Arturo
Esnoz Nicuesa
Profesor Titular de Universidad
Publicaciones (38) Publicaciones de Arturo Esnoz Nicuesa
2024
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XIII Congreso Nacional de Microbiología de los Alimentos Cartagena, 24-26 de septiembre de 2024
coord.
Universidad Politécnica de Cartagena
2022
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Libro de actas XI Congreso Ibérico y IX Congreso Iberoamericano de Ciencias y Técnicas del Frío Cytef2022: Avances en Ciencias y Técnicas del Frío - 11. Cartagena, España, 17-19 abril, 2022
dir. congr.
Universidad Politécnica de Cartagena
2021
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Energy balances in food processing
Engineering Principles of Unit Operations in Food Processing: Unit Operations and Processing Equipment in the Food Industry (Elsevier), pp. 135-163
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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
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Psychrometry in food process engineering
Engineering Principles of Unit Operations in Food Processing: Unit Operations and Processing Equipment in the Food Industry (Elsevier), pp. 377-400
2020
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Map packaging with essential oils vapours increases the quality and shelf life of refrigerated breaded meat products
X Congreso Ibérico y VIII Congreso Iberoamericano de Ciencias y Técnicas del Frío. CYTEF 2020
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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
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Guidelines for the design of (optimal) isothermal inactivation experiments
Food Research International, Vol. 126
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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
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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
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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
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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
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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
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A novel tool to model dynamic microbial inactivation following a probabilistic approach
International conference on Quantitative Tools for Sustainable Food and Energy in the food chain: Grecia, del 10 al 12 de abril de 2017
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Envase bag in box autoenfriante y método de fabricación del mismo
Proceedings of the 5th Workshop on Agri-Food Research. WIA. 16
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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
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Effect of isothermal and non-isothermal treatments on the viability and stress response of foodborne pathogen and spoilage microorganisms
Proceedings of the 4th. Workshop on Agri-Food Research. WIA.15
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High heating rates affect greatly the inactivation rate of Escherichia coli
Frontiers in Microbiology, Vol. 7, Núm. AUG
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Texture, Oil Adsorption and Safety of the European Style Croquettes Manufactured at Industrial Scale
Food Engineering Reviews, Vol. 8, Núm. 2, pp. 181-200
2015
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Determination of Thermal Inactivation Kinetics by the Multipoint Method in a Pilot Plant Tubular Heat Exchanger
Food and Bioprocess Technology, Vol. 8, Núm. 7, pp. 1543-1551