María Ros Chumillas-rekin lankidetzan egindako argitalpenak (10)

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

2017

  1. Fat and fibre interfere with the dramatic effect that nanoemulsified D-limonene has on the heat resistance of Listeria monocytogenes

    Food Microbiology, Vol. 62, pp. 270-274

  2. Nanoemulsified d-limonene reduces the heat resistance of Salmonella senftenberg over 50 times

    Nanomaterials, Vol. 7, Núm. 3

2016

  1. Effect of heating rate on highly heat-resistant spore-forming microorganisms

    Food science and technology international = Ciencia y tecnología de alimentos internacional, Vol. 22, Núm. 2, pp. 164-172

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

  2. Effect of nisin and thermal treatments on the heat resistance of clostridium sporogenes spores

    Journal of Food Protection, Vol. 78, Núm. 11, pp. 2019-2023

  3. Heat resistance of Cronobacter sakazakii DPC 6529 and its behavior in reconstituted powdered infant formula

    Food Research International, Vol. 69, pp. 401-409

2014

  1. Assessment of the of acid shock effect on viability of Bacillus cereus and Bacillus weihenstephanensis using flow cytometry

    Food Research International, Vol. 66, pp. 306-312

  2. Efecto combinado de calor y nisina en la inactivación de Clostridium sporogenes

    XIX Congreso Nacional de Microbiología de Alimentos de la SEM

  3. Resistencia al calor de Clostridium sporogenes en condiciones no isotérmicas en tampón y caldo de ternera

    XIX Congreso Nacional de Microbiología de Alimentos de la SEM