Alberto Pardossi

Biochemical Study of Leaf Browning in Minimally Processed Leaves of Lettuce (<i>Lactuca sativa </i>L. Var. <i>Acephala</i>)

Elena Degl’Innocenti, Lucia Guidi, Alberto Pardossi et al. · Journal of Agricultural and Food Chemistry · 2005 · 193 citations

Agriculture, Biochemistry, Plant Sciences +17

Root Zone Sensors for Irrigation Management in Intensive Agriculture

Alberto Pardossi, Luca Incrocci, G. Incrocci et al. · Sensors · 2009 · 151 citations · Full text

Agriculture, Agronomy, Crop Sciences +17

Physiological basis of sensitivity to enzymatic browning in ‘lettuce’, ‘escarole’ and ‘rocket salad’ when stored as fresh-cut products

Elena Degl’Innocenti, Alberto Pardossi, F. Tognoni et al. · Food Chemistry · 2006 · 149 citations

Agriculture, Food Science, Plant Sciences +17

Different root low temperature response of two maize genotypes differing in chilling sensitivity

Ricardo Aroca, F. Tognoni, Juan José Irigoyen et al. · Plant Physiology and Biochemistry · 2001 · 134 citations

Agriculture, Plant Biology, Plant Sciences +12

Lamiaceae phenols as multifaceted compounds: bioactivity, industrial prospects and role of “positive-stress”

Alice Trivellini, M. Lucchesini, Rita Maggini et al. · Industrial Crops and Products · 2016 · 130 citations · Full text

Life Sciences, Chemistry, Plant Sciences +17