Publicaciones en las que colabora con Maribel Abadias (106)

2024

  1. Ultraviolet-C Light and Peracetic Acid Extend the Shelf Life of Fresh and Frozen Strawberries

    Horticulturae, Vol. 10, Núm. 5

2022

  1. Evaluation of water-assisted UV-C light and its additive effect with peracetic acid for the inactivation of Listeria monocytogenes, Salmonella enterica and murine norovirus on whole and fresh-cut strawberries during shelf-life

    Journal of the Science of Food and Agriculture, Vol. 102, Núm. 13, pp. 5660-5669

  2. Exploring thermosonication as non-chemical disinfection technology for strawberries

    European Food Research and Technology, Vol. 248, Núm. 3, pp. 671-683

  3. Ferulic acid application to control growth Listeria monocytogenes and Salmonella enterica on fresh-cut apples and melon, and its effect in quality parameters

    Postharvest Biology and Technology, Vol. 186

  4. Pathogenic potential of the surviving Salmonella Enteritidis on strawberries after disinfection treatments based on ultraviolet-C light and peracetic acid

    International Journal of Food Microbiology, Vol. 364

2021

  1. An innovative water-assisted UV-C disinfection system to improve the safety of strawberries frozen under cryogenic conditions

    Innovative Food Science and Emerging Technologies, Vol. 73

  2. Antioxidant and antimicrobial activities of ginseng extract, ferulic acid, and noni juice: Evaluation of their potential to be incorporated in food

    Journal of Food Processing and Preservation, Vol. 45, Núm. 12

  3. Application of an innovative water-assisted ultraviolet C light technology for the inactivation of microorganisms in tomato processing industries

    Food Microbiology, Vol. 94

  4. Combination of ferulic acid with Aloe vera gel or alginate coatings for shelf-life prolongation of fresh-cut apples

    Food Packaging and Shelf Life, Vol. 27

  5. Combination of sonication with anti-browning treatments as a strategy to increase the shelf life of fresh-cut potatoe (cv. Monalisa)

    Journal of Food Processing and Preservation, Vol. 45, Núm. 6

  6. Inactivation of Salmonella enterica, Listeria monocytogenes and murine norovirus (MNV-1) on fresh strawberries by conventional and water-assisted ultraviolet light (UV-C)

    Postharvest Biology and Technology, Vol. 174

2020

  1. Bioconservación frente a patógenos de transmisión alimentaria en frutas y hortalizas mínimamente procesadas

    Arbor: Ciencia, pensamiento y cultura, Vol. 196, Núm. 795

  2. Effects of long-term controlled atmosphere storage, minimal processing, and packaging on quality attributes of calçots (Allium cepa L.)

    Food science and technology international = Ciencia y tecnología de alimentos internacional, Vol. 26, Núm. 5, pp. 403-412

  3. Evaluation of a sanitizing washing step with different chemical disinfectants for the strawberry processing industry

    International Journal of Food Microbiology, Vol. 334

  4. Microbial interaction between Salmonella enterica and main postharvest fungal pathogens on strawberry fruit

    International Journal of Food Microbiology, Vol. 320

  5. Occurrence of selected viral and bacterial pathogens and microbiological quality of fresh and frozen strawberries sold in Spain

    International Journal of Food Microbiology, Vol. 314

2019

  1. Assessing water-assisted UV-C light and its combination with peroxyacetic acid and Pseudomonas graminis CPA-7 for the inactivation and inhibition of Listeria monocytogenes and Salmonella enterica in fresh-cut ‘Iceberg’ lettuce and baby spinach leaves

    International Journal of Food Microbiology, Vol. 297, pp. 11-20

  2. Effect of Ultrasound Pre-Treatment on the Physical, Microbiological, and Antioxidant Properties of Calçots

    Food and Bioprocess Technology, Vol. 12, Núm. 3, pp. 387-394

  3. Effect of pre-harvest conditions and postharvest storage time on the quality of whole and fresh-cut calçots (Allium cepa L.)

    Scientia Horticulturae, Vol. 249, pp. 110-119

  4. Evaluation of Pseudomonas graminis CPA-7 as a biopreservation method for fresh-cut pear: Physicochemical, enzymatic, and nutritional quality

    Food science and technology international = Ciencia y tecnología de alimentos internacional, Vol. 25, Núm. 4, pp. 271-281