L. Arnal - Concepedia

Author

L. Arnal

Instituto Valenciano de Investigaciones Agrarias

Also Known As

L. Arnal, L. Olmedilla Arnal, Lucía Arnal, Lucı́a Arnal

Publications

878

Citations

H-Index

Concepts

All Affiliations

Instituto Valenciano de Investigaciones Agrarias Universitat Politècnica de València

About

L. Arnal is an author at Instituto Valenciano de Investigaciones Agrarias specializing in food quality, health sciences, and food safety.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	11	12	642
2	Engineering	8	8	626
3	Public Health	2	2	80
4	Biomolecular Engineering	1	1	24
5	Chemistry	1	1	24

L. Arnal

Publications

844

Citations

H-Index

Page 1

	Year	Citations
Physiological and structural changes during ripening and deastringency treatment of persimmon fruit cv. ‘Rojo Brillante’ Alejandra Salvador, L. Arnal, Cristina Besada, Postharvest Biology and Technology EngineeringBotanyDeastringency TreatmentStructural ChangesAgricultural Economics	2007	184
Reduction of chilling injury symptoms in persimmon fruit cv. ‘Rojo Brillante’ by 1-MCP Alejandra Salvador, L. Arnal, Adela Monterde, Postharvest Biology and Technology EngineeringAgricultural EconomicsHorticultural SciencePlant PathologyFood Preservation	2004	132
Removing Astringency by Carbon Dioxide and Nitrogen‐Enriched Atmospheres in Persimmon Fruit cv. “Rojo brillante” L. Arnal, M.A. del Río Journal of Food Science Food ChemistryCarbon DioxideNitrogen‐enriched AtmospheresEngineeringBotany	2003	105
Effect of Cold Storage and Removal Astringency on Quality of Persimmon Fruit (Diospyros kaki, L.) cv. Rojo Brillante L. Arnal, M.A. del Río Food Science and Technology International Food ChemistryShelf LifeEngineeringHealth SciencesFruit Firmness	2004	78
Effect of Ozone on Postharvest Quality of Persimmon Alejandra Salvador, Isabel Abad, L. Arnal, Journal of Food Science Flesh SofteningAgricultural EconomicsFood PreservationPostharvest QualityDifferent Harvest Dates	2006	61
Improving storability of persimmon cv. Rojo Brillante by combined use of preharvest and postharvest treatments Cristina Besada, L. Arnal, Alejandra Salvador Postharvest Biology and Technology Sustainable AgricultureAgricultural EconomicsRojo BrillantePostharvest TreatmentsHorticultural Science	2008	48
Influence of Ripening Stage at Harvest on Chilling Injury Symptoms of Persimmon cv. Rojo Brillante Stored at Different Temperatures Alejandra Salvador, L. Arnal, Adela Monterde, Food Science and Technology International Persimmon Fruits CvDifferent TemperaturesEngineeringBotanySustainable Agriculture	2005	48
Quality of persimmon fruit cv. Rojo brillante during storage at different temperatures L. Arnal, M.A. del Río Spanish Journal of Agricultural Research Food ChemistryDifferent TemperaturesEngineeringHealth SciencesBotany	2004	45
Reduced effectiveness of the treatment for removing astringency in persimmon fruit when stored at 15°C: Physiological and microstructural study Alejandra Salvador, L. Arnal, Cristina Besada, Postharvest Biology and Technology Reduced EffectivenessHealth SciencesMicrostructural StudyFood PreservationFood Processing	2008	42
OPTIMIZATION OF THE DURATION OF DEASTRINGENCY TREATMENT DEPENDING ON PERSIMMON MATURITY Cristina Besada, Alejandra Salvador, L. Arnal, Acta Horticulturae Food ChemistryTanninEnvironmental EngineeringFruit MaturitySustainable Agriculture	2010	32

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