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Effect of different preservation processes on chemical composition and fatty acid profile of anchovy (Engraulis anchoita)
(Taylor & Francis, 2015-11)
The effects of salting-ripening, canning and marinating processes on chemical composition and fatty acid profile of anchovy (Engraulis anchoita) were evaluated (p = 0.01), with emphasis on long-chain polyunsaturated fatty ...
Proteomic analysis of banana fruit reveals proteins that are differentially accumulated during ripening
(ElsevierAmsterdam, 2012)
Proteomic analysis of papaya fruit ripening using 2DE-DIGE
(ElsevierAmsterdam, 2012)
Carbon metabolism of peach fruit after harvest: changes in enzymes involved in organic acid and sugar level modifications
(Oxford Academic, 2009)
Peach (Prunus persica L. Batsch) is a climacteric fruit that ripens after harvest, prior to human consumption. Organic acids and soluble sugars contribute to the overall organoleptic quality of fresh peach; thus, the ...
2D-DIGE analysis of mango (Mangifera indica L.) fruit reveals major proteomic changes associated with ripening
(ELSEVIER SCIENCE BVAMSTERDAM, 2012)
A comparative proteomic investigation between the pre-climacteric and climacteric mango fruits (cv. Keitt) was performed to identify protein species with variable abundance during ripening. Proteins were phenol-extracted ...
Peach (Prunus Persica) Fruit Response to Anoxia: Reversible Ripening Delay and Biochemical Changes
(Oxford Academic Press, 2011-02)
The use of modified atmospheres has been successfully applied in different fruits to delay the ripening process and to prevent physiological disorders. In addition, during normal ripening, hypoxic areas are generated inside ...
Multivariate analysis of the temporal variability of sugarcane ripening in south-eastern Brazil
(CSIRO Publishing, 2014-01-01)
Sugarcane ripening is a process controlled by cultivar characteristics and the interaction of genotypes with local climate. The objective of this study was to characterise the temporal variation of sugarcane ripening by ...