Alfredo
Palop Gómez
Catedrático de Universidad
Juan Pablo
Huertas Baquero
Publications by the researcher in collaboration with Juan Pablo Huertas Baquero (18)
2021
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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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The Different Response to an Acid Shock of Two Salmonella Strains Marks Their Resistance to Thermal Treatments
Frontiers in Microbiology, Vol. 12
2020
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Limonene nanoemulsified with soya lecithin reduces the intensity of non-isothermal treatments for inactivation of Listeria monocytogenes
Scientific Reports, Vol. 10, Núm. 1
2018
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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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Efecto de la velocidad de calentamiento en la termorresistencia de Cronobacter sakazakii DPC 6529
Proceedings of the 5th Workshop on Agri-Food Research. WIA. 16
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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
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
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
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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
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Effect of thymol in heating and recovery media on the isothermal and non-isothermal heat resistance of Bacillus spores
Food Microbiology, Vol. 48, pp. 35-40
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Heat resistance of Cronobacter sakazakii DPC 6529 and its behavior in reconstituted powdered infant formula
Food Research International, Vol. 69, pp. 401-409
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Inactivation kinetics of foodborne pathogens by UV-C radiation and its subsequent growth in fresh-cut kailan-hybrid broccoli
Food Microbiology, Vol. 46, pp. 263-271
2014
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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
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Combined effect of natural antimicrobials and thermal treatments on Alicyclobacillus acidoterrestris spores
Food Control, Vol. 35, Núm. 1, pp. 73-78
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Determination of genes involved in heat resistance response of Cronobacter sakazakii
Actas del III Workshop en Investigación Agroalimentaria. WIA. 3.1
2013
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Effect of the medium characteristics and the heating and cooling rates on the nonisothermal heat resistance of Bacillus sporothermodurans IC4 spores
Food Microbiology, Vol. 34, Núm. 1, pp. 158-163
2009
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Efecto de tratamientos isotérmicos sobre la supervivencia de "Listeria monocytogenes" evaluada in vitro
Jornadas de introducción a la investigación de la UPCT, Núm. 2, pp. 26-28