Juan Pablo Huertas Baquero-rekin lankidetzan egindako argitalpenak (6)

2021

  1. The Different Response to an Acid Shock of Two Salmonella Strains Marks Their Resistance to Thermal Treatments

    Frontiers in Microbiology, Vol. 12

2020

  1. Limonene nanoemulsified with soya lecithin reduces the intensity of non-isothermal treatments for inactivation of Listeria monocytogenes

    Scientific Reports, Vol. 10, Núm. 1

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

2016

  1. High heating rates affect greatly the inactivation rate of Escherichia coli

    Frontiers in Microbiology, Vol. 7, Núm. AUG

  2. Quality and microbial safety evaluation of new isotonic beverages upon thermal treatments

    Food Chemistry, Vol. 194, pp. 455-462

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