Publications en collaboration avec des chercheurs de Centro de Edafología y Biología aplicada del Segura (39)

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

  2. Microwave Treatment vs. Conventional Pasteurization: The Effect on Phytochemical and Microbiological Quality for Citrus–Maqui Beverages

    Foods, Vol. 13, Núm. 1

2023

  1. 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

  1. 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

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

    Foods, Vol. 11, Núm. 22

  3. 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

  4. 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

  1. Dynamics of microbial inactivation and acrylamide production in high‐temperature heat treatments

    Foods, Vol. 10, Núm. 11

  2. High hydrostatic pressure vs. Thermal pasteurization: The effect on the bioactive compound profile of a citrus maqui beverage

    Foods, Vol. 10, Núm. 10

  3. Native species facing climate changes: Response of calafate berries to low temperature and UV radiation

    Foods, Vol. 10, Núm. 1

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

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

  3. 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

  4. 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

  1. 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

  1. 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

  2. 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

  3. 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

  1. 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