Browsing by Author "Sans Molins, Sílvia"
Now showing items 1-7 of 7
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Determination of chemical properties in ‘calçot’ (Allium cepa L.) by near infrared spectroscopy and multivariate calibration
(2018-10-01)
Article
Open Access‘Calçots’, the immature floral stems of second-year onion resprouts, are an economically important traditional crop in Catalonia (Spain). Classical approaches to evaluating the chemical properties of ‘calçots’ are time ... -
Estimating sensory properties with near-infrared spectroscopy: A tool for quality control and breeding of ‘Calçots’ (Allium cepa L.)
(Multidisciplinary Digital Publishing Institute (MDPI), 2020-06-11)
Article
Open AccessUsing trained panelists to evaluate sensory attributes is unfeasible when many samples must be evaluated, such as in quality control or breeding programs. Near-infrared spectroscopy (NIRS) is a rapid inexpensive method ... -
Improving the commercial value of the ‘Calçot’ (Allium cepa L.) Landrace: Influence of genetic and environmental factors in chemical composition and sensory attributes
(2018-10-04)
Article
Open AccessLandraces are considered valuable for their close ties to local cultures, adaptation to low inputs, and quality. ‘Calçots’ are the immature floral stems of second-year sprouts of onions from the ‘Blanca Tardana de Lleida’ ... -
Improving the conservation and use of traditional germplasm through breeding for local adaptation: The Case of the Castellfollit del Boix Common Bean (Phaseolus vulgaris L.) Landrace
(Multidisciplinary Digital Publishing Institute (MDPI), 2019-12-14)
Article
Open AccessThe dramatic reduction in the diversity of crops in the last century is often attributed to the consolidation of scientific breeding, probably because the two processes have occurred at the same time. We carried out a ... -
La postcollita del tomàquet de Penjar
(2018-12-01)
Article
Open AccessEL TOMÀQUET DE PENJARDOSSIERN94 03Figura 1. Flors de tomàquet: a causa de la dehiscència longitudinal interna i inserció estigmàtica, la reproducció és fonamentalment autògama. Autora: Maria José Diez Niclós (COMAV, UPV).01 ... -
Millora de la qualitat sensorial i nutricional de les varietats tradicionals hortícoles: el cas del calçot (Allium cepa L.)
(Universitat Politècnica de Catalunya, 2019-10-31)
Doctoral thesis
Open AccessSensory and nutritional quality are key elements for consumers, providing added value to agri-food products. However, there is a general perception that horticultural products have lost their quality, especially their ... -
Nutritional values of raw and cooked 'calçots' (Allium cepa L. resprouts), an expanding crop
(2019-06-12)
Article
Restricted access - publisher's policy‘Calçot’ is the Catalan name for the immature floral stems of second-year onion resprouts of the Blanca Tardana de Lleida (BTL) landrace. Highly appreciated for their sensory attributes, these resprouts are typically ...
