Alejandra Salvador
Valencia, VC 46113, Spain
Last Updated: 09/26/2026
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Found 10 publications
Characterization of the Epidermis and Cuticle of the Cashew Pseudofruit during Its Development and Maturation.
Journal: Plants (Basel, Switzerland)
Published: December 15, 2022
Natural Drying of Astringent and Non-Astringent Persimmon "Rojo Brillante". Drying Kinetics and Physico-Chemical Properties.
Journal: Foods (Basel, Switzerland)
Published: February 26, 2021
Application of a new wax containing ethanol as a method to remove persimmon astringency during cold storage.
Journal: Journal of food science and technology
Published: December 17, 2020
Physico-Chemical and Microstructural Changes during the Drying of Persimmon Fruit cv. Rojo Brillante Harvested in Two Maturity Stages.
Journal: Foods (Basel, Switzerland)
Published: June 01, 2020
Rootstock effect on fruit quality, anthocyanins, sugars, hydroxycinnamic acids and flavanones content during the harvest of blood oranges 'Moro' and 'Tarocco Rosso' grown in Spain.
Journal: Food chemistry
Published: May 28, 2020
Physico-chemical, sensorial and nutritional quality during the harvest season of 'Tango' mandarins grafted onto Carrizo Citrange and Forner-Alcaide no. 5.
Journal: Food chemistry
Published: October 31, 2019
Physicochemical changes and chilling injury disorders in 'Tango' mandarins stored at low temperatures.
Journal: Journal of the science of food and agriculture
Published: July 15, 2019
Chloride stress triggers maturation and negatively affects the postharvest quality of persimmon fruit. Involvement of calyx ethylene production.
Journal: Plant physiology and biochemistry : PPB
Published: August 12, 2015
Effect of CO2 deastringency treatment on flesh disorders induced by mechanical damage in persimmon. Biochemical and microstructural studies.
Journal: Food chemistry
Published: May 14, 2013
Showing 1-10 of 10
Last Updated: 09/26/2026