Sort by: Autor Título [ Tipo (Asc)] Año
Journal Article
Periago MJ, Rincón F, Jacob K, García-Alonso J, Ros G. Detection of key factors in the extraction and quantification of lycopene from tomato and tomato products. J Agric Food Chem. 2007;55(22):8825-9.
Fernández-García E, Rincón F, Pérez-Gálvez A. Developing an emulsifier system to improve the bioaccessibility of carotenoids. J Agric Food Chem. 2008;56(21):10384-90.
Fernández-Navarro F, Valero A, Hervás-Martínez C, Gutiérrez PA, García-Gimeno RM, Zurera-Cosano G. Development of a multi-classification neural network model to determine the microbial growth/no growth interface. Int J Food Microbiol. 2010;141(3):203-12.
Haro-Vicente JF, Pérez-Conesa D, Rincón F, Ros G, Martínez-Graciá C, Vidal ML. Does ascorbic acid supplementation affect iron bioavailability in rats fed micronized dispersible ferric pyrophosphate fortified fruit juice?. Eur J Nutr. 2008;47(8):470-8.
Francois K, Valero A, Geeraerd AH, Van Impe JF, Debevere J, García-Gimeno RM, Zurera G, Devlieghere F. Effect of preincubation temperature and pH on the individual cell lag phase of Listeria monocytogenes, cultured at refrigeration temperatures. Food Microbiol. 2007;24(1):32-43.
López-Gálvez F, Posada-Izquierdo GD, Selma MV, Pérez-Rodríguez F, Gobet J, Gil MI, Allende A. Electrochemical disinfection: an efficient treatment to inactivate Escherichia coli O157:H7 in process wash water containing organic matter. Food Microbiol. 2012;30(1):146-56.
Rodríguez M, Valero A, Posada-Izquierdo GD, Carrasco E, Zurera G. Evaluation of food handler practices and microbiological status of ready-to-eat foods in long-term care facilities in the Andalusia region of Spain. J Food Prot. 2011;74(9):1504-12.
Pérez-Rodríguez F, Castro R, Posada-Izquierdo GD, Valero A, Carrasco E, García-Gimeno RM, Zurera G. Evaluation of hygiene practices and microbiological quality of cooked meat products during slicing and handling at retail. Meat Sci. 2010;86(2):479-85.
Pérez-Rodríguez F, van Asselt ED, Garcia-Gimeno RM, Zurera G, Zwietering MH. Extracting additional risk managers information from a risk assessment of Listeria monocytogenes in deli meats. J Food Prot. 2007;70(5):1137-52.
Aguilar M, Rincón F. Improving knowledge of garlic paste greening through the design of an experimental strategy. J Agric Food Chem. 2007;55(25):10266-74.
Fernández-García E, Carvajal-Lérida I, Rincón F, Ríos JJ, Pérez-Gálvez A. In vitro intestinal absorption of carotenoids delivered as molecular inclusion complexes with beta-cyclodextrin is not inhibited by high-density lipoproteins. J Agric Food Chem. 2010;58(5):3213-21.
Pérez-Rodríguez F, Todd ECD, Valero A, Carrasco E, García RM, Zurera G. Linking quantitative exposure assessment and risk management using the food safety objective concept: an example with Listeria monocytogenes in different cross-contamination scenarios. J Food Prot. 2006;69(10):2384-94.
Carrasco E, Valero A, Pérez-Rodríguez F, García-Gimeno RM, Zurera G. Management of microbiological safety of ready-to-eat meat products by mathematical modelling: Listeria monocytogenes as an example. Int J Food Microbiol. 2007;114(2):221-6.
Rodríguez PF, Campos D, Ryser ET, Buchholz AL, Posada-Izquierdo GD, Marks BP, Zurera G, Todd E. A mathematical risk model for Escherichia coli O157:H7 cross-contamination of lettuce during processing. Food Microbiol. 2011;28(4):694-701.
Baert K, Valero A, De Meulenaer B, Samapundo S, Ahmed MM, Bo L, Debevere J, Devlieghere F. Modeling the effect of temperature on the growth rate and lag phase of Penicillium expansum in apples. Int J Food Microbiol. 2007;118(2):139-50.
Valero A, Carrasco E, Pérez-Rodríguez F, García-Gimeno RM, Zurera G. Modeling the growth of Listeria monocytogenes in pasteurized white asparagus. J Food Prot. 2007;70(3):753-7.
Pérez-Rodríguez F, Valero A, Todd ECD, Carrasco E, García-Gimeno RM, Zurera G. Modeling transfer of Escherichia coli O157:H7 and Staphylococcus aureus during slicing of a cooked meat product. Meat Sci. 2007;76(4):692-9.
Valero A, Pérez-Rodríguez F, Carrasco E, Fuentes-Alventosa JM, García-Gimeno RM, Zurera G. Modelling the growth boundaries of Staphylococcus aureus: Effect of temperature, pH and water activity. Int J Food Microbiol. 2009;133(1-2):186-94. Modelling the growth boundaries.pdf (400.03 KB)
García-Gimeno RM, Hervás-Martínez C, Rodríguez-Pérez R, Zurera-Cosano G. Modelling the growth of Leuconostoc mesenteroides by Artificial Neural Networks. Int J Food Microbiol. 2005;105(3):317-32.
Zurera-Cosano G, Castillejo-Rodríguez AM, García-Gimeno RM, Rincón-León F. Performance of response surface and Davey model for prediction of Staphylococcus aureus growth parameters under different experimental conditions. J Food Prot. 2004;67(6):1138-45.
Uyttendaele M, Busschaert P, Valero A, Geeraerd AH, Vermeulen A, Jacxsens L, Goh KK, De Loy A, Van Impe JF, Devlieghere F. Prevalence and challenge tests of Listeria monocytogenes in Belgian produced and retailed mayonnaise-based deli-salads, cooked meat products and smoked fish between 2005 and 2007. Int J Food Microbiol. 2009;133(1-2):94-104.
Valero A, Hervás C, García-Gimeno RM, Zurera G. Product unit neural network models for predicting the growth limits of Listeria monocytogenes. Food Microbiol. 2007;24(5):452-64.
Rincón F, Martínez B, Pérez-Olmos R, Berzosa A. The roles of pH extraction and colloidal protein solubility in the optimization of spectrophotometric nitrite determination in meat products via response surface methodology. Meat Sci. 2008;80(3):744-52.
Valero A, Hervás C, García-Gimeno RM, Zurera G. Searching for new mathematical growth model approaches for Listeria monocytogenes. J Food Sci. 2007;72(1):M016-25.
Rodriguez-Perez MR, Zurera-Cosano G, Ma Garcia-Gimeno R, Barco-Alcala E, Ma Castillejo-Rodriguez A. SENSORY AND MICROBIOLOGICAL QUALITY EVALUATION OF VACUUM-PACKED SLICED COOKED CHICKEN BREAST. SHELF-LIFE ESTIMATION. Journal of Food Quality [Internet]. 2003;26:105–122. Available from: