Search Results - Pérez-Gago, María B.

Últimos avances en recubrimientos comestibles antimicrobianos para fruta entera by Pérez-Gago, María B.

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Películas comestibles compuestas a base de hidrocoloides y lípidos by Pérez-Gago, María B.

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Protein-based films and coatings by Pérez-Gago, María B.

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Recubrimientos comestibles y envases biodegradables como estrategias de envasado sostenibles para reducir las pérdidas de calidad de frutas y hortalizas durante postcosecha by Pérez-Gago, María B.

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Recent advances in modified atmosphere packaging and edible coatings to maintain quality of fresh-cut fruits and vegetables by Ghidelli, Christian, Pérez-Gago, María B.

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Citrus by Pérez-Gago, María B., Palou, Lluís

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Antifungal edible coatings for postharvest preservation of fresh fruit by Palou, Lluís, Pérez-Gago, María B.

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GRAS Salts as Alternative Low-Toxicity Chemicals for Postharvest Preservation of Fresh Horticultural Products by Palou, Lluís, Pérez-Gago, María B.

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Postharvest Disease Control and Quality Maintenance of Fresh Fruits and Vegetables by Antifungal Edible Coatings by Palou, Lluís, Pérez-Gago, María B.

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Recubrimientos comestibles antifúngicos para la preservación de fruta fresca en poscosecha by Palou, Lluís, Pérez-Gago, María B.

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Antifungal edible coatings for postharvest disease control and quality maintenance of fresh fruits by Palou, Lluís, Pérez-Gago, María B.

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Antifungal Activity of Edible Films and Coatings for Packaging of Fresh Horticultural Produce by Palou, Lluís, Pérez-Gago, María B.

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Beneficios de los recubrimientos poscosecha en frutos cítricos by Pérez-Gago, María B., Palou, Lluís

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Películas y recubrimientos para frutas y vegetales by Olivas, G. I., Pérez-Gago, María B.

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Edible coating and film materials: lipids and lipid emulsions by Pérez-Gago, María B., Rhim, Jong-Whan

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Caracterización postcosecha de siete variedades de caqui astringentes de origen español procedentes del banco de germoplasma del IVIA by Romaguera, Silvia, Pérez-Gago, María B., Salvador, Alejandra

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

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

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