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Artigo de periodico
Advances in metabolism and genetic control of astringency in persimmon (Diospyros kaki Thunb.) fruit: a review (2023)
Amorim, Catherine ; Antoniolli, Lucimara Rogéria; Orsi, Bruna ; Kluge, Ricardo Alfredo
Source: Scientia Horticulturae. Unidade: ESALQ
Subjects: CAQUI, CONTROLE GENÉTICO, METABOLISMO VEGETAL, PROANTOCIANIDINAS, TANINO
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ABNT
AMORIM, Catherine et al. Advances in metabolism and genetic control of astringency in persimmon (Diospyros kaki Thunb.) fruit: a review. Scientia Horticulturae, v. 308 , p. 1-8, 2023Tradução . . Disponível em: https://doi.org/10.1016/j.scienta.2022.111561. Acesso em: 28 ago. 2024.
APA
Amorim, C., Antoniolli, L. R., Orsi, B., & Kluge, R. A. (2023). Advances in metabolism and genetic control of astringency in persimmon (Diospyros kaki Thunb.) fruit: a review. Scientia Horticulturae, 308 , 1-8. doi:10.1016/j.scienta.2022.111561
NLM
Amorim C, Antoniolli LR, Orsi B, Kluge RA. Advances in metabolism and genetic control of astringency in persimmon (Diospyros kaki Thunb.) fruit: a review [Internet]. Scientia Horticulturae. 2023 ; 308 1-8.[citado 2024 ago. 28 ] Available from: https://doi.org/10.1016/j.scienta.2022.111561
Vancouver
Amorim C, Antoniolli LR, Orsi B, Kluge RA. Advances in metabolism and genetic control of astringency in persimmon (Diospyros kaki Thunb.) fruit: a review [Internet]. Scientia Horticulturae. 2023 ; 308 1-8.[citado 2024 ago. 28 ] Available from: https://doi.org/10.1016/j.scienta.2022.111561
Artigo de periodico
Ratoon stunting disease (Leifsonia xyli subsp. xyli) affects source-sink relationship in sugarcane by decreasing sugar partitioning to tillers (2021)
Garcia, Fernando H. S; Daneluzzi, Gabriel S ; Mazzafera, Paulo ; Almeida, Marcílio de ; Nyheim, Øyvind S; Azevedo, Ricardo Antunes de ; Kirch, Jhessica L ; Martins, Samuel J; Kluge, Ricardo A
Source: Physiological and Molecular Plant Pathology. Unidade: ESALQ
Subjects: CANA-DE-AÇÚCAR, BACTÉRIAS PATOGÊNICAS, INTERAÇÃO PLANTA-INSETO, FOTOSSÍNTESE, RAQUITISMO DAS SOQUEIRAS, PERFILHAÇÃO
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ABNT
GARCIA, Fernando H. S et al. Ratoon stunting disease (Leifsonia xyli subsp. xyli) affects source-sink relationship in sugarcane by decreasing sugar partitioning to tillers. Physiological and Molecular Plant Pathology, v. 116, p. 1-11, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.pmpp.2021.101723. Acesso em: 28 ago. 2024.
APA
Garcia, F. H. S., Daneluzzi, G. S., Mazzafera, P., Almeida, M. de, Nyheim, Ø. S., Azevedo, R. A. de, et al. (2021). Ratoon stunting disease (Leifsonia xyli subsp. xyli) affects source-sink relationship in sugarcane by decreasing sugar partitioning to tillers. Physiological and Molecular Plant Pathology, 116, 1-11. doi:10.1016/j.pmpp.2021.101723
NLM
Garcia FHS, Daneluzzi GS, Mazzafera P, Almeida M de, Nyheim ØS, Azevedo RA de, Kirch JL, Martins SJ, Kluge RA. Ratoon stunting disease (Leifsonia xyli subsp. xyli) affects source-sink relationship in sugarcane by decreasing sugar partitioning to tillers [Internet]. Physiological and Molecular Plant Pathology. 2021 ; 116 1-11.[citado 2024 ago. 28 ] Available from: https://doi.org/10.1016/j.pmpp.2021.101723
Vancouver
Garcia FHS, Daneluzzi GS, Mazzafera P, Almeida M de, Nyheim ØS, Azevedo RA de, Kirch JL, Martins SJ, Kluge RA. Ratoon stunting disease (Leifsonia xyli subsp. xyli) affects source-sink relationship in sugarcane by decreasing sugar partitioning to tillers [Internet]. Physiological and Molecular Plant Pathology. 2021 ; 116 1-11.[citado 2024 ago. 28 ] Available from: https://doi.org/10.1016/j.pmpp.2021.101723
Artigo de periodico
Allelic variations in the tomato carotenoid pathway lead to pleiotropic effects on fruit ripening and nutritional quality (2021)
Orsi, Bruna ; Sestari, Ivan ; Preczenhak, Ana Paula ; Tessmer, Magda Andreia ; Souza, Mayara Adja da Silva; Hassimotto, Neuza Mariko Aymoto ; Kluge, Ricardo Alfredo
Source: Postharvest Biology and Technology. Unidades: ESALQ, FCF
Subjects: CAROTENOIDES, MATURAÇÃO VEGETAL, TOMATE, VALOR NUTRITIVO, VARIAÇÃO GENÉTICA EM PLANTAS
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ABNT
ORSI, Bruna et al. Allelic variations in the tomato carotenoid pathway lead to pleiotropic effects on fruit ripening and nutritional quality. Postharvest Biology and Technology, v. 181, p. 1-11 art. 111632, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.postharvbio.2021.111632. Acesso em: 28 ago. 2024.
