2017 SGR 01108
Postcollita
Publicaciones (96) Publicaciones en las que ha participado algún/a investigador/a
2022
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Are Fruit Surface Differences in Two Blueberry Cultivars Major Drivers of Contrasting Postharvest Dynamics?
Horticulturae, Vol. 8, Núm. 7
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Editorial: Fruit Responses to Biotic and Abiotic Stressors During Postharvest
Frontiers in Plant Science
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Editorial: Physiological, molecular and genetic perspectives of chilling tolerance in horticultural crops, volume II
Frontiers in Plant Science
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Evaluation of water-assisted UV-C light and its additive effect with peracetic acid for the inactivation of Listeria monocytogenes, Salmonella enterica and murine norovirus on whole and fresh-cut strawberries during shelf-life
Journal of the Science of Food and Agriculture, Vol. 102, Núm. 13, pp. 5660-5669
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Exploring thermosonication as non-chemical disinfection technology for strawberries
European Food Research and Technology, Vol. 248, Núm. 3, pp. 671-683
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Ferulic acid application to control growth Listeria monocytogenes and Salmonella enterica on fresh-cut apples and melon, and its effect in quality parameters
Postharvest Biology and Technology, Vol. 186
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Firmness and Cell Wall Changes during Maturation of ‘Arbequina’ Olive Fruit: The Impact of Irrigation
Horticulturae, Vol. 8, Núm. 10
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Inactivation of Escherichia coli, Salmonella enterica and Listeria monocytogenes on apple peel and apple juice by ultraviolet C light treatments with two irradiation devices
International Journal of Food Microbiology, Vol. 364
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Pathogenic potential of the surviving Salmonella Enteritidis on strawberries after disinfection treatments based on ultraviolet-C light and peracetic acid
International Journal of Food Microbiology, Vol. 364
2021
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Aloe vera gel: An update on its use as a functional edible coating to preserve fruits and vegetables
Progress in Organic Coatings, Vol. 151
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An innovative water-assisted UV-C disinfection system to improve the safety of strawberries frozen under cryogenic conditions
Innovative Food Science and Emerging Technologies, Vol. 73
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Antioxidant and antimicrobial activities of ginseng extract, ferulic acid, and noni juice: Evaluation of their potential to be incorporated in food
Journal of Food Processing and Preservation, Vol. 45, Núm. 12
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Application of an innovative water-assisted ultraviolet C light technology for the inactivation of microorganisms in tomato processing industries
Food Microbiology, Vol. 94
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Bacterial spore inactivation in orange juice and orange peel by ultraviolet-c light
Foods, Vol. 10, Núm. 4
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Care and treatments related to intensive care unit–acquired muscle weakness: A cohort study
Australian Critical Care, Vol. 34, Núm. 5, pp. 435-445
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Chemical and sensory characterization of nine spanish monovarietal olive oils: An emphasis on wax esters
Agriculture (Switzerland), Vol. 11, Núm. 2, pp. 1-11
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Combination of ferulic acid with Aloe vera gel or alginate coatings for shelf-life prolongation of fresh-cut apples
Food Packaging and Shelf Life, Vol. 27
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Combination of sonication with anti-browning treatments as a strategy to increase the shelf life of fresh-cut potatoe (cv. Monalisa)
Journal of Food Processing and Preservation, Vol. 45, Núm. 6
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Comparative genomics used to predict virulence factors and metabolic genes among monilinia species
Journal of Fungi, Vol. 7, Núm. 6
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Compositional, structural and functional cuticle analysis of Prunus laurocerasus L. sheds light on cuticular barrier plasticity
Plant Physiology and Biochemistry, Vol. 158, pp. 434-445