2026 María I. Gil: Biology and Biochemistry Researcher – H-Index, Publications & Awards

Discipline name	D-Index	World Ranking	Current World Ranking	National Ranking	Current National Ranking	Publications	Citations
Biology and Biochemistry	84	3298	3034	38	36	247	26480

Research.com Recognitions

2023 - Research.com Biology and Biochemistry in Spain Leader Award

Overview

María I. Gil is affiliated with the Spanish National Research Council in Spain. Their research work spans several scientific domains, with a focus on agricultural and biological sciences, biochemistry, genetics, molecular biology, and environmental science.

The main topics addressed in their research include:

Listeria monocytogenes in Food Safety
Water Treatment and Disinfection
Food Safety and Hygiene
Postharvest Quality and Shelf Life Management
Microbial Inactivation Methods
Viral gastroenteritis research and epidemiology
Greenhouse Technology and Climate Control

Their contributions have been published in a variety of scientific venues, with frequent publications in:

Food Control
Food Microbiology
Foods
Acta Horticulturae
SSRN Electronic Journal

Frequent coauthors of María I. Gil include:

Ana Allende
Pilar Truchado
Juan A. Tudela
Sofía Albolafio
Marisa Gómez-Galindo

Some recent papers they have contributed to are:

"Bioactive compounds in lettuce: Highlighting the benefits to human health and impacts of preharvest and postharvest practices," 2021, Comprehensive Reviews in Food Science and Food Safety
"Strategies for mitigating chlorinated disinfection byproducts in wastewater treatment plants," 2021, Chemosphere
"Detection and Quantification Methods for Viable but Non-culturable (VBNC) Cells in Process Wash Water of Fresh-Cut Produce: Industrial Validation," 2020, Frontiers in Microbiology
"New standards at European Union level on water reuse for agricultural irrigation: Are the Spanish wastewater treatment plants ready to produce and distribute reclaimed water within the minimum quality requirements?" 2021, International Journal of Food Microbiology
"Recent progress on the management of the industrial washing of fresh produce with a focus on microbiological risks," 2020, Current Opinion in Food Science

Best Publications

ANTIOXIDANT ACTIVITY OF POMEGRANATE JUICE AND ITS RELATIONSHIP WITH PHENOLIC COMPOSITION AND PROCESSING

María I. Gil;Francisco A. Tomás-Barberán;Betty Hess-Pierce;Deirdre M. Holcroft

3307
Citations
Antioxidant capacities, phenolic compounds, carotenoids, and vitamin C contents of nectarine, peach, and plum cultivars from California.

María I Gil;Francisco A Tomás-Barberán;Betty Hess-Pierce;Adel A Kader

1229
Citations
Fresh-cut product sanitation and wash water disinfection: Problems and solutions

Maria I. Gil;Maria V. Selma;Francisco López-Gálvez;Ana Allende

961
Citations
HPLC-DAD-ESIMS Analysis of phenolic compounds in nectarines, peaches, and plums

Francisco A. Tomas-Barberan;Maria I. Gil;Paedar Cremin;Andrew L. Waterhouse

890
Citations
Characterization and Quantitation of Antioxidant Constituents of Sweet Pepper (Capsicum annuum L.)

Alicia Marin;Federico Ferreres;Francisco A. Tomas-Barberan;Maria I. Gil

780
Citations
Characterisation of polyphenols and antioxidant properties of five lettuce varieties and escarole.

Rafael Llorach;Ascensión Martínez-Sánchez;Francisco A. Tomás-Barberán;María I. Gil

629
Citations
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. Tomás-Barberán

557
Citations
Changes in strawberry anthocyanins and other polyphenols in response to carbon dioxide treatments

Maria I. Gil;Deirdre M. Holcroft;Adel A. Kader

434
Citations
In Vitro Availability of Flavonoids and Other Phenolics in Orange Juice

Angel Gil-Izquierdo;Maria I. Gil;Federico Ferreres;Francisco A. Tomas-Barberan

372
Citations
Minimal processing for healthy traditional foods

Ana Allende;Francisco A. Tomás-Barberán;María I. Gil

360
Citations
Pre- and postharvest preventive measures and intervention strategies to control microbial food safety hazards of fresh leafy vegetables

Maria I. Gil;Maria V. Selma;Trevor Suslow;Liesbeth Jacxsens

354
Citations
Phenolic compounds and related enzymes are not rate-limiting in browning development of fresh-cut potatoes.

Emma Cantos;Juan Antonio Tudela;María Isabel Gil;Juan Carlos Espín

340
Citations
Ozonated Water Extends the Shelf Life of Fresh-Cut Lettuce

David Beltrán;María V. Selma;and Alicia Marín;María I. Gil

322
Citations
Effect of Processing Techniques at Industrial Scale on Orange Juice Antioxidant and Beneficial Health Compounds

Angel Gil-Izquierdo;Maria I Gil;Federico Ferreres

297
Citations
HPLC-MS analysis of proanthocyanidin oligomers and other phenolics in 15 strawberry cultivars.

Begoña Buendía;María I. Gil;Juan A. Tudela;Anne L. Gady

297
Citations
A Comparative Study of Flavonoid Compounds, Vitamin C, and Antioxidant Properties of Baby Leaf Brassicaceae Species

Ascensión Martínez-Sánchez;Angel Gil-Izquierdo;María I Gil;Federico Ferreres

287
Citations
Carotenoids from new apricot (Prunus armeniaca L.) varieties and their relationship with flesh and skin color.

David Ruiz;José Egea;Francisco A Tomás-Barberán;María I Gil

273
Citations
Role of commercial sanitizers and washing systems on epiphytic microorganisms and sensory quality of fresh-cut escarole and lettuce

Ana Allende;María V. Selma;Francisco López-Gálvez;Raquel Villaescusa

260
Citations
Microbial, nutritional and sensory quality of rocket leaves as affected by different sanitizers

Ascensión Martínez-Sánchez;Ana Allende;Richard N. Bennett;Federico Ferreres

236
Citations
Disinfection potential of ozone, ultraviolet-C and their combination in wash water for the fresh-cut vegetable industry.

María V Selma;Ana Allende;Francisco López-Gálvez;María A Conesa

225
Citations