Publicacions en col·laboració amb investigadors/es de Centro de Edafología y Biología aplicada del Segura (112)

2024

  1. Kinetic modelling of anthocyanins and vitamin C degradation in a maqui-citrus beverage during storage for different sweeteners and pasteurization treatments

    LWT, Vol. 199

  2. Microwave Treatment vs. Conventional Pasteurization: The Effect on Phytochemical and Microbiological Quality for Citrus–Maqui Beverages

    Foods, Vol. 13, Núm. 1

2023

  1. Bioactive Compounds in Plasma as a Function of Sex and Sweetener Resulting from a Maqui-Lemon Beverage Consumption Using Statistical and Machine Learning Techniques

    International Journal of Molecular Sciences, Vol. 24, Núm. 3

  2. Differences Due to Sex and Sweetener on the Bioavailability of (Poly)phenols in Urine Samples: A Machine Learning Approach

    Metabolites, Vol. 13, Núm. 5

2022

  1. A New Food Ingredient Rich in Bioaccessible (poly)Phenols (and Glucosinolates) Obtained from Stabilized Broccoli Stalks

    Foods, Vol. 11, Núm. 12

  2. Challenges and opportunities related to the use of innovative modelling approaches and tools for microbiological food safety management

    Current Opinion in Food Science, Vol. 45

  3. Multiobjective Optimization of a Frying Process Balancing Acrylamide Formation and Quality: Solution Analysis and Uncertainty Propagation

    Foods, Vol. 11, Núm. 22

  4. The use of bayesian networks and bootstrap to evaluate risks linked to the microbial contamination of leafy greens irrigated with reclaimed water in Southeast Spain

    Microbial Risk Analysis, Vol. 22

  5. Training in tools to develop quantitative risk assessment of fresh produce using water reuse systems in Mediterranean production

    EFSA Journal, Vol. 20, Núm. S1

2021

  1. Dynamics of microbial inactivation and acrylamide production in high‐temperature heat treatments

    Foods, Vol. 10, Núm. 11

  2. High hydrostatic pressure vs. Thermal pasteurization: The effect on the bioactive compound profile of a citrus maqui beverage

    Foods, Vol. 10, Núm. 10

  3. Influence of microwave bag vs. conventional microwave cooking on phytochemicals of industrially and domestically processed broccoli

    Food Research International, Vol. 140

  4. Monitoring of human enteric virus and coliphages throughout water reuse system of wastewater treatment plants to irrigation endpoint of leafy greens

    Science of the Total Environment, Vol. 782

  5. Native species facing climate changes: Response of calafate berries to low temperature and UV radiation

    Foods, Vol. 10, Núm. 1

  6. 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?

    International Journal of Food Microbiology, Vol. 356

2020

  1. Evaluation of Multicriteria Decision Analysis Algorithms in Food Safety: A Case Study on Emerging Zoonoses Prioritization

    Risk Analysis, Vol. 40, Núm. 2, pp. 336-351

2019

  1. Guidelines for the design of (optimal) isothermal inactivation experiments

    Food Research International, Vol. 126

  2. Mathematical modelling of the stress resistance induced in Listeria monocytogenes during dynamic, mild heat treatments

    Food Microbiology, Vol. 84

  3. On the use of in-silico simulations to support experimental design: A case study in microbial inactivation of foods

    PLoS ONE, Vol. 14, Núm. 8

  4. Tail or artefact? Illustration of the impact that uncertainty of the serial dilution and cell enumeration methods has on microbial inactivation

    Food Research International, Vol. 119, pp. 76-83