Universidad de Zaragoza-ko ikertzaileekin lankidetzan egindako argitalpenak (23)

2025

  1. Evaluation of the antimicrobial effect of a nanoemulsified D-limonene washing solution for cherry tomatoes against Staphylococcus aureus and Meyerozyma guilliermondii – Impact on consumer protection

    LWT, Vol. 224

  2. Optimal strategies for estimating the parameters of the Baranyi-Ratkowsky model: from (optimal) experiment design to model fitting methods

    Food Research International, Vol. 221

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

    Advances in Food and Nutrition Research, Vol. 113, pp. 1-63

  4. SCOBY-based, innovative, and sustainable production of gallic acid from sucrose towards multipurpose applications

    Scientific Reports, Vol. 15, Núm. 1

  5. The stressosome and SigB influence the baseline thermal resistance but not dynamic adaptation of Listeria monocytogenes: insights from kinetic modelling

    Food Research International, Vol. 221

2024

  1. 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

  2. Todo tiene un precio – “Spanc balance” en la aptitud para el crecimiento en alimentos de una variante de Escherichia coli adaptada al timol

    XXIII Congreso Nacional de Microbiología de los Alimentos: Cartagena, 9-12 de septiembre de 2024

2023

  1. Thorough Characterization of ETHQB3.5, a QTL Involved in Melon Fruit Climacteric Behavior and Aroma Volatile Composition

    Foods, Vol. 12, Núm. 2

2020

  1. 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

  1. 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

2000

  1. Influence of different factors on the inactivation of Salmonella senftenberg by pulsed electric fields

    International Journal of Food Microbiology

1999

  1. 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

  2. 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

  3. 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

  4. Sporulation temperature and heat resistance of bacillus spores: A review

    Journal of Food Safety, Vol. 19, Núm. 1, pp. 57-72

1998

  1. 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

  2. Inactivation of enzymes within spores of Bacillus megaterium ATCC 19213 by hydroperoxides

    Canadian Journal of Microbiology, Vol. 44, Núm. 5, pp. 465-470

1997

  1. 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

  2. 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

  1. 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