Publications en collaboration avec des chercheurs de Universidad de Zaragoza (18)

2024

  1. Optimal experimental design (OED) for the growth rate of microbial populations. Are they really more “optimal” than uniform designs?

    International Journal of Food Microbiology, Vol. 413

  2. Predictive microbiology through the last century. From paper to Excel and towards AI

    Advances in Food and Nutrition Research (Academic Press Inc.)

2023

  1. Thorough Characterization of ETHQB3.5, a QTL Involved in Melon Fruit Climacteric Behavior and Aroma Volatile Composition

    Foods, Vol. 12, Núm. 2

2020

  1. Variability in the heat resistance of Listeria monocytogenes under dynamic conditions can be more relevant than that evidenced by isothermal treatments

    Food Research International, Vol. 137

2019

  1. Desarrollo de la estructura necesaria para llevar a cabo una priorización y evaluación de riegos biológicos cunatatitva [sic] en España

    Impulsando la investigación y la innovación: X Congreso Nacional CyTA/CESIA, León, 15-17 de mayo de 2019

2000

  1. Influence of different factors on the inactivation of Salmonella senftenberg by pulsed electric fields

    International Journal of Food Microbiology

1999

  1. Heat resistance of native and demineralized spores of Bacillus subtilis sporulated at different temperatures

    Applied and Environmental Microbiology, Vol. 65, Núm. 3, pp. 1316-1319

  2. Influence of pH on heat resistance of spores of Bacillus coagulans in buffer and homogenized foods

    International Journal of Food Microbiology, Vol. 46, Núm. 3, pp. 243-249

  3. Resistance of heat-shocked cells of Listeria monocytogenes to mano-sonication and mano-thermo-sonication

    Letters in Applied Microbiology, Vol. 28, Núm. 1, pp. 71-75

  4. Sporulation temperature and heat resistance of bacillus spores: A review

    Journal of Food Safety, Vol. 19, Núm. 1, pp. 57-72

1998

  1. Inactivation of Bacillus subtilis spores by combining ultrasonic waves under pressure and mild heat treatment

    Journal of Applied Microbiology, Vol. 85, Núm. 5, pp. 849-854

  2. Inactivation of enzymes within spores of Bacillus megaterium ATCC 19213 by hydroperoxides

    Canadian Journal of Microbiology, Vol. 44, Núm. 5, pp. 465-470

1997

  1. Occurrence of a highly heat-sensitive spore subpopulation of Bacillus coagulans STCC 4522 and its conversion to a more heat-stable form

    Applied and Environmental Microbiology, Vol. 63, Núm. 6, pp. 2246-2251

  2. Survival of heated Bacillus coagulans spores in a medium acidified with lactic or citric acid

    International Journal of Food Microbiology, Vol. 38, Núm. 1, pp. 25-30

1996

  1. Heat resistance of Bacillus subtilis and Bacillus coagulans: Effect of sporulation temperature in foods with various acidulants

    Journal of Food Protection, Vol. 59, Núm. 5, pp. 487-492

  2. Influence of pH on heat resistance of Bacillus licheniformis in buffer and homogenised foods

    International Journal of Food Microbiology, Vol. 29, Núm. 1, pp. 1-10

  3. Influence of the incubation temperature after heat treatment upon the estimated heat resistance values of spores of Bacillus subtilis

    Letters in Applied Microbiology, Vol. 22, Núm. 2, pp. 149-152

1995

  1. Influence of sporulation temperature on the heat resistance of a strain of Bacillus licheniformis (Spanish type culture collection 4523)

    Food Microbiology, Vol. 12, Núm. C, pp. 357-361