Arama Sonuçları - Zoltán Pék
- Gösterilen 1 - 5 sonuçlar arası kayıtlar. 5
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1
Color Changes and Antioxidant Content of Vine and Postharvest-ripened Tomato Fruits Yazar: Zoltán Pék, Lájos Helyes, Andrea Lugasi
Baskı/Yayın Bilgisi 2010Artigo -
2
Effect of irrigation on yield parameters and antioxidant profiles of processing cherry tomato Yazar: Zoltán Pék, P. Szuvandzsiev, Hussein G. Daood, András Neményi, Lájos Helyes
Baskı/Yayın Bilgisi 2013Artigo -
3
Stability of carotenoids, carotenoid esters, tocopherols and capsaicinoids in new chili pepper hybrids during natural and thermal drying Yazar: Clarice Silva e Souza, Hussein G. Daood, Stella Agyemang Duah, Sergey Vinogradov, Gábor Palotás, András Neményi, Lájos Helyes, Zoltán Pék
Baskı/Yayın Bilgisi 2022Artigo -
4
Pre- and Post-harvest Factors Affecting Glucosinolate Content in Broccoli Yazar: Riadh Ilahy, Imen Tlili, Zoltán Pék, Anna Montefusco, Mohammed Wasim Siddiqui, Fozia Homa, Chafik Hdider, Thouraya R’him, Lájos Helyes, Marcello Salvatore Lenucci
Baskı/Yayın Bilgisi 2020Revisão -
5
Analysis of the Phytochemical Composition of Pomegranate Fruit Juices, Peels and Kernels: A Comparative Study on Four Cultivars Grown in Southern Italy Yazar: Anna Montefusco, Miriana Durante, Danilo Migoni, Monica De Caroli, Riadh Ilahy, Zoltán Pék, Lájos Helyes, Francesco Paolo Fanizzi, Giovanni Mita, Gabriella Piro, Marcello Salvatore Lenucci
Baskı/Yayın Bilgisi 2021Artigo
Arama Araçları:
İlgili Konular
Biology
Horticulture
Botany
Chemistry
Food science
Antioxidant
Biochemistry
Carotenoid
Cultivar
Polyphenol
Ripening
Ascorbic acid
Biotechnology
Lycopene
Agronomy
Aril
Aroma
Brassica
Brassica oleracea
Brassicaceae
Caffeic acid
Chili pepper
Chlorogenic acid
Chloroplast
Chromatography
Chromoplast
Epistemology
Flesh
Food industry
Gallic acid