Resultados de búsqueda - Mateos, Milagros

Effect of maturity stage at processing and antioxidant treatments on the physico-chemical, sensory and nutritional quality of fresh-cut 'Rojo Brillante' persimmon por Sanchís, Elena, Mateos, Milagros, Pérez-Gago, María B.

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Effect of antibrowning dips and controlled atmosphere storage on the physico-chemical, visual and nutritional quality of minimally processed "Rojo Brillante" persimmons por Sanchís, Elena, Mateos, Milagros, Pérez-Gago, María B.

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Physicochemical, sensory, and nutritional quality of fresh-cut “Rojo Brillante” persimmon affected by maturity stage and antibrowning agents por Sanchís, Elena, Mateos, Milagros, Pérez-Gago, María B.

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Processing of fresh-cut 'Rojo Brillante' persimmon: strategies for minimizing quality loss por Pérez-Gago, María B., Mateos, Milagros, Sanchís, Elena

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Conservación frigorífica de pomelos "marsh seedless" y "redblush" por Martínez-Jávega, José M., Mateos, Milagros, Cuquerella, Joaquín

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Effect of Postharvest 1-MCP Treatment on Shelf-Life of Fresh-Cut 'Rojo Brillante' Persimmons Dipped in Antioxidants por Sanchís, Elena, Ghidelli, Christian, Pérez-Gago, María B., Mateos, Milagros

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Novel approaches to control browning of fresh-cut artichoke: Effect of a soy protein-based coating and modified atmosphere packaging por Ghidelli, Christian, Mateos, Milagros, Rojas-Argudo, Cristina, Pérez-Gago, María B.

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Effect of Antioxidants on Enzymatic Browning of Eggplant Extract and Fresh-Cut Tissue por Ghidelli, Christian, Mateos, Milagros, Rojas-Argudo, Cristina, Pérez-Gago, María B.

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Extending the shelf life of fresh-cut eggplant with a soy protein-cysteine based edible coating and modified atmosphere packaging por Ghidelli, Christian, Mateos, Milagros, Rojas-Argudo, Cristina, Pérez-Gago, María B.

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Antibrowning effect of antioxidants on extract, precipitate, and fresh-cut tissue of artichokes por Ghidelli, Christian, Mateos, Milagros, Rojas-Argudo, Cristina, Pérez-Gago, María B.

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Effect of antioxidants in controlling enzymatic browning of minimally processed persimmon 'Rojo Brillante' por Ghidelli, Christian, Rojas-Argudo, Cristina, Mateos, Milagros, Pérez-Gago, María B.

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Pectin-based edible coatings formulated with pomegranate peel extracts and other antibrowning agents to extend shelf life of fresh-cut 'Rojo Brillante' persimmon por Taberner, Verònica, Sanchís, Elena, Mateos, Milagros, Palou, Lluís, Pérez-Gago, María B.

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Integration of antimicrobial pectin-based edible coating and active modified atmosphere packaging to preserve the quality and microbial safety of fresh-cut persimmon (Diospyros kak... por Sanchís, Elena, Ghidelli, Christian, Sheth, Chirag C., Mateos, Milagros, Palou, Lluís, Pérez-Gago, María B.

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Browning inhibition and microbial control in fresh-cut persimmon (Diospyros kaki Thunb. cv. Rojo Brillante) by apple pectin-based edible coatings por Sanchís, Elena, Gonzalez, Sara, Ghidelli, Christian, Sheth, Chirag C., Mateos, Milagros, Palou, Lluís, Pérez-Gago, María B.

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