Publications (101) Alberto Garre Pérez publications

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2026

  1. Enhancing essential oil extraction from orange peels using ultrasound-assisted hydro-distillation: A sustainable approach

    Journal of Cleaner Production, Vol. 552

  2. New Fermented Beverage from Orange Peel By-Products Containing Bioactive Flavanones

    Beverages, Vol. 12, Núm. 5

  3. Simulation of the Metabolic Response to an Interventional Study with New Healthy Beverages by Machine-Learning Regression

    Journal of Agricultural and Food Chemistry, Vol. 74, Núm. 11, pp. 9683-9692

2025

  1. A Review on Microwave and Ultrasound-Assisted Extractions of Essential Oil from Orange Peel Waste

    Food and Bioprocess Technology, Vol. 18, Núm. 8, pp. 7060-7082

  2. Editorial: Ensuring food safety and quality in sustainable emerging production methods

    Frontiers in Microbiology

  3. Effects of Active Paper Sheets on the Quality of Cherry Tomatoes and Kale During Storage

    Foods, Vol. 14, Núm. 24

  4. Evaluation of the antimicrobial effect of a nanoemulsified D-limonene washing solution for cherry tomatoes against Staphylococcus aureus and Meyerozyma guilliermondii – Impact on consumer protection

    LWT, Vol. 224

  5. Multifactorial Shelf-life Prediction of Refrigerated Broccoli at the Household Level

    Food and Bioprocess Technology, Vol. 18, Núm. 2, pp. 1259-1272

  6. Optimal strategies for estimating the parameters of the Baranyi-Ratkowsky model: from (optimal) experiment design to model fitting methods

    Food Research International, Vol. 221

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

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

  8. Revisiting secondary model features for describing the shoulder and lag parameters of microbial inactivation and growth models

    International Journal of Food Microbiology, Vol. 431

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

    International Journal of Food Microbiology, Vol. 442

  10. 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

  11. Training in tools and modelling to develop risk ranking and quantitative microbial risk assessment for cheese along the Polish and Spanish food

    EFSA Journal, Vol. 23, Núm. S1

  12. Unravelling high-skilled internal migration in Spain using network theory: a manpower linked to local economic development

    International Journal of Manpower, pp. 1-19

2024

  1. A secondary model for the effect of pH on the variability in growth fitness of Listeria innocua strains

    Food Research International, Vol. 186

  2. Development of novel natto using legumes produced in Europe

    Heliyon, Vol. 10, Núm. 5

  3. Diseño de una solución de lavado a base de D-limoneno nanoemulsionado para tomates cherry como sustituto de los desinfectantes a base de cloro

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

  4. Evaluación de la actividad antimicrobiana de subproductos vegetales sobre Staphylococcus Aureus

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

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

    LWT, Vol. 199