Publications

Quality of fruit and vegetables

María Isabel Gil. 2022
Innovative and sustainable solutions to reduce postharvest losses. Int. J. Postharvest Technology and Innovation.
International Journal of Postharvest Technology and Innovation, Vol. 8, No. 2-3. More info

López-Galvez, F., Tudela, J.A., Gil, M.I., Allende, A. 2020
Use of chlorine dioxide to treat recirculated process water in a commercial tomato packinghouse: microbiological and chemical risks.
Frontiers in Sustainable Food Systems, section Sustainable Food Processing. More info

López-Gálvez, F., Allende, A., Gil, M.I. 2020.
Recent progress on the management of the industrial washing of fresh produce with a focus on microbiological risks.
Current Opinion in Food Science, 38, 46-51. More info

Gadelha, J.R., Allende, A., López-Gálvez, F., Fernández, P., Gil, M.I., Egea, J.A. 2019
Chemical risks associated with ready-to-eat vegetables: quantitative analysis to estimate formation and/or accumulation of disinfection byproducts during washing.
EFSA Journal, 17(S2),e170913. More info

Truchado, P., Gil, M.I., Suslow, T., Allende, A. 2018
Impact of chlorine dioxide sanitization of irrigation water on the epiphytic bacterial community of baby spinach and underlying soil.
Plos One. More info

Tudela, J.A., Hernández, N., Pérez-Vicente, A., Gil, M.I. 2017
Growing season climates affect quality of fresh-cut lettuce.
Postharvest Biol. Technol., 123, 60-68. More info

Truchado, P., Gil, M.I., Reboleiro, P., Rodelas, B., Allende, A. 2017
Impact of solar radiation exposure on phyllosphere bacterial community of red-pigmented baby leaf lettuce.
Food Microbiology, 66, 77-85. More info

Jordán, M.J., Quílez, M., Luna, M.C., Bekhradi, F., Sotomayor; J.A., Sánchez-Gómez, P., Gil, M.I. 2017
Influence of water stress and storage time on preservation of the fresh volatile profile of three basil genotypes.
Food Chem., 221, 169-177. More info

Díaz-Mula, H-M., Marín, A., Jordán, M.J., Gil, M.I. 2017
Off-odor compounds responsible for quality loss of minimally processed baby spinach stored under MA of low O2 and high CO2 using GC-MS and olfactometry techniques.
Postharvest Biol. Technol., 129, 129-135. More info