APA
Orsi, B., Sestari, I., Preczenhak, A. P., Tessmer, M. A., Souza, M. A. da S., Hassimotto, N. M. A., & Kluge, R. A. (2021). Allelic variations in the tomato carotenoid pathway lead to pleiotropic effects on fruit ripening and nutritional quality. Postharvest Biology and Technology, 181, 1-11 art. 111632. doi:10.1016/j.postharvbio.2021.111632
NLM
Orsi B, Sestari I, Preczenhak AP, Tessmer MA, Souza MA da S, Hassimotto NMA, Kluge RA. Allelic variations in the tomato carotenoid pathway lead to pleiotropic effects on fruit ripening and nutritional quality [Internet]. Postharvest Biology and Technology. 2021 ; 181 1-11 art. 111632.[citado 2024 ago. 28 ] Available from: https://doi.org/10.1016/j.postharvbio.2021.111632
Vancouver
Orsi B, Sestari I, Preczenhak AP, Tessmer MA, Souza MA da S, Hassimotto NMA, Kluge RA. Allelic variations in the tomato carotenoid pathway lead to pleiotropic effects on fruit ripening and nutritional quality [Internet]. Postharvest Biology and Technology. 2021 ; 181 1-11 art. 111632.[citado 2024 ago. 28 ] Available from: https://doi.org/10.1016/j.postharvbio.2021.111632
Artigo de periodico
Impact of the colonization of Leifsonia xyli subsp. xyli in a susceptible sugarcane genotype on water status and physiological traits (2021)
Garcia, Fernando Henrique Silva ; Barros, Timoteo Herculino da Silva ; Coelho, Rubens Duarte ; Laborde, Marie Caroline Ferreira ; Azevedo, Ricardo Antunes ; Lyra, Danilo Hottis ; Kluge, Ricardo Alfredo
Source: European Journal of Plant Pathology. Unidades: ESALQ, CENA
Subjects: BACTÉRIAS FITOPATOGÊNICAS, CANA-DE-AÇÚCAR, DEFICIT HÍDRICO, ESTRESSE, FOTOSSÍNTESE, GENÓTIPOS, IRRIGAÇÃO, RAQUITISMO DAS SOQUEIRAS
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ABNT
GARCIA, Fernando Henrique Silva et al. Impact of the colonization of Leifsonia xyli subsp. xyli in a susceptible sugarcane genotype on water status and physiological traits. European Journal of Plant Pathology, v. 159, p. 839-849, 2021Tradução . . Disponível em: https://doi.org/10.1007/s10658-021-02209-8. Acesso em: 28 ago. 2024.
APA
Garcia, F. H. S., Barros, T. H. da S., Coelho, R. D., Laborde, M. C. F., Azevedo, R. A., Lyra, D. H., & Kluge, R. A. (2021). Impact of the colonization of Leifsonia xyli subsp. xyli in a susceptible sugarcane genotype on water status and physiological traits. European Journal of Plant Pathology, 159, 839-849. doi:10.1007/s10658-021-02209-8
NLM
Garcia FHS, Barros TH da S, Coelho RD, Laborde MCF, Azevedo RA, Lyra DH, Kluge RA. Impact of the colonization of Leifsonia xyli subsp. xyli in a susceptible sugarcane genotype on water status and physiological traits [Internet]. European Journal of Plant Pathology. 2021 ;159 839-849.[citado 2024 ago. 28 ] Available from: https://doi.org/10.1007/s10658-021-02209-8
Vancouver
Garcia FHS, Barros TH da S, Coelho RD, Laborde MCF, Azevedo RA, Lyra DH, Kluge RA. Impact of the colonization of Leifsonia xyli subsp. xyli in a susceptible sugarcane genotype on water status and physiological traits [Internet]. European Journal of Plant Pathology. 2021 ;159 839-849.[citado 2024 ago. 28 ] Available from: https://doi.org/10.1007/s10658-021-02209-8
Artigo de periodico
Cysteine enhances the content of betalains and polyphenols in fresh-cut red beet (2019)
Preczenhak, Ana Paula; Orsi, Bruna; Lima, Giuseppina P. Pereira; Tezotto-Uliana, Jaqueline V; Minatel, Igor Otávio; Kluge, Ricardo Alfredo
Source: Food Chemistry. Unidade: ESALQ
Subjects: BETERRABA, ANTIOXIDANTES, PROCESSAMENTO DE ALIMENTOS
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ABNT
PRECZENHAK, Ana Paula et al. Cysteine enhances the content of betalains and polyphenols in fresh-cut red beet. Food Chemistry, v. 286, p. 600-607, 2019Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2019.02.040. Acesso em: 28 ago. 2024.
