Publicaciones en colaboración con investigadores/as de Instituto de Agroquímica y Tecnología de los Alimentos (34)

2021

  1. Applications of natural antimicrobials in food packaging and preservation

    Foods

  2. 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

2019

  1. 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

2013

  1. 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

2012

  1. Time-temperature integrators for thermal process evaluation

    Thermal Food Processing: New Technologies and Quality Issues, Second Edition (CRC Press), pp. 635-653

  2. pH-assisted thermal processing

    Thermal Food Processing: New Technologies and Quality Issues, Second Edition (CRC Press), pp. 611-633

2011

  1. 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

  1. New food processing technologies as a paradigm of safety and quality

    British Food Journal, Vol. 112, Núm. 5, pp. 467-475

2003

  1. 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

  1. 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

  1. 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

  2. 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

  1. 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

  2. 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

  3. 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

  4. 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

  5. Thermal inactivation kinetics of Bacillus stearothermophilus spores using a linear temperature program

    Journal of Food Protection, Vol. 62, Núm. 8, pp. 958-961

1998

  1. 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

  2. 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

  3. Apparent thermal resistance of Bacillus stearothermophilus spores recovered under anaerobic conditions

    Zeitschrift fur Lebensmittel -Untersuchung und -Forschung, Vol. 206, Núm. 1, pp. 63-67