María Ros Chumillas-rekin lankidetzan egindako argitalpenak (6)

2017

  1. Fat and fibre interfere with the dramatic effect that nanoemulsified D-limonene has on the heat resistance of Listeria monocytogenes

    Food Microbiology, Vol. 62, pp. 270-274

  2. Nanoemulsified d-limonene reduces the heat resistance of Salmonella senftenberg over 50 times

    Nanomaterials, Vol. 7, Núm. 3

2014

  1. Assessment of the of acid shock effect on viability of Bacillus cereus and Bacillus weihenstephanensis using flow cytometry

    Food Research International, Vol. 66, pp. 306-312

2012

  1. Development of a high-resolution melting-based approach for efficient differentiation among bacillus cereus group isolates

    Foodborne Pathogens and Disease, Vol. 9, Núm. 9, pp. 777-785

  2. Modelling the effects of temperature and osmotic shifts on the growth kinetics of Bacillus weihenstephanensis in broth and food products

    International Journal of Food Microbiology, Vol. 158, Núm. 1, pp. 36-41

2011

  1. Combined effect of lysozyme and nisin at different incubation temperature and mild heat treatment on the probability of time to growth of Bacillus cereus

    Food Microbiology, Vol. 28, Núm. 2, pp. 305-310