Martha E López-López

发表

A Treatment Combining Hot Water with Calcium Lactate Improves the Chilling Injury Tolerance of Mango Fruit

J. Lopez-Valenzuela, A. Carrillo‐López, M. Vega-García, 2018 .

Metabolomic Changes in Mango Fruit Peel Associated with Chilling Injury Tolerance Induced by Quarantine Hot Water Treatment

J. Lopez-Valenzuela, M. Vega-García, F. Delgado-Vargas, 2020 .

Phenolic profile associated with chilling tolerance induced by the application of a hot water treatment in bell pepper fruit.

E. García-Armenta, M. Vega-García, L. E. Ayón-Reyna, 2020, Journal of food science.

Postharvest application of partitioned plant extracts from Sinaloa, Mexico for controlling papaya pathogenic fungus Colletotrichum gloeosporioides

S. Bautista-Baños, M. Vega-García, L. E. Ayón-Reyna, 2021, Journal of Plant Pathology.

Caprylic acid in Vitex mollis fruit and its inhibitory activity against a thiabendazole-resistant Colletotrichum gloeosporioides strain.

M. Vega-García, L. E. Ayón-Reyna, F. Delgado-Vargas, 2022, Pest management science.

Combined effect of hot water dipping treatment, N-acetylcysteine and calcium on quality retention and enzymatic activity of fresh-cut apple

J. Lopez-Valenzuela, M. Vega-García, M. E. López-López, 2013 .

Bioactive compounds and antioxidant activity of papaya inoculated withColletotrichum gloeosporioidesas affected by hot water-calcium chloride

M. Vega-García, M. E. López-López, L. E. Ayón-Reyna, 2018, Journal of Food Biochemistry.

Effect of the Combination Hot Water - Calcium Chloride on the In Vitro Growth of Colletotrichum gloeosporioides and the Postharvest Quality of Infected Papaya

M. Vega-García, F. Molina-Corral, L. E. Ayón-Reyna, 2017, The plant pathology journal.

Application of a hydrothermal-calcium chloride treatment to inhibit postharvest anthracnose development in papaya

A. González-Robles, M. Vega-García, L. E. Ayón-Reyna, 2017 .

Impact of hot water-calcium on the activity of cell wall degrading and antioxidant system enzymes in mango stored at chilling temperature.

M. Vega-García, M. E. López-López, L. E. Ayón-Reyna, 2020, Journal of food biochemistry.

Changes in ascorbic acid and total phenolics contents associated with browning inhibition of pineapple slices

M. Vega-García, L. E. Ayón-Reyna, Karen V. Pineda-Hidalgo, 2019, Food Science and Technology.

Effectiveness of hydrothermal-calcium chloride treatment and chitosan on quality retention and microbial growth during storage of fresh-cut papaya.

J. López‐Cervantes, M. Vega-García, M. E. López-López, 2015, Journal of food science.

Cell wall stabilization and calcium absorption on mango fruit treated with a quarantine hot water treatment combined with calcium salts and stored at chilling temperature.

M. Vega-García, L. E. Ayón-Reyna, Martha E López-López, 2022, Journal of food biochemistry.