2023
Casals, J., Rivera, A., Campo, S., Aymerich, E., Isern, H., Fenero, D., Garriga, A., Palou, A., et al. (2023)
Phenotypic diversity and distinctiveness of the Belltall garlic landrace
Frontiers in Plant Science, 13, 1004069, https://doi.org/10.3389/fpls.2022.1004069
Palou, A., Jiménez, P., Casals, J., Masaló, I. (2023)
Evaluation of the Near Infrared Spectroscopy (NIRS) to predict chemical composition in Ulva ohnoi
Journal of Applied Phycology, 35(5), 1-9, https://doi.org/10.1007/s10811-023-02939-8
Cammareri, M., Sinesio, F., Peparaio, M., Pons, C., Romero Del Castillo, R., Civitelli, E., Vitiello, A., Granell, A., et al. (2023)
Local Agro-Environmental Conditions Impact Fruit Quality, Sensory Properties and Consumer Acceptance of Long Shelf-Life Tomatoes
Agronomy, 13, 1265, https://doi.org/10.3390/agronomy13051265
Casals, J., Pons, C., Brower, M., Sacco, A., et al. (2023)
Diversity and genetic architecture of agro-morphological traits in a core collection of European traditional tomato
Journal of Experimental Botany, 74(18), https://doi.org/10.1093/jxb/erad306
2022
Schober, P., Buil, J., Rivera, A., Campo, S., Roig-Villanova, I., Casals, J. (2022)
Breeding Long Shelf-Life (LSL) Tomato Landraces to Non-Trellised Culture and Water Deficit Irrigation: The Effect on Yield and Postharvest Storage
Agronomy, 2312, https://doi.org/10.3390/agronomy12102312
Hernández-López, I., Ortiz-Solà, J., Alamprese, C., Barros, L., Shelef, O., Basheer, L., Rivera, A., Abadias, M., Aguiló-Aguayo, I. (2022)
Valorization of Local Legumes and Nuts as Key Components of the Mediterranean Diet
Foods, 11, 3858, https://doi.org/10.3390/foods11233858
Pons, C., Casals, J., Palombieri, S., Fontanet, L., Riccini, A., Rambla, J.L., Ruggiero, A., et al. (2022)
Atlas of phenotypic, genotypic and geographical diversity present in the European traditional tomato
Horticulture Research, 9, uhac112, https://doi.org/10.1093/hr/uhac112
Blanca, J., Pons, C., Montero-Pau, J., Sanchez-Matarredona, D., Ziarsolo, P., Fontanet, L., Fisher, M., Casals, J., et al. (2022)
European traditional tomatoes galore: a result of farmers’ selection of a few diversity-rich loci
Journal of Experimental Botany, 73, 3431:3445, https://doi.org/10.1093/jxb/erac072
2021
Aguiló-Aguayo, I., Alvárez, C., Saperas, M., Rivera, A., Abadias, M., Lafarga, T. (2021)
Proteins isolated from Ganxet common bean (Phaseolus vulgaris L.) landrace: Technofunctional and antioxidant properties
International Journal of Food Science & Technology, 56(11), 5452-5460, https://doi.org/10.1111/ijfs.15201
Sun, D., Cruz, J., Alcalà, M., Romero Del Castillo, R., Sans, S., Casals, J. (2021)
Near infrared spectroscopy determination of chemical and sensory properties in tomato
Journal of near infrared spectroscopy, 29(5), https://doi.org/10.1177/09670335211018759
Casals, J., Martí, M., Rull, A., Pons, C. (2021)
Sustainable transfer of tomato landraces to modern cropping systems: the effects of environmental conditions and management practices on long-shelf-life tomatoes
Agronomy, 11, 533, https://doi.org/10.3390/agronomy11030533
Peñuelas, J., Arús, P., et al. (2021)
Impacts of use and abuse of nature in Catalonia with proposals for sustainable management
Land, 10, 144, https://doi.org/10.3390/land10020144
Sinesio, F., et al. (2021)
Sensory Traits and Consumer’s Perceived Quality of Traditional and Modern Fresh Market Tomato Varieties: A Study in Three European Countries
Foods, 10, 2521, https://doi.org/10.3390/foods10112521
Casals, J., Rull, A., Giné-Bordonaba, J. (2021)
Changes in Ripening-Related Quality Traits of Long Shelf Life Tomatoes as Influenced by Water Deficit and Short-Term Postharvest Storage
Agronomy, 11, 2304, https://doi.org/10.3390/agronomy11112304
Romero Del Castillo, R., Sans, S., Casañas, F., Soler, S., Prohens, J., Díez, M., Casals, J. (2021)
Fine tuning European geographic quality labels, an opportunity for horticulture diversification: A tentative proposal for the Spanish case
Food control, 129, 108196, https://doi.org/10.1016/j.foodcont.2021.108196
López-Mas, L., Romero Del Castillo, R. (2021)
Sensory analysis of nougat: Methodology, training, and validation of a panel for protected geographical indication Torro d’Agramunt
Journal of Sensory Studies, e12722, https://doi.org/10.1111/joss.12722
2020
Sans, S., Ferré, J., Boqué, R., Sabaté, J., Casals, J., Simó, J., (2020)
Estimating sensory properties with near-infrared spectroscopy: A tool for quality control and breeding of ‘Calçots’ (Allium cepa L.)
