Arantxa
Aznar Samper
Profesora Titular de Universidad
Publicaciones (29) Publicaciones de Arantxa Aznar Samper
2023
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Revalorization of Melon By-Product to Obtain a Novel Sparkling Fruity-Based Wine
Foods, Vol. 12, Núm. 3
2022
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Different model hypotheses are needed to account for qualitative variability in the response of two strains of Salmonella spp. under dynamic conditions
Food Research International, Vol. 158
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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
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Fruit Wine Obtained from Melon by-Products: Physico-Chemical and Sensory Analysis, and Characterization of Key Aromas by GC-MS
Foods, Vol. 11, Núm. 22
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Functional food obtained from fermentation of broccoli by-products (stalk): Metagenomics profile and glucosinolate and phenolic compounds characterization by LC-ESI-QqQ-MS/MS
LWT, Vol. 169
2021
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Dynamics of microbial inactivation and acrylamide production in high‐temperature heat treatments
Foods, Vol. 10, Núm. 11
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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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Social Cognition and Interaction Training (SCIT) versus Training in Affect Recognition (TAR) in patients with schizophrenia: A randomized controlled trial
Journal of Psychiatric Research, Vol. 142, pp. 101-109
2019
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Bancos de semillas: conservando el "oro vegetal"
Alimentaria: Revista de tecnología e higiene de los alimentos, Núm. 500, pp. 89-91
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Mathematical modelling of the stress resistance induced in Listeria monocytogenes during dynamic, mild heat treatments
Food Microbiology, Vol. 84
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
2016
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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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One-step global parameter estimation of kinetic inactivation parameters for Bacillus sporothermodurans spores under static and dynamic thermal processes
Food Research International, Vol. 89, pp. 614-619
2015
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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
2014
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Adquisición de habilidades sociales a través de aprendizaje grupal: ¿nuevas metodologías o metodología tradicional?
II Congreso Internacional de Innovación Docente. CIID: Murcia, 20 y 21 de febrero de 2014 (Universidad de Murcia), pp. 305-314
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Adquisición de habilidades sociales a través de aprendizaje grupal: ¿nuevas metodologías o metodología tradicional?
Equipos docentes: experiencias y resultados (2013-2014) (Universidad Politécnica de Cartagena), pp. 163-174
2013
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Characterisation of the resistance and the growth variability of Listeria monocytogenes after high hydrostatic pressure treatments
Food Control, Vol. 29, Núm. 2, pp. 409-415
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Combined effect of nisin, carvacrol and a previous thermal treatment on the growth of Salmonella enteritidis and Salmonella senftenberg
Food science and technology international = Ciencia y tecnología de alimentos internacional, Vol. 19, Núm. 4, pp. 357-364
2011
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Combined effect of lysozyme and nisin at different incubation temperature and mild heat treatment on the probability of time to growth of Bacillus cereus
Food Microbiology, Vol. 28, Núm. 2, pp. 305-310
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Desarrollo y evaluación de la competencia “comunicación oral” en titulaciones técnicas: Estudio de casos
I Congreso Internacional de Innovación Docente. CIID: Cartagena 6, 7 y 8 de julio de 2011 (Cartagena, Universidad Politécnica de Cartagena, D.L. 2011), pp. 1985-1996