Publications by the researcher in collaboration with Paula María Periago Bayonas (27)

2023

  1. Unidad de Microbiología y Seguridad Alimentaria de la Universidad Politécnica de Cartagena

    SEM@foro, Núm. 75, pp. 35-37

2022

  1. Evaluación de modelos predictivos que consideran la variabilidad de cepas de "Salmonella spp." expuestas a tratamientos térmicos dinámicos

    Microbiología de los alimentos bajo el concepto de One Health: libro de comunicaciones

2021

  1. The Different Response to an Acid Shock of Two Salmonella Strains Marks Their Resistance to Thermal Treatments

    Frontiers in Microbiology, Vol. 12

2020

  1. Limonene nanoemulsified with soya lecithin reduces the intensity of non-isothermal treatments for inactivation of Listeria monocytogenes

    Scientific Reports, Vol. 10, Núm. 1

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

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. 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

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

    Nanomaterials, Vol. 7, Núm. 3

2016

  1. Combined effect of a nanoemulsion of d-limonene and nisin on Listeria monocytogenes growth and viability in culture media and foods

    Food science and technology international = Ciencia y tecnología de alimentos internacional, Vol. 22, Núm. 2, pp. 146-152

  2. Heat resistance of Listeria monocytogenes in sterile distilled water in the presence of nanoemulsion of D-limonene

    Proceedings of the 4th. Workshop on Agri-Food Research. WIA.15

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

    Frontiers in Microbiology, Vol. 7, Núm. AUG

  4. When nanoemulsified, d-limonene reduces Listeria monocytogenes heat resistance about one hundred times

    Food Control, Vol. 59, pp. 824-828

2015

  1. Antimicrobial activity of nisin, thymol, carvacrol and cymene against growth of Candida lusitaniae

    Food science and technology international = Ciencia y tecnología de alimentos internacional, Vol. 21, Núm. 1, pp. 72-79

  2. Impact of Moderate Heat, Carvacrol, and Thymol Treatments on the Viability, Injury, and Stress Response of Listeria monocytogenes

    BioMed Research International, Vol. 2015

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 nisina y D‐limoneno sobre Listeria monocytogenes aplicados mediante nanoemulsiones

    Actas del III Workshop en Investigación Agroalimentaria. WIA. 3.1

2010

  1. Characterization of Bacillus sporothermodurans IC4 spores; putative indicator microorganism for optimisation of thermal processes in food sterilisation

    Food Research International, Vol. 43, Núm. 7, pp. 1895-1901

2009

  1. Food safety engineering: An emergent perspective

    Food Engineering Reviews, Vol. 1, Núm. 1, pp. 84-104

2006

  1. Application of artificial neural networks to describe the combined effect of pH and NaCl on the heat resistance of Bacillus stearothermophilus

    International Journal of Food Microbiology, Vol. 106, Núm. 2, pp. 153-158

  2. Bacillus megaterium spore germination and growth inhibition by a treatment combining heat with natural antimicrobials

    Food Technology and Biotechnology, Vol. 44, Núm. 1, pp. 17-23