Lista de obras -

A comparison of analytical and data preprocessing methods for spectral fingerprinting

artículo científico publicado en 2011

Antimicrobial coating with organic acids and essential oil for the enhancement of safety and shelf life of grape tomatoes

artículo científico publicado en 2022

Behavior of Escherichia coli Bacteria in Whey Protein Concentrate and Corn Meal during Twin Screw Extrusion Processing at different Temperatures

artículo científico publicado en 2012

Cold plasma-activated hydrogen peroxide aerosol inactivates Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria innocua and maintains quality of grape tomato, spinach and cantaloupe

artículo científico publicado en 2017

Effect of Hydrogen Peroxide in Combination with Minimal Thermal Treatment for Reducing Bacterial Populations on Cantaloupe Rind Surfaces and Transfer to Fresh-Cut Pieces

artículo científico publicado en 2016

Effect of grape seed extract on heat resistance of Clostridium perfringens vegetative cells in sous vide processed ground beef

scientific article published on 07 February 2019

Effect of high hydrostatic pressure processing on the background microbial loads and quality of cantaloupe puree

artículo científico publicado en 2016

Effect of pH, sodium chloride and sodium pyrophosphate on the thermal resistance of Escherichia coli O157:H7 in ground beef

artículo científico publicado en 2015

Effect of pomegranate powder on the heat inactivation of Escherichia coli O104:H4 in ground chicken

scholarly article by Vijay K. Juneja et al published December 2016 in Food Control

Effect of storage temperature on survival and recovery of thermal and extrusion injured Escherichia coli K-12 in whey protein concentrate and corn meal

artículo científico publicado en 2013

Effects of pulsed light and sanitizer wash combination on inactivation of Escherichia coli O157:H7, microbial loads and apparent quality of spinach leaves

scientific article published on 31 January 2019

Identification and quantification of flavonoids of Mexican oregano (Lippia graveolens) by LC-DAD-ESI/MS analysis ⬇️

artículo científico publicado en 2007

Inactivation of Escherichia coli O157:H7 in vitro and on the surface of spinach leaves by biobased antimicrobial surfactants

artículo científico publicado en 2016

Inactivation of Salmonella enterica and Listeria monocytogenes in cantaloupe puree by high hydrostatic pressure with/without added ascorbic acid

artículo científico publicado en 2016

Inactivation of Salmonella in cherry tomato stem scars and quality preservation by pulsed light treatment and antimicrobial wash ⬇️

artículo científico publicado en 2020

Inactivation of Salmonella in grape tomato stem scars by organic acid wash and chitosan-allyl isothiocyanate coating

artículo científico publicado en 2017

Influence of sample preparation on assay of phenolic acids from eggplant

artículo científico publicado en 2006

Interactive effects of temperature, pH, and water activity on the growth kinetics of Shiga toxin-producing Escherichia coli O104:H4 3.

artículo científico publicado en 2014

Kinetics of thermal destruction of Salmonella in ground chicken containing trans-cinnamaldehyde and carvacrol

artículo científico publicado en 2012

Modelling the effect of pH, sodium chloride and sodium pyrophosphate on the thermal resistance of Escherichia coli O157:H7 in ground beef

scholarly article by Vijay K. Juneja et al published March 2015 in Food Research International

Nisin-Based Organic Acid Inactivation of Salmonella on Grape Tomatoes: Efficacy of Treatment with Bioluminescence ATP Assay

artículo científico publicado en 2020

Physical and chemical changes in whey protein concentrate stored at elevated temperature and humidity

artículo científico publicado en 2016

Removal of Salmonella Enteritidis from commercial unpasteurized liquid egg white using pilot scale cross flow tangential microfiltration☆ ⬇️

artículo científico publicado el 15 de julio de 2010

Survival and growth of Salmonella enterica serovar enteritidis in membrane-processed liquid egg white with pH, temperature, and storage conditions as controlling factors

artículo científico publicado en 2012

The effect of lauric arginate on the thermal inactivation of starved Listeria monocytogenes in sous-vide cooked ground beef

artículo científico publicado en 2020

UV spectral fingerprinting and analysis of variance-principal component analysis: a useful tool for characterizing sources of variance in plant materials

artículo científico publicado en 2008

Lista de obras de

A comparison of analytical and data preprocessing methods for spectral fingerprinting

Antimicrobial coating with organic acids and essential oil for the enhancement of safety and shelf life of grape tomatoes

Behavior of Escherichia coli Bacteria in Whey Protein Concentrate and Corn Meal during Twin Screw Extrusion Processing at different Temperatures

Cold plasma-activated hydrogen peroxide aerosol inactivates Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria innocua and maintains quality of grape tomato, spinach and cantaloupe

Effect of Hydrogen Peroxide in Combination with Minimal Thermal Treatment for Reducing Bacterial Populations on Cantaloupe Rind Surfaces and Transfer to Fresh-Cut Pieces

Effect of grape seed extract on heat resistance of Clostridium perfringens vegetative cells in sous vide processed ground beef

Effect of high hydrostatic pressure processing on the background microbial loads and quality of cantaloupe puree

Effect of pH, sodium chloride and sodium pyrophosphate on the thermal resistance of Escherichia coli O157:H7 in ground beef

Effect of pomegranate powder on the heat inactivation of Escherichia coli O104:H4 in ground chicken

Effect of storage temperature on survival and recovery of thermal and extrusion injured Escherichia coli K-12 in whey protein concentrate and corn meal

Effects of pulsed light and sanitizer wash combination on inactivation of Escherichia coli O157:H7, microbial loads and apparent quality of spinach leaves

Identification and quantification of flavonoids of Mexican oregano (Lippia graveolens) by LC-DAD-ESI/MS analysis ⬇️

Inactivation of Escherichia coli O157:H7 in vitro and on the surface of spinach leaves by biobased antimicrobial surfactants

Inactivation of Salmonella enterica and Listeria monocytogenes in cantaloupe puree by high hydrostatic pressure with/without added ascorbic acid

Inactivation of Salmonella in cherry tomato stem scars and quality preservation by pulsed light treatment and antimicrobial wash ⬇️

Inactivation of Salmonella in grape tomato stem scars by organic acid wash and chitosan-allyl isothiocyanate coating

Influence of sample preparation on assay of phenolic acids from eggplant

Interactive effects of temperature, pH, and water activity on the growth kinetics of Shiga toxin-producing Escherichia coli O104:H4 3.

Kinetics of thermal destruction of Salmonella in ground chicken containing trans-cinnamaldehyde and carvacrol

Modelling the effect of pH, sodium chloride and sodium pyrophosphate on the thermal resistance of Escherichia coli O157:H7 in ground beef

Nisin-Based Organic Acid Inactivation of Salmonella on Grape Tomatoes: Efficacy of Treatment with Bioluminescence ATP Assay

Physical and chemical changes in whey protein concentrate stored at elevated temperature and humidity

Removal of Salmonella Enteritidis from commercial unpasteurized liquid egg white using pilot scale cross flow tangential microfiltration☆ ⬇️

Survival and growth of Salmonella enterica serovar enteritidis in membrane-processed liquid egg white with pH, temperature, and storage conditions as controlling factors

The effect of lauric arginate on the thermal inactivation of starved Listeria monocytogenes in sous-vide cooked ground beef

UV spectral fingerprinting and analysis of variance-principal component analysis: a useful tool for characterizing sources of variance in plant materials