Publications (198) Pablo Salvador Fernández Escámez publications

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2025

  1. BIOHAZ scientific opinion on the equivalence of an alternative heat treatment process of feathers and down

    EFSA Journal, Vol. 23, Núm. 3

  2. Evaluation of a fluidised catalytic cracking co-processing method for the production of renewable fuels using Category 3 animal fat and used cooking oils

    EFSA Journal, Vol. 23, Núm. 4

  3. Evaluation of an alkaline hydrolysis method under atmospheric pressure for Category 1 animal by-products

    EFSA Journal, Vol. 23, Núm. 2

  4. Predictive microbiology through the last century. From paper to Excel and towards AI

    Advances in Food and Nutrition Research, Vol. 113, pp. 1-63

  5. Stress response variability can cause up to 3-fold increase in the thermal resistance of Salmonella strains

    International Journal of Food Microbiology, Vol. 442

  6. The stressosome and SigB influence the baseline thermal resistance but not dynamic adaptation of Listeria monocytogenes: insights from kinetic modelling

    Food Research International, Vol. 221

  7. Update of the list of qualified presumption of safety (QPS) recommended microbiological agents intentionally added to food or feed as notified to EFSA 21: Suitability of taxonomic units notified to EFSA until September 2024

    EFSA Journal, Vol. 23, Núm. 1

  8. Update of the list of qualified presumption of safety (QPS) recommended microbiological agents intentionally added to food or feed as notified to EFSA 22: Suitability of taxonomic units notified to EFSA until March 2025

    EFSA Journal, Vol. 23, Núm. 7

2024

  1. Evaluation of alternative methods of tunnel composting (submitted by the European Composting Network) II

    EFSA Journal, Vol. 22, Núm. 4

  2. Impacto de altas presiones hidrostáticas y pasteurización térmica convencional, sobre el perfil fitoquímico y microbiológico de bebidas de cítricos-maqui, durante el almacenamiento

    Libro de actas del 13º Workshop en Investigación Agroalimentaria para jóvenes investigadores: WIA.24

  3. Kinetic modelling of anthocyanins and vitamin C degradation in a maqui-citrus beverage during storage for different sweeteners and pasteurization treatments

    LWT, Vol. 199

  4. La aplicación de un choque térmico subletal aumenta latermorresistencia de Bacillus subtilis a tratamientosisotérmicos

    Libro de actas del 13º Workshop en Investigación Agroalimentaria para jóvenes investigadores: WIA.24

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

    Foods, Vol. 13, Núm. 1

  6. Red de inocuidad alimentaria para el desarrollo, armonización y adopción de metodologías basadas en “one health” enfocadas a la evaluación de nuevos riesgos microbiológicos (onehealth4food)

    XXIII Congreso Nacional de Microbiología de los Alimentos: Cartagena, 9-12 de septiembre de 2024

  7. Training in modern statistical methodologies and software tools for the definition and analysis of (stochastic) quantitative microbial risk assessment models with relevant food products for the Italian and Spanish food supply chains

    EFSA Journal, Vol. 22, Núm. S1

  8. 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

  9. Update of the list of qualified presumption of safety (QPS) recommended microbiological agents intentionally added to food or feed as notified to EFSA 20: Suitability of taxonomic units notified to EFSA until March 2024

    EFSA Journal, Vol. 22, Núm. 7

  10. XXIII Congreso Nacional de Microbiología de los Alimentos

    SEM@foro, Núm. 78, pp. 40-42

  11. XXIII Congreso Nacional de Microbiología de los Alimentos: Cartagena, 9-12 de septiembre de 2024 coord.

    Universidad Politécnica de Cartagena

2023

  1. 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