Ingeniería Agronómica
Departamento
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Instituto de Agroquímica y Tecnología de los Alimentos
Valencia, EspañaPublicaciones en colaboración con investigadores/as de Instituto de Agroquímica y Tecnología de los Alimentos (43)
2021
2019
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Effect of high hydrostatic pressure on natural contaminating microorganisms and inoculated salmonella in hermetia illucens larvae
Berliner und Munchener Tierarztliche Wochenschrift, Vol. 132, Núm. 5-6, pp. 257-263
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The qualified presumption of safety assessment and its role in EFSA risk evaluations: 15 years past
FEMS Microbiology Letters, Vol. 366, pp. I17-I23
2013
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Characterisation of the resistance and the growth variability of Listeria monocytogenes after high hydrostatic pressure treatments
Food Control, Vol. 29, Núm. 2, pp. 409-415
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European and German Food Legislation Facing Uncommon Foodstuffs
Critical Reviews in Food Science and Nutrition, Vol. 53, Núm. 8, pp. 787-800
2012
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Time-temperature integrators for thermal process evaluation
Thermal Food Processing: New Technologies and Quality Issues, Second Edition (CRC Press), pp. 635-653
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pH-assisted thermal processing
Thermal Food Processing: New Technologies and Quality Issues, Second Edition (CRC Press), pp. 611-633
2011
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Comparison of probabilistic and deterministic predictions of time to growth of listeria monocytogenes as affected by pH and temperature in food
Foodborne Pathogens and Disease, Vol. 8, Núm. 1, pp. 141-148
2010
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Flesh carotenoid profile in climacteric near-isogenic lines of melon obtained from non-climacteric parentals: Implications for fruit design
Acta Horticulturae, Vol. 858, pp. 43-50
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New food processing technologies as a paradigm of safety and quality
British Food Journal, Vol. 112, Núm. 5, pp. 467-475
2006
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Efficacy of amphoteric surfactant- and peracetic acid-based disinfectants on spores of Bacillus cereus in vitro and on food premises of the German Armed Forces
Journal of Food Protection, Vol. 69, Núm. 7, pp. 1605-1610
2003
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A regression model describing the effect of pH, NaCl and temperature on D values of Bacillus stearothermophilus spores
European Food Research and Technology, Vol. 216, Núm. 6, pp. 535-538
2002
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Lipid composition of pork muscle as affected by sire genetic type
Journal of Food Biochemistry, Vol. 26, Núm. 2, pp. 91-102
2001
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Effect of heat activation and inactivation conditions on germination and thermal resistance parameters of Bacillus cereus spores
International Journal of Food Microbiology, Vol. 63, Núm. 3, pp. 257-264
2000
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Growth of Bacillus cereus in natural and acidified carrot substrates over the temperature range 5-30°C
Food Microbiology, Vol. 17, Núm. 6, pp. 605-612
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Research on factors allowing a risk assessment of spore-forming pathogenic bacteria in cooked chilled foods containing vegetables: A FAIR collaborative project
International Journal of Food Microbiology
1999
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Application of a frequency distribution model to describe the thermal inactivation of two strains of Bacillus cereus
Trends in Food Science and Technology, Vol. 10, Núm. 4-5, pp. 158-162
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Application of nonlinear regression analysis to the estimation of kinetic parameters for two enterotoxigenic strains of Bacillus cereus spores
Food Microbiology, Vol. 16, Núm. 6, pp. 607-613
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Effect of acidification and oil on the thermal resistance of Bacillus stearothermophilus spores heated in food substrate
International Journal of Food Microbiology, Vol. 52, Núm. 3, pp. 197-201