Agronomy, 10, 828, https://doi.org/10.3390/agronomy10060828
2019
Zudaire, L., Viñas, I., Simó, J., Sans, S., Abadias, M., Aguiló-Aguayo, I. (2019)
Effect of preharvest conditions and postharvest storage time on the quality of whole and fresh-cut calçots (Allium cepa)
Scientia Horticulturae, 249, 110-119, https://doi.org/10.1016/j.scienta.2019.01.043
Lafarga, T., Villaró, S., Bobo, G., Simó, J., Aguiló-Aguayo, I. (2019)
Bioaccessibility and antioxidant activity of phenolic compounds in cooked pulses
International Journal of Food Science & Technology, 54 (5), 1816-1823, https://doi.org/10.1111/ijfs.14082
Sans, S., Bobo, G., Zudaire, L., Lafarga, T., Sabaté, J., Casals, J., Simó, J. (2019)
Nutritional values of raw and cooked ‘calçots’ (Allium cepa L. resprouts), an expanding crop
Journal of the Science of food and agriculture, 99 (11), 4985-4992, https://doi.org/10.1002/jsfa.9733
Borraz-Martinez, S., Boqué, R., Simó, J., Gras, A. (2019)
Development of a methodology to analyze leaves from Prunus dulcis varieties using near infrared spectroscopy
Talanta, 204, 320-328, https://doi.org/10.1016/j.talanta.2019.05.105
Casals, J., Rull, A., Segarra, J., Schober, P., Simó, J. (2019)
Participatory Plant Breeding and the Evolution of Landraces: A Case Study in the Organic Farms of the Collserola Natural Park
Agronomy, 9, 9, 486, https://doi.org/10.3390/agronomy9090486
Casals, J., Rivera, A., Rull, A., Romero Del Castillo, R., Sabaté, J., et al. (2019)
Improving the Conservation and Use of Traditional Germplasm through Breeding for Local Adaptation: The Case of the Castellfollit del Boix Common Bean (Phaseolus vulgaris L.) Landrace
Agronomy, 9 (12), 889, https://doi.org/10.3390/agronomy9120889
Borraz-Martinez, S., Simó, J., Gras, A., Mestre, M., Boqué, R. (2019)
Multivariate Classification of Prunus Dulcis Varieties using Leaves of Nursery Plants and Near Infrared Spectroscopy
Scientific Reports, 9, 19810, https://doi.org/10.1038/s41598-019-56274-5
Zudaire, L., Viñas, I., Abadias, M., Lafarga, T., Bobo, G., Simó, J., Aguiló-Aguayo, I. (2019)
Effects of long-term controlled atmosphere storage, minimal processing, and packaging on quality attributes of calçots (Allium cepa L.)
