P. Periago

发表

Combined effect of lysozyme and nisin at different incubation temperature and mild heat treatment on the probability of time to growth of Bacillus cereus.

V. Antolinos, Marina Muñoz, M. Ros-Chumillas, 2011, Food microbiology.

Identification of Proteins Involved in the Heat Stress Response of Bacillus cereus ATCC 14579

P. Periago, W. van Schaik, T. Abee, 2002, Applied and Environmental Microbiology.

Application of artificial neural networks to describe the combined effect of pH and NaCl on the heat resistance of Bacillus stearothermophilus.

P. Periago, A. Esnoz, A. Palop, 2006, International journal of food microbiology.

Predictive model to describe the combined effect of pH and NaCl on apparent heat resistance of Bacillus stearothermophilus.

P. Periago, P. Fernández, A. Martinez, 1998, International journal of food microbiology.

Estimation of the non-isothermal inactivation patterns of Bacillus sporothermodurans IC4 spores in soups from their isothermal survival data.

P. Periago, P. Fernández, M. Peleg, 2004, International journal of food microbiology.

Prediction of Bacillus subtilis spore survival after a combined non-isothermal-isothermal heat treatment

P. Periago, A. Esnoz, A. Palop, 2003 .

Note. Kinetic parameters of Bacillus stearothermophilus spores under isothermal and non-isothermal heating conditions Nota. Parámetros cinéticos del tratamiento isotérmico y no isotérmico de esporas de Bacillus stearothermophilus

P. Periago, P. Fernández, A. Martinez, 1998 .

Nanoemulsified D-Limonene Reduces the Heat Resistance of Salmonella Senftenberg over 50 Times

M. Ros-Chumillas, P. Periago, A. Palop, 2017, Nanomaterials.

The Different Response to an Acid Shock of Two Salmonella Strains Marks Their Resistance to Thermal Treatments

P. Periago, A. Palop, Alberto Garre, 2021, Frontiers in Microbiology.

Limonene nanoemulsified with soya lecithin reduces the intensity of non-isothermal treatments for inactivation of Listeria monocytogenes

P. Periago, A. Palop, Alberto Garre, 2020, Scientific Reports.

Bacillus megaterium Spore Germination and Growth Inhibition by a Treatment Combining Heat with Natural Antimicrobials

P. Periago, P. Fernández, A. Palop, 2006 .

High Hydrostatic Pressure vs. Thermal Pasteurization: The Effect on the Bioactive Compound Profile of a Citrus Maqui Beverage

P. Periago, P. Fernández, C. García-Viguera, 2021, Foods.

The apoplastic antioxidant system in Prunus : response to long-term plum pox virus infection

P. Periago, P. Martínez-Gómez, M. Rubio, 2006 .

Effect of thymol and cymene on Bacillus cereus vegetative cells evaluated through the use of frequency distributions

P. Periago, P. Fernández, A. Palop, 2004 .

Combined effect of thymol and cymene to control the growth of Bacillus cereus vegetative cells

P. Periago, P. Fernández, A. Palop, 2004 .

Combined effect of nisin and carvacrol at different pH and temperature levels on the viability of different strains of Bacillus cereus.

P. Periago, R. Moezelaar, 2001, International journal of food microbiology.

Fat and fibre interfere with the dramatic effect that nanoemulsified d-limonene has on the heat resistance of Listeria monocytogenes.

M. Ros-Chumillas, P. Periago, A. Palop, 2017, Food microbiology.

Combined effect of a nanoemulsion of d-limonene and nisin on Listeria monocytogenes growth and viability in culture media and foods

P. Periago, A. Palop, J. Maté, 2016, Food science and technology international = Ciencia y tecnologia de los alimentos internacional.

When nanoemulsified, d-limonene reduces Listeria monocytogenes heat resistance about one hundred times

P. Periago, A. Palop, J. Maté, 2016 .

Use of carvacrol and cymene to control growth and viability of Listeria monocytogenes cells and predictions of survivors using frequency distribution functions.

P. Periago, P. Fernández, A. Palop, 2004, Journal of food protection.

Risk analysis of the thermal sterilization process. Analysis of factors affecting the thermal resistance of microorganisms.

P. Periago, P. Fernández, M. Hendrickx, 1999, International journal of food microbiology.

Microbiological and process variability using biological indicators of inactivation (BIIs) based on Bacillus cereus spores of food and fish-based animal by-products to evaluate microwave heating in a pilot plant.

P. Periago, P. Fernández, J. L. Pedreño-Molina, 2020, Food research international.

Antimicrobial activity of nisin, thymol, carvacrol and cymene against growth of Candida lusitaniae

A. Aznar, P. Periago, P. Fernández, 2015, Food science and technology international = Ciencia y tecnologia de los alimentos internacional.

Influence of microwave bag vs. conventional microwave cooking on phytochemicals of industrially and domestically processed broccoli.

