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Results:
1-14
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Results: 14
Authors:
VALERO D
MARTINEZROMERO D
SERRANO M
RIQUELME F
Citation: D. Valero et al., POSTHARVEST GIBBERELLIN AND HEAT-TREATMENT EFFECTS ON POLYAMINES, ABSCISIC-ACID AND FIRMNESS IN LEMONS, Journal of food science, 63(4), 1998, pp. 611-615
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
Authors:
VALERO D
MARTINEZROMERO D
SERRANO M
RIQUELME F
Citation: D. Valero et al., INFLUENCE OF POSTHARVEST TREATMENT WITH PUTRESCINE AND CALCIUM ON ENDOGENOUS POLYAMINES, FIRMNESS, AND ABSCISIC-ACID IN LEMON (CITRUS-LEMONL. BURM CV VERNA), Journal of agricultural and food chemistry, 46(6), 1998, pp. 2102-2109
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
Authors:
VALERO D
SERRANO M
MARTINEZMADRID MC
RIQUELME F
Citation: D. Valero et al., POLYAMINES, ETHYLENE, AND PHYSICOCHEMICAL CHANGES IN LOW-TEMPERATURE-STORED PEACH (PRUNUS-PERSICA L. CV MAYCREST), Journal of agricultural and food chemistry, 45(9), 1997, pp. 3406-3410
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
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
Authors:
MARTINEZMADRID MC
SERRANO M
RIQUELME F
ROMOJARO F
Citation: Mc. Martinezmadrid et al., POLYAMINES, ABSCISIC-ACID AND ETHYLENE PRODUCTION IN TOMATO FRUIT, Phytochemistry, 43(2), 1996, pp. 323-326
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
Authors:
SERRANO M
MARTINEZMADRID MC
RIQUELME F
ROMOJARO F
Citation: M. Serrano et al., ENDOGENOUS LEVELS OF POLYAMINES AND ABSCISIC-ACID IN PEPPER FRUITS DURING GROWTH AND RIPENING, Physiologia Plantarum, 95(1), 1995, pp. 73-76
Authors:
SERRANO M
AMOROS A
RIQUELME F
ROMOJARO F
Citation: M. Serrano et al., EFE ACTIVITY IN PROTOPLASTS .1. PREPARATION OF KIWI PROTOPLASTS AND MEASUREMENT OF ITS EFE ACTIVITY, Revista espanola de ciencia y tecnologia de alimentos, 33(3), 1993, pp. 299-306
Authors:
AMOROS A
SERRANO M
RIQUELME F
ROMOJARO F
Citation: A. Amoros et al., EFE ACTIVITY IN PROTOPLASTS .2. SOME CHARACTERISTICS OF EFE ACTIVITY IN PROTOPLASTS OF KIWI AND PEPPER FRUITS, Revista espanola de ciencia y tecnologia de alimentos, 33(3), 1993, pp. 307-318
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
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
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