Publicaciones en las que colabora con Arantxa Aznar Samper (11)

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

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

2019

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

    Food Microbiology, Vol. 84

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

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

2011

  1. 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