Publicaciones en las que colabora con Gemma Echeverría Cortada (94)

2024

  1. A hydroxypropyl methylcellulose (HPMC)-based coating inhibits ethylene-dependent quality changes and reduces superficial scald incidence and blue mould severity during postharvest handling of two apple varieties

    Postharvest Biology and Technology, Vol. 207

2023

  1. Defining key parameters and predictive markers of ‘Early Bigi’ cherry consumer satisfaction by means of differential storage scenarios

    Postharvest Biology and Technology, Vol. 195

  2. Performance of an Expert Sensory Panel and Instrumental Measures for Assessing Eating Fruit Quality Attributes in a Pear Breeding Programme

    Foods, Vol. 12, Núm. 7

2022

  1. Emission of volatile organic compounds during nectarine-Monilinia laxa interaction and its relationship with fruit susceptibility to brown rot

    Postharvest Biology and Technology, Vol. 192

  2. ROS-scavenging-associated transcriptional and biochemical shifts during nectarine fruit development and ripening

    Plant Physiology and Biochemistry, Vol. 171, pp. 38-48

2021

  1. Dissecting the influence of the orchard location and the maturity at harvest on apple quality, physiology and susceptibility to major postharvest pathogens

    Scientia Horticulturae, Vol. 285

2020

  1. Elucidating the involvement of ethylene and oxidative stress during on- and off-tree ripening of two pear cultivars with different ripening patterns

    Plant Physiology and Biochemistry, Vol. 155, pp. 842-850

  2. Spatial distribution of flavor components and antioxidants in the flesh of ‘Conference’ pears and its relationship with postharvest pathogens susceptibility

    Postharvest Biology and Technology

2019

  1. New insights on the ripening pattern of ‘Blanquilla’ pears: A comparison between on- and off-tree ripened fruit

    Postharvest Biology and Technology, Vol. 150, pp. 112-121

  2. Physiochemical and nutritional characteristics, bioaccessibility and sensory acceptance of baked crackers containing broccoli co-products

    International Journal of Food Science and Technology, Vol. 54, Núm. 3, pp. 634-640

  3. Potential of the microalgae Nannochloropsis and Tetraselmis for being used as innovative ingredients in baked goods

    LWT, Vol. 115

2018

  1. Biopreservation of fresh-cut pear using Lactobacillus rhamnosus GG and effect on quality and volatile compounds

    LWT, Vol. 87, pp. 581-588

  2. Evaluation of biocontrol capacity of Pseudomonas graminis CPA-7 against foodborne pathogens on fresh-cut pear and its effect on fruit volatile compounds

    Food Microbiology, Vol. 76, pp. 226-236

2017

  1. Biochemical and physiological changes during fruit development and ripening of two sweet cherry varieties with different levels of cracking tolerance

    Plant Physiology and Biochemistry, Vol. 111, pp. 216-225

  2. Corrigendum to ‘Quality and bioaccessibility of total phenols and antioxidant activity of calçots (Allium cepa L.) stored under controlled atmosphere conditions’ (Postharvest Biology and Technology (2017) 129 (118–128) (S0925521416306044) (10.1016/j.postharvbio.2017.03.013))

    Postharvest Biology and Technology

  3. Quality and bioaccessibility of total phenols and antioxidant activity of calçots (Allium cepa L.) stored under controlled atmosphere conditions

    Postharvest Biology and Technology, Vol. 129, pp. 118-128

2016

  1. Efecto bioconservante de "Lactobacillus rhamnosus" GG frente a "Salmonella" y "L. monocytogenes" en pera mínimamente procesada

    Retos y avances en microbiología de los alimentos 2016: XX Congreso Nacional de Microbiología de los Alimentos, León, 14-16 de septiembre de 2016

2015

  1. The detection of fungal diseases in the 'Golden Smoothee' apple and 'Blanquilla' pear based on the volatile profile

    Postharvest Biology and Technology, Vol. 99, pp. 120-130

  2. The impact of maturity, storage temperature and storage duration on sensory quality and consumer satisfaction of 'Big Top®' nectarines

    Scientia Horticulturae, Vol. 190, pp. 179-186

2014

  1. Assessing juice quality: Analysis of organoleptic properties of fruit juices

    Juice Processing: Quality, Safety and Value-Added Opportunities (CRC Press), pp. 137-150