María I. Gil - Concepedia

Author

María I. Gil

Centro de Edafología y Biología Aplicada del Segura ORCID

Also Known As

A. Allende, Gil, M. I., M GIL, M. Gil, M. I. Gil, M. Isabel Gil, M.I Gil, M.I. GIL, M.I. Gil, M.Isabel Gil

291

Publications

21K

Citations

H-Index

112

Concepts

All Affiliations

Centro de Edafología y Biología Aplicada del Segura Consejo Superior de Investigaciones Científicas

About

María I. Gil is an author at Centro de Edafología y Biología Aplicada del Segura specializing in health sciences, food safety, and engineering.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	39	55	4.8K
2	Engineering	34	49	3.6K
3	Medicine	28	37	4.3K
4	Public Health	23	30	2.3K
5	Natural Sciences	12	12	1.9K

María I. Gil

183

Publications

19K

Citations

H-Index

Page 1

	Year	Citations
Antioxidant Activity of Pomegranate Juice and Its Relationship with Phenolic Composition and Processing María I. Gil, Francisco A. Tómas‐Barberán, Betty Hess-Pierce, Journal of Agricultural and Food Chemistry	2000	2.3K
Antioxidant Capacities, Phenolic Compounds, Carotenoids, and Vitamin C Contents of Nectarine, Peach, and Plum Cultivars from California María I. Gil, Francisco A. Tómas‐Barberán, Betty Hess-Pierce, Journal of Agricultural and Food Chemistry	2002	861
HPLC−DAD−ESIMS Analysis of Phenolic Compounds in Nectarines, Peaches, and Plums Francisco A. Tómas‐Barberán, María I. Gil, Paedar Cremin, Journal of Agricultural and Food Chemistry BiologyNutritionPolyphenolicsBiochemistryBotany	2001	672
Characterization and Quantitation of Antioxidant Constituents of Sweet Pepper (<i>Capsicum annuum </i>L.) Alicia Marín, Federico Ferreres, Francisco A. Tómas‐Barberán, Journal of Agricultural and Food Chemistry	2004	519
Characterisation of polyphenols and antioxidant properties of five lettuce varieties and escarole Rafaël Llorach, Ascensión Martínez‐Sánchez, Francisco A. Tómas‐Barberán, Food Chemistry Food ChemistryAgricultural ChemistryPolyphenolicsFood Bioactive CompoundAntioxidant Properties	2007	516
Effect of Postharvest Storage and Processing on the Antioxidant Constituents (Flavonoids and Vitamin C) of Fresh-Cut Spinach María I. Gil, Federico Ferreres, Francisco A. Tómas‐Barberán Journal of Agricultural and Food Chemistry Food ChemistryNutritionAntioxidant ConstituentsFresh-cut SpinachAntioxidant Flavonoids	1999	396
Quality Changes and Nutrient Retention in Fresh-Cut versus Whole Fruits during Storage María I. Gil, Encarna Aguayo, Adel A. Kader Journal of Agricultural and Food Chemistry Nutrient RetentionNutritionShelf LifePineapple PiecesEngineering	2006	374
In Vitro Availability of Flavonoids and Other Phenolics in Orange Juice Ángel Gil‐Izquierdo, María I. Gil, Federico Ferreres, Journal of Agricultural and Food Chemistry Other PhenolicsVicenin 2EngineeringNutraceutical IngredientCloud Fraction	2001	311
Changes in Strawberry Anthocyanins and Other Polyphenols in Response to Carbon Dioxide Treatments María I. Gil, D.M. Holcroft, Adel A. Kader Journal of Agricultural and Food Chemistry Carbon Dioxide TreatmentsEngineeringBotanyRipeningPolyphenolics	1997	285
Phenolic Compounds and Related Enzymes Are Not Rate-Limiting in Browning Development of Fresh-Cut Potatoes Emma Cantos‐Villar, Juan A. Tudela, María I. Gil, Journal of Agricultural and Food Chemistry BotanyAcidic IsoperoxidaseAgricultural EconomicsRipeningPolyphenolics	2002	271

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