APA
Preczenhak, A. P., Orsi, B., Lima, G. P. P., Tezotto-Uliana, J. V., Minatel, I. O., & Kluge, R. A. (2019). Cysteine enhances the content of betalains and polyphenols in fresh-cut red beet. Food Chemistry, 286, 600-607. doi:10.1016/j.foodchem.2019.02.040
NLM
Preczenhak AP, Orsi B, Lima GPP, Tezotto-Uliana JV, Minatel IO, Kluge RA. Cysteine enhances the content of betalains and polyphenols in fresh-cut red beet [Internet]. Food Chemistry. 2019 ; 286 600-607.[citado 2024 ago. 28 ] Available from: https://doi.org/10.1016/j.foodchem.2019.02.040
Vancouver
Preczenhak AP, Orsi B, Lima GPP, Tezotto-Uliana JV, Minatel IO, Kluge RA. Cysteine enhances the content of betalains and polyphenols in fresh-cut red beet [Internet]. Food Chemistry. 2019 ; 286 600-607.[citado 2024 ago. 28 ] Available from: https://doi.org/10.1016/j.foodchem.2019.02.040
Artigo de periodico
Evaluation of storage temperatures to astringency ‘Giombo’ persimmon: storage at 1 °C combined with 1-MCP is recommended to alleviate chilling injury (2019)
Tessmer, Magda Andréia ; Apezzato-da-Gloria, Beatriz ; Kluge, Ricardo Alfredo
Source: Scientia Horticulturae. Unidade: ESALQ
Subjects: ANATOMIA VEGETAL, BAIXA TEMPERATURA, CAQUI, DANOS POR FATORES AMBIENTAIS, REFRIGERAÇÃO, TANINO
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ABNT
TESSMER, Magda Andréia e APEZZATO-DA-GLORIA, Beatriz e KLUGE, Ricardo Alfredo. Evaluation of storage temperatures to astringency ‘Giombo’ persimmon: storage at 1 °C combined with 1-MCP is recommended to alleviate chilling injury. Scientia Horticulturae, v. 257, p. 1-7, 2019Tradução . . Disponível em: https://doi.org/10.1016/j.scienta.2019.108675. Acesso em: 28 ago. 2024.
APA
Tessmer, M. A., Apezzato-da-Gloria, B., & Kluge, R. A. (2019). Evaluation of storage temperatures to astringency ‘Giombo’ persimmon: storage at 1 °C combined with 1-MCP is recommended to alleviate chilling injury. Scientia Horticulturae, 257, 1-7. doi:10.1016/j.scienta.2019.108675
NLM
Tessmer MA, Apezzato-da-Gloria B, Kluge RA. Evaluation of storage temperatures to astringency ‘Giombo’ persimmon: storage at 1 °C combined with 1-MCP is recommended to alleviate chilling injury [Internet]. Scientia Horticulturae. 2019 ; 257 1-7.[citado 2024 ago. 28 ] Available from: https://doi.org/10.1016/j.scienta.2019.108675
Vancouver
Tessmer MA, Apezzato-da-Gloria B, Kluge RA. Evaluation of storage temperatures to astringency ‘Giombo’ persimmon: storage at 1 °C combined with 1-MCP is recommended to alleviate chilling injury [Internet]. Scientia Horticulturae. 2019 ; 257 1-7.[citado 2024 ago. 28 ] Available from: https://doi.org/10.1016/j.scienta.2019.108675
Artigo de periodico
Initial stages of minimal processing of red beets result in significant loss of bioactive compounds (2018)
Preczenhak, Ana Paula; Tessmer, Magda Andréia; Berno, Natalia Dallocca; Abreu Vieira, Allan Patrick de; Kluge, Ricardo Alfredo
Source: LWT - Food Science and Technology. Unidade: ESALQ
Subjects: BETERRABA, COMPOSTOS FENÓLICOS, PROCESSAMENTO DE ALIMENTOS
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ABNT
PRECZENHAK, Ana Paula et al. Initial stages of minimal processing of red beets result in significant loss of bioactive compounds. LWT - Food Science and Technology, v. 96, p. 439-445, 2018Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2018.05.063. Acesso em: 28 ago. 2024.
APA
Preczenhak, A. P., Tessmer, M. A., Berno, N. D., Abreu Vieira, A. P. de, & Kluge, R. A. (2018). Initial stages of minimal processing of red beets result in significant loss of bioactive compounds. LWT - Food Science and Technology, 96, 439-445. doi:10.1016/j.lwt.2018.05.063
NLM
Preczenhak AP, Tessmer MA, Berno ND, Abreu Vieira AP de, Kluge RA. Initial stages of minimal processing of red beets result in significant loss of bioactive compounds [Internet]. LWT - Food Science and Technology. 2018 ; 96 439-445.[citado 2024 ago. 28 ] Available from: https://doi.org/10.1016/j.lwt.2018.05.063
Vancouver
Preczenhak AP, Tessmer MA, Berno ND, Abreu Vieira AP de, Kluge RA. Initial stages of minimal processing of red beets result in significant loss of bioactive compounds [Internet]. LWT - Food Science and Technology. 2018 ; 96 439-445.[citado 2024 ago. 28 ] Available from: https://doi.org/10.1016/j.lwt.2018.05.063
Parte de monografia/livro
Caqui - Diospyros kaki (2018)
Kluge, Ricardo Alfredo; Magda Andreia Tessmer
Source: Exotic Fruits: reference guide. Unidade: ESALQ
Assunto: CAQUI
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ABNT
KLUGE, Ricardo Alfredo e MAGDA ANDREIA TESSMER,. Caqui - Diospyros kaki. Exotic Fruits: reference guide. Tradução . Amsterdam: Elsevier, 2018. p. 490 il. Disponível em: https://www.sciencedirect.com/book/9780128031384/exotic-fruits. Acesso em: 28 ago. 2024.
