114 results on '"Rombaldi, César Valmor"'
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2. Anthocyanin-rich grape pomace extract encapsulated in protein fibers: Colorimetric profile, in vitro release, thermal resistance, and biological activities
3. Grape (Vitis labrusca L.) juices, cv. Bordô, from vineyards in organic production systems and conventional production: Similarities and differences
4. Antifungal potential of clove and white thyme essential oils encapsulated in electrosprayed starch-OSA against Penicillium digitatum
5. Chemical composition of Minthostachys setosa (Briquet) and Piper elongatum (Vahl) essential oils, antistaphylococcal activity and effect on Staphylococcus aureus biofilm removal
6. Physico-chemical characterization of wines produced by different rootstock and 'Vitis vinifera' cv. Tannat clones in vineyards of subtropical climate region
7. Andiroba oil (Carapa guianensis): Descriptive analysis and applicability
8. Evaluation of Eugenia uniflora L. leaf extracts obtained by pressurized liquid extraction: Identification of chemical composition, antioxidant, antibacterial, and allelopathic activity
9. Effect of industrial bleaching on the physicochemical and nutritional quality of non-allergenic lecithin derived from rice bran oil (Oryza sativa L.)
10. Extraction of hops pelletized (Humulus lupulus) with subcritical CO2 and hydrodistillation: Chemical composition identification, kinetic model, and evaluation of antioxidant and antimicrobial activity
11. Overexpression of the mitochondrial MT-sHSP23.6 gene during antioxidant activity in tomato cv. Micro-Tom subjected to flooding
12. MANEJO DO DOSSEL VEGETATIVO NA PRODUTIVIDADE E NA QUALIDADE DA UVA E DO VINHO ‘CABERNET SAUVIGNON’ NO MUNICÍPIO DE DOM PEDRITO-RS
13. Changes in the abscisic acid, phenylpropanoids and ascorbic acid metabolism during strawberry fruit growth and ripening
14. Phenolic compounds are dependent on cultivation conditions in face of UV-C radiation in ‘Concord’ grape juices (Vitis labrusca)
15. Metabolic profile of canola (Brassica napus L.) seedlings under hydric, osmotic and temperature stresses
16. Influence of abscisic acid, Ascophyllum nodosum and Aloe vera on the phenolic composition and color of grape berry and wine of 'Cabernet Sauvignon' variety
17. Phenolic-rich apple extracts have photoprotective and anti-cancer effect in dermal cells
18. Brown, White and Parboiled Rice
19. Dynamic controlled atmosphere (DCA) and 1-MCP: Impact on volatile esters synthesis and overall quality of ‘Galaxy’ apples
20. Extraction and characterization of phytochemical compounds from araçazeiro (Psidium cattleianum) leaf: Putative antioxidant and antimicrobial properties
21. Proteomic and physicochemical characteristics: The search for a quality profile of beans (Phaseolus vulgaris L.) during long-term storage
22. Mild drought stress has potential to improve lettuce yield and quality
23. Action mechanism of araçá (Psidium cattleianum Sabine) hydroalcoholic extract against Staphylococcus aureus
24. The addition of defatted rice bran to malted rice improves the quality of rice beer
25. High MT-sHSP23.6 expression increases antioxidant system in ‘Micro-Tom’ tomato fruits during post-harvest hypoxia
26. Physicochemical characteristics and phytochemical contents of peach trees (Prunus persica (L.) Batsch) grafted on different rootstocks during cold storage
27. Application of soy protein isolate in the fining of red wine
28. Preharvest UV-C radiation impacts strawberry metabolite content and volatile organic compound production
29. Genome-wide identification, and characterization of the CDPK gene family reveal their involvement in abiotic stress response in Fragaria x ananassa
30. Probiotic butiá (Butia odorata) ice cream: Development, characterization, stability of bioactive compounds, and viability of Bifidobacterium lactis during storage
31. Preharvest UV-C radiation influences physiological, biochemical, and transcriptional changes in strawberry cv. Camarosa
32. Mild salt stress improves strawberry fruit quality
33. The effect of postharvest application of UV-C radiation on the phenolic compounds of conventional and organic grapes (Vitis labrusca cv. ‘Concord’)
34. Postharvest UV-C treatment increases bioactive, ester volatile compounds and a putative allergenic protein in strawberry
35. UV-C radiation modifies the ripening and accumulation of ethylene response factor (ERF) transcripts in tomato fruit
36. Genetic regulation and the impact of omics in fruit ripening
37. Physicochemical characterization, phenolic composition and antioxidant activity of genotypes and commercial cultivars of blueberry fruits
38. Selection of candidate reference genes for real-time PCR studies in lettuce under abiotic stresses
39. Putative role of cytokinin in differential ethylene response of two lines of antisense ACC oxidase cantaloupe melons
40. UV-C effect on ethylene, polyamines and the regulation of tomato fruit ripening
41. Protein, isoflavones, trypsin inhibitory and in vitro antioxidant capacities: Comparison among conventionally and organically grown soybeans
42. Genome-wide analysis of the AP2/ERF superfamily in apple and transcriptional evidence of ERF involvement in scab pathogenesis
43. Transcription of mitochondrial and chloroplast related genes in rice plants under anoxic stress
44. Changes in enzymatic activity, accumulation of proteins and softening of persimmon ( Diospyros kaki Thunb.) flesh as a function of pre-cooling acclimatization
45. Physiological and molecular changes associated with prevention of woolliness in peach following pre-harvest application of gibberellic acid
46. Transcript accumulation of cell wall metabolism and endomembrane transport genes in woolly and non-woolly peach
47. Influence of abscisic acid,Ascophyllum nodosumandAloe veraon the phenolic composition and color of grape berry and wine of 'Cabernet Sauvignon' variety
48. Influence of abscisic acid, Ascophyllum nodosumand Aloe veraon the phenolic composition and color of grape berry and wine of 'Cabernet Sauvignon' variety
49. Effect on Merlot red wine of fining agents mixture: application of the simplex centroid design
50. The postharvest ripening of strawberry fruits induced by abscisic acid and sucrose differs from their in vivo ripening
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