P. Periago, D. Moreno, E. Paulsen, 2021, Food research international.

Broccoli and radish sprouts are safe and rich in bioactive phytochemicals

P. Periago, N. Baenas, D. Moreno, 2017 .

A PAS domain-containing regulator controls flagella-flagella interactions in Campylobacter jejuni

P. Periago, A. H. V. van Vliet, F. Mulholland, 2015, Front. Microbiol..

Effect of Plum Pox virus infection on the antioxidant capacity of leaf apoplast from apricot plants

P. Periago, P. Martínez-Gómez, M. Rubio, 2006 .

Identification of urolithin a as a metabolite produced by human colon microflora from ellagic acid and related compounds.

P. Periago, B. Cerdá, J. Espín, 2005, Journal of agricultural and food chemistry.

Assessment of the of acid shock effect on viability of Bacillus cereus and Bacillus weihenstephanensis using flow cytometry

V. Antolinos, M. Ros-Chumillas, P. Periago, 2014 .

A Novel Technique for Sterilization Using a Power Self-Regulated Single-Mode Microwave Cavity

Juan L. Pedreño-Molina, Alejandro Díaz-Morcillo, Antonio Lozano-Guerrero, 2017, Sensors.

A regression model describing the effect of pH, NaCl and temperature on D values of Bacillus stearothermophilus spores

C. Armero, P. Periago, A. Martínez, 2003 .

Characterisation of the resistance and the growth variability of Listeria monocytogenes after high hydrostatic pressure treatments

A. Aznar, P. Periago, P. Fernández, 2013 .

Combined Effect of Nisin, Carvacrol and Thymol on the Viability of Bacillus Cereus Heat-Treated Vegetative Cells

P. Periago, P. Fernández, A. Palop, 2001 .

Food Safety Engineering: An Emergent Perspective

A. López-Gómez, P. S. Fernández, A. Palop, 2009 .

Irradiation of spores of Bacillus cereus and Bacillus subtilis with electron beams

P. Periago, P. Fernández, A. Palop, 2002 .

High Heating Rates Affect Greatly the Inactivation Rate of Escherichia coli

Arturo Esnoz, Pablo S. Fernández, Paula M. Periago, 2016, Front. Microbiol..

Quality and microbial safety evaluation of new isotonic beverages upon thermal treatments.

P. Periago, D. Moreno, C. García-Viguera, 2016, Food chemistry.

Characterization of Bacillus sporothermodurans IC4 spores; putative indicator microorganism for optimisation of thermal processes in food sterilisation

Alejandro Amézquita, Stanley Brul, Pablo S. Fernández, 2010 .

A time temperature integrator for particulated foods: thermal process evaluation

P. Periago, P. Fernández, M. J. Ocio, 1997 .

A predictive model to describe sensitization of heat-treated Bacillus stearothermophilus spores to NaCl

P. Periago, P. Fernández, M. J. Ocio, 1998 .

Apparent thermal resistance of Bacillus stearothermophilus spores recovered under anaerobic conditions

P. Periago, P. Fernández, M. J. Ocio, 1998 .

A New Food Ingredient Rich in Bioaccessible (Poly)Phenols (and Glucosinolates) Obtained from Stabilized Broccoli Stalks

P. Periago, D. Moreno, R. Domínguez‐Perles, 2022, Foods.

Modelling the effects of temperature and osmotic shifts on the growth kinetics of Bacillus weihenstephanensis in broth and food products.

V. Antolinos, M. Ros-Chumillas, P. Periago, 2012, International journal of food microbiology.

Development of a high-resolution melting-based approach for efficient differentiation among Bacillus cereus group isolates.

V. Antolinos, M. Ros-Chumillas, P. Periago, 2012, Foodborne pathogens and disease.

One-step global parameter estimation of kinetic inactivation parameters for Bacillus sporothermodurans spores under static and dynamic thermal processes.

C. A. Ferreira, A. Aznar, P. Periago, 2016, Food research international.

Two different effects of calcium on aquaporins in salinity-stressed pepper plants

P. Periago, C. Maurel, E. Olmos, 2008, Planta.

Impact of Moderate Heat, Carvacrol, and Thymol Treatments on the Viability, Injury, and Stress Response of Listeria monocytogenes

V. Antolinos, P. Periago, A. Palop, 2015, BioMed research international.

Analysis of the heat-adaptive response of psychrotrophic Bacillus weihenstephanensis.

P. Periago, T. Abee, J. Wouters, 2002, International journal of food microbiology.

Note: Use of a Distribution of Frequencies Model to Interpret the Tailed Heat Inactivation Curves of Prions

P. Periago, J. Collado, A. Fernández, 2003 .

Antimicrobial activity of nisin, thymol, carvacrol and cymene against growth of Candida lusitaniae

A. Aznar, P. Periago, P. Fernández, 2015, Food science and technology international = Ciencia y tecnologia de los alimentos internacional.