Pablo Salvador
Fernández Escámez
Catedrático de Universidad
Wageningen UR
Wageningen, HolandaPublications in collaboration with researchers from Wageningen UR (11)
2023
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Disentangling the contributions of initial heterogeneities and dynamic stress adaptation to nonlinearities in bacterial survival curves
Food Research International, Vol. 173
2022
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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
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Response to letter to the Editor from M. Peleg on: Not just variability and uncertainty; the relevance of chance for the survival of microbial cells to stress
Trends in Food Science and Technology
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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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
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Not just variability and uncertainty; the relevance of chance for the survival of microbial cells to stress
Trends in Food Science and Technology
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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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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The qualified presumption of safety assessment and its role in EFSA risk evaluations: 15 years past
FEMS Microbiology Letters, Vol. 366, pp. I17-I23
2000
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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