![Foto de Antonio](/img/nophoto.png)
Antonio
Martínez López
Publicaciones en las que colabora con Antonio Martínez López (37)
2020
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Occurrence of Salmonella typhimurium resistance under sublethal/repeated exposure to cauliflower infusion and infection effects on Caernohabditis elegans host test organism
Food science and technology international = Ciencia y tecnología de alimentos internacional, Vol. 26, Núm. 2, pp. 151-159
2019
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Effect of high hydrostatic pressure on natural contaminating microorganisms and inoculated salmonella in hermetia illucens larvae
Berliner und Munchener Tierarztliche Wochenschrift, Vol. 132, Núm. 5-6, pp. 257-263
2018
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Aplicación de la microbiología predictiva en la evaluación de riesgos biológicos en EFSA
Nuevas tendencias en microbiología de alimentos: XXI Congreso Nacional de Microbiología de los Alimentos, Tarragona 2018
2016
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Inactivación de "Cronobacter sakazakii" mediante tecnologías no térmicas
Retos y avances en microbiología de los alimentos 2016: XX Congreso Nacional de Microbiología de los Alimentos, León, 14-16 de septiembre de 2016
2013
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Characterisation of the resistance and the growth variability of Listeria monocytogenes after high hydrostatic pressure treatments
Food Control, Vol. 29, Núm. 2, pp. 409-415
2011
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Comparison of probabilistic and deterministic predictions of time to growth of listeria monocytogenes as affected by pH and temperature in food
Foodborne Pathogens and Disease, Vol. 8, Núm. 1, pp. 141-148
2010
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New food processing technologies as a paradigm of safety and quality
British Food Journal, Vol. 112, Núm. 5, pp. 467-475
2009
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Food safety engineering: An emergent perspective
Food Engineering Reviews, Vol. 1, Núm. 1, pp. 84-104
2003
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A regression model describing the effect of pH, NaCl and temperature on D values of Bacillus stearothermophilus spores
European Food Research and Technology, Vol. 216, Núm. 6, pp. 535-538
2001
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Effect of heat activation and inactivation conditions on germination and thermal resistance parameters of Bacillus cereus spores
International Journal of Food Microbiology, Vol. 63, Núm. 3, pp. 257-264
2000
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Growth of Bacillus cereus in natural and acidified carrot substrates over the temperature range 5-30°C
Food Microbiology, Vol. 17, Núm. 6, pp. 605-612
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Research on factors allowing a risk assessment of spore-forming pathogenic bacteria in cooked chilled foods containing vegetables: A FAIR collaborative project
International Journal of Food Microbiology
1999
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Application of a frequency distribution model to describe the thermal inactivation of two strains of Bacillus cereus
Trends in Food Science and Technology, Vol. 10, Núm. 4-5, pp. 158-162
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Application of nonlinear regression analysis to the estimation of kinetic parameters for two enterotoxigenic strains of Bacillus cereus spores
Food Microbiology, Vol. 16, Núm. 6, pp. 607-613
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Effect of acidification and oil on the thermal resistance of Bacillus stearothermophilus spores heated in food substrate
International Journal of Food Microbiology, Vol. 52, Núm. 3, pp. 197-201
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Risk analysis of the thermal sterilization process. Analysis of factors affecting the thermal resistance of microorganisms
International Journal of Food Microbiology, Vol. 47, Núm. 1-2, pp. 51-57
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Thermal inactivation kinetics of Bacillus stearothermophilus spores using a linear temperature program
Journal of Food Protection, Vol. 62, Núm. 8, pp. 958-961
1998
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A predictive model to describe sensitization of heat-treated Bacillus stearothermophilus spores to NaCl
European Food Research and Technology, Vol. 206, Núm. 1, pp. 58-62
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A predictive model to describe sensitization of heat-treated Bacillus stearothermophilus spores to NaCl
Zeitschrift fur Lebensmittel -Untersuchung und -Forschung, Vol. 206, Núm. 1, pp. 58-62
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Apparent thermal resistance of Bacillus stearothermophilus spores recovered under anaerobic conditions
Zeitschrift fur Lebensmittel -Untersuchung und -Forschung, Vol. 206, Núm. 1, pp. 63-67