Publications (31) Arantxa Aznar Samper publications

2024

  1. Scaling-up of fruit-based winemaking from melon by-products

    Acta Horticulturae, pp. 49-56

2023

  1. Obtención de un vino de frutas a partir de dos variedades de melón: análisis físico-químico, sensorial y caracterización de los principales aromas mediante GC-MS

    III Congreso anual internacional de estudiantes de Doctorado: Online, 1 y 2 de febrero de 2024

  2. Revalorization of Melon By-Product to Obtain a Novel Sparkling Fruity-Based Wine

    Foods, Vol. 12, Núm. 3

2022

  1. 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

  2. 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

  3. 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

  4. 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

  1. Dynamics of microbial inactivation and acrylamide production in high‐temperature heat treatments

    Foods, Vol. 10, Núm. 11

  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. 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

  1. Bancos de semillas: conservando el "oro vegetal"

    Alimentaria: Revista de tecnología e higiene de los alimentos, Núm. 500, pp. 89-91

  2. Mathematical modelling of the stress resistance induced in Listeria monocytogenes during dynamic, mild heat treatments

    Food Microbiology, Vol. 84

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

2016

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

    Frontiers in Microbiology, Vol. 7, Núm. AUG

  2. 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

  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

2014

  1. 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

  2. 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

  1. 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

  2. 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