Publications (59)

2023

  1. Analysis of a quantitative risk assessment of listeriosis from pasteurized milk: The combinations of which factors cause listeriosis in this low-risk food?

    Food Control, Vol. 152

  2. Differences Due to Sex and Sweetener on the Bioavailability of (Poly)phenols in Urine Samples: A Machine Learning Approach

    Metabolites, Vol. 13, Núm. 5

  3. Editorial overview: Food microbiology

    Current Opinion in Food Science

  4. Kinetics of carvacrol release from active paper packaging for fresh fruits and vegetables under conditions of open and closed package

    Food Packaging and Shelf Life, Vol. 37

  5. Machine learning to quantify techno-functional properties - A case study for gel stiffness with pea ingredients

    Innovative Food Science and Emerging Technologies, Vol. 83

  6. Shelf life estimation of refrigerated vacuum packed beef accounting for uncertainty

    International Journal of Food Microbiology, Vol. 405

  7. The importance of what we cannot observe: Experimental limitations as a source of bias for meta-regression models in predictive microbiology

    International Journal of Food Microbiology, Vol. 387

2022

  1. 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

  2. Critical comparison of statistical methods for quantifying variability and uncertainty of microbial responses from experimental data

    International Journal of Food Microbiology, Vol. 383

  3. 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

  4. 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

  5. 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

  6. Functionality-driven food product formulation – An illustration on selecting sustainable ingredients building viscosity

    Food Research International, Vol. 152

  7. Human health risk–benefit assessment of fish and other seafood: a scoping review

    Critical Reviews in Food Science and Nutrition, Vol. 62, Núm. 27, pp. 7479-7502

  8. Multiobjective Optimization of a Frying Process Balancing Acrylamide Formation and Quality: Solution Analysis and Uncertainty Propagation

    Foods, Vol. 11, Núm. 22

  9. Response to letter to the Editor from M. Peleg on: Not just variability and uncertainty; the relevance of chance for the survival of microbial cells to stress

    Trends in Food Science and Technology

  10. The Most Probable Curve method - A robust approach to estimate kinetic models from low plate count data resulting in reduced uncertainty

    International Journal of Food Microbiology, Vol. 380

  11. The use of bayesian networks and bootstrap to evaluate risks linked to the microbial contamination of leafy greens irrigated with reclaimed water in Southeast Spain

    Microbial Risk Analysis, Vol. 22

2021

  1. ANALYSIS OF THE RELATIONSHIPS BETWEEN SLOVENIAN FUNCTIONAL REGIONS IDENTIFIED IN THE NETWORK

    Proceedings of the 16th International Symposium on Operational Research in Slovenia, SOR 2021

  2. All food processes have a residual risk, some are small, some very small and some are extremely small: zero risk does not exist

    Current Opinion in Food Science, Vol. 39, pp. 83-92