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Journal of Food Science|May 4, 2011
Carotenoid composition and vitamin A value in ají (Capsicum baccatum L.) and rocoto (C. pubescens R. & P.), 2 pepper species from the Andean regionAdrián Rodríguez-Burruezo, Maria del Carmen González-Mas, Fernando Nuez
Physiologia Plantarum|April 12, 2001
Role of gibberellins in parthenocarpic fruit development induced by the genetic system pat-3/pat-4 in tomatoMariano Fos, Karina Proaño, Fernando Nuez, et al.
Journal of the Science of Food and Agriculture|February 18, 2011
Evaluation of the genotype, environment and their interaction on carotenoid and ascorbic acid accumulation in tomato germplasmSalvador Roselló, Ana Maria Adalid, Jaime Cebolla-Cornejo, et al.
BMC Genomics|June 4, 2011
ngs_backbone: a pipeline for read cleaning, mapping and SNP calling using next generation sequenceJose M Blanca, Laura Pascual, Peio Ziarsolo, et al.
Journal of Agricultural and Food Chemistry|September 18, 2004
Analysis of the volatile aroma constituents of parental and hybrid clones of pepino (Solanum muricatum)Adrián Rodríguez-Burruezo, Hubert Kollmannsberger, Jaime Prohens, et al.
BMC Genomics|February 12, 2011
Transcriptome characterization and high throughput SSRs and SNPs discovery in Cucurbita pepo (Cucurbitaceae)José Blanca, Joaquín Cañizares, Cristina Roig, et al.
The Journal of General Virology|October 1, 2010
Evolutionary analysis of tomato Sw-5 resistance-breaking isolates of Tomato spotted wilt virusCarmelo López, José Aramburu, Luis Galipienso, et al.
Journal of Agricultural and Food Chemistry|February 25, 2011
Evaluation of genotype and environment effects on taste and aroma flavor components of Spanish fresh tomato varietiesJaime Cebolla-Cornejo, Salvador Roselló, Mercedes Valcárcel, et al.
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