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Journal:  Journal of the Science of Food and Agriculture

Results 1-8 of 8 (Search time: 0.002 seconds).

Issue DateTitleAuthor(s)
1Jun-2023The beneficial effect of leaf removal during fruit set on physiological, biochemical, and qualitative indices and volatile organic compound profile of the Cypriot reference cultivar 'Xynisteri'Georgiadou, Egli C. ; Mina, Minas ; Neoptolemou, Varnavas ; Koundouras, Stefanos ; D'Onofrio, Claudio ; Bellincontro, Andrea ; Mencarelli, Fabio ; Fotopoulos, Vasileios ; Manganaris, George A. 
2Feb-2019Leaf removal at veraison stage differentially affects qualitative attributes and bioactive composition of fresh and dehydrated grapes of two indigenous Cypriot cultivarsConstantinou, Savvas ; Gómez-Caravaca, Ana Maria ; Goulas, Vlasios ; Fernandez-Gutierrez, Alberto ; Koundouras, Stefanos ; Manganaris, George A. 
330-Mar-2014Berry antioxidants: small fruits providing large benefits.Goulas, Vlasios ; Vicente, Ariel Roberto ; Terry, Leon A. ; Manganaris, George A. 
415-Aug-2011The effect of postharvest ripening on strawberry bioactive composition and antioxidant potentialGoulas, Vlasios ; Manganaris, George A. 
52008Effect of delayed storage and continuous ethylene exposure on flesh reddening of 'Royal Diamond' plumsVicente, Ariel Roberto ; Crisosto, Carlos H. ; Manganaris, George A. 
64-Oct-2006Effect of in-season calcium applications on cell wall physicochemical properties of nectarine fruit (Prunus persica var. nectarina Ait. Maxim) after harvest or cold storageVasilakakis, Miltiadis ; Diamantidis, Grigorios ; Mignani, Ilaria ; Manganaris, George A. 
730-Jan-2006Diverse metabolism of cell wall components of melting and non-melting peach genotypes during ripening after harvest or cold storageVasilakakis, Miltiadis ; Diamantidis, Grigorios ; Mignani, Ilaria ; Manganaris, George A. 
815-Aug-2005Effect of calcium additives on physicochemical aspects of cell wall pectin and sensory attributes of canned peachVasilakakis, Miltiadis ; Diamantidis, Grigorios ; Mignani, Ilaria ; Manganaris, George A.