Ripening and overripening of a non climacteric fruit : the sweet cherry Bigarreau Napoléon. 2. Polyribosomal changes = Maturation et postmaturation d'un fruit non climactérique : la cerise Bigarreau Napoléon. 2. Evolution des polyribosomesFILS-LYCAON, B; BURET, M; DROUET, A et al.Sciences des aliments. 1988, Vol 8, Num 4, pp 459-466, issn 0240-8813Article

Récolte mécanique de la cerise douce : le point sur les phénomènes d'abscission naturels ou provoqués, et sur la prévision de la date de maturité = Mecanical harvesting of sweet cherries. Appraisal of natural or induced abscission phenomena and forecasting of the ripening dateFILS-LYCAON, B; POMMIER, P.Fruits (1978). 1987, Vol 42, Num 7-8, pp 455-465, issn 0248-1294Article

Application of transfer functions to the thermal processing of sweet and sour cherries preserves: Influence of particle and container sizesMARQUEZ, C. A; SALVADORI, V. O; MASCHERONI, R. H et al.Food science and technology international. 2003, Vol 9, Num 2, pp 69-76, issn 1082-0132, 8 p.Article

A cumulated lethal time model to evaluate efficacy of heat treatments for codling moth Cydia pomonella (L.) (Lepidoptera: Tortricidae) in cherriesHANSEN, J. D; WANG, S; TANG, J et al.Postharvest biology and technology. 2004, Vol 33, Num 3, pp 309-317, issn 0925-5214, 9 p.Article

Dissipation of captan residues from cherry and peach fruits = Dissipation des résidus de captane dans des cerises et des pêchesNORTHOVER, J; FRANK, R; BRAUN, H. E et al.Journal of agricultural and food chemistry (Print). 1986, Vol 34, Num 3, pp 525-529, issn 0021-8561Article

Effect of different artificial shading times and natural light intensities on the fruit quality of «Bing» sweet cherry = Effet de différentes durées d'ombrage artificiel et de différentes intensités de lumière naturelle sur la qualité des fruits du cerisier BingPROEBSTING, E. L; PATTEN, K. D.Journal of the American Society for Horticultural Science. 1986, Vol 111, Num 3, pp 360-363, issn 0003-1062Article

Fagyasztott meggy felületi színének és a gyümölcs antocianin-tartalmának alakulása fagyasztva tárolás során = Changes of the surface colour and the anthocyanin content of frozen saur cherry during frozen storageURBANYI, G; HORTI, K.HűtŰipar. 1992, Vol 38, Num 1, pp 9-12, issn 0018-8085Article

Ripening and overripening of cherry fruit : use of principal component analysis to check fruit picking and sampling method pertinence and to select the most discriminant analysis criteria = Maturation et postmaturation de la cerise : utilisation de l'analyse en composantes principales pour vérifier la qualité de la méthode de prélèvement et d'échantillonnage des fruits et pour choisir les critères d'analyse les plus discriminantsFILS-LYCAON, B; BURET, M; DROUET, A et al.Sciences des aliments. 1988, Vol 8, Num 3, pp 383-396, issn 0240-8813Article

Influence of crop load and maturity on quality and susceptibility to bruising of «Bing» sweet cherries = Influence de la densité de culture et de la maturité sur la qualité et la sensibilité aux meurtrissures des cerises de variété BingSPAYD, S. E; PROEBSTING, E. L; HAYRYNEN, L. D et al.Journal of the American Society for Horticultural Science. 1986, Vol 111, Num 5, pp 678-682, issn 0003-1062Article

Drying characteristics of sweet cherryDOYMAZ, Ibrahim; ISMAIL, Osman.Food and bioproducts processing. 2011, Vol 89, Num 1, pp 31-38, issn 0960-3085, 8 p.Article

EXPERIMENTAL INVESTIGATION OF DRYING KINETICS OF CHERRY LAURELKAYA, Ahmet; AYDIN, Orhan.Journal of food process engineering. 2008, Vol 31, Num 3, pp 398-412, issn 0145-8876, 15 p.Article

Bing sweet cherry (Prunus avium L.) quality as influenced by wax coatings and storage temperature = Influence de l'enrobage dans de la cire et de la température de stockage sur la qualité des cerises douces (Prunus avium L.)DRAKE, S. R; KUPFERMAN, E. M; FELLMAN, J. K et al.Journal of food science. 1988, Vol 53, Num 1, pp 124-156, issn 0022-1147, 4 p.Article

