Pablo Salvador Fernández Escámez-rekin lankidetzan egindako argitalpenak (12)

2024

  1. XIII Congreso Nacional de Microbiología de los Alimentos Cartagena, 9-12 de septiembre de 2024

    Universidad Politécnica de Cartagena

2021

  1. Impact of heating rates on alicyclobacillus acidoterrestris heat resistance under non-isothermal treatments and use of mathematical modelling to optimize orange juice processing

    Foods, Vol. 10, Núm. 7

2020

  1. Microbiological and process variability using biological indicators of inactivation (BIIs) based on Bacillus cereus spores of food and fish-based animal by-products to evaluate microwave heating in a pilot plant

    Food Research International, Vol. 137

2019

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

    Food Research International, Vol. 126

  2. 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

  3. 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

2018

  1. Aplicación de modelización matemática para diseñar tratamientos de carne de pollo seguros con un mínimo impacto en la calidad sensorial

    Nuevas tendencias en microbiología de alimentos: XXI Congreso Nacional de Microbiología de los Alimentos, Tarragona 2018

  2. Effect of storage conditions in the response of Listeria monocytogenes in a fresh purple vegetable smoothie compared with an acidified TSB medium

    Food Microbiology, Vol. 72, pp. 98-105

  3. Mathematical quantification of the induced stress resistance of microbial populations during non-isothermal stresses

    International Journal of Food Microbiology, Vol. 266, pp. 133-141

2017

  1. Quantifying the adaptation of bacteria to thermal stresses, a model separating typical resistance and stress adaptation

    International Conference on Predictive Microbiology in Food ICPMF10: Córdoba, del 26 al 29 de septiembre de 2017

2016

  1. High heating rates affect greatly the inactivation rate of Escherichia coli

    Frontiers in Microbiology, Vol. 7, Núm. AUG

2009

  1. Nonisothermal heat resistance determinations with the thermoresistometer Mastia

    Journal of Applied Microbiology, Vol. 107, Núm. 2, pp. 506-513