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María I Gil

Showing results (1-10 of 38) with videos related to

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Journal of Chromatography. A|October 21, 2023
Optimization of a ultra-high-pressure liquid chromatography-tandem multiple reaction monitoring mass spectrometry method for monitoring haloacetic acids as chlorinated disinfection by-products in the fresh-cut industrySofía Albolafio, Alicia Marín, María I Gil
Journal of Agricultural and Food Chemistry|June 8, 2006
Quality changes and nutrient retention in fresh-cut versus whole fruits during storageMaría I Gil, Encarna Aguayo, Adel A Kader
Journal of Agricultural and Food Chemistry|May 2, 2019
Targeted Metabolomics Analysis and Identification of Biomarkers for Predicting Browning of Fresh-Cut LettuceCarlos J García, María I Gil, Francisco A Tomás-Barberán
Journal of Agricultural and Food Chemistry|July 7, 2005
Ozonated water extends the shelf life of fresh-cut lettuceDavid Beltrán, María V Selma, Alicia Marín, et al.
Journal of Agricultural and Food Chemistry|February 5, 2015
Weather variability influences color and phenolic content of pigmented baby leaf lettuces throughout the seasonAlicia Marin, Federico Ferreres, Gonzalo G Barberá, et al.
Journal of Agricultural and Food Chemistry|February 16, 2007
Identification of new flavonoid glycosides and flavonoid profiles to characterize rocket leafy salads (Eruca vesicaria and Diplotaxis tenuifolia)Ascensión Martínez-Sanchez, Rafael Llorach, María I Gil, et al.
Journal of Agricultural and Food Chemistry|June 10, 2004
Characterization and quantitation of antioxidant constituents of sweet pepper (Capsicum annuum L.)Alicia Marín, Federico Ferreres, Francisco A Tomás-Barberán, et al.
Comprehensive Reviews in Food Science and Food Safety|December 22, 2021
Bioactive compounds in lettuce: Highlighting the benefits to human health and impacts of preharvest and postharvest practicesXiao Yang, María I Gil, Qichang Yang, et al.
Journal of Agricultural and Food Chemistry|August 4, 2005
Carotenoids from new apricot (Prunus armeniaca L.) varieties and their relationship with flesh and skin colorDavid Ruiz, José Egea, Francisco A Tomás-Barberán, et al.
Journal of Agricultural and Food Chemistry|November 24, 2005
Characterization and quantitation of phenolic compounds in new apricot (Prunus armeniaca L.) varietiesDavid Ruiz, José Egea, María I Gil, et al.
Pageof 4

Showing results (1-10 of 38) with videos related to

Sort By:
Pageof 4
Journal of Chromatography. A|October 21, 2023
Optimization of a ultra-high-pressure liquid chromatography-tandem multiple reaction monitoring mass spectrometry method for monitoring haloacetic acids as chlorinated disinfection by-products in the fresh-cut industrySofía Albolafio, Alicia Marín, María I Gil
Journal of Agricultural and Food Chemistry|June 8, 2006
Quality changes and nutrient retention in fresh-cut versus whole fruits during storageMaría I Gil, Encarna Aguayo, Adel A Kader
Journal of Agricultural and Food Chemistry|May 2, 2019
Targeted Metabolomics Analysis and Identification of Biomarkers for Predicting Browning of Fresh-Cut LettuceCarlos J García, María I Gil, Francisco A Tomás-Barberán
Journal of Agricultural and Food Chemistry|July 7, 2005
Ozonated water extends the shelf life of fresh-cut lettuceDavid Beltrán, María V Selma, Alicia Marín, et al.
Journal of Agricultural and Food Chemistry|February 5, 2015
Weather variability influences color and phenolic content of pigmented baby leaf lettuces throughout the seasonAlicia Marin, Federico Ferreres, Gonzalo G Barberá, et al.
Journal of Agricultural and Food Chemistry|February 16, 2007
Identification of new flavonoid glycosides and flavonoid profiles to characterize rocket leafy salads (Eruca vesicaria and Diplotaxis tenuifolia)Ascensión Martínez-Sanchez, Rafael Llorach, María I Gil, et al.
Journal of Agricultural and Food Chemistry|June 10, 2004
Characterization and quantitation of antioxidant constituents of sweet pepper (Capsicum annuum L.)Alicia Marín, Federico Ferreres, Francisco A Tomás-Barberán, et al.
Comprehensive Reviews in Food Science and Food Safety|December 22, 2021
Bioactive compounds in lettuce: Highlighting the benefits to human health and impacts of preharvest and postharvest practicesXiao Yang, María I Gil, Qichang Yang, et al.
Journal of Agricultural and Food Chemistry|August 4, 2005
Carotenoids from new apricot (Prunus armeniaca L.) varieties and their relationship with flesh and skin colorDavid Ruiz, José Egea, Francisco A Tomás-Barberán, et al.
Journal of Agricultural and Food Chemistry|November 24, 2005
Characterization and quantitation of phenolic compounds in new apricot (Prunus armeniaca L.) varietiesDavid Ruiz, José Egea, María I Gil, et al.
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