Lluís Palou links adjacent fields of study such as Sodium Caseinate and Starch in the subject of Food science. Lluís Palou regularly links together related areas like Food science in his Starch studies. Rheology and Microstructure are all intertwined in Composite material research. His research on Microstructure often connects related topics like Composite material. His Artificial intelligence study frequently draws parallels with other fields, such as Linear discriminant analysis, Segmentation, Feature selection, Hyperspectral imaging and Pattern recognition (psychology). His study in Artificial intelligence extends to Pattern recognition (psychology) with its themes. His Sodium study frequently involves adjacent topics like Metallurgy. His Metallurgy study typically links adjacent topics like Sodium. His Penicillium study frequently draws parallels with other fields, such as Botany.
Postharvest is frequently linked to Blue mold in his study. His study in Postharvest extends to Blue mold with its themes. His Horticulture study frequently draws connections between related disciplines such as Cold storage. While working in this field, Lluís Palou studies both Botany and Cultivar. Lluís Palou merges Cultivar with Botany in his study. His research is interdisciplinary, bridging the disciplines of Penicillium and Food science. His study connects Food science and Penicillium. He integrates several fields in his works, including Penicillium digitatum and Penicillium expansum. His work often combines Penicillium expansum and Penicillium digitatum studies.
This overview was generated by a machine learning system which analysed the scientist’s body of work. If you have any feedback, you can contact us here.
Control of Postharvest Blue and Green Molds of Oranges by Hot Water, Sodium Carbonate, and Sodium Bicarbonate
Lluís Palou;Joseph L Smilanick;Josep Usall;Inmaculada Viñas.
Plant Disease (2001)
Antimicrobial Edible Films and Coatings for Fresh and Minimally Processed Fruits and Vegetables: A Review
Silvia A Valencia-Chamorro;Lluís Palou;Miguel A Del Río;María B Pérez-Gago.
Critical Reviews in Food Science and Nutrition (2011)
Alternatives to conventional fungicides for the control of citrus postharvest green and blue moulds
Lluís Palou;Joseph L. Smilanick;Samir Droby.
Stewart Postharvest Review (2008)
Effect of Gaseous Ozone Exposure on the Development of Green and Blue Molds on Cold Stored Citrus Fruit
Lluís Palou;Joseph L. Smilanick;Carlos H. Crisosto;Monir Mansour.
Plant Disease (2001)
Hot water, sodium carbonate, and sodium bicarbonate for the control of postharvest green and blue molds of clementine mandarins
Lluı́s Palou;Josep Usall;José A Muñoz;Joseph L Smilanick.
Postharvest Biology and Technology (2002)
GRAS, plant- and animal-derived compounds as alternatives to conventional fungicides for the control of postharvest diseases of fresh horticultural produce
Lluís Palou;Asgar Ali;Elazar Fallik;Gianfranco Romanazzi.
Postharvest Biology and Technology (2016)
Effect of active modified atmosphere and cold storage on the postharvest quality of cherry tomatoes
C. Fagundes;K. Moraes;M.B. Pérez-Gago;L. Palou.
Postharvest Biology and Technology (2015)
Evaluation of food additives and low-toxicity compounds as alternative chemicals for the control of Penicillium digitatum and Penicillium italicum on citrus fruit.
Lluís Palou;Josep Usall;Joseph L Smilanick;Maria-José Aguilar.
Pest Management Science (2002)
Improving control of green and blue molds of oranges by combining Pantoea agglomerans (CPA-2) and sodium bicarbonate
N. Teixidó;J. Usall;L. Palou;A. Asensio.
European Journal of Plant Pathology (2001)
Effect of antifungal hydroxypropyl methylcellulose-beeswax edible coatings on gray mold development and quality attributes of cold-stored cherry tomato fruit
Cristiane Fagundes;Lluís Palou;Alcilene R. Monteiro;María B. Pérez-Gago.
Postharvest Biology and Technology (2014)
If you think any of the details on this page are incorrect, let us know.
We appreciate your kind effort to assist us to improve this page, it would be helpful providing us with as much detail as possible in the text box below: