María José Ocio-rekin lankidetzan egindako argitalpenak (19)

2001

  1. 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

1999

  1. 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

1998

  1. A predictive model to describe sensitization of heat-treated Bacillus stearothermophilus spores to NaCl

    European Food Research and Technology, Vol. 206, Núm. 1, pp. 58-62

  2. A predictive model to describe sensitization of heat-treated Bacillus stearothermophilus spores to NaCl

    Zeitschrift fur Lebensmittel -Untersuchung und -Forschung, Vol. 206, Núm. 1, pp. 58-62

  3. Apparent thermal resistance of Bacillus stearothermophilus spores recovered under anaerobic conditions

    Zeitschrift fur Lebensmittel -Untersuchung und -Forschung, Vol. 206, Núm. 1, pp. 63-67

  4. Apparent thermal resistance of Bacillus stearothermophilus spores recovered under anaerobic conditions

    European Food Research and Technology, Vol. 206, Núm. 1, pp. 63-67

1997

  1. A time temperature integrator for participated foods: Thermal process evaluation

    Zeitschrift fur Lebensmittel -Untersuchung und -Forschung, Vol. 205, Núm. 4, pp. 325-328

  2. A time temperature integrator for participated foods: Thermal process evaluation

    European Food Research and Technology, Vol. 205, Núm. 4, pp. 325-328

  3. A time temperature integrator for particulated foods: thermal process evaluation

    ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY, Vol. 205, Núm. 4, pp. 325-328

  4. Thermal resistance of Bacillus stearothermophilus heated at high temperatures in different substrates

    Journal of Food Protection, Vol. 60, Núm. 2, pp. 144-147

1996

  1. Heat resistance of Bacillus stearothermophilus spores in alginate-mushroom puree mixture

    International Journal of Food Microbiology, Vol. 29, Núm. 2-3, pp. 391-395

  2. Mathematical model for the combined effect of temperature and pH on the thermal resistance of Bacillus stearothermophilus and Clostridium sporogenes spores

    International Journal of Food Microbiology, Vol. 32, Núm. 1-2, pp. 225-233

1995

  1. D values of bacillus stearothermophilus spores as a function of pH and recovery medium acidulant

    Journal of Food Protection, Vol. 58, Núm. 6, pp. 628-632

  2. Growth and heat resistance of clostridium sporogenes PA 3679 spores heated and recovered in acidified media

    Journal of Food Protection, Vol. 58, Núm. 6, pp. 656-660

1994

  1. Comparison of TDT and Arrhenius models for rate constant inactivation predictions of Bacillus stearothermophilus heated in mushroom‐alginate substrate

    Letters in Applied Microbiology, Vol. 19, Núm. 2, pp. 114-117

  2. Influence of acidification and type of acidulant of the recovery medium on Bacillus stearothermophilus spore counts

    Letters in Applied Microbiology, Vol. 19, Núm. 3, pp. 146-148

  3. Relation between thermal resistance and DPA content in variants of the same strains of Bacillus stearothermophilus spores

    Letters in Applied Microbiology, Vol. 19, Núm. 2, pp. 118-120

  4. Thermal resistance characteristics of PA 3679 in the temperature range of 110-121°C as affected by pH, type of acidulant and substrate

    International Journal of Food Microbiology, Vol. 22, Núm. 4, pp. 239-247

  5. Thermal resistance of Bacillus stearothermophilus spores heated in acidified mushroom extract

    Journal of Food Protection, Vol. 57, Núm. 1, pp. 37-41