APA
Kluge, R. A., & Magda Andreia Tessmer,. (2018). Caqui - Diospyros kaki. In Exotic Fruits: reference guide (p. 490 il). Amsterdam: Elsevier. Recuperado de https://www.sciencedirect.com/book/9780128031384/exotic-fruits
NLM
Kluge RA, Magda Andreia Tessmer. Caqui - Diospyros kaki [Internet]. In: Exotic Fruits: reference guide. Amsterdam: Elsevier; 2018. p. 490 il.[citado 2024 ago. 28 ] Available from: https://www.sciencedirect.com/book/9780128031384/exotic-fruits
Vancouver
Kluge RA, Magda Andreia Tessmer. Caqui - Diospyros kaki [Internet]. In: Exotic Fruits: reference guide. Amsterdam: Elsevier; 2018. p. 490 il.[citado 2024 ago. 28 ] Available from: https://www.sciencedirect.com/book/9780128031384/exotic-fruits
Artigo de periodico
Ethanol vapor is efficient for reduction of astringency compounds in cashew apple (2018)
Tezotto-Uliana, Jaqueline Visioni; Paula, Juliana Tauffer de; Tessmer, Magda Andreia; Kluge, Ricardo Alfredo
Source: Postharvest Biology and Technology. Unidade: ESALQ
Subjects: CAJU, TANINO, PROANTOCIANIDINAS, PÓS-COLHEITA, ETANOL
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ABNT
TEZOTTO-ULIANA, Jaqueline Visioni et al. Ethanol vapor is efficient for reduction of astringency compounds in cashew apple. Postharvest Biology and Technology, v. 145, p. 117-124, 2018Tradução . . Disponível em: https://doi.org/10.1016/j.postharvbio.2018.07.002. Acesso em: 28 ago. 2024.
APA
Tezotto-Uliana, J. V., Paula, J. T. de, Tessmer, M. A., & Kluge, R. A. (2018). Ethanol vapor is efficient for reduction of astringency compounds in cashew apple. Postharvest Biology and Technology, 145, 117-124. doi:10.1016/j.postharvbio.2018.07.002
NLM
Tezotto-Uliana JV, Paula JT de, Tessmer MA, Kluge RA. Ethanol vapor is efficient for reduction of astringency compounds in cashew apple [Internet]. Postharvest Biology and Technology. 2018 ; 145 117-124.[citado 2024 ago. 28 ] Available from: https://doi.org/10.1016/j.postharvbio.2018.07.002
Vancouver
Tezotto-Uliana JV, Paula JT de, Tessmer MA, Kluge RA. Ethanol vapor is efficient for reduction of astringency compounds in cashew apple [Internet]. Postharvest Biology and Technology. 2018 ; 145 117-124.[citado 2024 ago. 28 ] Available from: https://doi.org/10.1016/j.postharvbio.2018.07.002
Artigo de periodico
Storage temperature and type of cut affect the biochemical and physiological characteristics of fresh-cut purple onions (2014)
Berno, Natalia Dallocca; Tezotto-Uliana, Jaqueline Visioni; Dias, Carlos Tadeu dos Santos; Kluge, Ricardo Alfredo
Source: Postharvest Biology and Technology. Unidade: ESALQ
Subjects: CEBOLA, CORTE DE ALIMENTOS, PROCESSAMENTO DE ALIMENTOS, CONSERVAÇÃO DE ALIMENTOS, ARMAZENAGEM DE ALIMENTOS
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ABNT
BERNO, Natalia Dallocca et al. Storage temperature and type of cut affect the biochemical and physiological characteristics of fresh-cut purple onions. Postharvest Biology and Technology, v. 93, p. 91\201396, 2014Tradução . . Disponível em: https://doi.org/10.1016/j.postharvbio.2014.02.012. Acesso em: 28 ago. 2024.
APA
Berno, N. D., Tezotto-Uliana, J. V., Dias, C. T. dos S., & Kluge, R. A. (2014). Storage temperature and type of cut affect the biochemical and physiological characteristics of fresh-cut purple onions. Postharvest Biology and Technology, 93, 91\201396. doi:10.1016/j.postharvbio.2014.02.012
NLM
Berno ND, Tezotto-Uliana JV, Dias CT dos S, Kluge RA. Storage temperature and type of cut affect the biochemical and physiological characteristics of fresh-cut purple onions [Internet]. Postharvest Biology and Technology. 2014 ; 93 91\201396.[citado 2024 ago. 28 ] Available from: https://doi.org/10.1016/j.postharvbio.2014.02.012
Vancouver
Berno ND, Tezotto-Uliana JV, Dias CT dos S, Kluge RA. Storage temperature and type of cut affect the biochemical and physiological characteristics of fresh-cut purple onions [Internet]. Postharvest Biology and Technology. 2014 ; 93 91\201396.[citado 2024 ago. 28 ] Available from: https://doi.org/10.1016/j.postharvbio.2014.02.012
Artigo de periodico
The accumulation of tannins during the development of ‘Giombo’ and ‘Fuyu’ persimmon fruits (2014)
Tessmer, Magda Andréia; Kluge, Ricardo Alfredo; Appezzato-da-Glória, Beatriz
Source: Scientia Horticulturae. Unidade: ESALQ
Subjects: CAQUI, CÉLULAS, COMPOSIÇÃO QUÍMICA
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ABNT
TESSMER, Magda Andréia e KLUGE, Ricardo Alfredo e APPEZZATO-DA-GLÓRIA, Beatriz. The accumulation of tannins during the development of ‘Giombo’ and ‘Fuyu’ persimmon fruits. Scientia Horticulturae, v. 172, p. 292\2013299, 2014Tradução . . Disponível em: https://doi.org/10.1016/j.scienta.2014.04.023. Acesso em: 28 ago. 2024.
