Paloma
Sánchez Bel
Publikationen, an denen er mitarbeitet Paloma Sánchez Bel (18)
2018
2015
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Ripening and cold storage of the wild plum cultivar Prunus divaricata Ledeb - A study of physiological parameters
Acta Horticulturae
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Ripening and storage of the wild apple Malus segurensis D. Rivera et al. (Malus sylvestris (L.) Mill. Aggregate)
Acta Horticulturae
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Wild edible plants as potential antioxidant or nutritional supplements for beverages minimally processed
LWT - Food Science and Technology, Vol. 62, Núm. 1, pp. 830-837
2014
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Heterologous expression of the yeast HAL5 gene in tomato enhances salt tolerance by reducing shoot Na+ accumulation in the long term
Physiologia Plantarum, Vol. 152, Núm. 4, pp. 700-713
2012
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Proteome changes in tomato fruits prior to visible symptoms of chilling injury are linked to defensive mechanisms, uncoupling of photosynthetic processes and protein degradation machinery
Plant and Cell Physiology, Vol. 53, Núm. 2, pp. 470-484
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Tomato: Grafting to Improve Salt Tolerance
Improving Crop Resistance to Abiotic Stress (Wiley-VCH), pp. 1067-1084
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Understanding the mechanisms of chilling injury in bell pepper fruits using the proteomic approach
Journal of Proteomics, Vol. 75, Núm. 17, pp. 5463-5478
2010
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1-methylcyclopropene affects the antioxidant system of apricots (prunus armeniaca l. cv. búlida) during storage atlow temperature
Journal of the Science of Food and Agriculture, Vol. 90, Núm. 4, pp. 549-555
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Characteristics of the tomato chromoplast revealed by proteomic analysis
Journal of Experimental Botany, Vol. 61, Núm. 9, pp. 2413-2431
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Enzymatic peeling of citrus fruits
Enzymes in Fruit and Vegetable Processing: Chemistry and Engineering Applications (CRC Press), pp. 145-174
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Enzymatic peeling of citrus fruits
ENZYMES IN FRUIT AND VEGETABLE PROCESSING: CHEMISTRY AND ENGINEERING APPLICATIONS (CRC PRESS-TAYLOR & FRANCIS GROUP), pp. 145-174
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Six edible wild fruits as potential antioxidant additives or nutritional supplements
Plant Foods for Human Nutrition, Vol. 65, Núm. 2, pp. 121-129
2009
2008
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Influence of irrigation and organic/inorganic fertilization on chemical quality of almond (Prunus amygdalus cv. Guara)
Journal of Agricultural and Food Chemistry, Vol. 56, Núm. 21, pp. 10056-10062
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Sensorial and chemical quality of electron beam irradiated almonds (Prunus amygdalus)
LWT - Food Science and Technology, Vol. 41, Núm. 3, pp. 442-449
2005
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Electron beam ionization induced oxidative enzymatic activities in pepper (Capsicum annuum L.), associated with ultrastructure cellular damages
Journal of Agricultural and Food Chemistry, Vol. 53, Núm. 22, pp. 8593-8599
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Oil quality and sensory evaluation of almond (Prunus amygdalus) stored after electron beam processing
Journal of Agricultural and Food Chemistry, Vol. 53, Núm. 7, pp. 2567-2573