Maria Isabel Gil-rekin lankidetzan egindako argitalpenak (7)

2020

  1. La importancia del agua en la industria de alimentos vegetales

    Arbor: Ciencia, pensamiento y cultura, Vol. 196, Núm. 795

2019

  1. Microbial and chemical characterization of commercial washing lines of fresh produce highlights the need for process water control

    Innovative Food Science and Emerging Technologies, Vol. 51, pp. 211-219

  2. Operational limits of sodium hypochlorite for different fresh produce wash water based on microbial inactivation and disinfection by-products (DBPs)

    Food Control, Vol. 104, pp. 300-307

2018

  1. Demonstration tests of irrigation water disinfection with chlorine dioxide in open field cultivation of baby spinach

    Journal of the Science of Food and Agriculture, Vol. 98, Núm. 8, pp. 2973-2980

  2. Disinfection by-products in baby lettuce irrigated with electrolysed water

    Journal of the Science of Food and Agriculture, Vol. 98, Núm. 8, pp. 2981-2988

  3. Impact of relative humidity, inoculum carrier and size, and native microbiota on Salmonella ser. Typhimurium survival in baby lettuce

    Food Microbiology, Vol. 70, pp. 155-161

2016

  1. Suitability of different Escherichia coli enumeration techniques to assess the microbial quality of different irrigation water sources

    Food Microbiology, Vol. 58, pp. 29-35