APA
Tessmer, M. A., Kluge, R. A., & Appezzato-da-Glória, B. (2014). The accumulation of tannins during the development of ‘Giombo’ and ‘Fuyu’ persimmon fruits. Scientia Horticulturae, 172, 292\2013299. doi:10.1016/j.scienta.2014.04.023
NLM
Tessmer MA, Kluge RA, Appezzato-da-Glória B. The accumulation of tannins during the development of ‘Giombo’ and ‘Fuyu’ persimmon fruits [Internet]. Scientia Horticulturae. 2014 ; 172 292\2013299.[citado 2024 ago. 28 ] Available from: https://doi.org/10.1016/j.scienta.2014.04.023
Vancouver
Tessmer MA, Kluge RA, Appezzato-da-Glória B. The accumulation of tannins during the development of ‘Giombo’ and ‘Fuyu’ persimmon fruits [Internet]. Scientia Horticulturae. 2014 ; 172 292\2013299.[citado 2024 ago. 28 ] Available from: https://doi.org/10.1016/j.scienta.2014.04.023
Artigo de periodico
Chitosan applications pre- or postharvest prolong raspberry shelf-life quality (2014)
Tezotto-Uliana, Jaqueline Visioni; Fargoni, Gabriela Possati; Geerdink, Gabriela Maria; Kluge, Ricardo Alfredo
Source: Postharvest Biology and Technology. Unidade: ESALQ
Subjects: FRAMBOESA, QUITOSANA, VIDA-DE-PRATELEIRA, QUALIDADE DOS ALIMENTOS
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ABNT
TEZOTTO-ULIANA, Jaqueline Visioni et al. Chitosan applications pre- or postharvest prolong raspberry shelf-life quality. Postharvest Biology and Technology, v. 91, p. 72\201377, 2014Tradução . . Disponível em: https://doi.org/10.1016/j.postharvbio.2013.12.023. Acesso em: 28 ago. 2024.
APA
Tezotto-Uliana, J. V., Fargoni, G. P., Geerdink, G. M., & Kluge, R. A. (2014). Chitosan applications pre- or postharvest prolong raspberry shelf-life quality. Postharvest Biology and Technology, 91, 72\201377. doi:10.1016/j.postharvbio.2013.12.023
NLM
Tezotto-Uliana JV, Fargoni GP, Geerdink GM, Kluge RA. Chitosan applications pre- or postharvest prolong raspberry shelf-life quality [Internet]. Postharvest Biology and Technology. 2014 ; 91 72\201377.[citado 2024 ago. 28 ] Available from: https://doi.org/10.1016/j.postharvbio.2013.12.023
Vancouver
Tezotto-Uliana JV, Fargoni GP, Geerdink GM, Kluge RA. Chitosan applications pre- or postharvest prolong raspberry shelf-life quality [Internet]. Postharvest Biology and Technology. 2014 ; 91 72\201377.[citado 2024 ago. 28 ] Available from: https://doi.org/10.1016/j.postharvbio.2013.12.023
Artigo de periodico
Gamma radiation: an efficient technology to conserve the quality of fresh raspberries (2013)
Tezotto-Uliana, Jaqueline Visioni; Berno, Natalia Dallocca; Quispe Saji, Flor Roxana; Kluge, Ricardo Alfredo
Source: Scientia Horticulturae. Unidade: ESALQ
Subjects: FRAMBOESA, ÁCIDOS ASCÓRBICOS, ANTIOXIDANTES, RADIAÇÃO GAMA
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ABNT
TEZOTTO-ULIANA, Jaqueline Visioni et al. Gamma radiation: an efficient technology to conserve the quality of fresh raspberries. Scientia Horticulturae, v. 164, p. 348\2013352, 2013Tradução . . Disponível em: https://doi.org/10.1016/j.scienta.2013.09.026. Acesso em: 28 ago. 2024.
