Zobrazeno 1 - 10
of 66
pro vyhledávání: '"María J. Giménez"'
Autor:
María J. Giménez, Marina Giménez-Berenguer, Fabián Guillén, Vicente Serna-Escolano, María Gutiérrez-Pozo, Pedro J. Zapata
Publikováno v:
Foods, Vol 12, Iss 24, p 4414 (2023)
The commercialisation of fresh-cut artichokes with optimal quality and appearance and a maximum shelf-life is a great challenge for the artichoke market. The use of different anti-browning agents has been previously studied; however, their effect is
Externí odkaz:
https://doaj.org/article/445a3a98073d4054854a6acc65bd1e3e
Autor:
Vicente Serna-Escolano, Alicia Dobón-Suárez, María J. Giménez, Pedro J. Zapata, María Gutiérrez-Pozo
Publikováno v:
Agriculture, Vol 13, Iss 4, p 766 (2023)
Fertigation is a technique of injecting fertilizers along the irrigation lines, allowing a precise control of the moisture and the application. Nowadays, the main fertilizers used are nitrogen and potassium. Usually, an excess of fertigation is appli
Externí odkaz:
https://doaj.org/article/72a7f9d5f80a4469b3f61e85d0a1ba6e
Autor:
María E. García-Pastor, Marina Ródenas-Soriano, Alicia Dobón-Suárez, Pedro J. Zapata, María J. Giménez
Publikováno v:
Agronomy, Vol 13, Iss 3, p 718 (2023)
The olive industry involves environmental problems of special relevance, such as the generation of residual brines after the pickling process. Moreover, in the pitting and filling operations of the olives, fatty residues are generated that end up bei
Externí odkaz:
https://doaj.org/article/7a367dab0ff64cfb871290d80e3934c9
Autor:
María E. García-Pastor, María J. Giménez, Vicente Serna-Escolano, Fabián Guillén, Daniel Valero, María Serrano, Santiago García-Martínez, Leon A. Terry, M. Carmen Alamar, Pedro J. Zapata
Publikováno v:
Frontiers in Plant Science, Vol 12 (2021)
The effect of oxalic acid (OA) in determining poorly coloured table grape quality remains relatively unknown. Some red cultivars, such as seedless table grape ‘Magenta’ are characterised by a poor berry colour, an attribute highly demanded by the
Externí odkaz:
https://doaj.org/article/63fa5538e686408a9c3e72fc20d45f33
Autor:
Eva Hernández Plaza, Fernando Bastida, David J. Gibson, Francisco Barro, María J. Giménez, Yesica Pallavicini, Jordi Izquierdo, José L. González-Andújar
Publikováno v:
Agronomy, Vol 13, Iss 1, p 49 (2022)
Weed community structure, including composition, taxonomic and functional diversity, may explain variability in crop quality, adding to the variability accounted by management, climatic and genetic factors. Focusing on Mediterranean rainfed wheat cro
Externí odkaz:
https://doaj.org/article/8399be66854e4a3faee1151c6056f37a
Publikováno v:
Frontiers in Plant Science, Vol 11 (2020)
Temperature and nitrogen (N) availability are two important environmental factors that may produce important changes in grain composition during grain filling of bread wheat. In this study, four wheat lines with the down-regulation of gliadins by mea
Externí odkaz:
https://doaj.org/article/78af4b8cb4244a98a1d036d1e198fed5
Autor:
Jorge Piernas, María J. Giménez, Luis Noguera-Artiaga, María E. García-Pastor, Santiago García-Martínez, Pedro J. Zapata
Publikováno v:
Agronomy, Vol 12, Iss 3, p 680 (2022)
Presently, there is no information available about the effect of bunch compactness and berry thinning methods on wine grape quality and sensory attributes of wine in the ‘Monastrell’ cultivar. Thus, the main aim of the present study was to determ
Externí odkaz:
https://doaj.org/article/0bd216eb88af4f27a18986398c8e8de0
Autor:
Marina Giménez-Berenguer, María E. García-Pastor, Santiago García-Martínez, María J. Giménez, Pedro J. Zapata
Publikováno v:
Agronomy, Vol 12, Iss 2, p 515 (2022)
Previous research works have reported that ‘Lorca’ artichoke cultivar presents a lower total phenolic content than other cultivars rich in phenolic compounds, which could show a lower susceptibility to enzymatic browning and increase its aptitude
Externí odkaz:
https://doaj.org/article/82fd35f4fc3e4b20bd5f7bcc7a3b42b5
Publikováno v:
Agronomy, Vol 11, Iss 11, p 2263 (2021)
The main aim of this study was to evaluate the effect of salicylic acid (SA) as a preharvest treatment on crop yield throughout the crop cycle of green pepper fruit as well as on its quality parameters, including functional quality, at harvest and du
Externí odkaz:
https://doaj.org/article/5e209016463d43bcbd8bd6bc1b9447a2
Autor:
Alicia Dobón-Suárez, María J. Giménez, Salvador Castillo, María E. García-Pastor, Pedro J. Zapata
Publikováno v:
Molecules, Vol 26, Iss 11, p 3099 (2021)
Green pepper fruit is often consumed before it is completely ripe. However, the influence of the phenological stage in which the green pepper is consumed as a potential influencing factor in its bioactive compounds content and antioxidant capacity re
Externí odkaz:
https://doaj.org/article/08ca18322e0143f1b8c67bf3afb448c8