONINVOLVEMENT OF ACC AND ACC OXIDASE ACTIVITY IN PEPPER FRUIT RIPENING
Authors: PRETEL MT SERRANO M AMOROS A RIQUELME F ROMOJARO F
Citation: Mt. Pretel et al., NONINVOLVEMENT OF ACC AND ACC OXIDASE ACTIVITY IN PEPPER FRUIT RIPENING, Postharvest biology and technology, 5(4), 1995, pp. 295-302
ETHYLENE BIOSYNTHESIS AND PHYSICOCHEMICAL CHANGES DURING FRUIT RIPENING OF CHERIMOYA (ANNONA-CHERIMOLA, MILL)
Authors: MARTINEZ G SERRANO M PRETEL MT RIQUELME F ROMOJARO F
Citation: G. Martinez et al., ETHYLENE BIOSYNTHESIS AND PHYSICOCHEMICAL CHANGES DURING FRUIT RIPENING OF CHERIMOYA (ANNONA-CHERIMOLA, MILL), Journal of Horticultural Science, 68(4), 1993, pp. 477-483
EVOLUTION OF RESISTANCE TO GAS-DIFFUSION DURING CHERIMOYA (ANNONA-CHERIMOLA MILL) RIPENING
Authors: MARTINEZ G PRETEL MT SERRANO M RIQUELME F
Citation: G. Martinez et al., EVOLUTION OF RESISTANCE TO GAS-DIFFUSION DURING CHERIMOYA (ANNONA-CHERIMOLA MILL) RIPENING, HortScience, 28(3), 1993, pp. 204-206
Risultati: 1-9 |