APA
Tezotto-Uliana, J. V., Berno, N. D., Quispe Saji, F. R., & Kluge, R. A. (2013). Gamma radiation: an efficient technology to conserve the quality of fresh raspberries. Scientia Horticulturae, 164, 348\2013352. doi:10.1016/j.scienta.2013.09.026
NLM
Tezotto-Uliana JV, Berno ND, Quispe Saji FR, Kluge RA. Gamma radiation: an efficient technology to conserve the quality of fresh raspberries [Internet]. Scientia Horticulturae. 2013 ; 164 348\2013352.[citado 2024 ago. 28 ] Available from: https://doi.org/10.1016/j.scienta.2013.09.026
Vancouver
Tezotto-Uliana JV, Berno ND, Quispe Saji FR, Kluge RA. Gamma radiation: an efficient technology to conserve the quality of fresh raspberries [Internet]. Scientia Horticulturae. 2013 ; 164 348\2013352.[citado 2024 ago. 28 ] Available from: https://doi.org/10.1016/j.scienta.2013.09.026
Trabalho de evento-anais periodico
Woolliness control and pectin solubilization of 'Douradão' peach after heat shock treatment (2010)
Sasaki, Fabiana Fumi; Sestari, Ivan; Cerqueira, T S; Saavedra del Aguila, Juan; Kluge, Ricardo Alfredo
Source: Acta Horticulturae. Conference titles: International Postharvest Symposium. Unidade: ESALQ
Subjects: PÊSSEGO (TRATAMENTO TÉRMICO), ARMAZENAGEM EM ATMOSFERA MODIFICADA, FISIOLOGIA PÓS-COLHEITA, POLISSACARÍDEOS
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ABNT
SASAKI, Fabiana Fumi et al. Woolliness control and pectin solubilization of 'Douradão' peach after heat shock treatment. Acta Horticulturae. Hague: Escola Superior de Agricultura Luiz de Queiroz, Universidade de São Paulo. Disponível em: http://www.researchgate.net/publication/256326403_Woolliness_Control_and_Pectin_Solubilization_of_Dourado_Peach_After_Heat_Shock_Treatment. Acesso em: 28 ago. 2024. , 2010
APA
Sasaki, F. F., Sestari, I., Cerqueira, T. S., Saavedra del Aguila, J., & Kluge, R. A. (2010). Woolliness control and pectin solubilization of 'Douradão' peach after heat shock treatment. Acta Horticulturae. Hague: Escola Superior de Agricultura Luiz de Queiroz, Universidade de São Paulo. Recuperado de http://www.researchgate.net/publication/256326403_Woolliness_Control_and_Pectin_Solubilization_of_Dourado_Peach_After_Heat_Shock_Treatment
NLM
Sasaki FF, Sestari I, Cerqueira TS, Saavedra del Aguila J, Kluge RA. Woolliness control and pectin solubilization of 'Douradão' peach after heat shock treatment [Internet]. Acta Horticulturae. 2010 ;( 877): 539-543.[citado 2024 ago. 28 ] Available from: http://www.researchgate.net/publication/256326403_Woolliness_Control_and_Pectin_Solubilization_of_Dourado_Peach_After_Heat_Shock_Treatment
Vancouver
Sasaki FF, Sestari I, Cerqueira TS, Saavedra del Aguila J, Kluge RA. Woolliness control and pectin solubilization of 'Douradão' peach after heat shock treatment [Internet]. Acta Horticulturae. 2010 ;( 877): 539-543.[citado 2024 ago. 28 ] Available from: http://www.researchgate.net/publication/256326403_Woolliness_Control_and_Pectin_Solubilization_of_Dourado_Peach_After_Heat_Shock_Treatment
Trabalho de evento-anais periodico
Improvement of cold tolerance in 'Tahiti' lime through heat treatments (2010)
Sestari, Ivan; Sasaki, Fabiana Fumi; Jomori, Maria Luiza Lye; Kluge, Ricardo Alfredo
Source: Acta Horticulturae. Conference titles: International Postharvest Symposium. Unidade: ESALQ
Subjects: TRATAMENTO TÉRMICO, LARANJA, ANTIOXIDANTES, REFRIGERAÇÃO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SESTARI, Ivan et al. Improvement of cold tolerance in 'Tahiti' lime through heat treatments. Acta Horticulturae. Hague: Escola Superior de Agricultura Luiz de Queiroz, Universidade de São Paulo. Disponível em: http://www.lcb.esalq.usp.br/publications/articles/2010/2010ahv877p953-958.pdf. Acesso em: 28 ago. 2024. , 2010
APA
Sestari, I., Sasaki, F. F., Jomori, M. L. L., & Kluge, R. A. (2010). Improvement of cold tolerance in 'Tahiti' lime through heat treatments. Acta Horticulturae. Hague: Escola Superior de Agricultura Luiz de Queiroz, Universidade de São Paulo. Recuperado de http://www.lcb.esalq.usp.br/publications/articles/2010/2010ahv877p953-958.pdf
NLM
Sestari I, Sasaki FF, Jomori MLL, Kluge RA. Improvement of cold tolerance in 'Tahiti' lime through heat treatments [Internet]. Acta Horticulturae. 2010 ;( 877): 953-958.[citado 2024 ago. 28 ] Available from: http://www.lcb.esalq.usp.br/publications/articles/2010/2010ahv877p953-958.pdf
Vancouver
Sestari I, Sasaki FF, Jomori MLL, Kluge RA. Improvement of cold tolerance in 'Tahiti' lime through heat treatments [Internet]. Acta Horticulturae. 2010 ;( 877): 953-958.[citado 2024 ago. 28 ] Available from: http://www.lcb.esalq.usp.br/publications/articles/2010/2010ahv877p953-958.pdf
Trabalho de evento-anais periodico
Degreening of 'Murcott' tangor with ethephon treatments (2010)
Jomori, Maria Luiza Lye; Sestari, Ivan; Terra, F. A. M; Chiou, Diego Garcia; Kluge, Ricardo Alfredo
Source: Acta Horticulturae. Conference titles: International Postharvest Symposium. Unidade: ESALQ
Subjects: REGULADORES DE CRESCIMENTO VEGETAL, COLORAÇÃO, LARANJA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
