Paula María
Periago Bayonas
Catedrática de Universidad


Centro de Edafología y Biología aplicada del Segura
Murcia, EspañaPublications in collaboration with researchers from Centro de Edafología y Biología aplicada del Segura (20)
2022
2021
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High hydrostatic pressure vs. Thermal pasteurization: The effect on the bioactive compound profile of a citrus maqui beverage
Foods, Vol. 10, Núm. 10
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Influence of microwave bag vs. conventional microwave cooking on phytochemicals of industrially and domestically processed broccoli
Food Research International, Vol. 140
2017
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Broccoli and radish sprouts are safe and rich in bioactive phytochemicals
Postharvest Biology and Technology, Vol. 127, pp. 60-67
2016
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Quality and microbial safety evaluation of new isotonic beverages upon thermal treatments
Food Chemistry, Vol. 194, pp. 455-462
2008
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Two different effects of calcium on aquaporins in salinity-stressed pepper plants
Planta, Vol. 228, Núm. 1, pp. 15-25
2006
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Effect of Plum Pox virus infection on the antioxidant capacity of leaf apoplast from apricot plants
Acta Horticulturae
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The apoplastic antioxidant system in Prunus: Response to long-term plum pox virus infection
Journal of Experimental Botany, Vol. 57, Núm. 14, pp. 3813-3824
2005
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Identification of urolithin A as a metabolite produced by human colon microflora from ellagic acid and related compounds
Journal of Agricultural and Food Chemistry, Vol. 53, Núm. 14, pp. 5571-5576
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Use of frequency distribution functions to establish safe conditions in relation to the foodborne pathogen Bacillus cereus
Food Technology and Biotechnology, Vol. 43, Núm. 2, pp. 195-200
2004
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Combined effect of thymol and cymene to control the growth of Bacillus cereus vegetative cells
European Food Research and Technology, Vol. 218, Núm. 2, pp. 188-193
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Effect of thymol and cymene on Bacillus cereus vegetative cells evaluated through the use of frequency distributions
Food Microbiology, Vol. 21, Núm. 3, pp. 327-334
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Use of carvacrol and cymene to control growth and viability of Listeria monocytogenes cells and predictions of survivors using frequency distribution functions
Journal of Food Protection, Vol. 67, Núm. 7, pp. 1408-1416
2003
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Prediction of Bacillus subtilis spore survival after a combined non-isothermal-isothermal heat treatment
European Food Research and Technology, Vol. 217, Núm. 4, pp. 319-324
1998
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A predictive model to describe sensitization of heat-treated Bacillus stearothermophilus spores to NaCl
Zeitschrift fur Lebensmittel -Untersuchung und -Forschung, Vol. 206, Núm. 1, pp. 58-62
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A predictive model to describe sensitization of heat-treated Bacillus stearothermophilus spores to NaCl
European Food Research and Technology, Vol. 206, Núm. 1, pp. 58-62
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Apparent thermal resistance of Bacillus stearothermophilus spores recovered under anaerobic conditions
European Food Research and Technology, Vol. 206, Núm. 1, pp. 63-67
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Apparent thermal resistance of Bacillus stearothermophilus spores recovered under anaerobic conditions
Zeitschrift fur Lebensmittel -Untersuchung und -Forschung, Vol. 206, Núm. 1, pp. 63-67
1997
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A time temperature integrator for participated foods: Thermal process evaluation
European Food Research and Technology, Vol. 205, Núm. 4, pp. 325-328
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A time temperature integrator for participated foods: Thermal process evaluation
Zeitschrift fur Lebensmittel -Untersuchung und -Forschung, Vol. 205, Núm. 4, pp. 325-328