Publikationen, an denen er mitarbeitet María Ros Chumillas (5)

2021

  1. 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

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

2012

  1. Development of a high-resolution melting-based approach for efficient differentiation among bacillus cereus group isolates

    Foodborne Pathogens and Disease, Vol. 9, Núm. 9, pp. 777-785

  2. Modelling the effects of temperature and osmotic shifts on the growth kinetics of Bacillus weihenstephanensis in broth and food products

    International Journal of Food Microbiology, Vol. 158, Núm. 1, pp. 36-41

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