Minimal processing of red and yellow onion: physiological, biochemical and microbiological aspects

• Grant number: 10/12982-4
• Support Opportunities: Scholarships in Brazil - Master
• Start date: March 01, 2011
• End date: February 28, 2013
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Science
• Principal Investigator: Ricardo Alfredo Kluge
• Grantee: Natalia Dallocca Berno
• Host Institution: Escola Superior de Agricultura Luiz de Queiroz (ESALQ). Universidade de São Paulo (USP). Piracicaba , SP, Brazil

Scientific publications

(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)

BERNO, NATALIA DALLOCCA; TEZOTTO-ULIANA, JAQUELINE VISIONI; DOS SANTOS DIAS, CARLOS TADEU; KLUGG, RICARDO ALFREDO. Storage temperature and type of cut affect the biochemical and physiological characteristics of fresh-cut purple onions. Postharvest Biology and Technology, v. 93, p. 91-96, JUL 2014. (10/12982-4)

Academic Publications

(References retrieved automatically from State of São Paulo Research Institutions)

BERNO, Natalia Dallocca. Minimal processing of purple onion: biochemical, physiological and microbiological aspects. 2013. Master's Dissertation - Universidade de São Paulo (USP). Escola Superior de Agricultura Luiz de Queiroz (ESALA/BC) Piracicaba.