Pablo Salvador Fernández Escámez-rekin lankidetzan egindako argitalpenak (23)

2023

  1. Application of High Hydrostatic Pressure in fresh purple smoothie: Microbial inactivation kinetic modelling and qualitative studies

    Food science and technology international = Ciencia y tecnología de alimentos internacional, Vol. 29, Núm. 4, pp. 372-382

  2. Bioactive Compounds in Plasma as a Function of Sex and Sweetener Resulting from a Maqui-Lemon Beverage Consumption Using Statistical and Machine Learning Techniques

    International Journal of Molecular Sciences, Vol. 24, Núm. 3

2022

  1. 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

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

    Foods, Vol. 11, Núm. 22

2021

  1. Dynamics of microbial inactivation and acrylamide production in high‐temperature heat treatments

    Foods, Vol. 10, Núm. 11

2020

  1. Evaluation of Multicriteria Decision Analysis Algorithms in Food Safety: A Case Study on Emerging Zoonoses Prioritization

    Risk Analysis, Vol. 40, Núm. 2, pp. 336-351

2019

  1. Chemical risks associated with ready-to-eat vegetables: quantitative analysis to estimate formation and/or accumulation of disinfection byproducts during washing

    EFSA Journal, Vol. 17, Núm. S2

  2. Guidelines for the design of (optimal) isothermal inactivation experiments

    Food Research International, Vol. 126

  3. Mathematical modelling of the stress resistance induced in Listeria monocytogenes during dynamic, mild heat treatments

    Food Microbiology, Vol. 84

  4. On the use of in-silico simulations to support experimental design: A case study in microbial inactivation of foods

    PLoS ONE, Vol. 14, Núm. 8

  5. Response to the letter to Editor for “Bioinactivation FE: A free web application for modelling isothermal and dynamic microbial inactivation”

    Food Research International

  6. Tail or artefact? Illustration of the impact that uncertainty of the serial dilution and cell enumeration methods has on microbial inactivation

    Food Research International, Vol. 119, pp. 76-83

2018

  1. Bioinactivation FE: A free web application for modelling isothermal and dynamic microbial inactivation

    Food Research International, Vol. 112, pp. 353-360

  2. Mathematical quantification of the induced stress resistance of microbial populations during non-isothermal stresses

    International Journal of Food Microbiology, Vol. 266, pp. 133-141

  3. Optimal characterization of thermal microbial inactivation simulating non-isothermal processes

    Food Research International, Vol. 107, pp. 267-274

  4. Relevance of the induced stress resistance when identifying the critical microorganism for microbial risk assessment

    Frontiers in Microbiology, Vol. 9, Núm. JUL

2017

  1. A Heuristic Method to Optimize High-Dimensional Expensive Problems: Application to the Dynamic Optimization of a Waste Water Treatment Plant

    Progress in industrial mathematics at ECMI 2016 (Springer Suiza), pp. 625-631

  2. Bioinactivation: Software for modelling dynamic microbial inactivation

    Food Research International, Vol. 93, pp. 66-74

  3. Erratum to: Quality Changes and Shelf-Life Prediction of a Fresh Fruit and Vegetable Purple Smoothie (Food Bioprocess Technol, 10.1007/s11947-017-1965-5)

    Food and Bioprocess Technology

  4. Quality Changes and Shelf-Life Prediction of a Fresh Fruit and Vegetable Purple Smoothie

    Food and Bioprocess Technology, Vol. 10, Núm. 10, pp. 1892-1904