Publications in collaboration with researchers from Universidad de Chile (7)

2024

  1. Metabolite profiling and hormone analysis of the synchronized exocarp-mesocarp development during ripening of cv. ‘Fuerte’ and ‘Hass’ avocado fruits

    Food Bioscience, Vol. 60

2017

  1. Compositional changes on colored and light-yellow-fleshed potatoes subjected to two cooking processes

    CyTA: Journal of food, Vol. 15, Núm. 2, pp. 241-248

2014

  1. Aptitud de uso de diferentes variedades de papa nativa

    VII Jornadas Argentinas de Biología y Tecnología Postcosecha

2013

  1. Hot water calcium dips to improve quality of fresh-cut watermelon

    Acta Horticulturae

2012

  1. Emerging Chemical Agents for Microbiological Control of Tatsoi Sprouts

    AGROCIENCIA-URUGUAY, Vol. 16, Núm. 1, pp. 59-67

2011

  1. Hot water treatment and peracetic acid to maintain fresh-cut Galia melon quality

    Innovative Food Science and Emerging Technologies, Vol. 12, Núm. 4, pp. 569-576

2010

  1. UV-C doses to reduce pathogen and spoilage bacterial growth in vitro and in baby spinach

    Postharvest Biology and Technology, Vol. 56, Núm. 3, pp. 223-231