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Toward an Evolved Concept of Landrace

Frontiers in plant science, 2017-02, Vol.8, p.145-145

2017

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Stabilization of 2,6-Diarylanilinum Cation by Through-Space Cation−π Interactions

Journal of organic chemistry, 2017-09, Vol.82 (18), p.9418-9424

2017

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Improving the Commercial Value of the 'Calçot' ( Allium cepa L.) Landrace: Influence of Genetic and Environmental Factors in Chemical Composition and Sensory Attributes

Frontiers in plant science, 2018-10, Vol.9, p.1465-1465

2018

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Effect of steaming and sous vide processing on the total phenolic content, vitamin C and antioxidant potential of the genus Brassica

Innovative food science & emerging technologies, 2018-06, Vol.47, p.412-420

2018

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A Comparison of Landraces vs. Modern Varieties of Lettuce in Organic Farming During the Winter in the Mediterranean Area: An Approach Considering the Viewpoints of Breeders, Consumers, and Farmers

Frontiers in plant science, 2018-10, Vol.9, p.1491-1491

2018

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Quality and bioaccessibility of total phenols and antioxidant activity of calçots (Allium cepa L.) stored under controlled atmosphere conditions

Postharvest biology and technology, 2017-07, Vol.129, p.118-128

2017

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Determination of chemical properties in ‘calçot’ (Allium cepa L.) by near infrared spectroscopy and multivariate calibration

Food chemistry, 2018-10, Vol.262, p.178-183

2018

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Bioaccessibility and antioxidant activity of phenolic compounds in cooked pulses

International journal of food science & technology, 2019-05, Vol.54 (5), p.1816-1823

2019

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Cherry and Fresh Market Tomatoes: Differences in Chemical, Morphological, and Sensory Traits and Their Implications for Consumer Acceptance

Agronomy (Basel), 2019-01, Vol.9 (1), p.9

2019

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Development of a methodology to analyze leaves from Prunus dulcis varieties using near infrared spectroscopy

Talanta (Oxford), 2019-11, Vol.204, p.320-328

2019

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Multivariate Classification of Prunus Dulcis Varieties using Leaves of Nursery Plants and Near Infrared Spectroscopy

Scientific reports, 2019-12, Vol.9 (1), p.19810-9, Article 19810

2019

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Nutritional values of raw and cooked ‘calçots’ (Allium cepa L. resprouts), an expanding crop

Journal of the science of food and agriculture, 2019-08, Vol.99 (11), p.4985-4992

2019

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Efficacy of chlorine, peroxyacetic acid and mild-heat treatment on the reduction of natural microflora and maintenance of quality of fresh-cut calçots (Allium cepa L.)

Food science & technology, 2018-09, Vol.95, p.339-345

2018

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Near-Infrared Spectroscopy Analysis of Seed Coats of Common Beans (Phaseolus vulgaris L.): A Potential Tool for Breeding and Quality Evaluation

Journal of agricultural and food chemistry, 2012-01, Vol.60 (3), p.706-712

2012

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Impact of grafting on sensory profile of tomato landraces in conventional and organic management systems

Horticulture, 2018, Environment, and Biotechnology, 59(5), , pp.597-606

2018

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Estimating Sensory Properties with Near-Infrared Spectroscopy: A Tool for Quality Control and Breeding of ‘Calçots’ (Allium cepa L.)

Agronomy (Basel), 2020-06, Vol.10 (6), p.828

2020

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Varietal quality control in the nursery plant industry using computer vision and deep learning techniques

Journal of chemometrics, 2022-02, Vol.36 (2), p.n/a

2022

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Effect of pre-harvest conditions and postharvest storage time on the quality of whole and fresh-cut calçots (Allium cepa L.)

Scientia horticulturae, 2019-04, Vol.249, p.110-119

2019

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Estimating sensory properties of common beans (Phaseolus vulgaris L.) by near infrared spectroscopy

Food research international, 2014-02, Vol.56, p.55-62

2014

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Effects of long-term controlled atmosphere storage, minimal processing, and packaging on quality attributes of calçots (Allium cepa L.)

