Salvador Castillo mainly investigates Ripening, Postharvest, Botany, Food science and Horticulture. His Ripening research is multidisciplinary, incorporating perspectives in Anthocyanin and Shelf life. Within one scientific family, Salvador Castillo focuses on topics pertaining to Aloe vera under Shelf life, and may sometimes address concerns connected to Browning.
His study in Postharvest is interdisciplinary in nature, drawing from both Berry and Respiration rate. His work focuses on many connections between Botany and other disciplines, such as Food preservation, that overlap with his field of interest in Pollutant and Food Preservatives. Food science is often connected to Eugenol in his work.
His primary areas of investigation include Horticulture, Postharvest, Ripening, Food science and Botany. His Horticulture research is multidisciplinary, incorporating elements of Organoleptic and Antioxidant. His studies in Postharvest integrate themes in fields like Respiration rate, Methyl salicylate, Aloe vera and Shelf life.
His research in Ripening intersects with topics in Anthocyanin, Titratable acid, Prunus, Carotenoid and Polyphenol. When carried out as part of a general Food science research project, his work on Modified atmosphere, Thymol, Browning and Sensory analysis is frequently linked to work in Ascorbic acid, therefore connecting diverse disciplines of study. Polyamine is closely connected to Food preservation in his research, which is encompassed under the umbrella topic of Botany.
His main research concerns Horticulture, Postharvest, Ripening, Food science and Preharvest. His Horticulture research incorporates elements of Salicylic acid, Methyl salicylate, Respiration rate and Yield. The concepts of his Postharvest study are interwoven with issues in Fungicide, Shelf life, APX, Thymol and Geotrichum.
His Ripening research includes themes of Crop quality and Cultivar. His work deals with themes such as Ready to eat, Browning and Coating, which intersect with Cultivar. His Preharvest study integrates concerns from other disciplines, such as Table grape and Berry.
The scientist’s investigation covers issues in Horticulture, Antioxidant, Preharvest, Postharvest and Methyl jasmonate. His Horticulture research focuses on Anthocyanin in particular. His Anthocyanin research incorporates themes from Salicylic acid, Methyl salicylate and Crop.
His research integrates issues of Crop yield, Jasmonic acid and Aril in his study of Antioxidant. The various areas that he examines in his Preharvest study include Cultivar, Veraison, Ripening, Table grape and Berry. Salvador Castillo combines subjects such as Carvacrol, Minimum inhibitory concentration, Thymol and Geotrichum with his study of Postharvest.
D. Martínez-Romero;N. Alburquerque;J.M. Valverde;F. Guillén
María Serrano;Fabián Guillén;Domingo Martínez-Romero;Salvador Castillo
Juan Miguel Valverde;Daniel Valero;Domingo Martínez-Romero;Fabián Guillén
M. Serrano;D. Martínez-Romero;S. Castillo;F. Guillén
Domingo Martínez-Romero;Gloria Bailén;María Serrano;Fabián Guillén
D. Valero;J.M. Valverde;D. Martínez-Romero;F. Guillén
Daniel Valero;Huertas M. Díaz-Mula;Pedro J. Zapata;Fabián Guillén
M. Serrano;D. Martinez-Romero;F. Guillén;S. Castillo
María Serrano;Juan Miguel Valverde;Fabian Guillén;Salvador Castillo
Daniel Valero;Huertas M Díaz-Mula;Pedro Javier Zapata;Salvador Castillo
Pedro Javier Zapata;Fabián Guillén;Domingo Martínez-Romero;Salvador Castillo
Juan Miguel Valverde;Fabián Guillén;Domingo Martínez-Romero;Salvador Castillo
S. Castillo;D. Navarro;P.J. Zapata;F. Guillén
María Serrano;Huertas M. Díaz-Mula;Pedro Javier Zapata;Salvador Castillo
H.M. Díaz-Mula;P.J. Zapata;F. Guillén;D. Martínez-Romero
Domingo Martínez-Romero;Fabián Guillén;Juan Miguel Valverde;Gloria Bailén
S.H. Mirdehghan;M. Rahemi;S. Castillo;D. Martínez-Romero
Mohammad Sayyari;Salvador Castillo;Daniel Valero;Huertas M. Díaz-Mula
C.O. Pérez-Alfonso;D. Martínez-Romero;P.J. Zapata;M. Serrano
Fabián Guillén;Huertas M. Díaz-Mula;Pedro J. Zapata;Daniel Valero
F. Guillén;S. Castillo;P.J. Zapata;D. Martínez-Romero
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