M.A. del Río - Concepedia

Author

M.A. del Río

Instituto Valenciano de Investigaciones Agrarias

Also Known As

M. A. Del Rio, M. A. Del RÌo, M. A. del Río, M.A. Del Rio, M.A. Del Río, M.A. del Rio, M.A. del Río

Publications

1.1K

Citations

H-Index

Concepts

All Affiliations

Instituto Valenciano de Investigaciones Agrarias Universitat Jaume I

About

M.A. del Río is an author at Instituto Valenciano de Investigaciones Agrarias specializing in health sciences, food safety, and food quality.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	12	12	909
2	Engineering	6	6	290
3	Public Health	1	1	10
4	Biology	1	1	10
5	Environmental Engineering	1	1	32

M.A. del Río

Publications

981

Citations

H-Index

Page 1

	Year	Citations
Color change of fresh-cut apples coated with whey protein concentrate-based edible coatings María B. Pérez‐Gago, M. Serra, M.A. del Río Postharvest Biology and Technology NutritionEdible FilmFresh-cut ApplesConcentrate-based Edible CoatingsFood Engineering	2005	255
Effect of whey protein- and hydroxypropyl methylcellulose-based edible composite coatings on color change of fresh-cut apples María B. Pérez‐Gago, M. Serra, M. Alonso, Postharvest Biology and Technology Food ChemistryEdible FilmFresh-cut ApplesFood EngineeringFood Processing	2005	138
Removing Astringency by Carbon Dioxide and Nitrogen‐Enriched Atmospheres in Persimmon Fruit cv. “Rojo brillante” L. Arnal, M.A. del Río Journal of Food Science Food ChemistryCarbon DioxideNitrogen‐enriched AtmospheresEngineeringBotany	2003	105
Effect of Cold Storage and Removal Astringency on Quality of Persimmon Fruit (Diospyros kaki, L.) cv. Rojo Brillante L. Arnal, M.A. del Río Food Science and Technology International Food ChemistryShelf LifeEngineeringHealth SciencesFruit Firmness	2004	78
Development and optimization of locust bean gum (LBG)-based edible coatings for postharvest storage of ‘Fortune’ mandarins Cristina Rojas‐Argudo, M.A. del Río, María B. Pérez‐Gago Postharvest Biology and Technology Locust Bean GumEdible FilmEdible PackagingFood PreservationFood Engineering	2009	78
Effect of Solid Content and Lipid Content of Whey Protein Isolate‐Beeswax Edible Coatings on Color Change of Fresh‐cut Apples María B. Pérez‐Gago, M. Serra, M. Alonso, Journal of Food Science Food ChemistryNutritionSolid ContentWhey Protein IsolateEdible Film	2003	70
Effect of Hydroxypropyl Methylcellulose‐Lipid Edible Composite Coatings on Plum ( <i>cv. Autumn giant</i> ) Quality During Storage María B. Pérez‐Gago, C. Rojas, M.A. del Río Journal of Food Science	2003	51
Quality of persimmon fruit cv. Rojo brillante during storage at different temperatures L. Arnal, M.A. del Río Spanish Journal of Agricultural Research Food ChemistryDifferent TemperaturesEngineeringHealth SciencesBotany	2004	45
Effect of storage temperature on the flavour of citrus fruit Alicia Marcilla, Manuel Zarzo, M.A. del Río Spanish Journal of Agricultural Research Food ChemistryNutritionMaturity IndexCorrelation StructureFood Analysis	2006	37
Effects of precooling, packaging film, modified atmosphere and ethylene absorber on the quality of refrigerated Chandler and Douglas strawberries Antonia Picón, J.M. Martínez‐Jávega, J. Cuquerella, Food Chemistry Ethylene AbsorberFood PackagingEngineeringEnvironmental EngineeringPackaging Film	1993	32

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