automated data collection software compusense five (Compusense Inc)
90
Structured Review
Compusense Inc
automated data collection software compusense five
Automated Data Collection Software Compusense Five, supplied by Compusense Inc, used in various techniques. Bioz Stars score: 90/100, based on 1 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
https://www.bioz.com/product/automated+data+collection+compusense+five+software/automated+data+collection+system+compusense+five/10__1016_slash_j__postharvbio__2015__09__015-89-16-19
Average 90 stars, based on 1 article reviews
Automated Data Collection Software Compusense Five, supplied by Compusense Inc, used in various techniques. Bioz Stars score: 90/100, based on 1 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
https://www.bioz.com/product/automated+data+collection+compusense+five+software/automated+data+collection+system+compusense+five/10__1016_slash_j__postharvbio__2015__09__015-89-16-19
Average 90 stars, based on 1 article reviews
automated data collection software compusense five - by Bioz Stars,
2026-09
90/100 stars
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other:Article Title: Effect of ethylene and temperature conditioning on sensory attributes and chemical composition of 'Comice' pears. Article Snippet: ‘Comice’ is among the pear varieties most difficult to ripen after harvest.. Ethylene, cold temperature, and intermediate (10 °C) temperature conditioning have been successfully used to stimulate the ability of ‘Comice’ pears to ripen.. However, the sensory quality of pears stimulated to ripen by different conditioning treatments has not been evaluated. Article Title: Effect of ethylene and temperature conditioning on sensory attributes and chemical composition of ‘Bartlett’ pears Article Snippet: ‘Bartlett’ pears are resistant to ripening after harvest.. Ethylene and temperature conditioning have been successfully used to stimulate fruit ripening with improved eating quality over non-conditioned fruit.. However, few studies have evaluated the effect of different conditioning treatments on the sensory attributes of the fruit. |