Browsing 1.1.- Artículos de revista académica by IVIA Center "Centro de Tecnología Post-recolección"

Addition of food preservatives to hydroxypropyl methylcellulose-lipid edible coatings to control postharvest penicillium molds of citrus fruit

Valencia-Chamorro, Silvia A.; Pérez-Gago, María B.

; Del-Río, Miguel A.

; Palou, Lluís

(2009)

Ag-zeolites as fungicidal material: Control of citrus green mold caused by Penicillium digitatum

Cerrillo, José L.; Palomares, Antonio E.; Rey, Fernando; Valencia, Susana; Palou, Lluís

; Pérez-Gago, María B.

(2017)

Alternatives to conventional fungicides for the control of citrus postharvest green and blue moulds

Palou, Lluís

; Smilanick, Joseph L.; Droby, Samir (Stewart Postharvest Solutions, 2008)

Antibrowning effect of antioxidants on extract, precipitate, and fresh-cut tissue of artichokes

Ghidelli, Christian

; Mateos, Milagros; Rojas-Argudo, Cristina

; Pérez-Gago, María B.

(2013)

Antifungal activity of food additives in vitro and as ingredients of hydroxypropyl methylcellulose-lipid edible coatings against Botrytis cinerea and Alternaria alternata on cherry tomato fruit

Fagundes, Cristiane; Pérez-Gago, María B.

; Monteiro, Alcilene R.; Palou, Lluís

(2013)

Antifungal activity of GRAS salts against Lasiodiplodia theobromae in vitro and as ingredients of hydroxypropyl methylcellulose-lipid composite edible coatings to control Diplodia stem-end rot and maintain postharvest quality of citrus fruit

Guimaraes, Joao E.R.; De-La-Fuente, Beatriz; Pérez-Gago, María B.

; Andradas, Cecilia; Carbó, Rosario; Mattiuz, Ben-Hur; Palou, Lluís

(Elsevier, 2019)

Antifungal activity of sodium propylparaben alone or in combination with low doses of imazalil against Penicillium decay on citrus fruit

Moscoso-Ramírez, Pedro A.; Montesinos-Herrero, Clara; Palou, Lluís

(2014)

Antifungal Edible Coatings for Fresh Citrus Fruit: A Review

Palou, Lluís

; Valencia-Chamorro, Silvia A.; Pérez-Gago, María B.

(MDPI, 2015)

Antifungal Hydroxypropyl Methylcellulose (HPMC)-Lipid Composite Edible Coatings and Modified Atmosphere Packaging (MAP) to Reduce Postharvest Decay and Improve Storability of ‘Mollar De Elche’ Pomegranates

Di Millo, Bruno; Martínez-Blay, Victoria; Pérez-Gago, María B.

; Argente-Sanchis, Maricruz; Grimal, Amparo; Baraldi, Elena; Palou, Lluís

(MDPI, 2021)

Antifungal Starch–Gellan Edible Coatings with Thyme Essential Oil for the Postharvest Preservation of Apple and Persimmon

Sapper, Mayra; Palou, Lluís

; Pérez-Gago, María B.

; Chiralt, Amparo (MDPI, 2019)

Antimicrobial Edible Films and Coatings for Fresh and Minimally Processed Fruits and Vegetables: A Review

Valencia-Chamorro, Silvia A.; Palou, Lluís

; Del-Río, Miguel A.

; Pérez-Gago, María B.

(2011)

Application of a new wax containing ethanol as a method to remove persimmon astringency during cold storage

Fathi-Najafabadi, Ayoub

; Besada, Cristina

; Gil, Rebeca

; Tormo, Daniel; Navarro, Pilar

; Salvador, Alejandra

(Springer, 2021)

Application of nondestructive impedance spectroscopy to determination of the effect of temperature on potato microstructure and texture

Fuentes, Ana; Vazquez-Gutiérrez, Jose L.; Pérez-Gago, María B.

; Vonasek, Erica; Nitin, Nitin; Barrett, Diane M. (2014)

Brief gaseous shocks to inhibit postharvest gray mold on 'Mollar de Elche' pomegranates

Montesinos-Herrero, Clara; Taberner, Verònica

; Del-Río, Miguel A.

; Guardado, Aurora; Palou, Lluís

(2010)

Browning inhibition and microbial control in fresh-cut persimmon (Diospyros kaki Thunb. cv. Rojo Brillante) by apple pectin-based edible coatings

Sanchís, Elena; Gonzalez, Sara; Ghidelli, Christian

; Sheth, Chirag C.; Mateos, Milagros; Palou, Lluís

; Pérez-Gago, María B.

(2016)

Calidad fisicoquímica, sensorial y nutricional de naranjas cv. valencia recubiertas con quitosano

Contreras-Oliva, Adriana; Pérez-Gago, María B.

; Salvador, Alejandra

; Bermejo, Almudena

; Rojas-Argudo, Cristina

(Colegio de Postgraduados, Montecillo, Edo. de México., 2012)

Changes in pectin methylesterase, polygalacturonase, catalase and peroxidase activities associated with alleviation of chilling injury in persimmon by hot water and 1-MCP treatments

Khademi, Orang; Besada, Cristina

; Mostofi, Yunes; Salvador, Alejandra

(2014)

Changes in the volatile profile of citrus fruit submitted to postharvest degreening treatment

Sdiri, Sawsen; Rambla, Jose L.; Besada, Cristina

; Granell, Antonio; Salvador, Alejandra

(2017)

Characterization of postharvest treatments with sodium methylparaben to control citrus green and blue molds

Moscoso-Ramírez, Pedro A.; Montesinos-Herrero, Clara; Palou, Lluís

(2013)

