About: María I Gil

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An Entity of Type : wikibase:Item, within Data Space : wikidata.demo.openlinksw.com associated with source document(s)

researcher

Attributes	Values
rdf:type	Item
description	forskare (sv) researcher (en) 연구원 (ko) গবেষক (bn) 研究者 (ja) araştırmacı (tr) wetenschapper (nl) дослідниця (uk) 研究者 (zh) հետազոտող (hy) hulumtuese (sq)
rdfs:label	María I Gil (en) María I Gil (es) María I Gil (nl) María I Gil (sl) María I Gil (ast)
skos:prefLabel	María I Gil (en) María I Gil (es) María I Gil (nl) María I Gil (sl) María I Gil (ast)
name	María I Gil (en) María I Gil (es) María I Gil (nl) María I Gil (sl) María I Gil (ast)
Scopus author ID	wds:Q46815919-189D6C9C-CBEB-445B-8E2E-112AB5D6A7C2
Scopus author ID	26657303500
given name	wds:Q46815919-537319E4-D55C-489E-844F-ACEC90A5FD09
given name	María
instance of	wds:Q46815919-A88FDB5A-E953-4DB4-B683-1BEAC204D00C
instance of	Homo sapiens
CIÊNCIAVITAE ID	wds:Q46815919-DFAFC439-510A-4E8D-A1F4-DC201E1A5375
CIÊNCIAVITAE ID	0D13-DFD1-0536
skos:altLabel	María Gil (en)
occupation	wds:Q46815919-12DF8FFA-470B-435B-AECA-AC99187648D8
sex or gender	wds:Q46815919-2DCD8F04-80DD-4975-9AD4-3EAD4CE59F06
ISNI	wds:Q46815919-D5E48146-8625-40B8-B6F7-226EF5E6CBB6
VIAF ID	wds:Q46815919-2E11C533-AA36-4E15-AF6B-D8ABBD8F59AE
Bibliothèque nationale de France ID	wds:Q46815919-CE4FBDAF-7B68-406B-8052-104DE9A46F4C
IdRef ID	wds:Q46815919-3CDBB85D-6252-4BFE-82EF-9CF091F5EC5B
family name	wds:Q46815919-F623C210-E606-43E0-A094-0FEAAD2309A9
VIAF ID	http://viaf.org/viaf/61885452
Bibliothèque nationale de France ID	http://data.bnf.fr/ark:/12148/cb15852072m#about
IdRef ID	http://www.idref.fr/129835498/id
occupation	researcher
sex or gender	female organism
ISNI	0000000044483519
VIAF ID	61885452
Bibliothèque nationale de France ID	15852072m
IdRef ID	129835498
family name	Gil
ORCID iD	wds:Q46815919-B442A6FC-4C9F-44C8-96A6-B90A962EABE6
ORCID iD	https://orcid.org/0000-0003-4340-7727
ORCID iD	0000-0003-4340-7727
ResearcherID	wds:Q46815919-2986BEAA-DDAA-4718-8550-63BD4B3F35C7
Publons author ID	wds:Q46815919-5326bfda-40c3-48f4-9613-c5878e0e7b02
ResearcherID	D-2237-2012
Publons author ID	2740274
is about of	https://www.wikidata.org/wiki/Special:EntityData/Q46815919
is author of	Effect of Postharvest Storage and Processing on the Antioxidant Constituents (Flavonoids and Vitamin C) of Fresh-Cut Spinach Fresh-cut product sanitation and wash water disinfection: problems and solutions. Cross-contamination of fresh-cut lettuce after a short-term exposure during pre-washing cannot be controlled after subsequent washing with chlorine dioxide or sodium hypochlorite. Prevention of Escherichia coli cross-contamination by different commercial sanitizers during washing of fresh-cut lettuce. Impact of wash water quality on sensory and microbial quality, including Escherichia coli cross-contamination, of fresh-cut escarole. Suitability of aqueous chlorine dioxide versus sodium hypochlorite as an effective sanitizer for preserving quality of fresh-cut lettuce while avoiding by-product formation Disinfection Capacity of High-Power Ultrasound Against E. coli O157:H7 in Process Water of the Fresh-Cut Industry Minimum free chlorine residual level required for the inactivation of Escherichia coli O157:H7 and trihalomethane generation during dynamic washing of fresh-cut spinach Generation of trihalomethanes with chlorine-based sanitizers and impact on microbial, nutritional and sensory quality of baby spinach Growth and bacteriocin production by lactic acid bacteria in vegetable broth and their effectiveness at reducing Listeria monocytogenes in vitro and in fresh-cut lettuce Antioxidant activity of pomegranate juice and its relationship with phenolic composition and processing A comparative study of flavonoid compounds, vitamin C, and antioxidant properties of baby leaf Brassicaceae species. In vitro availability of flavonoids and other phenolics in orange juice. Edible coatings containing chitosan and moderate modified atmospheres maintain quality and enhance phytochemicals of carrot sticks Pre- and postharvest preventive measures and intervention strategies to control microbial food safety hazards of fresh leafy vegetables Assessment of microbial risk factors and impact of meteorological conditions during production of baby spinach in the Southeast of Spain. Quantitative contamination assessment of Escherichia coli in baby spinach primary production in Spain: Effects of weather conditions and agricultural practices. Safety assessment of greenhouse hydroponic tomatoes irrigated with reclaimed and surface water. Ultrasound treatments improve the microbiological quality of water reservoirs used for the irrigation of fresh produce. HPLC-MS analysis of proanthocyanidin oligomers and other phenolics in 15 strawberry cultivars. Influence of industrial processing on orange juice flavanone solubility and transformation to chalcones under gastrointestinal conditions. Characterization and quantitation of phenolic compounds in new apricot (Prunus armeniaca L.) varieties Elimination by ozone of Shigella sonnei in shredded lettuce and water. Characterization and quantitation of antioxidant constituents of sweet pepper (Capsicum annuum L.). Impact of organic soil amendments on phytochemicals and microbial quality of rocket leaves ( Eruca sativa ). Sensory quality, bioactive constituents and microbiological quality of green and red fresh-cut lettuces (Lactuca sativa L.) are influenced by soil and soilless agricultural production systems Disinfection potential of ozone, ultraviolet-C and their combination in wash water for the fresh-cut vegetable industry Role of commercial sanitizers and washing systems on epiphytic microorganisms and sensory quality of fresh-cut escarole and lettuce Characterisation of polyphenols and antioxidant properties of five lettuce varieties and escarole. Should chlorate residues be of concern in fresh-cut salads? Respiration rate response of four baby leaf Brassica species to cutting at harvest and fresh-cut washing Phenolic compounds and related enzymes are not rate-limiting in browning development of fresh-cut potatoes Modeling growth of Escherichia coli O157:H7 in fresh-cut lettuce treated with neutral electrolyzed water and under modified atmosphere packaging Effect of different sanitizers on microbial and sensory quality of fresh-cut potato strips stored under modified atmosphere or vacuum packaging Induction of antioxidant flavonol biosynthesis in fresh-cut potatoes. Effect of domestic cooking Postharvest handling conditions affect internalization of Salmonella in baby spinach during washing Modelling growth of Escherichia coli O157:H7 in fresh-cut lettuce submitted to commercial process conditions: chlorine washing and modified atmosphere packaging. Low oxygen levels and light exposure affect quality of fresh-cut Romaine lettuce Occurrence of enteric viruses in reclaimed and surface irrigation water: relationship with microbiological and physicochemical indicators.

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