F. Tognoni

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

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

Mediterranean Greenhouse Technology

Alberto Pardossi, F. Tognoni, Luca Incrocci · CINECA IRIS Institutial research information system (University of Pisa) · 2004 · 113 citations

USE OF BIOSTIMULANTS FOR REDUCING NUTRIENT SOLUTION CONCENTRATION IN FLOATING SYSTEM

Paolo Vernieri, E. Borghesi, F. Tognoni et al. · Acta Horticulturae · 2006 · 107 citations

Agriculture, Agronomy, Crop Sciences +17