JOMORI, Maria Luiza Lye et al. Degreening of 'Murcott' tangor with ethephon treatments. Acta Horticulturae. Hague: Escola Superior de Agricultura Luiz de Queiroz, Universidade de São Paulo. Disponível em: http://bookr2.com/viewmanual/758094. Acesso em: 28 ago. 2024. , 2010
APA
Jomori, M. L. L., Sestari, I., Terra, F. A. M., Chiou, D. G., & Kluge, R. A. (2010). Degreening of 'Murcott' tangor with ethephon treatments. Acta Horticulturae. Hague: Escola Superior de Agricultura Luiz de Queiroz, Universidade de São Paulo. Recuperado de http://bookr2.com/viewmanual/758094
NLM
Jomori MLL, Sestari I, Terra FAM, Chiou DG, Kluge RA. Degreening of 'Murcott' tangor with ethephon treatments [Internet]. Acta Horticulturae. 2010 ;( 877): 815-820.[citado 2024 ago. 28 ] Available from: http://bookr2.com/viewmanual/758094
Vancouver
Jomori MLL, Sestari I, Terra FAM, Chiou DG, Kluge RA. Degreening of 'Murcott' tangor with ethephon treatments [Internet]. Acta Horticulturae. 2010 ;( 877): 815-820.[citado 2024 ago. 28 ] Available from: http://bookr2.com/viewmanual/758094
Trabalho de evento-anais periodico
Physicochemical changes of pineapple submitted to different mechanical injuries (2009)
Kluge, Ricardo Alfredo; Ongarelli, Maria das Gracas; Saavedra del Aguila, Juan; Heiffig, Lilia Sichmann
Source: Acta Horticulturae. Conference titles: Proceedings of the Sixth International Pineapple Symposium. Unidade: ESALQ
Subjects: ABACAXI, FISIOLOGIA PÓS-COLHEITA, QUALIDADE DOS ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
KLUGE, Ricardo Alfredo et al. Physicochemical changes of pineapple submitted to different mechanical injuries. Acta Horticulturae. The Hague: Escola Superior de Agricultura Luiz de Queiroz, Universidade de São Paulo. Disponível em: http://www.lcb.esalq.usp.br/publications/articles/2009/2009ahv822p285-287.pdf. Acesso em: 28 ago. 2024. , 2009
APA
Kluge, R. A., Ongarelli, M. das G., Saavedra del Aguila, J., & Heiffig, L. S. (2009). Physicochemical changes of pineapple submitted to different mechanical injuries. Acta Horticulturae. The Hague: Escola Superior de Agricultura Luiz de Queiroz, Universidade de São Paulo. Recuperado de http://www.lcb.esalq.usp.br/publications/articles/2009/2009ahv822p285-287.pdf
NLM
Kluge RA, Ongarelli M das G, Saavedra del Aguila J, Heiffig LS. Physicochemical changes of pineapple submitted to different mechanical injuries [Internet]. Acta Horticulturae. 2009 ;( 822):[citado 2024 ago. 28 ] Available from: http://www.lcb.esalq.usp.br/publications/articles/2009/2009ahv822p285-287.pdf
Vancouver
Kluge RA, Ongarelli M das G, Saavedra del Aguila J, Heiffig LS. Physicochemical changes of pineapple submitted to different mechanical injuries [Internet]. Acta Horticulturae. 2009 ;( 822):[citado 2024 ago. 28 ] Available from: http://www.lcb.esalq.usp.br/publications/articles/2009/2009ahv822p285-287.pdf
Trabalho de evento-anais periodico
Influence of ripening stage and astringency removal on quality of. cold stored 'Rama Forte' persimmon (2009)
Sestari, I; Edagi, F. K; Terra, F. A. M; Chiou, D. G; Kluge, Ricardo Alfredo; Antoniolli, L. R
Source: Acta Horticulturae. Conference titles: International Symposium on Persimmon. Unidade: ESALQ
Subjects: ARMAZENAGEM EM ATMOSFERA CONTROLADA, CAQUI, DIÓXIDO DE CARBONO, MATURAÇÃO VEGETAL, VIDA-DE-PRATELEIRA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SESTARI, I et al. Influence of ripening stage and astringency removal on quality of. cold stored 'Rama Forte' persimmon. Acta Horticulturae. Hague: Escola Superior de Agricultura Luiz de Queiroz, Universidade de São Paulo. Disponível em: http://www.researchgate.net/publication/256326457_Influence_of_Ripening_Stage_and_Astringency_Removal_on_Quality_of_Cold_Stored_'Rama_Forte'_Persimmon. Acesso em: 28 ago. 2024. , 2009
APA
Sestari, I., Edagi, F. K., Terra, F. A. M., Chiou, D. G., Kluge, R. A., & Antoniolli, L. R. (2009). Influence of ripening stage and astringency removal on quality of. cold stored 'Rama Forte' persimmon. Acta Horticulturae. Hague: Escola Superior de Agricultura Luiz de Queiroz, Universidade de São Paulo. Recuperado de http://www.researchgate.net/publication/256326457_Influence_of_Ripening_Stage_and_Astringency_Removal_on_Quality_of_Cold_Stored_'Rama_Forte'_Persimmon
NLM
Sestari I, Edagi FK, Terra FAM, Chiou DG, Kluge RA, Antoniolli LR. Influence of ripening stage and astringency removal on quality of. cold stored 'Rama Forte' persimmon [Internet]. Acta Horticulturae. 2009 ;( 833): 263-268.[citado 2024 ago. 28 ] Available from: http://www.researchgate.net/publication/256326457_Influence_of_Ripening_Stage_and_Astringency_Removal_on_Quality_of_Cold_Stored_'Rama_Forte'_Persimmon
Vancouver
Sestari I, Edagi FK, Terra FAM, Chiou DG, Kluge RA, Antoniolli LR. Influence of ripening stage and astringency removal on quality of. cold stored 'Rama Forte' persimmon [Internet]. Acta Horticulturae. 2009 ;( 833): 263-268.[citado 2024 ago. 28 ] Available from: http://www.researchgate.net/publication/256326457_Influence_of_Ripening_Stage_and_Astringency_Removal_on_Quality_of_Cold_Stored_'Rama_Forte'_Persimmon
Trabalho de evento-anais periodico
Effect of ripening stage on astringency removal of 'Rama Forte' persimmon (2009)
Edagi, F. K.; Sestari, I.; Terra, F. A. M.; Chiou, D. G.; Kluge, Ricardo Alfredo; Antoniolli, L. R.
