Alejandra Salvador

Physiological and structural changes during ripening and deastringency treatment of persimmon fruit cv. ‘Rojo Brillante’

Alejandra Salvador, L. Arnal, Cristina Besada et al. · Postharvest Biology and Technology · 2007 · 184 citations

Engineering, Botany, Deastringency Treatment +8

Reduction of chilling injury symptoms in persimmon fruit cv. ‘Rojo Brillante’ by 1-MCP

Alejandra Salvador, L. Arnal, Adela Monterde et al. · Postharvest Biology and Technology · 2004 · 132 citations

Engineering, Agricultural Economics, Horticultural Science +11

Phenolic composition, organic acids, sugars, vitamin C and antioxidant activity in the juice of two new triploid late-season mandarins

S. Sdiri, Almudena Bermejo, Pablo Aleza et al. · Food Research International · 2012 · 82 citations · Full text

Food Chemistry, Food Bioactive Compound, Antioxidant Activity +5

Non-destructive assessment of the internal quality of intact persimmon using colour and VIS/NIR hyperspectral imaging

Sandra Munera, Cristina Besada, Nuria Aleixos et al. · LWT · 2016 · 78 citations · Full text

Engineering, Non-destructive Assessment, Imaging Spectroscopy +9

Prediction of the level of astringency in persimmon using visible and near-infrared spectroscopy

Victoria Cortés, Alejandro Rodríguez, J. Blasco et al. · Journal of Food Engineering · 2017 · 71 citations · Full text

Food Chemistry, Food Analysis, Analytical Chemistry +5