Changes of surface colour of the fruit and of the anthocyanin content of sour cherries during frozen storageURBANYI, GY; HORTI, K.Acta alimentaria (Budapest). 1992, Vol 21, Num 3-4, pp 307-323, issn 0139-3006Article

Mechanical properties of the flesh of sweet and sour cherriesBLAHOVEC, J; JESCHKE, J; HOUSKA, M et al.Journal of texture studies. 1995, Vol 26, Num 1, pp 45-57, issn 0022-4901Article

Identification of cherry incompatibility alleles by microarrayPASQUER, F; FREY, B; FREY, J. E et al.Plant breeding. 2008, Vol 127, Num 4, pp 413-417, issn 0179-9541, 5 p.Article

Assessment of the exponential model to sour cherry juice filtrationsSAHIN, S; BAYINDIRLI, L.Journal of food processing and preservation. 1991, Vol 15, Num 6, pp 403-411, issn 0145-8892Article

Antioxidant, toxicity, and iridoid tests of processed Cornelian cherry fruitsWEST, Brett J; SHIXIN DENG; JARAKAE JENSEN, C et al.International journal of food science & technology. 2012, Vol 47, Num 7, pp 1392-1397, issn 0950-5423, 6 p.Article

Effect of temperature and soluble solids content on the viscosity of cherry juice concentrateJUSZCZAK, L; FORTUNA, T.International agrophysics. 2004, Vol 18, Num 1, pp 17-21, issn 0236-8722, 5 p.Article

Action du CO₂ sur la qualité des cerises réfrigérées = Action of CO₂ on the quality of refrigerated cherriesARTES, De F; ARTES-HDEZ, F; TUDELA, J. A et al.Revue générale du froid (1935). 2002, Vol 92, Num MAR, pp 17-21, issn 0755-7868Article

Quantitative analyse flüchtiger Aromastoffe mit hohen Aromawerten in Sauerkirschen (Prunus cerasus L.), Süsskirschen (Prunus avium L.) und Kirschkonfitüren = Dosage des composés volatils présentant une flaveur intense dans les griottes (Prunus cerasus L.), les cerises (Prunus avium L.), et les confitures de cerises = Quantitative analysis of the volatile flavour compounds having high aroma values from sour (Prunus cerasus L.) and sweet (Prunus avium L.) cherry juice and jamesSCHMID, W; GROSCH, W.Zeitschrift für Lebensmittel-Untersuchung und -Forschung. 1986, Vol 183, Num 1, pp 39-44, issn 0044-3026Article

Sweet Bing Cherries Lower Circulating Concentrations of Markers for Chronic Inflammatory Diseases in Healthy HumansKELLEY, Darshan S; ADKINS, Yuriko; REDDY, Aurosis et al.The Journal of nutrition. 2013, Vol 143, Num 3, pp 340-344, issn 0022-3166, 5 p.Article

Tart Cherry Juice Decreases Oxidative Stress in Healthy Older Men and WomenTRAUSTADOTTIR, Tinna; DAVIES, Sean S; STOCK, Anthoney A et al.The Journal of nutrition. 2009, Vol 139, Num 10, pp 1896-1900, issn 0022-3166, 5 p.Article

Rheology of clarified cherry juicesGINER, J; IBARZ, A; GARZA, S et al.Journal of food engineering. 1996, Vol 30, Num 1-2, pp 147-154, issn 0260-8774Article

Frequency factor - activation energy compensation relations for viscosity of the fruit juicesÖZILGEN, M; BAYINDIRLI, L.Journal of food engineering. 1992, Vol 17, Num 2, pp 143-151, issn 0260-8774Article

Nachweis von Estern aus Fruchtsäuren und Zuckern in Fruchtsaftkonzentraten mittels GC-MS = Identification, par CG-SM, des esters d'acides et de glucides dans les jus de fruits concentrés = Detection of esters of fruit acids and sugars in fruit juice concentrates by GC-MSTARRACH, F; HERRMANN, K.Zeitschrift für Lebensmittel-Untersuchung und -Forschung. 1987, Vol 184, Num 5, pp 381-384, issn 0044-3026Article