Unidad de Microbiología y Seguridad Alimentaria de la Universidad Politécnica de Cartagena

Referencias bibliográficas

• Clemente-Carazo M, Cebrián G, Garre A y Palop A. (2020). Variability in the heat resistance of Listeria monocytogenes under dynamic conditions can be more relevant than that evidenced by isothermal treatments. Food Res Int 137, 109538.
• Conesa R, Andreu S, Fernández PS, Esnoz A y Palop A. (2009). Non-isothermal heat resistance determinations with the thermoresistometer Mastia. J Appl Microbiol 107: 506-13.
• Garre A, Fernández PS, Lindqvist R y Egea JA. (2017). Bioinactivation: software for modelling dynamic microbiological inactivation. Food Res Int 93: 66-74.
• Garre A, Huertas JP, González-Tejedor GA, Fernández PS, Egea JA, Palop A y Esnoz A. (2018). Mathematical quantification of the induced stress resistance of microbial populations during non-isothermal stresses. Int J Food Microbiol 266, 133–141.
• Garre A, Zwietering MH y den Besten HMW. (2020). Multilevel modelling as a tool to include variability and uncertainty in quantitative microbiology and risk assessment. Thermal inactivation of Listeria monocytogenes as proof of concept. Food Res Int 137, 109374.
• Garre A, Zwietering MH y van Boekel MAJS. (2022). The Most Probable Curve method A robust approach to estimate kinetic models from low plate count data resulting in reduced uncertainty. Int J Food Microbiol 380, 109871.
• Maté J, Periago PM y Palop A. (2016). When nanoemulsified, D-limonene reduces Listeria monocytogenes heat resisFigura 2. Herramientas de software Open Access. tance about one hundred times. Food Control 59: 824-8.
• Ros-Chumillas M, Garre A, Maté J, Palop A y Periago PM. (2017). Nanoemulsified D-Limonene reduces the heat resistance of Salmonella Senftenberg over 50 Times. Nanomaterials 7, 65.
• Somrani M, Inglés MC, Debbabi H, Ferid A y Palop A. (2020). Garlic, onion and cinnamon essential oil anti-biofilm' effect agains Listeria monocytogenes. Foods 9, 567.