Argitalpenak (29) Fernando Pérez Rodríguez argitalpenak

2021

  1. Article valorisation of olea europaea l. Olive leaves through the evaluation of their extracts: Antioxidant and antimicrobial activity

    Foods, Vol. 10, Núm. 5

2020

  1. Study of the microbiological quality, prevalence of foodborne pathogens and product shelf-life of Gilthead sea bream (Sparus aurata) and Sea bass (Dicentrarchus labrax) from aquaculture in estuarine ecosystems of Andalusia (Spain)

    Food Microbiology, Vol. 90

2019

  1. PVA/(ligno)nanocellulose biocomposite films. Effect of residual lignin content on structural, mechanical, barrier and antioxidant properties

    International Journal of Biological Macromolecules, Vol. 141, pp. 197-206

2013

  1. Cheese as a source of nutrients and contaminants: Dietary and toxicological aspects

    Handbook on Cheese: Production, Chemistry and Sensory Properties (Nova Science Publishers, Inc.), pp. 341-370

  2. Development and application of predictive microbiology models in foods

    Mathematical and Statistical Methods in Food Science and Technology (wiley), pp. 321-362

  3. Estudio sobre la mortalidad en ecuador relacionada con factores de la dieta

    Nutricion Hospitalaria, Vol. 28, Núm. 5, pp. 1732-1740

  4. Genetic variability in Malacomeles denticulata (Rosaceae) from central Mexico revealed with SSR markers

    Genetic Resources and Crop Evolution, Vol. 60, Núm. 7, pp. 2191-2200

  5. Mathematical quantification of microbial inactivation of Escherichia coli O157: H7 and Salmonella spp. on stainless steel surfaces soiled with different vegetable juice substrates

    Food Research International, Vol. 54, Núm. 2, pp. 1688-1698

  6. Modelling growth of Escherichia coli O157:H7 in fresh-cut lettuce submitted to commercial process conditions: Chlorine washing and modified atmosphere packaging

    Food Microbiology, Vol. 33, Núm. 2, pp. 131-138

  7. Modelling growth of Lactobacillus plantarum and shelf life of vacuum-packaged cooked chopped pork at different temperatures

    International Journal of Food Science and Technology, Vol. 48, Núm. 12, pp. 2580-2587

  8. Modelling survival kinetics of Staphylococcus aureus and Escherichia coli O157:H7 on stainless steel surfaces soiled with different substrates under static conditions of temperature and relative humidity

    Food Microbiology, Vol. 33, Núm. 2, pp. 197-204

  9. Predictive microbiology in foods

    Springer New York, pp. 1-128

  10. Preliminary nutritional assessment of the Ecuadorian diet based on a 24-h food recall survey in Ecuador

    Nutricion Hospitalaria, Vol. 28, Núm. 5, pp. 1646-1656

2012

  1. Aplicación web para la predicción del riesgo microbiológico en productos vegetales y cárnicos mínimamente procesados

    Avances en microbiología de los alimentos

  2. Application of the Central Limit Theorem in microbial risk assessment: High number of servings reduces the Coefficient of Variation of food-borne burden-of-illness

    International Journal of Food Microbiology, Vol. 153, Núm. 3, pp. 413-419

  3. Contenido de plomo como fuente de riesgo alimentario por el consumo de hongos silvestres

    Anales de la Real Academia de Ciencias Veterinarias de Andalucía Oriental, Vol. 25, pp. 131-158

  4. Electrochemical disinfection: An efficient treatment to inactivate Escherichia coli O157:H7 in process wash water containing organic matter

    Food Microbiology, Vol. 30, Núm. 1, pp. 146-156

  5. Estudio del crecimiento de diferentes bacterias intestinales expuestas a sueros lácteos ricos en [alfa]-lactoalbúmina o [beta]-lactoglobulina y glicomacropéptidos

    Avances en microbiología de los alimentos

  6. Food contaminanants

    Comprehensive Sampling and Sample Preparation (Elsevier Inc.), pp. 381-412

  7. Food contaminanants

    Comprehensive Sampling and Sample Preparation: Analytical Techniques for Scientists (Elsevier), pp. 381-412