Publikationen in Zusammenarbeit mit Forschern von Institute of Food Research (10)

2018

  1. Influence of interfacial mechanisms on the rheology of creaming emulsions

    International Journal of Food Properties, Vol. 21, Núm. 1, pp. 1322-1331

2016

  1. A study on the toxigenesis by Clostridium botulinum in nitrate and nitrite-reduced dry fermented sausages

    International Journal of Food Microbiology, Vol. 218, pp. 66-70

2009

  1. Analysis of the variability in the number of viable bacteria after mild heat treatment of food

    Applied and Environmental Microbiology, Vol. 75, Núm. 22, pp. 6992-6997

2006

  1. Indirect measurement of the lag time distribution of single cells of Listeria innocua in food

    Applied and Environmental Microbiology, Vol. 72, Núm. 4, pp. 2533-2538

2005

  1. Volatile compound generation in dry fermented sausages by the surface inoculation of selected mould species

    European Food Research and Technology, Vol. 220, Núm. 5-6, pp. 494-501

2004

  1. Analysis and validation of a predictive model for growth and death of Aeromonas hydrophila under modified atmospheres at refrigeration temperatures

    Applied and Environmental Microbiology, Vol. 70, Núm. 7, pp. 3925-3932

2002

  1. Analysing the lag-growth rate relationship of Yersinia enterocolitica

    International Journal of Food Microbiology, Vol. 73, Núm. 2-3, pp. 197-201

2001

  1. Applying a generalized z-value concept to quantify and compare the effect of environmental factors on the growth of Listeria monocytogenes

    Food Microbiology, Vol. 18, Núm. 5, pp. 539-545

2000

  1. Predictive model for the growth of Yersinia enterocolitica under modified atmospheres

    Journal of Applied Microbiology, Vol. 88, Núm. 3, pp. 521-530

1995

  1. Growth/survival of psychrotrophic pathogens on meat packaged under modified atmospheres

    International Journal of Food Microbiology, Vol. 28, Núm. 2, pp. 221-231