Food Science and Technology International, 0, 1-10, https://doi.org/10.1177/1082013219891007
Lafarga, T., Villaró, S., Rivera, A., Bobo, G., Aguiló-Aguayo, I. (2019)
Bioaccessibility of polyphenols and antioxidant capacity of fresh or minimally processed modern or traditional lettuce (Lactuca sativa L.) varieties
Journal of Food Science and Technology, 57 (2), https://doi.org/10.1007/s13197-019-04108-7
2018
Sans, S., Ferré, J., Boqué, R., Sabaté, J., Casals, J., Simó, J. (2018)
Determination of chemical properties in ‘calçot’ (Allium cepa L.) by near infrared spectroscopy and multivariate calibration
Food Chemistry, 262, 178-183, https://doi.org/10.1016/j.foodchem.2018.04.102
Casals, J., Rull, A., Bernal, M., Gonzalez, R., Romero Del Castillo, R., Simó, J. (2018)
Impact of grafting on sensory profile of tomato landraces in conventional and organic management systems
Horticulture, Enviroment, and biotechnology, 59, 597-606, https://doi.org/10.1007/s13580-018-0086-z
Sans, S., Casals, J., Simó, J. (2018)
Improving the commercial value of the ‘calçot’ (Allium cepa L.) landrace: influence of genetic and environmental factors in chemical composition and sensory attributes
Frontiers in Plant Science, 9, https://doi.org/10.3389/fpls.2018.01465
Zudaire, L., Vinas, I., Abadias, M., Simó, J., Aguiló-Aguayo, I. (2018)
Efficacy of chlorine, peroxyacetic acid and mild-heat treatment on the reduction of natural microflora and maintenance of quality of fresh-cut calcots (Allium cepa L.)
LWT-Food Science and Technology, 95, 339-345, https://doi.org/10.1016/j.lwt.2018.05.005
Casals. J., Rivera, A., Figàs, R., Casanova, C., Camí, B., Soler, S., Simó, J. (2018)
A comparison of landraces vs. modern varieties of lettuce in organic farming during the winter in the Mediterranean area: an approach considering the viewpoints of breeders, consumers and farmers
Frontiers in Plant Science, 9, https://doi.org/10.3389/fpls.2018.01491
Lafarga, T., Bobo, G., Simó, J., Aguiló-Aguayo, I. (2018)
Effect of steaming and sous vide processing on the total phenolic content, vitamin C and antioxidant potential of the genus Brassica
Innovative Food Science and Emerging Technologies, 47, 412-420, https://doi.org/10.1016/j.ifset.2018.04.008
Diez, M. J., De la Rosa, L., Martin, I., Guasch, L., Cartea, E., Mallor, C., Casals, J., Simó, J., et al. (2018)
Plant genebanks: present situation and proposals for their improvement. The case of the Spanish Network
Frontiers in Plant Science, 9, https://doi.org/10.3389/fpls.2018.01794
Lafarga, T., Bobo, G., Vinas, I., Zudaire, L., Simó, J., Aguiló-Aguayo, I. (2018)
Steaming and sous-vide: Effects on antioxidant activity, vitamin C, and total phenolic content of Brassica vegetables
International Journal of Gastronomy and Food Science, 13, 134-139, https://doi.org/10.1016/j.ijgfs.2018.05.007
Casals, J., Rivera, A., Sabaté, J., Romero Del Castillo, R., Simó, J., (2018)
Cherry and Fresh Market Tomatoes: Differences in Chemical, Morphological, and Sensory Traits and Their Implications for Consumer Acceptance
Agronomy, 9, 9, https://doi.org/10.3390/agronomy9010009
Rivera, A., Plans, M., Sabaté, J., Casañas, F., Casals, J., Rull, A., Simó, J. (2018)
The Spanish core collection of common beans (Phaseolus vulgaris L.): an important source of variability for breeding chemical composition
Frontiers in Plant Science, 9, https://doi.org/10.3389/fpls.2018.01642
2017
Casals. J., Casañas, F., Simó, J., (2017)
Is It Still Necessary to Continue to Collect Crop Genetic Resources in the Mediterranean Area? A Case Study in Catalonia
Economic Botany, 71, 330-341, https://doi.org/10.1007/s12231-017-9392-0
Zudaire, L., Viñas, I., Abadias, M., Simó, J., Echevarria, G., Plaza, L., Aguiló-Aguayo, I. (2017)
Quality and bioaccessibility of total phenols and antioxidant activity of calçots (Allium cepa L.) stored under controlled atmosphere conditions
Postharvest Biology and Technology, 129, 118-128, https://doi.org/10.1016/j.postharvbio.2017.03.013
2016
Casañas, F., Simó, J., Casals, J., Prohens, J., (2016)
Toward an Evolved Concept of Landrace
Frontiers in Plant Science, 8, 145, https://doi.org/10.3389/fpls.2017.00145
2015
Rivera, A., Casquero, P.A., Mayo, S., Almirall, A., Plans, M., Simó, J., Romero Del Castillo, R., Casañas, F. (2015)
Culinary and sensory traits diversity in the Spanish Core Collection of common beans (Phaseolus vulgaris L.)
