Ingeniería Agronómica
Departamento
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Universidad de Zaragoza
Zaragoza, EspañaPublicaciones en colaboración con investigadores/as de Universidad de Zaragoza (20)
2024
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Not seen before. Unveiling depositional context and Mammuthus meridionalis exploitation at Fuente Nueva 3 (Orce, southern Iberia) through taphonomy and microstratigraphy
Quaternary Science Reviews, Vol. 329
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Optimal experimental design (OED) for the growth rate of microbial populations. Are they really more “optimal” than uniform designs?
International Journal of Food Microbiology, Vol. 413
2023
2020
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Variability in the heat resistance of Listeria monocytogenes under dynamic conditions can be more relevant than that evidenced by isothermal treatments
Food Research International, Vol. 137
2019
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Building international partnerships for the collation of historical data to study the environmental stability of genomic predictions in sweet cherry
Acta Horticulturae
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Desarrollo de la estructura necesaria para llevar a cabo una priorización y evaluación de riegos biológicos cunatatitva [sic] en España
Impulsando la investigación y la innovación: X Congreso Nacional CyTA/CESIA, León, 15-17 de mayo de 2019
2017
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Biodiversity, germplasm resources and breeding methods
Cherries: Botany, Production and Uses (CABI International), pp. 36-59
2000
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Influence of different factors on the inactivation of Salmonella senftenberg by pulsed electric fields
International Journal of Food Microbiology
1999
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Heat resistance of native and demineralized spores of Bacillus subtilis sporulated at different temperatures
Applied and Environmental Microbiology, Vol. 65, Núm. 3, pp. 1316-1319
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Influence of pH on heat resistance of spores of Bacillus coagulans in buffer and homogenized foods
International Journal of Food Microbiology, Vol. 46, Núm. 3, pp. 243-249
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Resistance of heat-shocked cells of Listeria monocytogenes to mano-sonication and mano-thermo-sonication
Letters in Applied Microbiology, Vol. 28, Núm. 1, pp. 71-75
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Sporulation temperature and heat resistance of bacillus spores: A review
Journal of Food Safety, Vol. 19, Núm. 1, pp. 57-72
1998
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Inactivation of Bacillus subtilis spores by combining ultrasonic waves under pressure and mild heat treatment
Journal of Applied Microbiology, Vol. 85, Núm. 5, pp. 849-854
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Inactivation of enzymes within spores of Bacillus megaterium ATCC 19213 by hydroperoxides
Canadian Journal of Microbiology, Vol. 44, Núm. 5, pp. 465-470
1997
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Occurrence of a highly heat-sensitive spore subpopulation of Bacillus coagulans STCC 4522 and its conversion to a more heat-stable form
Applied and Environmental Microbiology, Vol. 63, Núm. 6, pp. 2246-2251
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Survival of heated Bacillus coagulans spores in a medium acidified with lactic or citric acid
International Journal of Food Microbiology, Vol. 38, Núm. 1, pp. 25-30
1996
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Heat resistance of Bacillus subtilis and Bacillus coagulans: Effect of sporulation temperature in foods with various acidulants
Journal of Food Protection, Vol. 59, Núm. 5, pp. 487-492
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Influence of pH on heat resistance of Bacillus licheniformis in buffer and homogenised foods
International Journal of Food Microbiology, Vol. 29, Núm. 1, pp. 1-10
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Influence of the incubation temperature after heat treatment upon the estimated heat resistance values of spores of Bacillus subtilis
Letters in Applied Microbiology, Vol. 22, Núm. 2, pp. 149-152
1995
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Influence of sporulation temperature on the heat resistance of a strain of Bacillus licheniformis (Spanish type culture collection 4523)
Food Microbiology, Vol. 12, Núm. C, pp. 357-361