Gonzalo Zurera-Cosano-rekin lankidetzan egindako argitalpenak (10)

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

2013

  1. 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

  2. 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

  3. 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

2012

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

    Avances en microbiología de los alimentos

  2. Identification and Quantification of Lactic Acid Bacteria in a Water-Based Matrix with Near-Infrared Spectroscopy and Multivariate Regression Modeling

    Food Analytical Methods, Vol. 5, Núm. 1, pp. 19-28

  3. Modelling the growth and survival of "staphylococus aureus" preincubated cells in a cooked meat product

    Avances en microbiología de los alimentos

2011

  1. A mathematical risk model for Escherichia coli O157:H7 cross-contamination of lettuce during processing

    Food Microbiology, Vol. 28, Núm. 4, pp. 694-701

  2. Hygienic conditions and microbiological status of chilled Ready-To-Eat products served in Southern Spanish hospitals

    Food Control, Vol. 22, Núm. 6, pp. 874-882

  3. Informe del Comité Científico de la Agencia Española de Segurida Alimentaria y Nutrición (AESAN) en relación al efecto de la reducción de la sal en la seguridad microbiológica de los productos cárnicos curados

    Revista del Comité Científico de la AESAN, Núm. 13, pp. 59-88