Food science and technology international, 2020-07, Vol.26 (5), p.403-412

2020

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Theatrical virtual acoustic rendering with head movement interaction

AI EDAM, 2019-08, Vol.33 (3), p.359-368

2019

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Steaming and sous-vide: Effects on antioxidant activity, vitamin C, and total phenolic content of Brassica vegetables

International journal of gastronomy and food science, 2018-10, Vol.13, p.134-139

2018

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A monstrous account of non-deictic readings of complex demonstratives

Inquiry (Oslo), 2023-10, p.1-44

Gimeno-Simó, Joan

2023

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3D Printing of Thermoresponsive Polyisocyanide (PIC) Hydrogels as Bioink and Fugitive Material for Tissue Engineering

Polymers, 2018-05, Vol.10 (5), p.555

2018

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The Spanish Core Collection of Common Beans ( Phaseolus vulgaris L.): An Important Source of Variability for Breeding Chemical Composition

Frontiers in plant science, 2018-11, Vol.9, p.1642-1642

2018

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Toward an Evolved Concept of Landrace

Stabilization of 2,6-Diarylanilinum Cation by Through-Space Cation−π Interactions

Improving the Commercial Value of the 'Calçot' ( Allium cepa L.) Landrace: Influence of Genetic and Environmental Factors in Chemical Composition and Sensory Attributes

Effect of steaming and sous vide processing on the total phenolic content, vitamin C and antioxidant potential of the genus Brassica

A Comparison of Landraces vs. Modern Varieties of Lettuce in Organic Farming During the Winter in the Mediterranean Area: An Approach Considering the Viewpoints of Breeders, Consumers, and Farmers

Quality and bioaccessibility of total phenols and antioxidant activity of calçots (Allium cepa L.) stored under controlled atmosphere conditions

Determination of chemical properties in ‘calçot’ (Allium cepa L.) by near infrared spectroscopy and multivariate calibration

Bioaccessibility and antioxidant activity of phenolic compounds in cooked pulses

Cherry and Fresh Market Tomatoes: Differences in Chemical, Morphological, and Sensory Traits and Their Implications for Consumer Acceptance

Development of a methodology to analyze leaves from Prunus dulcis varieties using near infrared spectroscopy

Multivariate Classification of Prunus Dulcis Varieties using Leaves of Nursery Plants and Near Infrared Spectroscopy

Nutritional values of raw and cooked ‘calçots’ (Allium cepa L. resprouts), an expanding crop

Efficacy of chlorine, peroxyacetic acid and mild-heat treatment on the reduction of natural microflora and maintenance of quality of fresh-cut calçots (Allium cepa L.)

Near-Infrared Spectroscopy Analysis of Seed Coats of Common Beans (Phaseolus vulgaris L.): A Potential Tool for Breeding and Quality Evaluation

Impact of grafting on sensory profile of tomato landraces in conventional and organic management systems

Estimating Sensory Properties with Near-Infrared Spectroscopy: A Tool for Quality Control and Breeding of ‘Calçots’ (Allium cepa L.)

Varietal quality control in the nursery plant industry using computer vision and deep learning techniques

Effect of pre-harvest conditions and postharvest storage time on the quality of whole and fresh-cut calçots (Allium cepa L.)

Estimating sensory properties of common beans (Phaseolus vulgaris L.) by near infrared spectroscopy

Effects of long-term controlled atmosphere storage, minimal processing, and packaging on quality attributes of calçots (Allium cepa L.)

Theatrical virtual acoustic rendering with head movement interaction

Steaming and sous-vide: Effects on antioxidant activity, vitamin C, and total phenolic content of Brassica vegetables

A monstrous account of non-deictic readings of complex demonstratives

3D Printing of Thermoresponsive Polyisocyanide (PIC) Hydrogels as Bioink and Fugitive Material for Tissue Engineering

The Spanish Core Collection of Common Beans ( Phaseolus vulgaris L.): An Important Source of Variability for Breeding Chemical Composition

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