María José Zaro

Changes in quality and phenolic antioxidants in dark purple American eggplant (Solanum melongena L. cv. Lucía) as affected by storage at 0°C and 10°C

Analı́a Concellón, María José Zaro, Alicia R. Chaves et al. · Postharvest Biology and Technology · 2012 · 61 citations · Full text

Food Chemistry, Food Bioactive Compound, Phenolic Antioxidants +3

Changes in bioactive compounds and response to postharvest storage conditions in purple eggplants as affected by fruit developmental stage

María José Zaro, Sonia Keunchkarian, Alicia R. Chaves et al. · Postharvest Biology and Technology · 2014 · 50 citations · Full text

Biology, Developmental Biology, Storage Conditions +5

Chlorogenic acid retention in white and purple eggplant after processing and cooking

María José Zaro, Leidy Carolina Ortiz Araque, Sonia Keunchkarian et al. · LWT · 2015 · 36 citations · Full text

Food Chemistry, Agricultural Chemistry, Engineering +5

Short UV-C Treatment Prevents Browning and Extends the Shelf-Life of Fresh-Cut Carambola

Carlota Moreno-Guerrero, María José Andrade‐Cuvi, María José Zaro et al. · Journal of Food Quality · 2017 · 32 citations · Full text

Food Chemistry, Shelf Life, Low Temperature Storage +12

Ethylene responses and quality of antioxidant-rich stored barberry fruit (Berberis microphylla)

Luis María Rodoni, V Feuring, María José Zaro et al. · Scientia Horticulturae · 2014 · 31 citations · Full text

Ethylene Responses, Botany, Berberis Microphylla +3