Pablo Salvador
Fernández Escámez
Catedrático de Universidad
Publicaciones (168) Publicaciones en las que ha participado algún/a investigador/a
2024
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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
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Update of the list of qualified presumption of safety (QPS) recommended microbiological agents intentionally added to food or feed as notified to EFSA 19: Suitability of taxonomic units notified to EFSA until September 2023
EFSA Journal, Vol. 22, Núm. 1
2023
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Application of High Hydrostatic Pressure in fresh purple smoothie: Microbial inactivation kinetic modelling and qualitative studies
Food science and technology international = Ciencia y tecnología de alimentos internacional, Vol. 29, Núm. 4, pp. 372-382
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Assessment on the efficacy of methods 2 to 5 and method 7 set out in Commission Regulation (EU) No 142/2011 to inactivate relevant pathogens when producing processed animal protein of porcine origin intended to feed poultry and aquaculture animals
EFSA Journal, Vol. 21, Núm. 7
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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
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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
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Dynamic Thermal Treatments in Green Coconut Water Induce Dynamic Stress Adaptation of Listeria innocua That Increases Its Thermal Resistance
Foods, Vol. 12, Núm. 21
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Ifs and buts of non-thermal processing technologies for plant-based drinks’ bioactive compounds
Food science and technology international = Ciencia y tecnología de alimentos internacional, Vol. 29, Núm. 5, pp. 445-479
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Training in tools to develop quantitative microbial risk assessment of ready-to-eat food with a comparison between the Romanian and Spanish food supply chains
EFSA Journal, Vol. 21, Núm. S1
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Unidad de Microbiología y Seguridad Alimentaria de la Universidad Politécnica de Cartagena
SEM@foro, Núm. 75, pp. 35-37
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Update of the list of qualified presumption of safety (QPS) recommended microbiological agents intentionally added to food or feed as notified to EFSA 18: Suitability of taxonomic units notified to EFSA until March 2023
EFSA Journal, Vol. 21, Núm. 7
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Update of the list of qualified presumption of safety (QPS) recommended microorganisms intentionally added to food or feed as notified to EFSA
EFSA Journal, Vol. 21, Núm. 1
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Washing solutions containing nanoemulsified essential oils as a potential substitute of commercial washes for the decontamination of Escherichia coli O157:H7 on cherry tomatoes
LWT, Vol. 190
2022
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Aplicación de una nanoemulsión de limoneno para la descontaminación de tomates cherry contaminados artificialmente con "listeriamonocytogenes"
Microbiología de los alimentos bajo el concepto de One Health: libro de comunicaciones
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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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Comparación de calafate con otros frutos nativos de Chile con potencial biológico
Proceedings of the 10th Workshop on Agri-Food Research for young researchers. WIA. 21
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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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El software científico de código abierto: una herramienta para poner métodos matemáticos complejos al alcance de l@s microbiólog@s de alimentos
Microbiología de los alimentos bajo el concepto de One Health: libro de comunicaciones
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Evaluación de modelos predictivos que consideran la variabilidad de cepas de "Salmonella spp." expuestas a tratamientos térmicos dinámicos
Microbiología de los alimentos bajo el concepto de One Health: libro de comunicaciones
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Evaluation of a multi-step catalytic co-processing hydrotreatment for the production of renewable fuels using Category 3 animal fat and used cooking oils
EFSA Journal, Vol. 20, Núm. 11