Influence of preharvest treatments to reduce the seasonality of persimmon production on color, texture and antioxidant properties during storage

GA3inhibits flowering, reduces hand-thinning, and increases fruit size in peach and nectarine

(2016) Raphael A. Stern et al.   JOURNAL OF HORTICULTURAL SCIENCE & BIOTECHNOLOGY

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

(2015) Elena Sanchís et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Use of the hormone-biosynthesis inhibitors fluridone and paclobutrazol to determine the effects of altered abscisic acid and gibberellin levels on pre-maturity α-amylase formation in wheat grains

(2014) K.R. Kondhare et al.   JOURNAL OF CEREAL SCIENCE

Deastringency treatment with CO2 induces oxidative stress in persimmon fruit

(2014) Pedro Novillo et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Degradation kinetic modelling of color, texture, polyphenols and antioxidant capacity of York cabbage after microwave processing

(2013) Amit Kumar Jaiswal et al.   FOOD RESEARCH INTERNATIONAL

The role of sensitivity to abscisic acid and gibberellin in pre-maturity α-amylase formation in wheat grains

(2013) K.R. Kondhare et al.   JOURNAL OF CEREAL SCIENCE

Fruit load restricts the flowering promotion effect of paclobutrazol in alternate bearing Citrus spp.

(2013) A. Martínez-Fuentes et al.   SCIENTIA HORTICULTURAE

Hormonal changes in response to paclobutrazol induced early flowering in mango cv. Totapuri

(2013) Kaushal K. Upreti et al.   SCIENTIA HORTICULTURAE

Effects of exogenous abscisic acid and gibberellic acid on pre-maturity α-amylase formation in wheat grains

(2012) K. R. Kondhare et al.   EUPHYTICA

Gibberellic acid (GA3) application at the end of pit ripening: Effect on ripening and storage of two harvests of ‘September Snow’ peach

(2012) Anurag Dagar et al.   SCIENTIA HORTICULTURAE

Changes in chemical constituents during the maturation and ripening of two commercially important pomegranate accessions

(2009) Elinor Shwartz et al.   FOOD CHEMISTRY

Carrot (Daucus carota L.) peroxidase inactivation, phenolic content and physical changes kinetics due to blanching

(2009) E.M. Gonçalves et al.   JOURNAL OF FOOD ENGINEERING

Changes of health-related compounds throughout cold storage of tomato juice stabilized by thermal or high intensity pulsed electric field treatments

(2007) Isabel Odriozola-Serrano et al.   Innovative Food Science & Emerging Technologies