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Ripening and Storage Time Effects on the Aromatic Profile of New Table Grape Cultivars in Chile
(NLM (Medline), 2020-12-08)
The aim of this study was to determine the volatile profiles of new seedless table grape cultivars Timco™, Magenta™, Krissy™ and Arra15™ and compare them with the traditional table grape variety Crimson seedless. The ...
Ripening and storage time effects on the aromatic profile of new table grape cultivars in Chile
(MDPI, 2020)
The aim of this study was to determine the volatile profiles of new seedless table
grape cultivars Timco , Magenta , Krissy and Arra15 and compare them with the traditional
table grape variety Crimson seedless. The ...
Differential display and suppression subtractive hybridization analysis of the pulp of ripening banana
(ELSEVIER SCIENCE BV, 2010)
The fruit of banana undergoes several important physico-chemical changes during ripening. Analysis of gene expression would permit identification of important genes and regulatory elements involved in this process. Therefore, ...
Modifications in organic acid profiles during fruit development and ripening: correlation or causation?
(Frontiers in Plant Science, 2019)
Ripening of salted anchovy (Engraulis anchoita): Development of lipid oxidation, colour and other sensorial characteristics
(John Wiley & Sons Ltd, 2010-08)
BACKGROUND: Changes in lipids are in general associated with quality deterioration, though earlier studies in anchovy indicate that the volatile compounds of importance to the characteristic flavour could be generated by ...
Qualidade tecnológica da cana-de-açúcar em função da aplicação de maturadores em meio de safra
(Instituto Agronômico de Campinas, 2009-01-01)
O fornecimento de matéria-prima de qualidade tecnológica é fundamental para garantir o rendimento industrial. O objetivo deste trabalho foi avaliar a qualidade tecnológica da cana-de-açúcar em função da aplicação de ...
New insights into halophilic prokaryotes isolated from salting–ripening anchovies (Engraulis anchoita) process focused on histamine-degrading strains
(Springer Tokyo, 2020-08)
Salted and ripened fish foods are susceptible to cause histamine poisoning. The present study focuses on microbial histamine degradation from high salted fermented fishery products to deepen our understanding about this ...
Qualidade tecnológica da cana-de-açúcar em função da aplicação de maturadores em meio de safra
(Instituto Agronômico de Campinas, 2009-01-01)
O fornecimento de matéria-prima de qualidade tecnológica é fundamental para garantir o rendimento industrial. O objetivo deste trabalho foi avaliar a qualidade tecnológica da cana-de-açúcar em função da aplicação de ...
Phytoplasma and virus detection in commercial plantings of Vitis vinifera cv. Merlot exhibiting premature berry dehydration
(Pontificia Universidad Católica de Valparaíso, 2008)