Publicacions (38) Publicacions de Arturo Esnoz Nicuesa

2024

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

    Universidad Politécnica de Cartagena

2022

  1. 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

  1. 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

  2. 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

  3. 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

  1. 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

  2. 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. 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

  2. Envase bag in box autoenfriante y método de fabricación del mismo

    Proceedings of the 5th Workshop on Agri-Food Research. WIA. 16

  3. 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. 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

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

    Frontiers in Microbiology, Vol. 7, Núm. AUG

  3. 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

  1. 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