Universidad de Navarra-ko ikertzaileekin lankidetzan egindako argitalpenak (18)

2023

  1. Mycorrhizal symbiosis improve fruit quality in Tempranillo grapevine sensitive to low-moderate warming

    Scientia Horticulturae, Vol. 315

2022

  1. Atmospheric CO2 concentration affects the life cycle, yield, and fruit quality of early maturing edible legume cultivars

    Journal of the Science of Food and Agriculture, Vol. 102, Núm. 10, pp. 3964-3971

2020

  1. Assessing growth and antioxidant properties of greenhouse-grown lettuces (Lactuca sativa l.) under different irrigation and carbon fertilization management

    Revista de la Facultad de Ciencias Agrarias, Vol. 52, Núm. 1, pp. 87-94

2018

  1. Nutritional properties of Tempranillo grapevine leaves are affected by clonal diversity, mycorrhizal symbiosis and air temperature regime

    Plant Physiology and Biochemistry, Vol. 130, pp. 542-554

2017

  1. Responsiveness of Durum Wheat to Mycorrhizal Inoculation Under Different Environmental Scenarios

    Journal of Plant Growth Regulation, Vol. 36, Núm. 4, pp. 855-867

2016

  1. Nutritional quality and yield of onion as affected by different application methods and doses of humic substances

    Journal of Food Composition and Analysis, Vol. 51, pp. 37-44

2015

  1. Pearl millet growth and biochemical alterations determined by mycorrhizal inoculation, water availability and atmospheric CO2 concentration

    Crop and Pasture Science, Vol. 66, Núm. 8, pp. 831-840

  2. Selenium fertilization and mycorrhizal technology may interfere in enhancing bioactive compounds in edible tissues of lettuces

    Scientia Horticulturae, Vol. 195, pp. 163-172

2014

  1. Mycorrhizal inoculation affected growth, mineral composition, proteins and sugars in lettuces biofortified with organic or inorganic selenocompounds

    Scientia Horticulturae, Vol. 180, pp. 40-51

2013

  1. Enhanced accumulation of vitamins, nutraceuticals and minerals in lettuces associated with arbuscular mycorrhizal fungi (Amf): A question of interest for both vegetables and humans

    Agriculture (Switzerland), Vol. 3, Núm. 1, pp. 188-209

  2. Nutritional quality of outer and inner leaves of green and red pigmented lettuces (Lactuca sativa L.) consumed as salads

    Scientia Horticulturae, Vol. 151, pp. 103-111

  3. The arbuscular mycorrhizal symbiosis can overcome reductions in yield and nutritional quality in greenhouse-lettuces cultivated at inappropriate growing seasons

    Scientia Horticulturae, Vol. 164, pp. 145-154

2012

  1. Elevated CO2 may impair the beneficial effect of arbuscular mycorrhizal fungi on the mineral and phytochemical quality of lettuce

    Annals of Applied Biology, Vol. 161, Núm. 2, pp. 180-191

2011

  1. Arbuscular mycorrhizal fungi (AMF) improved growth and nutritional quality of greenhouse-grown Lettuce

    Journal of Agricultural and Food Chemistry, Vol. 59, Núm. 10, pp. 5504-5515

2006

  1. Defence-related enzymes in pepper roots during interactions with arbuscular mycorrhizal fungi and/or verticillium dahliae

    BioControl, Vol. 51, Núm. 3, pp. 293-310

2005

  1. Moderate drought influences the effect of arbuscular mycorrhizal fungi as biocontrol agents against Verticillium-induced wilt in pepper

    Mycorrhiza, Vol. 15, Núm. 5, pp. 345-356

2004

  1. Antioxidant metabolism in asymptomatic leaves of Verticillium-infected pepper associated with an arbuscular mycorrhizal fungus

    Journal of Phytopathology, Vol. 152, Núm. 11-12, pp. 539-599

  2. Effectiveness of three Glomus species in protecting pepper (Capsicum annuum L.) against verticillium wilt

    Biological Control, Vol. 31, Núm. 3, pp. 296-305