Concepedia

Volatile ester-synthesising capacity in ‘Tardibelle’ peach fruit in response to controlled atmosphere and 1-MCP treatment

A. Ortíz, J. Graell, María Luisa López, Gemma Echeverría, Isabel Lara

Food Chemistry · 2010 · 101 citations · 44 references

Concepts

AgricultureFood ScienceHorticultural SciencesFood ChemistryFruit SciencePomologyFruit Flavor ChemistryFruit PhysiologyFruit QualityFruit Quality EvaluationFruit RipeningFruit StorageAroma Formation In FruitAroma Volatile BiosynthesisAroma Volatile FormationFruit Flavor DevelopmentFruit Volatile CompoundsVolatile Aroma FormationVolatile Ester Production

References

44

A Rapid and Sensitive Method for the Quantitation of Microgram Quantities of Protein Utilizing the Principle of Protein-Dye Binding

Mark A. Bradford · Analytical Biochemistry · 1976 · 225.4K citations

Life Sciences, Biochemistry, Protein Biochemistry +7

A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding

Marion M. Bradford · Analytical Biochemistry · 1976 · 211.2K citations

Life Sciences, Biochemistry, Protein Biochemistry +7

Biosynthesis of plant‐derived flavor compounds

Wilfried Schwab, Rachel Davidovich‐Rikanati, Efraim Lewinsohn · The Plant Journal · 2008 · 1.2K citations · Full text

Life Sciences, Biochemistry, Plant Biology +17

HPLC−DAD−ESIMS Analysis of Phenolic Compounds in Nectarines, Peaches, and Plums

Francisco A. Tómas‐Barberán, María I. Gil, Paedar Cremin et al. · Journal of Agricultural and Food Chemistry · 2001 · 677 citations

Agriculture, Crop Sciences, Plant Sciences +17

Chilling injury in peach and nectarine

Susan Lurie, Carlos H. Crisosto · Postharvest Biology and Technology · 2005 · 619 citations

Agriculture, Entomology, Plant Biology +6