Spanish Journal of Agricultural research, 14, https://doi.org/10.5424/sjar/2016141-7726
Rivera, A., Rosello, S., Casañas, F. (2015)
Seed curvature as a useful marker to transfer morphologic, agronomic, chemical and sensory traits from Ganxet common bean (Phaseolus vulgaris L.)
Scientia Horticulturae, 197, 476-482, https://doi.org/10.1016/j.scienta.2015.10.006
2014
Plans, M., Simó, J., Casañas, F., Romero Del Castillo, R., Rodriguez-Saona, L.E., Sabaté, J. (2014)
Estimating sensory properties of common beans (Phaseolus vulgaris L.) by near infrared spectroscopy
Food Research International, 56, 55-62, https://doi.org/10.1016/j.foodres.2013.12.003
Romero Del Castillo, R., Puig-Pey, M., Biarnés, J., Vilaseca, H., Simó, J., Plans, M., Massanés, T., Casañas, F. (2014)
Using Trendsetting Chefs to Design New Culinary Preparations with the “Penjar” Tomato
Journal of Culinary Science & Technology, 12 (3), 196-214, https://doi.org/10.1080/15428052.2014.880099
2013
Rivera, A., Fenero, D., Alimrall, A., Ferreira, J.J., Simó, J., Plans, M., Romero Del Castillo, R., Casañas, F. (2013)
Variability in sensory attributes in common bean (Phaseolus vulgaris L.): a first survey in the Iberian secondary diversity center
Genetic Resources and Crop Evolution, 60, 1885-1898, https://doi.org/10.1007/s10722-013-9963-6
Simó, J., Pascual, L., Cañizares, J., Casañas, F. (2013)
Spanish onion landraces (Allium cepa L.) as sources of germplasm for breeding calçots: a morphological and molecular survey
Euphityca, 195, 287-300, https://doi.org/10.1007/s10681-013-0995-y
Simó, J., Valero, J., Plans, M., Romero Del Castillo, R., Casañas, F. (2013)
Breeding onions (Allium cepa L.) for consumption as ‘calçots’ (second-year resprouts)
Scientia Horticulturae, 152, 74-79, https://doi.org/10.1016/j.scienta.2013.01.011
Plans, M., Simó, J., Casañas, F., Sabaté, J., Rodriguez-Saona, L.E., (2013)
Characterization of common beans (Phaseolus vulgaris L.) by infrared spectroscopy: Comparison of MIR, FT-NIR and dispersive NIR using portable and benchtop instruments
Food Research International, 54, 1643-1651, https://doi.org/10.1016/j.foodres.2013.09.003
Simó, J., Plans, M., Casañas, F., Sabaté, J., (2013)
Modeling “calçots” (Allium cepa L.) growth by Gompertz function
Statistics and Operations Research Transactions, 37, 95-105,
2012
Ferreira, J.J., Romero Del Castillo, R., Perez-Vega, E., Plans, M., Simó, J., Casañas, F. (2012)
Sensory changes related to breeding for plant architecture and resistance to viruses and anthracnose in bean market class Fabada (Phaseolus vulgaris L.)
Euphityca, 186, 687-696., https://doi.org/10.1007/s10681-011-0540-9
Plans, M., Simó, J., Casañas, F., Sabaté, J. (2012)
Near-Infrared Spectroscopy Analysis of Seed Coats of Common Beans (Phaseolus vulgaris L.): A Potential Tool for Breeding and Quality Evaluation
Journal of Agricultural and Food Chemistry, 60, 706-712, https://doi.org/10.1021/jf204110k
Romero Del Castillo, R., Costell, E., Plans, M., Simó, J., Casañas, F. (2012)
A standardized method of preparing common beans (Phaseolus vulgaris L.) for sensory analysis.
Journal of Sensory Studies, 27, 188-195, https://doi.org/10.1111/j.1745-459X.2012.00381.x
Simó, J., Romero Del Castillo, R., Almirall, A., Casañas, F. (2012)
‘Roquerola’ and ‘Montferri’, First Improved Onion (Allium cepa L.) Cultivars for ‘Calçots’ Production
HortScience, 47, 801-802, https://doi.org/10.21273/HORTSCI.47.6.801