2023 - Research.com Biology and Biochemistry in Spain Leader Award
María I. Gil spends much of his time researching Food science, Botany, Antioxidant, Horticulture and Browning. María I. Gil interconnects Phenols, Polyphenol and Flavonoid in the investigation of issues within Food science. His Polyphenol study combines topics from a wide range of disciplines, such as DPPH and ABTS.
His Cultivar study, which is part of a larger body of work in Botany, is frequently linked to Composition, bridging the gap between disciplines. His work carried out in the field of Antioxidant brings together such families of science as Vitamin C and Spinach. The various areas that María I. Gil examines in his Browning study include Modified atmosphere, Polyphenol oxidase, Chlorogenic acid and Respiration rate, Respiration.
The scientist’s investigation covers issues in Food science, Botany, Horticulture, Modified atmosphere and Postharvest. María I. Gil usually deals with Food science and limits it to topics linked to Antioxidant and Vitamin C. María I. Gil has included themes like Quercetin, Flavonols, Flavonoid and Spinach in his Botany study.
His studies deal with areas such as Phenols and Glycoside as well as Flavonoid. His Horticulture research is multidisciplinary, incorporating perspectives in Carotenoid and Agronomy. His biological study spans a wide range of topics, including Chlorogenic acid and Polyphenol oxidase.
His primary scientific interests are in Food science, Pulp and paper industry, Horticulture, Chlorine and Wash water. María I. Gil is interested in Browning, which is a branch of Food science. His Pulp and paper industry research incorporates elements of Chlorine dioxide and Reuse.
His work on Leafy vegetables, Postharvest and Greenhouse as part of general Horticulture study is frequently linked to Chemical risk, therefore connecting diverse disciplines of science. His Chlorine research integrates issues from Sodium hypochlorite, Chlorate, Wastewater and Organic matter. His research integrates issues of Scientific method, Mesophile and Chlorinated water in his study of Wash water.
Chlorine dioxide, Chlorate, Pulp and paper industry, Chlorine and Irrigation are his primary areas of study. His work deals with themes such as Spinach, Toxicology and Wastewater, Reclaimed water, Sewage treatment, which intersect with Chlorine dioxide. In Reclaimed water, María I. Gil works on issues like Waste disposal, which are connected to Food science.
His research in Food science intersects with topics in Haloacetic acids and Aerobic bacteria. His study in Pulp and paper industry is interdisciplinary in nature, drawing from both Organic matter, Wash water and Detection limit. His Irrigation research is multidisciplinary, relying on both Microorganism, Pathogenic bacteria, Salmonella and Microbiology.
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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.
Journal of Agricultural and Food Chemistry (2000)
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.
Journal of Agricultural and Food Chemistry (2002)
HPLC-DAD-ESIMS Analysis of phenolic compounds in nectarines, peaches, and plums
Francisco A. Tomas-Barberan;Maria I. Gil;Paedar Cremin;Andrew L. Waterhouse.
Journal of Agricultural and Food Chemistry (2001)
Fresh-cut product sanitation and wash water disinfection: Problems and solutions
Maria I. Gil;Maria V. Selma;Francisco López-Gálvez;Ana Allende.
International Journal of Food Microbiology (2009)
Characterization and Quantitation of Antioxidant Constituents of Sweet Pepper (Capsicum annuum L.)
Alicia Marin;Federico Ferreres;Francisco A. Tomas-Barberan;Maria I. Gil.
Journal of Agricultural and Food Chemistry (2004)
Characterisation of polyphenols and antioxidant properties of five lettuce varieties and escarole.
Rafael Llorach;Ascensión Martínez-Sánchez;Francisco A. Tomás-Barberán;María I. Gil.
Food Chemistry (2008)
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.
Journal of Agricultural and Food Chemistry (1999)
Changes in strawberry anthocyanins and other polyphenols in response to carbon dioxide treatments
Maria I. Gil;Deirdre M. Holcroft;Adel A. Kader.
Journal of Agricultural and Food Chemistry (1997)
In Vitro Availability of Flavonoids and Other Phenolics in Orange Juice
Angel Gil-Izquierdo;Maria I. Gil;Federico Ferreres;Francisco A. Tomas-Barberan.
Journal of Agricultural and Food Chemistry (2001)
Minimal processing for healthy traditional foods
Ana Allende;Francisco A. Tomás-Barberán;María I. Gil.
Trends in Food Science and Technology (2006)
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