Pablo Salvador
Fernández Escámez
Catedrático de Universidad
Centro de Edafología y Biología aplicada del Segura
Murcia, EspañaPublicaciones en colaboración con investigadores/as de Centro de Edafología y Biología aplicada del Segura (39)
2024
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Kinetic modelling of anthocyanins and vitamin C degradation in a maqui-citrus beverage during storage for different sweeteners and pasteurization treatments
LWT, Vol. 199
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Microwave Treatment vs. Conventional Pasteurization: The Effect on Phytochemical and Microbiological Quality for Citrus–Maqui Beverages
Foods, Vol. 13, Núm. 1
2023
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Bioactive Compounds in Plasma as a Function of Sex and Sweetener Resulting from a Maqui-Lemon Beverage Consumption Using Statistical and Machine Learning Techniques
International Journal of Molecular Sciences, Vol. 24, Núm. 3
2022
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Challenges and opportunities related to the use of innovative modelling approaches and tools for microbiological food safety management
Current Opinion in Food Science, Vol. 45
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Multiobjective Optimization of a Frying Process Balancing Acrylamide Formation and Quality: Solution Analysis and Uncertainty Propagation
Foods, Vol. 11, Núm. 22
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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
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Training in tools to develop quantitative risk assessment of fresh produce using water reuse systems in Mediterranean production
EFSA Journal, Vol. 20, Núm. S1
2021
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Dynamics of microbial inactivation and acrylamide production in high‐temperature heat treatments
Foods, Vol. 10, Núm. 11
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High hydrostatic pressure vs. Thermal pasteurization: The effect on the bioactive compound profile of a citrus maqui beverage
Foods, Vol. 10, Núm. 10
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Native species facing climate changes: Response of calafate berries to low temperature and UV radiation
Foods, Vol. 10, Núm. 1
2020
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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
2019
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Guidelines for the design of (optimal) isothermal inactivation experiments
Food Research International, Vol. 126
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Mathematical modelling of the stress resistance induced in Listeria monocytogenes during dynamic, mild heat treatments
Food Microbiology, Vol. 84
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On the use of in-silico simulations to support experimental design: A case study in microbial inactivation of foods
PLoS ONE, Vol. 14, Núm. 8
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Tail or artefact? Illustration of the impact that uncertainty of the serial dilution and cell enumeration methods has on microbial inactivation
Food Research International, Vol. 119, pp. 76-83
2005
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Use of frequency distribution functions to establish safe conditions in relation to the foodborne pathogen Bacillus cereus
Food Technology and Biotechnology, Vol. 43, Núm. 2, pp. 195-200
2004
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Combined effect of thymol and cymene to control the growth of Bacillus cereus vegetative cells
European Food Research and Technology, Vol. 218, Núm. 2, pp. 188-193
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Effect of thymol and cymene on Bacillus cereus vegetative cells evaluated through the use of frequency distributions
Food Microbiology, Vol. 21, Núm. 3, pp. 327-334
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Use of carvacrol and cymene to control growth and viability of Listeria monocytogenes cells and predictions of survivors using frequency distribution functions
Journal of Food Protection, Vol. 67, Núm. 7, pp. 1408-1416
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