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Sergio Chevilly
Sergio Chevilly
Doctorando
Correu electrònic verificat a posgrado.upv.es
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Distinctive Traits for Drought and Salt Stress Tolerance in Melon (Cucumis melo L.)
S Chevilly, L Dolz-Edo, G Martínez-Sánchez, L Morcillo, A Vilagrosa, ...
Frontiers in Plant Science 12, 777060, 2021
292021
Identification of distinctive physiological and molecular responses to salt stress among tolerant and sensitive cultivars of broccoli (Brassica oleracea var. Italica)
S Chevilly, L Dolz-Edo, L Morcillo, A Vilagrosa, JM López-Nicolás, ...
BMC Plant Biology 21, 1-16, 2021
242021
Physiological and Molecular Characterization of the Differential Response of Broccoli (Brassica oleracea var. Italica) Cultivars Reveals Limiting Factors for Broccoli …
S Chevilly, L Dolz-Edo, JM López-Nicolás, L Morcillo, A Vilagrosa, ...
Journal of Agricultural and Food Chemistry 69 (35), 10394-10404, 2021
222021
Identification of Distinctive Primary Metabolites Influencing Broccoli (Brassica oleracea, var. Italica) Taste
S Chevilly, L Dolz-Edo, J Blanca, L Yenush, JM Mulet
Foods 12 (2), 339, 2023
42023
Molecular approaches to characterize and improve abiotic stress tolerance in broccoli and other crops
S Chevilly Tena
Universitat Politècnica de València, 2025
2025
Constitutive BoHAK5 expression and early robust induction of salicylic acid biosynthesis genes as candidates to explain the tolerance of broccoli to limiting potassium
E Bueso, L Villamor, P Benito, S Chevilly, J Pérez-Pérez, J Forment, ...
Discover Plants 1 (1), 15, 2024
2024
Discover Plants
E Bueso, L Villamor, P Benito, S Chevilly, J Pérez‑Pérez, J Forment, ...
2024
Identification of two novel broccoli genes useful for the development of salt and drought resistant plants
A Coronado-Martín, L Dolz-Edo, C Montesinos, S Chevilly-Tena, R Porcel, ...
2023
Caracterización fisiológica y molecular de líneas de brócoli tolerantes y sensibles a sequía y salinidad
S Chevilly Tena
Universitat Politècnica de València, 2020
2020
En aquests moments el sistema no pot dur a terme l'operació. Torneu-ho a provar més tard.
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