Joan Simó - Dissemin

All papers authored by Joan Simó

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2019 Sergio Borraz-Martínez

, Ricard Boqué

, Joan Simó

, Mariàngela Mestre, Anna Gras

Development of a methodology to analyze leaves from Prunus dulcis varieties using near infrared spectroscopy

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Lorena Zudaire, Inmaculada Viñas, Joan Simó

, Silvia Sans, Maribel Abadias, Ingrid Aguiló-Aguayo

Effect of pre-harvest conditions and postharvest storage time on the quality of whole and fresh-cut calçots (Allium cepa L.)

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Tomás Lafarga

, Silvia Villaró, Gloria Bobo, Joan Simó

, Ingrid Aguiló‐Aguayo

Bioaccessibility and antioxidant activity of phenolic compounds in cooked pulses

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This paper is made freely available by the publisher.

2018 Joan Casals, Ana Rivera, Josep Sabaté, Roser Romero del Castillo, Joan Simó

Cherry and Fresh Market Tomatoes: Differences in Chemical, Morphological, and Sensory Traits and Their Implications for Consumer Acceptance

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Ana Rivera, Marçal Plans

, Josep Sabaté, Francesc Casañas, Joan Casals, Aurora Rull, Joan Simó

The Spanish Core Collection of Common Beans (Phaseolus vulgaris L.): An Important Source of Variability for Breeding Chemical Composition

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Joan Casals Missio, Ana Rivera, Maria Rosario Figàs, Cristina Casanova, Borja Camí, Salvador Soler, Joan Simó

A Comparison of Landraces vs. Modern Varieties of Lettuce in Organic Farming During the Winter in the Mediterranean Area: An Approach Considering the Viewpoints of Breeders, Consumers, and Farmers

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Silvia Sans, Joan Casals, Joan Simó

Improving the Commercial Value of the ‘Calçot’ (Allium cepa L.) Landrace: Influence of Genetic and Environmental Factors in Chemical Composition and Sensory Attributes

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Silvia Sans

, Joan Ferré, Ricard Boqué, José Sabaté, Joan Casals, Joan Simó

Determination of chemical properties in ‘calçot’ ( Allium cepa L.) by near infrared spectroscopy and multivariate calibration

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Tomás Lafarga, Gloria Bobo, Inmaculada Viñas, Lorena Zudaire, Joan Simó

, Ingrid Aguiló-Aguayo

Steaming and sous-vide: Effects on antioxidant activity, vitamin C, and total phenolic content of Brassica vegetables

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Lorena Zudaire, Inmaculada Viñas, Maribel Abadias, Joan Simó

, Ingrid Aguiló-Aguayo

Efficacy of chlorine, peroxyacetic acid and mild-heat treatment on the reduction of natural microflora and maintenance of quality of fresh-cut calçots ( Allium cepa L.)

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Joan Casals

, Aurora Rull, Mauro Bernal, Ramiro González, Roser Romero del Castillo, Joan Simó

Impact of grafting on sensory profile of tomato landraces in conventional and organic management systems

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Tomás Lafarga, Inmaculada Viñas

, Gloria Bobo

, Joan Simó

, Ingrid Aguiló-Aguayo

Effect of steaming and sous vide processing on the total phenolic content, vitamin C and antioxidant potential of the genus Brassica

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María José Díez, Lucía De la Rosa, Isaura Martín, Luis Guasch, María Elena Cartea, Cristina Mallor Giménez, Joan Casals, Joan Simó

, Ana Rivera, Germán Anastasio, Jaime Prohens, Salvador Soler, José Blanca, José Vicente Valcárcel, Francesc Casañas

Plant Genebanks: Present Situation and Proposals for Their Improvement. the Case of the Spanish Network

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2017 J. Casals

, F. Casañas, J. Simó

Is It Still Necessary to Continue to Collect Crop Genetic Resources in the Mediterranean Area? A Case Study in Catalonia

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Lorena Zudaire, Inmaculada Viñas, Maribel Abadias, Joan Simó

, Gemma Echeverria

, Lucía Plaza, Ingrid Aguiló-Aguayo

Quality and bioaccessibility of total phenols and antioxidant activity of calçots ( Allium cepa L.) stored under controlled atmosphere conditions

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Francesc Casañas, Joan Simó

, Joan Casals, Jaime Prohens

Toward an Evolved Concept of Landrace

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2016 Ana Rivera

, Roser Romero del-Castillo, Pedro A. Casquero

, Sara Mayo

, Antonio Almirall

, Marçal Plans

, Joan Simó

, Roser Romero del Castillo

, Francesc Casañas

Culinary and sensory traits diversity in the Spanish Core Collection of common beans (Phaseolus vulgaris L.)

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2014 Mª del Rosario Romero del Castillo Shelly, M. Puig-Pey, J. Biarnes, H. Vilaseca, Joan Simó Cruanyes

, Marçal Plans Pujolràs

, Francesc Casañas Artigas, T. Massanes

Using trendsetting chefs to design new culinary preparations with the "Penjar" tomato

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Marçal Plans Pujolràs

, Joan Simó Cruanyes

, Roser Romero del Castillo, Francesc Casañas Artigas, Mª del Rosario Romero del Castillo Shelly, Luis E. Rodriguez Saona, José Sabaté Reboll

Estimating sensory properties of common beans (Phaseolus vulgaris L.) by near infrared spectroscopy

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2013 Marçal Plans

, Joan Simó

, Francesc Casañas, José Sabaté, Luis Rodriguez-Saona

Characterization of common beans (Phaseolus vulgaris L.) by infrared spectroscopy: Comparison of MIR, FT-NIR and dispersive NIR using portable and benchtop instruments

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All papers authored by Joan Simó