Keywords: گونه Pyrus communis مشاهده L.; Pyrus communis L.; Condensed tannins; Overripening; MIR; ITC; UV-Vis spectrometry;
مقالات ISI گونه Pyrus communis مشاهده L. (ترجمه نشده)
مقالات زیر هنوز به فارسی ترجمه نشده اند.
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در صورتی که به ترجمه آماده هر یک از مقالات زیر نیاز داشته باشید، می توانید سفارش دهید تا مترجمان با تجربه این مجموعه در اسرع وقت آن را برای شما ترجمه نمایند.
Keywords: گونه Pyrus communis مشاهده L.; Pyrus communis L.; Juice; Condensed tannins; Pectic side chains; Overripening;
Keywords: گونه Pyrus communis مشاهده L.; Pyrus communis L.; Polyphenols; Peel; Flesh; Thioacidolysis;
Keywords: گونه Pyrus communis مشاهده L.; FAD; Factorial Discriminant Analysis; MIR; Mid Infrared; SEM; Scanning Electron Microscopy; CWM; Cell Wall Materials; FL; cell walls isolated from the whole flesh; PC; cell walls isolated from parenchyma cells; ST; cell walls isolated from stone cells; SK
Keywords: گونه Pyrus communis مشاهده L.; Chlorophyll degradation; Fruit color; Pyrus communis L.;
Keywords: گونه Pyrus communis مشاهده L.; Alcohol; Aldehyde; Descriptive sensory evaluation; Ester; Pyrus communis L.; Taste
The combination of ethoxyquin, 1-methylcyclopropene and ethylene treatments controls superficial scald of 'd'Anjou' pears with recovery of ripening capacity after long-term controlled atmosphere storage
Keywords: گونه Pyrus communis مشاهده L.; Pyrus communis L.; Superficial scald; Ripening capacity; Ethoxyquin; 1-MCPÂ +Â ethylene simultaneously;
Managing ‘Bartlett’ pear fruit ripening with 1-methylcyclopropene reapplication during cold storage
Keywords: گونه Pyrus communis مشاهده L.; Pyrus communis L.; Ethylene inhibition; Quality; Firmness; Physiological disorders
Microstructure analysis and detection of mealiness in ‘Forelle’ pear (Pyrus communis L.) by means of X-ray computed tomography
Keywords: گونه Pyrus communis مشاهده L.; Pyrus communis L.; Forelle pears; X-ray CT; Image analysis; Lysigenous pores; Non-destructive
Tocochromanols composition in seeds recovered from different pear cultivars: RP-HPLC/FLD and RP-UPLC-ESI/MSn study
Keywords: گونه Pyrus communis مشاهده L.; Pyrus communis L.; By-products; Tocopherols; Vitamin E; Variation; α-Tocopherol (PubChem CID: 14985); β-Tocopherol (PubChem CID: 6857447); γ-Tocopherol (PubChem CID: 92729); δ-Tocopherol (PubChem CID: 92094);
Natural polyamines and synthetic analogs modify the growth and the morphology of Pyrus communis pollen tubes affecting ROS levels and causing cell death
Keywords: گونه Pyrus communis مشاهده L.; Pyrus communis L.; Pollen tube elongation; Polyamines; Reactive oxygen species; Cell death; DNA degradation;
Characterization of a giant-fruit mutant exhibiting fruit-limited polyploidization in pear (Pyrus communis L.)
Keywords: گونه Pyrus communis مشاهده L.; Pyrus communis L.; Bud sport mutant; Fruit size; Endoreduplication; Chimeric polyploidization;
Morphological variation in local pears from north-western Spain
Keywords: گونه Pyrus communis مشاهده L.; Morphology; Phenology; Variability; Multivariate analyses; Pyrus communis L.
Feathering of ‘Doyenné du Comice’ pear in the nursery using repeat sprays of benzyladenine and gibberellins
Keywords: گونه Pyrus communis مشاهده L.; Pyrus communis L.; Sylleptic shoots; Leaf plucking; Spines; Thorns; GA3; GA4+7; Thidiazuron
Yeast biocontrol of fungal spoilage of pears stored at low temperature
Keywords: گونه Pyrus communis مشاهده L.; Pyrus communis L.; Postharvest diseases; Penicillium expansum; Botrytis cinerea; Antagonists yeast; Biocontrol
‘Rocha’ pear firmness predicted by a Vis/NIR segmented model
Keywords: گونه Pyrus communis مشاهده L.; Diffuse reflectance; Postharvest; Pyrus communis L.; Non-invasive; Shelf-life
Ripening of European pears: The chilling dilemma
Keywords: گونه Pyrus communis مشاهده L.; ACS; 1-Aminocyclopropane-1-carboxylic acid synthase; ACC synthase; ACO; ACC oxidase; Climacteric fruits; 1-MCP; 1-Methylcyclopropane ripening; Pyrus communis L.; SAM; S-Adenosyl-methionine
Aroma volatile emission and expression of 1-aminocyclopropane-1-carboxylate (ACC) synthase and ACC oxidase genes in pears treated with 2,4-DP
Keywords: گونه Pyrus communis مشاهده L.; Auxin; Ethylene; Pyrus communis L.; Ripening