Alberto Garre Pérez-rekin lankidetzan egindako argitalpenak (38)

2024

  1. Kinetic modelling of anthocyanins and vitamin C degradation in a maqui-citrus beverage during storage for different sweeteners and pasteurization treatments

    LWT, Vol. 199

2023

  1. Application of High Hydrostatic Pressure in fresh purple smoothie: Microbial inactivation kinetic modelling and qualitative studies

    Food science and technology international = Ciencia y tecnología de alimentos internacional, Vol. 29, Núm. 4, pp. 372-382

  2. Disentangling the contributions of initial heterogeneities and dynamic stress adaptation to nonlinearities in bacterial survival curves

    Food Research International, Vol. 173

  3. Dynamic Thermal Treatments in Green Coconut Water Induce Dynamic Stress Adaptation of Listeria innocua That Increases Its Thermal Resistance

    Foods, Vol. 12, Núm. 21

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

    SEM@foro, Núm. 75, pp. 35-37

  5. Washing solutions containing nanoemulsified essential oils as a potential substitute of commercial washes for the decontamination of Escherichia coli O157:H7 on cherry tomatoes

    LWT, Vol. 190

2022

  1. Aplicación de una nanoemulsión de limoneno para la descontaminación de tomates cherry contaminados artificialmente con "listeriamonocytogenes"

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

  2. 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

  3. El software científico de código abierto: una herramienta para poner métodos matemáticos complejos al alcance de l@s microbiólog@s de alimentos

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

  4. 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

  5. Multiobjective Optimization of a Frying Process Balancing Acrylamide Formation and Quality: Solution Analysis and Uncertainty Propagation

    Foods, Vol. 11, Núm. 22

  6. The use of bayesian networks and bootstrap to evaluate risks linked to the microbial contamination of leafy greens irrigated with reclaimed water in Southeast Spain

    Microbial Risk Analysis, Vol. 22

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. Not just variability and uncertainty; the relevance of chance for the survival of microbial cells to stress

    Trends in Food Science and Technology

2020

  1. Evaluation of Multicriteria Decision Analysis Algorithms in Food Safety: A Case Study on Emerging Zoonoses Prioritization

    Risk Analysis, Vol. 40, Núm. 2, pp. 336-351

  2. Microbiological and process variability using biological indicators of inactivation (BIIs) based on Bacillus cereus spores of food and fish-based animal by-products to evaluate microwave heating in a pilot plant

    Food Research International, Vol. 137

  3. Training in tools to develop Quantitative Risk Assessment using Spanish ready-to-eat food examples

    EFSA Journal, Vol. 18, Núm. S1

2019

  1. Guidelines for the design of (optimal) isothermal inactivation experiments

    Food Research International, Vol. 126

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

    Food Microbiology, Vol. 84