Pablo Salvador
Fernández Escámez
Catedrático de Universidad
Universidad Miguel Hernández de Elche
Elche, EspañaPublicaciones en colaboración con investigadores/as de Universidad Miguel Hernández de Elche (14)
2024
2006
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Efficacy of pulsed electric fields for Listeria monocytogenes inactivation and control in horchata
Journal of Food Safety, Vol. 26, Núm. 2, pp. 137-149
2004
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Control of Lactobacillus plantarum and Escherichia coli by pulsed electric fields in MRS Broth, Nutrient Broth and orange-carrot juice
Food Microbiology, Vol. 21, Núm. 5, pp. 519-525
2003
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Control of Enterobacter aerogenes by high-intensity, pulsed electric fields in horchata, a Spanish low-acid vegetable beverage
Food Microbiology, Vol. 20, Núm. 1, pp. 105-110
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Influence of pH and temperature on growth of Bacillus cereus in vegetable substrates
International Journal of Food Microbiology, Vol. 82, Núm. 1, pp. 71-79
2002
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Characterization of Bacillus cereus isolates from fresh vegetables and refrigerated minimally processed foods by biochemical and physiological tests
Food Microbiology, Vol. 19, Núm. 5, pp. 491-499
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
1999
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A predictive model that describes the effect of prolonged heating at 70 to 90°C and subsequent incubation at refrigeration temperatures on growth from spores and toxigenesis by nonproteolytic Clostridium botulinum in the presence of lysozyme
Applied and Environmental Microbiology, Vol. 65, Núm. 8, pp. 3449-3457
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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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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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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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The effect of modified atmosphere packaging on 'ready-to-eat' Oranges
LWT - Food Science and Technology, Vol. 31, Núm. 4, pp. 322-328