Check-All-That-Apply Questions including the Ideal Product as a Tool for Selecting Varieties in Breeding Programs. A Case Study with Mandarins

Giménez-Sanchís, Adrián; Tárrega, Amparo; Tarancón, Paula; Aleza, Pablo

; Besada, Cristina

(MDPI, 2021)

Browsing 1.1.- Artículos de revista académica by IVIA Center "Centro de Tecnología Post-recolección"

Addition of food preservatives to hydroxypropyl methylcellulose-lipid edible coatings to control postharvest penicillium molds of citrus fruit ﻿

Ag-zeolites as fungicidal material: Control of citrus green mold caused by Penicillium digitatum ﻿

Alternatives to conventional fungicides for the control of citrus postharvest green and blue moulds ﻿

Antibrowning effect of antioxidants on extract, precipitate, and fresh-cut tissue of artichokes ﻿

Antifungal activity of food additives in vitro and as ingredients of hydroxypropyl methylcellulose-lipid edible coatings against Botrytis cinerea and Alternaria alternata on cherry tomato fruit ﻿

Antifungal activity of GRAS salts against Lasiodiplodia theobromae in vitro and as ingredients of hydroxypropyl methylcellulose-lipid composite edible coatings to control Diplodia stem-end rot and maintain postharvest quality of citrus fruit ﻿

Antifungal activity of sodium propylparaben alone or in combination with low doses of imazalil against Penicillium decay on citrus fruit ﻿

Antifungal Edible Coatings for Fresh Citrus Fruit: A Review ﻿

Antifungal Hydroxypropyl Methylcellulose (HPMC)-Lipid Composite Edible Coatings and Modified Atmosphere Packaging (MAP) to Reduce Postharvest Decay and Improve Storability of ‘Mollar De Elche’ Pomegranates ﻿

Antifungal Starch–Gellan Edible Coatings with Thyme Essential Oil for the Postharvest Preservation of Apple and Persimmon ﻿

Antimicrobial Edible Films and Coatings for Fresh and Minimally Processed Fruits and Vegetables: A Review ﻿

Application of a new wax containing ethanol as a method to remove persimmon astringency during cold storage ﻿

Application of nondestructive impedance spectroscopy to determination of the effect of temperature on potato microstructure and texture ﻿

Brief gaseous shocks to inhibit postharvest gray mold on 'Mollar de Elche' pomegranates ﻿

Browning inhibition and microbial control in fresh-cut persimmon (Diospyros kaki Thunb. cv. Rojo Brillante) by apple pectin-based edible coatings ﻿

Calidad fisicoquímica, sensorial y nutricional de naranjas cv. valencia recubiertas con quitosano ﻿

Changes in pectin methylesterase, polygalacturonase, catalase and peroxidase activities associated with alleviation of chilling injury in persimmon by hot water and 1-MCP treatments ﻿

Changes in the volatile profile of citrus fruit submitted to postharvest degreening treatment ﻿

Characterization of postharvest treatments with sodium methylparaben to control citrus green and blue molds ﻿

Check-All-That-Apply Questions including the Ideal Product as a Tool for Selecting Varieties in Breeding Programs. A Case Study with Mandarins ﻿

Addition of food preservatives to hydroxypropyl methylcellulose-lipid edible coatings to control postharvest penicillium molds of citrus fruit

Ag-zeolites as fungicidal material: Control of citrus green mold caused by Penicillium digitatum

Alternatives to conventional fungicides for the control of citrus postharvest green and blue moulds

Antibrowning effect of antioxidants on extract, precipitate, and fresh-cut tissue of artichokes

Antifungal activity of food additives in vitro and as ingredients of hydroxypropyl methylcellulose-lipid edible coatings against Botrytis cinerea and Alternaria alternata on cherry tomato fruit

Antifungal activity of GRAS salts against Lasiodiplodia theobromae in vitro and as ingredients of hydroxypropyl methylcellulose-lipid composite edible coatings to control Diplodia stem-end rot and maintain postharvest quality of citrus fruit

Antifungal activity of sodium propylparaben alone or in combination with low doses of imazalil against Penicillium decay on citrus fruit

Antifungal Edible Coatings for Fresh Citrus Fruit: A Review

Antifungal Hydroxypropyl Methylcellulose (HPMC)-Lipid Composite Edible Coatings and Modified Atmosphere Packaging (MAP) to Reduce Postharvest Decay and Improve Storability of ‘Mollar De Elche’ Pomegranates

Antifungal Starch–Gellan Edible Coatings with Thyme Essential Oil for the Postharvest Preservation of Apple and Persimmon

Antimicrobial Edible Films and Coatings for Fresh and Minimally Processed Fruits and Vegetables: A Review

Application of a new wax containing ethanol as a method to remove persimmon astringency during cold storage

Application of nondestructive impedance spectroscopy to determination of the effect of temperature on potato microstructure and texture

Brief gaseous shocks to inhibit postharvest gray mold on 'Mollar de Elche' pomegranates

Browning inhibition and microbial control in fresh-cut persimmon (Diospyros kaki Thunb. cv. Rojo Brillante) by apple pectin-based edible coatings

Calidad fisicoquímica, sensorial y nutricional de naranjas cv. valencia recubiertas con quitosano

Changes in pectin methylesterase, polygalacturonase, catalase and peroxidase activities associated with alleviation of chilling injury in persimmon by hot water and 1-MCP treatments

Changes in the volatile profile of citrus fruit submitted to postharvest degreening treatment

Characterization of postharvest treatments with sodium methylparaben to control citrus green and blue molds

Check-All-That-Apply Questions including the Ideal Product as a Tool for Selecting Varieties in Breeding Programs. A Case Study with Mandarins