Source: Acta Horticulturae. Conference titles: International Symposium on Persimmon. Unidade: ESALQ
Subjects: ARMAZENAGEM EM ATMOSFERA CONTROLADA, CAQUI, DIÓXIDO DE CARBONO, MATURAÇÃO VEGETAL
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
EDAGI, F. K. et al. Effect of ripening stage on astringency removal of 'Rama Forte' persimmon. Acta Horticulturae. Hague: Escola Superior de Agricultura Luiz de Queiroz, Universidade de São Paulo. Disponível em: http://www.researchgate.net/publication/256326550_Effect_of_Ripening_Stage_on_Astringency_Removal_of_'Rama_Forte'_Persimmon. Acesso em: 28 ago. 2024. , 2009
APA
Edagi, F. K., Sestari, I., Terra, F. A. M., Chiou, D. G., Kluge, R. A., & Antoniolli, L. R. (2009). Effect of ripening stage on astringency removal of 'Rama Forte' persimmon. Acta Horticulturae. Hague: Escola Superior de Agricultura Luiz de Queiroz, Universidade de São Paulo. Recuperado de http://www.researchgate.net/publication/256326550_Effect_of_Ripening_Stage_on_Astringency_Removal_of_'Rama_Forte'_Persimmon
NLM
Edagi FK, Sestari I, Terra FAM, Chiou DG, Kluge RA, Antoniolli LR. Effect of ripening stage on astringency removal of 'Rama Forte' persimmon [Internet]. Acta Horticulturae. 2009 ;( 833): 269-274.[citado 2024 ago. 28 ] Available from: http://www.researchgate.net/publication/256326550_Effect_of_Ripening_Stage_on_Astringency_Removal_of_'Rama_Forte'_Persimmon
Vancouver
Edagi FK, Sestari I, Terra FAM, Chiou DG, Kluge RA, Antoniolli LR. Effect of ripening stage on astringency removal of 'Rama Forte' persimmon [Internet]. Acta Horticulturae. 2009 ;( 833): 269-274.[citado 2024 ago. 28 ] Available from: http://www.researchgate.net/publication/256326550_Effect_of_Ripening_Stage_on_Astringency_Removal_of_'Rama_Forte'_Persimmon
Artigo de periodico
Fresh-cut radish using different cut types and storage temperatures (2006)
Saavedra del Aguila, J.; Sasaki, F. F.; Heiffig, L. S.; Ortega, Edwin Moisés Marcos; Jacomino, Ângelo Pedro; Kluge, Ricardo Alfredo
Source: Postharvest Biology and Technology. Unidade: ESALQ
Subjects: ARMAZENAGEM DE ALIMENTOS, RABANETE
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SAAVEDRA DEL AGUILA, J. et al. Fresh-cut radish using different cut types and storage temperatures. Postharvest Biology and Technology, v. 40, n. 2, p. 149-154, 2006Tradução . . Disponível em: https://doi.org/10.1016/j.postharvbio.2005.12.010. Acesso em: 28 ago. 2024.
APA
Saavedra del Aguila, J., Sasaki, F. F., Heiffig, L. S., Ortega, E. M. M., Jacomino, Â. P., & Kluge, R. A. (2006). Fresh-cut radish using different cut types and storage temperatures. Postharvest Biology and Technology, 40( 2), 149-154. doi:10.1016/j.postharvbio.2005.12.010
NLM
Saavedra del Aguila J, Sasaki FF, Heiffig LS, Ortega EMM, Jacomino ÂP, Kluge RA. Fresh-cut radish using different cut types and storage temperatures [Internet]. Postharvest Biology and Technology. 2006 ; 40( 2): 149-154.[citado 2024 ago. 28 ] Available from: https://doi.org/10.1016/j.postharvbio.2005.12.010
Vancouver
Saavedra del Aguila J, Sasaki FF, Heiffig LS, Ortega EMM, Jacomino ÂP, Kluge RA. Fresh-cut radish using different cut types and storage temperatures [Internet]. Postharvest Biology and Technology. 2006 ; 40( 2): 149-154.[citado 2024 ago. 28 ] Available from: https://doi.org/10.1016/j.postharvbio.2005.12.010

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