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María I Gil

Showing results (11-20 of 38) with videos related to

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Journal of Agricultural and Food Chemistry|March 7, 2008
A comparative study of flavonoid compounds, vitamin C, and antioxidant properties of baby leaf Brassicaceae speciesAscensión Martínez-Sánchez, Angel Gil-Izquierdo, María I Gil, et al.
Food Microbiology|December 6, 2014
Cross-contamination of Escherichia coli O157:H7 is inhibited by electrolyzed water combined with salt under dynamic conditions of increasing organic matterVicente M Gómez-López, María I Gil, Laurent Pupunat, et al.
Journal of Agricultural and Food Chemistry|November 11, 2008
Microbial quality and bioactive constituents of sweet peppers from sustainable production systemsAlicia Marín, María I Gil, Pilar Flores, et al.
Food Microbiology|February 10, 2010
Cross-contamination of fresh-cut lettuce after a short-term exposure during pre-washing cannot be controlled after subsequent washing with chlorine dioxide or sodium hypochloriteFrancisco López-Gálvez, María I Gil, Pilar Truchado, et al.
Journal of Agricultural and Food Chemistry|May 17, 2017
LC-MS Untargeted Metabolomics To Explain the Signal Metabolites Inducing Browning in Fresh-Cut LettuceCarlos J García, Rocío García-Villalba, María I Gil, et al.
Journal of Food Protection|February 28, 2009
Impact of wash water quality on sensory and microbial quality, including Escherichia coli cross-contamination, of fresh-cut escaroleAna Allende, Maria V Selma, Francisco López-Gálvez, et al.
Journal of Agricultural and Food Chemistry|August 9, 2002
Antioxidant capacities, phenolic compounds, carotenoids, and vitamin C contents of nectarine, peach, and plum cultivars from CaliforniaMaría I Gil, Francisco A Tomás-Barberán, Betty Hess-Pierce, et al.
Food Chemistry|June 13, 2015
Characterisation of polyphenols and antioxidant properties of five lettuce varieties and escaroleRafael Llorach, Ascensión Martínez-Sánchez, Francisco A Tomás-Barberán, et al.
Food Microbiology|July 16, 2008
Disinfection potential of ozone, ultraviolet-C and their combination in wash water for the fresh-cut vegetable industryMaría V Selma, Ana Allende, Francisco López-Gálvez, et al.
Food Microbiology|July 7, 2007
Growth and bacteriocin production by lactic acid bacteria in vegetable broth and their effectiveness at reducing Listeria monocytogenes in vitro and in fresh-cut lettuceAna Allende, Beatriz Martínez, Victoria Selma, et al.
Pageof 4

Showing results (11-20 of 38) with videos related to

Sort By:
Pageof 4
Journal of Agricultural and Food Chemistry|March 7, 2008
A comparative study of flavonoid compounds, vitamin C, and antioxidant properties of baby leaf Brassicaceae speciesAscensión Martínez-Sánchez, Angel Gil-Izquierdo, María I Gil, et al.
Food Microbiology|December 6, 2014
Cross-contamination of Escherichia coli O157:H7 is inhibited by electrolyzed water combined with salt under dynamic conditions of increasing organic matterVicente M Gómez-López, María I Gil, Laurent Pupunat, et al.
Journal of Agricultural and Food Chemistry|November 11, 2008
Microbial quality and bioactive constituents of sweet peppers from sustainable production systemsAlicia Marín, María I Gil, Pilar Flores, et al.
Food Microbiology|February 10, 2010
Cross-contamination of fresh-cut lettuce after a short-term exposure during pre-washing cannot be controlled after subsequent washing with chlorine dioxide or sodium hypochloriteFrancisco López-Gálvez, María I Gil, Pilar Truchado, et al.
Journal of Agricultural and Food Chemistry|May 17, 2017
LC-MS Untargeted Metabolomics To Explain the Signal Metabolites Inducing Browning in Fresh-Cut LettuceCarlos J García, Rocío García-Villalba, María I Gil, et al.
Journal of Food Protection|February 28, 2009
Impact of wash water quality on sensory and microbial quality, including Escherichia coli cross-contamination, of fresh-cut escaroleAna Allende, Maria V Selma, Francisco López-Gálvez, et al.
Journal of Agricultural and Food Chemistry|August 9, 2002
Antioxidant capacities, phenolic compounds, carotenoids, and vitamin C contents of nectarine, peach, and plum cultivars from CaliforniaMaría I Gil, Francisco A Tomás-Barberán, Betty Hess-Pierce, et al.
Food Chemistry|June 13, 2015
Characterisation of polyphenols and antioxidant properties of five lettuce varieties and escaroleRafael Llorach, Ascensión Martínez-Sánchez, Francisco A Tomás-Barberán, et al.
Food Microbiology|July 16, 2008
Disinfection potential of ozone, ultraviolet-C and their combination in wash water for the fresh-cut vegetable industryMaría V Selma, Ana Allende, Francisco López-Gálvez, et al.
Food Microbiology|July 7, 2007
Growth and bacteriocin production by lactic acid bacteria in vegetable broth and their effectiveness at reducing Listeria monocytogenes in vitro and in fresh-cut lettuceAna Allende, Beatriz Martínez, Victoria Selma, et al.
Pageof 4