Author: Budde, Claudio Olaf
- Analysis of peach fruit slices osmotically dehydrated with sorbitol and hot-air-dried over a 55-day conservation period
- Evaluation of glucose and sucrose osmotic dehydrated and heat-air-dried Flordarking peach slices during conservation
- Duraznos deshidratados: efecto de diferentes endulzantes sobre la percepción sensorial y los parámetros físico químicos
- Cell wall-related genes studies on peach cultivars with differential susceptibility to woolliness: looking for candidates as indicators of chilling tolerance
- Harinosidad en durazno: Diferencias entre cultivares y el proteoma de un mismo cultivar
- Heat treatment of peach fruit: Modifications in the extracellular compartment and identification of novel extracellular proteins
Author: Drincovich, María Fabiana
- Cell wall-related genes studies on peach cultivars with differential susceptibility to woolliness: looking for candidates as indicators of chilling tolerance
- Harinosidad en durazno: Diferencias entre cultivares y el proteoma de un mismo cultivar
- Heat treatment of peach fruit: Modifications in the extracellular compartment and identification of novel extracellular proteins
- Integrated metabolomic, lipidomic and proteomic analysis define the metabolic changes occurring in curled areas in leaves with leaf peach curl disease
- Unravelling early events in the Taphrina deformans–Prunus persica interaction: an insight into the differential responses in resistant and susceptible genotypes
- Differential lipidome remodeling during postharvest of peach varieties with different susceptibility to chilling injury
Similar Items: Analysis of peach fruit slices osmotically dehydrated with sorbitol and hot-air-dried over a 55-day conservation period
- Evaluation of glucose and sucrose osmotic dehydrated and heat-air-dried Flordarking peach slices during conservation
- Combined drying of Nopal pads (Opuntia ficus‐indica): optimization of osmotic dehydration as a pretreatment before hot air drying
- Duraznos deshidratados: efecto de diferentes endulzantes sobre la percepción sensorial y los parámetros físico químicos
- Rehydration of Rosa rubiginosa Fruits Dried with Hot Air
- Deshidratado de ciruelas D’Agen en túneles de configuraciones inversas
- Ajuste de tiempos de inmersión en técnicas combinadas de deshidratado de duraznos
Similar Items: Evaluation of glucose and sucrose osmotic dehydrated and heat-air-dried Flordarking peach slices during conservation
- Analysis of peach fruit slices osmotically dehydrated with sorbitol and hot-air-dried over a 55-day conservation period
- Comparison of osmotic dehydration of Dixiland and Elegant Lady peach slices in glucose and sucrose solutions
- Duraznos deshidratados: efecto de diferentes endulzantes sobre la percepción sensorial y los parámetros físico químicos
- Combined drying of Nopal pads (Opuntia ficus‐indica): optimization of osmotic dehydration as a pretreatment before hot air drying
- Deshidratado de ciruelas D’Agen en túneles de configuraciones inversas
- Rehydration of Rosa rubiginosa Fruits Dried with Hot Air