Pablo Salvador
Fernández Escámez
Catedrático de Universidad
Instituto de Agroquímica y Tecnología de los Alimentos
Valencia, EspañaPublications in collaboration with researchers from Instituto de Agroquímica y Tecnología de los Alimentos (29)
2019
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Effect of high hydrostatic pressure on natural contaminating microorganisms and inoculated salmonella in hermetia illucens larvae
Berliner und Munchener Tierarztliche Wochenschrift, Vol. 132, Núm. 5-6, pp. 257-263
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
2012
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Time-temperature integrators for thermal process evaluation
Thermal Food Processing: New Technologies and Quality Issues, Second Edition (CRC Press), pp. 635-653
2011
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Comparison of probabilistic and deterministic predictions of time to growth of listeria monocytogenes as affected by pH and temperature in food
Foodborne Pathogens and Disease, Vol. 8, Núm. 1, pp. 141-148
2001
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Effect of heat activation and inactivation conditions on germination and thermal resistance parameters of Bacillus cereus spores
International Journal of Food Microbiology, Vol. 63, Núm. 3, pp. 257-264
2000
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Growth of Bacillus cereus in natural and acidified carrot substrates over the temperature range 5-30°C
Food Microbiology, Vol. 17, Núm. 6, pp. 605-612
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Research on factors allowing a risk assessment of spore-forming pathogenic bacteria in cooked chilled foods containing vegetables: A FAIR collaborative project
International Journal of Food Microbiology
1999
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Application of a frequency distribution model to describe the thermal inactivation of two strains of Bacillus cereus
Trends in Food Science and Technology, Vol. 10, Núm. 4-5, pp. 158-162
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Application of nonlinear regression analysis to the estimation of kinetic parameters for two enterotoxigenic strains of Bacillus cereus spores
Food Microbiology, Vol. 16, Núm. 6, pp. 607-613
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Effect of acidification and oil on the thermal resistance of Bacillus stearothermophilus spores heated in food substrate
International Journal of Food Microbiology, Vol. 52, Núm. 3, pp. 197-201
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Risk analysis of the thermal sterilization process. Analysis of factors affecting the thermal resistance of microorganisms
International Journal of Food Microbiology, Vol. 47, Núm. 1-2, pp. 51-57
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Thermal inactivation kinetics of Bacillus stearothermophilus spores using a linear temperature program
Journal of Food Protection, Vol. 62, Núm. 8, pp. 958-961
1998
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A predictive model to describe sensitization of heat-treated Bacillus stearothermophilus spores to NaCl
Zeitschrift fur Lebensmittel -Untersuchung und -Forschung, Vol. 206, Núm. 1, pp. 58-62
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A predictive model to describe sensitization of heat-treated Bacillus stearothermophilus spores to NaCl
European Food Research and Technology, Vol. 206, Núm. 1, pp. 58-62
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Apparent thermal resistance of Bacillus stearothermophilus spores recovered under anaerobic conditions
European Food Research and Technology, Vol. 206, Núm. 1, pp. 63-67
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Apparent thermal resistance of Bacillus stearothermophilus spores recovered under anaerobic conditions
Zeitschrift fur Lebensmittel -Untersuchung und -Forschung, Vol. 206, Núm. 1, pp. 63-67
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Modelling design of cuts for enzymatic peeling of mandarin and optimization of different parameters of the process
European Food Research and Technology, Vol. 207, Núm. 4, pp. 322-327
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Modelling design of cuts for enzymatic peeling of mandarin and optimization of different parameters of the process
Zeitschrift fur Lebensmittel -Untersuchung und -Forschung, Vol. 207, Núm. 4, pp. 322-327
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Predictive model to describe the combined effect of pH and NaCl on apparent heat resistance of Bacillus stearothermophilus
International Journal of Food Microbiology, Vol. 44, Núm. 1-2, pp. 21-30
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The effect of modified atmosphere packaging on 'ready-to-eat' Oranges
LWT - Food Science and Technology, Vol. 31, Núm. 4, pp. 322-328