Juan Pablo Huertas Baquero-rekin lankidetzan egindako argitalpenak (20)

2021

  1. Impact of heating rates on alicyclobacillus acidoterrestris heat resistance under non-isothermal treatments and use of mathematical modelling to optimize orange juice processing

    Foods, Vol. 10, Núm. 7

  2. 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

2018

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

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

2017

  1. Efecto de la velocidad de calentamiento en la termorresistencia de Cronobacter sakazakii DPC 6529

    Proceedings of the 5th Workshop on Agri-Food Research. WIA. 16

  2. 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. Effect of isothermal and non-isothermal treatments on the viability and stress response of foodborne pathogen and spoilage microorganisms

    Proceedings of the 4th. Workshop on Agri-Food Research. WIA.15

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

    Frontiers in Microbiology, Vol. 7, Núm. AUG

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

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

2015

  1. Determination of Thermal Inactivation Kinetics by the Multipoint Method in a Pilot Plant Tubular Heat Exchanger

    Food and Bioprocess Technology, Vol. 8, Núm. 7, pp. 1543-1551

  2. Effect of isothermal and non-isothermal treatments on the viability and stress response of foodborne pathogen and spoilage microorganisms

    Effect of isothermal and non-isothermal treatments on the viability and stress response of foodborne pathogen and spoilage microorganisms

  3. Effect of nisin and thermal treatments on the heat resistance of clostridium sporogenes spores

    Journal of Food Protection, Vol. 78, Núm. 11, pp. 2019-2023

  4. Effect of thymol in heating and recovery media on the isothermal and non-isothermal heat resistance of Bacillus spores

    Food Microbiology, Vol. 48, pp. 35-40

  5. Heat resistance of Cronobacter sakazakii DPC 6529 and its behavior in reconstituted powdered infant formula

    Food Research International, Vol. 69, pp. 401-409

  6. Inactivation kinetics of foodborne pathogens by UV-C radiation and its subsequent growth in fresh-cut kailan-hybrid broccoli

    Food Microbiology, Vol. 46, pp. 263-271

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

  2. Combined effect of natural antimicrobials and thermal treatments on Alicyclobacillus acidoterrestris spores

    Food Control, Vol. 35, Núm. 1, pp. 73-78

  3. Determination of genes involved in heat resistance response of Cronobacter sakazakii

    Actas del III Workshop en Investigación Agroalimentaria. WIA. 3.1

2013

  1. Effect of the medium characteristics and the heating and cooling rates on the nonisothermal heat resistance of Bacillus sporothermodurans IC4 spores

    Food Microbiology, Vol. 34, Núm. 1, pp. 158-163

2009

  1. Efecto de tratamientos isotérmicos sobre la supervivencia de "Listeria monocytogenes" evaluada in vitro

    Jornadas de introducción a la investigación de la UPCT, Núm. 2, pp. 26-28