Alberto Garre Pérez-rekin lankidetzan egindako argitalpenak (81)

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

    LWT, Vol. 199

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

    Food and Bioprocess Technology

  5. 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

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

    Advances in Food and Nutrition Research (Academic Press Inc.)

  7. Systematic risk ranking of microbiological hazards in infant foods

    Food Research International, Vol. 192

2023

  1. Analysis of a quantitative risk assessment of listeriosis from pasteurized milk: The combinations of which factors cause listeriosis in this low-risk food?

    Food Control, Vol. 152

  2. 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

  3. Differences Due to Sex and Sweetener on the Bioavailability of (Poly)phenols in Urine Samples: A Machine Learning Approach

    Metabolites, Vol. 13, Núm. 5

  4. Disentangling the contributions of initial heterogeneities and dynamic stress adaptation to nonlinearities in bacterial survival curves

    Food Research International, Vol. 173

  5. Dynamic Thermal Treatments in Green Coconut Water Induce Dynamic Stress Adaptation of Listeria innocua That Increases Its Thermal Resistance

    Foods, Vol. 12, Núm. 21

  6. Editorial overview: Food microbiology

    Current Opinion in Food Science

  7. Kinetics of carvacrol release from active paper packaging for fresh fruits and vegetables under conditions of open and closed package

    Food Packaging and Shelf Life, Vol. 37

  8. Machine learning to quantify techno-functional properties - A case study for gel stiffness with pea ingredients

    Innovative Food Science and Emerging Technologies, Vol. 83

  9. Modeling Population Growth in R with the biogrowth Package

    Journal of Statistical Software, Vol. 107, Núm. 1

  10. Quantitative microbial spoilage risk assessment caused by fungi in sports drinks through multilevel modelling

    Food microbiology, Vol. 116, pp. 104368

  11. Shelf life estimation of refrigerated vacuum packed beef accounting for uncertainty

    International Journal of Food Microbiology, Vol. 405

  12. The Potential of Essential Oils from Active Packaging to Reduce Ethylene Biosynthesis in Plant Products. Part 1: Vegetables (Broccoli and Tomato)

    Plants, Vol. 12, Núm. 19

  13. The Potential of Essential Oils from Active Packaging to Reduce Ethylene Biosynthesis in Plant Products. Part 2: Fruits (Blueberries and Blackberries)

    Plants, Vol. 12, Núm. 19