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Actinidia deliciosa
8
"Modification of Transverse NMR Relaxation Times and Water Diffusion Coefficients of Kiwifruit Pericarp Tissue Subjected to Osmotic Dehydration" (2013) Santagapita, P.;Laghi, L.;Panarese, V. (...)Rosa, M.D. Food and Bioprocess Technology. 6(6):1434-1443
"Modelling chlorophyll fluorescence of kiwi fruit (Actinidia deliciosa)" (2012) Novo, J.M.; Iriel, A.; Lagorio, M.G. Photochemical and Photobiological Sciences. 11(4):724-730
"Mechanical and biochemical response of kiwifruit tissue to steam blanching" (2003) Llano, K.M.; Haedo, A.S.; Gerschenson, L.N.; Rojas, A.M. Food Research International. 36(8):767-775
"Contribution of cellular structure to the large and small deformation rheological behavior of kiwifruit" (2002) Rojas, A.M.; Delbon, M.; Marangoni, A.G.; Gerschenson, L.N. Journal of Food Science. 67(6):2143-2148
"Contributions of cellular components to the rheological behaviour of kiwifruit" (2001) Rojas, A.M; Gerschenson, L.N; Marangoni, A.G Food Research International. 34(2-3):189-195
"Color and chlorophyll content changes of minimally processed kiwifruit" (2000) Leunda, M.A.; Guerrero, S.N.; Alzamora, S.M. Journal of Food Processing and Preservation. 24(1):17-38
"Turgor pressure in vegetable tissues: Comparison of the performance of incipient plasmolysis technique using mannitol and polyethylenglycol" (1999) Sajnin, C.; Gerschenson, L.N.; Rojas, A.M. Food Research International. 32(8):531-537
"Solute infusion effects on texture of minimally processed kiwifruit" (1998) Muntada, V.; Gerschenson, L.N.; Alzamora, S.M.; Castro, M.A. Journal of Food Science. 63(4):616-620