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  1. Cover Image

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

    Published 2017
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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 by Sanchís, Elena, Gonzalez, Sara, Ghidelli, Christian, Sheth, Chirag C., Mateos, Milagros, Palou, Lluís, Pérez-Gago, María B.

    Published 2017
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  3. Cover Image

    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.

    Published 2017
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    Novel approaches to control browning of fresh-cut artichoke: Effect of a soy protein-based coating and modified atmosphere packaging by Ghidelli, Christian, Mateos, Milagros, Rojas-Argudo, Cristina, Pérez-Gago, María B.

    Published 2017
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    Effect of Antioxidants on Enzymatic Browning of Eggplant Extract and Fresh-Cut Tissue by Ghidelli, Christian, Mateos, Milagros, Rojas-Argudo, Cristina, Pérez-Gago, María B.

    Published 2017
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    Extending the shelf life of fresh-cut eggplant with a soy protein-cysteine based edible coating and modified atmosphere packaging by Ghidelli, Christian, Mateos, Milagros, Rojas-Argudo, Cristina, Pérez-Gago, María B.

    Published 2017
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  7. Cover Image

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

    Published 2017
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  8. Cover Image

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

    Published 2017
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  9. Cover Image

    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... by Sanchís, Elena, Ghidelli, Christian, Sheth, Chirag C., Mateos, Milagros, Palou, Lluís, Pérez-Gago, María B.

    Published 2018
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    Artículo
  10. Cover Image

    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.

    Published 2018
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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.

    Published 2020
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  12. Cover Image

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

    Published 2021
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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 by Taberner, Verònica, Sanchís, Elena, Mateos, Milagros, Palou, Lluís, Pérez-Gago, María B.

    Published 2021
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  14. Cover Image

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

    Published 2021
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