María I. Gil

发表

Effect of different sanitizers on microbial and sensory quality of fresh-cut potato strips stored under modified atmosphere or vacuum packaging

M. Gil, M. Selma, David Beltrán, 2005 .

Identification of sampling points suitable for the detection of microbial contamination in fresh-cut processing lines

Irene Castro-Ibáñez, Ana Allende, F. López-Gálvez, 2016 .

Postharvest physiology and quality maintenance of fresh-cut pears

Adel A. Kader, J. R. Gorny, M. Gil, 1998 .

Edible coatings containing chitosan and moderate modified atmospheres maintain quality and enhance phytochemicals of carrot sticks.

Ana Allende, Rolf Puschmann, A. Allende, 2009 .

Minimal processing for healthy traditional foods

Ana Allende, Francisco A. Tomás-Barberán, F. Tomás-Barberán, 2006 .

Influence of cultivar, maturity stage and geographical location on the juice pigmentation of Tunisian pomegranates

Francisco Artés, Francisco A. Tomás-Barberán, F. Tomás-Barberán, 1995 .

Overview of Hazards in Fresh‐Cut Produce Production: Control and Management of Food Safety Hazards

M. Gil, M. Selma, María V. Selma, 2005 .

Keeping quality of fresh-cut tomato

Francisco Artés, M. Gil, María I. Gil, 1999 .

Flavonoids patterns of French honeys with different floral origin

Francisco A. Tomás-Barberán, F. Tomás-Barberán, M. Gil, 1995 .

A novel electrochemical device as a disinfection system to maintain water quality during washing of ready to eat fresh produce

Ana Allende, A. Allende, M. Gil, 2017 .

Inhibition of Browning of Harvested Head Lettuce

Francisco Artés, Francisco A. Tomás-Barberán, F. Tomás-Barberán, 1996 .

Effect of selected browning inhibitors on phenolic metabolism in stem tissue of harvested lettuce

Francisco Artés, Francisco A. Tomás-Barberán, Mikal E. Saltveit, 1997 .

Ready-to-eat vegetables: Current problems and potential solutions to reduce microbial risk in the production chain

Irene Castro-Ibáñez, Ana Allende, A. Allende, 2017 .