Zobrazeno 1 - 10
of 11
pro vyhledávání: '"Pol Tijskens"'
Autor:
Matt Adkins, Deepak Aggarwal, Nigel H. Banks, Arthur Frank Bollen, Claudio Bonghi, Jacobus Bouwer, Amy Bowen, Stefano Brizzolara, Bernhard Brückner, Giacomo Cocetta, Ray Collins, Carlos H. Crisosto, Magalí Darre, Bart De Ketelaere, Benjamin Dent, Angel Dizon, Malcolm C. Dodd, Jean-Pierre Emond, Andrea Ertani, Elazar Fallik, Antonio Ferrante, Wojciech J. Florkowski, Alexandra Grygorczyk, Maarten L.A.T.M. Hertog, Zoran Ilic, George A. Manganaris, Silvana Nicola, Bart Nicolaï, Sompoch Noichinda, Cristian M. Ortiz, Annelies Postelmans, Stanley E. Prussia, Wouter Saeys, Rob Schouten, Robert L. Shewfelt, Anna L. Snowdon, Gabriel O. Sozzi, István Takács, Pol Tijskens, Pietro Tonutti, Tim Van de Looverbosch, Pieter Verboven, Ariel R. Vicente, Kerry Walsh, Chalermchai Wongs-Aree, Niels Wouters
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::41e13e5e57d272c18d7a91cf38c593c3
https://doi.org/10.1016/b978-0-12-822845-6.00029-4
https://doi.org/10.1016/b978-0-12-822845-6.00029-4
Publikováno v:
Polish Journal of Food and Nutrition Sciences, 66(4), 271-276
Polish Journal of Food and Nutrition Sciences, Vol 66, Iss 4, Pp 271-276 (2016)
Polish Journal of Food and Nutrition Sciences 66 (2016) 4
Polish Journal of Food and Nutrition Sciences, Vol 66, Iss 4, Pp 271-276 (2016)
Polish Journal of Food and Nutrition Sciences 66 (2016) 4
The colour of freshly processed strawberry spread changes relatively rapidly from a bright red to a dull red, which then makes its appearance generally less acceptable for consumers. The colours of strawberry spreads following several processing cond
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1a5510e077aea01fbe4d0f36103ee810
https://doi.org/10.1515/pjfns-2016-0007
https://doi.org/10.1515/pjfns-2016-0007
Bu calisma, 1-3 Mayis 2000 tarihleri arasinda Atina'da duzenlenen International Multidisciplinary Conference on Integrated View of Fruit and Vegetable Quality'de bildiri olarak sunulmustur.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2c621b8030f6bef0c1d31789e35bd9db
https://doi.org/10.1201/9781351073769
https://doi.org/10.1201/9781351073769
Publikováno v:
Journal of the Science of Food and Agriculture. 89:2045-2051
BACKGROUND: In managing apple orchards, crop load and rate of nitrogen (N) fertilisation are two factors with a significant influence on fruit quantity and quality, because they affect all physiological processes in the tree. Both factors are strongl
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::83db902724818ab0196d07a5eb56d3e2
https://doi.org/10.1002/jsfa.3689
https://doi.org/10.1002/jsfa.3689
Autor:
Pol Tijskens
Publikováno v:
Acta Horticulturae 604 (2003)
Acta Horticulturae, 604, 123-136
Acta Horticulturae, 604, 123-136
For modelling product behaviour, with respect to quality for users and consumers, its essential to have at least a fundamental notion what quality really is, and which product properties determine the quality assigned by the consumer to a product. In
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::337dbb06bfdea24b26b316d5aacd0ce2
https://doi.org/10.17660/actahortic.2003.604.11
https://doi.org/10.17660/actahortic.2003.604.11
Autor:
Lmm Pol Tijskens, Blaž Germšek, Tatjana Unuk, Peter Zadravec, Stanislav Tojnko, Andrej Vogrin, Marjan Simčič, Janez Hribar
Publikováno v:
Journal of the Science of Food and Agriculture, 92(12), 2450-2458
Journal of the Science of Food and Agriculture 92 (2012) 12
Journal of the Science of Food and Agriculture 92 (2012) 12
BACKGROUND: Homogeneity in appearance is one of the quality aspects asked for in the supply chain. Decreasing the biological variation in batches of harvested apples (cultivars Braeburn, Fuji and Gala) becomes increasingly important. Skin colour is o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c7b5dc8dd0e508afaa8854464a46baeb
https://research.wur.nl/en/publications/effect-of-location-in-the-canopy-on-the-colour-development-of-thr
https://research.wur.nl/en/publications/effect-of-location-in-the-canopy-on-the-colour-development-of-thr
Autor:
Pol Tijskens
Publikováno v:
Food Process Modelling
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0e8f53ebcaf669d0f79f66207399ab7f
https://doi.org/10.1016/b978-1-85573-565-1.50006-7
https://doi.org/10.1016/b978-1-85573-565-1.50006-7
Publikováno v:
Scopus-Elsevier
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::73bd50257aa261535488e81093773343
http://www.scopus.com/inward/record.url?eid=2-s2.0-33745378051&partnerID=MN8TOARS
http://www.scopus.com/inward/record.url?eid=2-s2.0-33745378051&partnerID=MN8TOARS