Pedro Novillo - Concepedia

Author

Pedro Novillo

Instituto Valenciano de Investigaciones Agrarias

Also Known As

P. Novillo, Pedro Novillo

Publications

257

Citations

H-Index

Concepts

All Affiliations

Instituto Valenciano de Investigaciones Agrarias University of California, Davis Universitat Politècnica de València Institut National Agronomique de Tunisie Délégation Régionale Provence-Alpes-Côte d’Azur et Corse

About

Pedro Novillo is an author at Instituto Valenciano de Investigaciones Agrarias specializing in health sciences, engineering, and food preservation.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	6	6	129
2	Health Sciences	6	6	150
3	Medicine	3	3	81
4	Biochemistry	3	3	81
5	Natural Sciences	1	1	14

Pedro Novillo

Publications

252

Citations

H-Index

Page 1

	Year	Citations
Deastringency treatment with CO2 induces oxidative stress in persimmon fruit Pedro Novillo, Alejandra Salvador, Tahise Magalhaes, Postharvest Biology and Technology Food ChemistryBiochemistryDeastringency TreatmentPhysiologyBiotechnology	2014	37
Effect of CO2 deastringency treatment on flesh disorders induced by mechanical damage in persimmon. Biochemical and microstructural studies Pedro Novillo, Alejandra Salvador, Empar Llorca, Food Chemistry PhysiologyMicrostructural StudiesFlesh DisordersFood PreservationCo2 Deastringency Treatment	2013	36
Short-term high CO2 treatment alleviates chilling injury of persimmon cv. Fuyu by preserving the parenchyma structure Cristina Besada, Empar Llorca, Pedro Novillo, Food Control Carbon SequestrationEngineeringPlant StressBotanyBiochemistry	2014	29
Effect of a low oxygen atmosphere combined with 1-MCP pretreatment on preserving the quality of ‘Rojo Brillante’ and ‘Triumph’ persimmon during cold storage Cristina Besada, Pedro Novillo, Pilar Chías Navarro, Scientia Horticulturae Chemical EngineeringShelf LifeEngineeringHealth SciencesLow Oxygen Atmosphere	2014	26
Nutritional Composition of Ten Persimmon Cultivars in the “Ready-to-Eat Crisp” Stage. Effect of Deastringency Treatment Pedro Novillo, Cristina Besada, Li Tian, Food and Nutrition Sciences	2015	25
Influence of persimmon astringency type on physico-chemical changes from the green stage to commercial harvest Pedro Novillo, Alejandra Salvador, Carlos H. Crisosto, Scientia Horticulturae Food ChemistryGreen StageEngineeringSustainable AgricultureBiotechnology	2016	25
A simple, fast and inexpensive method to assess salt stress tolerance of aerial plant part: Investigations in the mandarin group Jihène Ben Yahmed, Tahise M. de Oliveira, Pedro Novillo, Journal of Plant Physiology Salt Stress ToleranceMandarin GroupEngineeringPlant StressBotany	2015	24
Involvement of the Redox System in Chilling Injury and Its Alleviation by 1-Methylcyclopropene in ‘Rojo Brillante’ Persimmon Pedro Novillo, Alejandra Salvador, Pilar Chías Navarro, HortScience Food PreservationChemistryRipeningRedox BiologyFood Storage	2015	15
Salt tolerance traits revealed in mandarins (Citrus reticulata Blanco) are mainly related to root-to-shoot Cl− translocation limitation and leaf detoxification processes Jihène Ben Yahmed, Pedro Novillo, Andrés García-Lor, Scientia Horticulturae BiologyEngineeringPlant StressBotanyAbiotic Stress	2015	14
ASTRINGENCY REMOVAL OF 'ROJO BRILLANTE' PERSIMMON BY COMBINING CO2 AND ETHANOL APPLICATION Pedro Novillo, R. Gil, Cristina Besada, Acta Horticulturae Food ChemistrySolvent ExtractionChemical EngineeringEngineeringEnvironmental Engineering	2015	11

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