Publicaciones en las que colabora con Rosa M. Raybaudi Massilia (17)

2016

  1. Combinational Edible Antimicrobial Films and Coatings

    Antimicrobial Food Packaging (Elsevier Inc.), pp. 633-646

2012

  1. Microbiological shelf life and sensory evaluation of fruit juices treated by high-intensity pulsed electric fields and antimicrobials

    Food and Bioproducts Processing, Vol. 90, Núm. 2, pp. 205-214

2009

  1. Antimicrobial activity of malic acid against Listeria monocytogenes, Salmonella Enteritidis and Escherichia coli O157:H7 in apple, pear and melon juices

    Food Control, Vol. 20, Núm. 2, pp. 105-112

  2. Control of pathogenic and spoilage microorganisms in fresh-cut fruits and fruit juices by traditional and alternative natural antimicrobials

    Comprehensive Reviews in Food Science and Food Safety, Vol. 8, Núm. 3, pp. 157-180

  3. Inactivation of listeria monocytogenes, salmonella enteritidis and escherichia coli O157:H7 and shelf life extension of fresh-cut pears using malic acid and quality stabilizing compounds

    Journal of Food Quality, Vol. 32, Núm. 5, pp. 539-565

  4. Use of malic acid and other quality stabilizing compounds to assure the safety of fresh-cut "fuji" apples by inactivation of listeria monocytogenes, salmonella enteritidis and Escherichia Coli O157:H7

    Journal of Food Safety, Vol. 29, Núm. 2, pp. 236-252

2008

  1. Combination of high-intensity pulsed electric fields with natural antimicrobials to inactivate pathogenic microorganisms and extend the shelf-life of melon and watermelon juices

    Food Microbiology, Vol. 25, Núm. 3, pp. 479-491

  2. Comparative study on essential oils incorporated into an alginate-based edible coating to assure the safety and quality of fresh-cut Fuji apples

    Journal of Food Protection, Vol. 71, Núm. 6, pp. 1150-1161

  3. Edible alginate-based coating as carrier of antimicrobials to improve shelf-life and safety of fresh-cut melon

    International Journal of Food Microbiology, Vol. 121, Núm. 3, pp. 313-327

  4. Effects of pulsed electric fields on pathogenic microorganisms of major concern in fluid foods: A review

    Critical Reviews in Food Science and Nutrition, Vol. 48, Núm. 8, pp. 747-759

  5. Inactivation of Salmonella enterica ser. enteritidis in tomato juice by combining of high-intensity pulsed electric fields with natural antimicrobials

    Journal of Food Science, Vol. 73, Núm. 2

  6. Non-thermal pasteurization of fruit juices by combining high-intensity pulsed electric fields with natural antimicrobials

    Innovative Food Science and Emerging Technologies, Vol. 9, Núm. 3, pp. 328-340

2007

  1. Apple puree-alginate edible coating as carrier of antimicrobial agents to prolong shelf-life of fresh-cut apples

    Postharvest Biology and Technology, Vol. 45, Núm. 2, pp. 254-264

  2. Influence of treatment time and pulse frequency on Salmonella Enteritidis, Escherichia coli and Listeria monocytogenes populations inoculated in melon and watermelon juices treated by pulsed electric fields

    International Journal of Food Microbiology, Vol. 117, Núm. 2, pp. 192-200

  3. Shelf-life extension of fresh-cut "Fuji" apples at different ripeness stages using natural substances

    Postharvest Biology and Technology, Vol. 45, Núm. 2, pp. 265-275

2006

  1. Antimicrobial activity of essential oils on Salmonella enteritidis, Escherichia coli, and Listeria innocua in fruit juices

    Journal of Food Protection, Vol. 69, Núm. 7, pp. 1579-1586

  2. High-intensity pulsed electric field variables affecting Staphylococcus aureus inoculated in milk

    Journal of Dairy Science, Vol. 89, Núm. 10, pp. 3739-3748