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Journal of the Science of Food and Agriculture|July 25, 2013
The flavor of pomegranate fruit: a reviewLina Mayuoni-Kirshinbaum, Ron PoratFood Science & Nutrition|July 15, 2021
Retaining red bell pepper quality by perforated compostable packagingAbiola Owoyemi, Victor Rodov, Ron PoratFoods (Basel, Switzerland)|March 6, 2021
Effects of Compostable Packaging and Perforation Rates on Cucumber Quality during Extended Shelf Life and Simulated Farm-to-Fork Supply-Chain ConditionsAbiola Owoyemi, Ron Porat, Victor RodovJournal of Agricultural and Food Chemistry|November 14, 2013
Effects of rootstock/scion combinations on the flavor of citrus fruitGili Benjamin, Zipora Tietel, Ron PoratJournal of the Science of Food and Agriculture|July 20, 2019
Molecular mechanisms involved in postharvest chilling tolerance of pomegranate fruitYael Kashash, Doron Holland, Ron PoratJournal of the Science of Food and Agriculture|April 23, 2015
Sensory and nutritional attributes of pomegranate juices extracted from separated arils and pressed whole fruitsLina Mayuoni Kirshenbaum, Ofir Benjamin, Ron PoratPlant Signaling & Behavior|December 29, 2009
Overexpression of the CBF2 transcriptional activator in Arabidopsis counteracts hormone activation of leaf senescenceMichal Sharabi-Schwager, Alon Samach, Ron PoratFood Chemistry|December 4, 2018
Enhancement of agricultural produce quality and storability using citral-based edible coatings; the valuable effect of nano-emulsification in a solid-state delivery on fresh-cut melons modelHadar Arnon-Rips, Ron Porat, Elena PoverenovJournal of the Science of Food and Agriculture|June 21, 2017
Mandarin fruit quality: a reviewLivnat Goldenberg, Yossi Yaniv, Ron Porat, et al.Journal of Agricultural and Food Chemistry|October 11, 2011
Elucidating the roles of ethanol fermentation metabolism in causing off-flavors in mandarinsZipora Tietel, Efraim Lewinsohn, Elazar Fallik, et al.Pageof 4