María A. Castro

Structural changes in apple tissue during glucose and sucrose osmotic dehydration: shrinkage, porosity, density and microscopic features

Andrea Nieto, Daniela Salvatori, María A. Castro et al. · Journal of Food Engineering · 2003 · 163 citations

Osmotic Stress, Sucrose Osmotic Dehydration, Physiology +8

Air drying behaviour of apples as affected by blanching and glucose impregnation

Andrea Nieto, Daniela Salvatori, María A. Castro et al. · Journal of Food Engineering · 1998 · 119 citations

Food Chemistry, Glucose Impregnation, Food Preservation +5

Effect of ultraviolet-C light dose on quality of cut-apple: Microorganism, color and compression behavior

Paula L. Gómez, Stella M. Alzamora, María A. Castro et al. · Journal of Food Engineering · 2009 · 107 citations

Ultraviolet Light, Ultraviolet-c Light Dose, Compression Behavior +8

Kinetics of moisture transfer during air drying of blanched and/or osmotically dehydrated mango

Andrea Nieto, María A. Castro, Stella M. Alzamora · Journal of Food Engineering · 2001 · 104 citations

Desiccation, Air Drying, Dewvaporation +4

Postharvest Quality of Strawberry Fruit (Fragaria x Ananassa Duch cv. Albion) as Affected by Ozone Washing: Fungal Spoilage, Mechanical Properties, and Structure

Eunice V. Contigiani, G. Sánchez, María A. Castro et al. · Food and Bioprocess Technology · 2018 · 104 citations · Full text

Microbial Inactivation, Strawberry Fruit, Botany +12