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| 1 | Chlorophyll, anthocyanin, and gas exchange changes assessed by spectroradiometry in Fragaria chiloensis under salt stress显示文摘Chlorophyll and anthocyanin contents provide a valuable indicator of the status of a plant's physiology, but to be more widely utilized it needs to be assessed easily and non‐destructively. This is particularly evident in terms of assessing and exploiting germplasm for plant‐breeding programs. We report, for the first time, experiments with Fragaria chiloensis(L.)Duch. and the estimation of the effects of response to salinity stress(0, 30, and 60 mmol NaCl/L) in terms of these pigments content and gas exchange. It is shown that both pigments(which interestingly, themselves show a high correlation) give a good indication of stress response. Both pigments can be accurately predicted using spectral reflectance indices(SRI);however, the accuracy of the predictions was slightly improved using multilinear regression analysis models and genetic algorithm analysis. Specifically for chlorophyll content, unlike other species, the use of published SRI gave better indications ofstress response than Normalized Difference Vegetation Index.The effect of salt on gas exchange is only evident at the highest concentration and some SRI gave better prediction performance than the known Photochemical Reflectance Index. This information will therefore be useful for identifying tolerant genotypes to salt stress for incorporation in breeding programs. | Miguel Garriga Jorge B. Retamales Sebastián Romero-Bravo Peter D.S. Caligari Gustavo A. Lobos | 2014 | Journal of Integrative Plant Biology2014，56，5： | 8 |
| 2 | New mild technologies in meat processing: high pressure as a model technology显示文摘 | M Hugas M Garriga J.M Monfort | 2002 | Meat Science2002，，3： | 2 |
| 3 | Biogenic amines in traditional fermented sausages produced in selected European countries显示文摘 | M.L. Latorre-Moratalla T. Veciana-Nogués S. Bover-Cid M. Garriga T. Aymerich E. Zanardi A. Ianieri M.J. Fraqueza L. Patarata E.H. Drosinos A. Lauková R. Talon M.C. Vidal-Carou | 2007 | Food Chemistry2007，，2： | 2 |
| 4 | New mild technologies in meat processing: high pressure as a model technology显示文摘 | M Hugas M Garriga J.M Monfort | 2002 | Meat Science2002，，3： | 2 |
| 5 | Prospective randomized trial comparing conventional laparoscopic colectomy with hand--assisted laparoscopic colectomy:pplicability,immediate clinical outcome,inflammatory response,and cost显示文摘 | Targarona EM Gracia E Garriga J | 2002 | Surg Endosc2002，16，2： | 1 |
| 6 | Application of enterocins as biopreservatives against Listeria innocua in meat products 显示文摘 | T Aymerich M Garriga J Ylla | 2000 | J Food Prot2000，63，6： | 1 |
| 7 | The Loan Structure and Housing Tenure Decisions in An Equilibrium Model of Mortgage Choice显示文摘 | Chambers M Garriga C Schlagenhauf D | 2009 | Review of Economic Dynamics2009，，12： | 1 |
| 8 | Prospective random ized trial comparing conventional laparoseopic colectomy with haM-assisted laparo-scopie colectomy : applicability, immediate clinical outcome, inflammatory response, and eost显示文摘 | Targarona EM Graeia E Garriga J | 2002 | Surg Endo SC2002，16，2： | 1 |
| 9 | Decreased MMP 9 production in primary progressive multiple sclerosis patients显示文摘 | Sastre Garriga J Comabella M Brieva L | 2004 | Mult Scler2004，10，4： | 1 |
| 10 | Bactericidal synergism through bacteriocins and high pressure in a meat model system duringstorage显示文摘 | Garriga M Aymerich M T Costa S | 2002 | Food microbiology2002，19，5： | 1 |
| 11 | Technological and sensorial evaluation of Lactobacillus strains as starter cultures in fermented sausages显示文摘 | GARRIGA M HUGAS M | 1996 | Food Microbiology1996，32，： | 1 |
| 12 | Overconsumption, reference groups, and equilibrium ef{iciency显示文摘 | Garriga C | 2006 | Economics Letters2006，，： | 1 |
| 13 | Influence of the generation of mesopores on the hydroisomerization activity and selectivity of n-hexane over Pt/mordenite 显示文摘 | TROMP M VAN BOKHOVEN J A GARRIGA OOSTENBRINK M T | 2000 | Journal of Catalysis2000，190，2： | 1 |
| 14 | Bacteriocin-producing lactobacilli in Spanish-style fermented sausages:characterization of bacteriocins显示文摘 | Aymerich M T Garriga M Monfort M J | | 0，，01： | 1 |
| 15 | Microbial inacti-vation after high-pressure processing at 600 MPa in commercial meat products over its shelf life显示文摘 | GARRIGA M GREBOL N AYMERICH M T | 2004 | Innovative Food Science and Emerging Technologies2004，5，4： | 1 |
| 16 | Nucleotide sequence analysis andcomparison of the lexA genes from Salmonella typhimurium,Erwinia carotovora, Pseudomonas aeruginosa and Pseudomonasputida 显示文摘 | Garriga X Calero S Barb6 J | 1992 | Mol Gen Genet1992，236，1： | 1 |
| 17 | Heat stress increases apicalglucose transport in the chicken jejunum显示文摘 | Garriga C Hunter R R Amat C | 2006 | Am J Physiol RegulIntegr Comp Physiol2006，290，1： | 1 |
| 18 | Safety properties and molecular strain typing of lactic acid bacteria from slightly fermented sausages显示文摘 | AYMERICH T MARTIN B GARRIGA M | 2006 | Journal of Applied Microbiology2006，100，1： | 1 |
| 19 | The fate of pancreatic tumor cell lines following p16 overexpression depends on the modulation of CDK2 activity 显示文摘 | Calbo J Serna C Garriga J | 2004 | Cell Death Differ2004，11，： | 1 |
| 20 | A dynamic equilibrium between CDKs and PP2A modulates phosphorylation of pRB,p107 and p13O显示文摘 | Garriga J Jayaraman AL Limon A | 2004 | Cell Cycle2004，3，10： | 1 |
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