P. Fernández

P. Fernández, R. Domínguez‐Perles, C. García-Viguera, 2022, Food science and technology international = Ciencia y tecnologia de los alimentos internacional.

EFFICACY OF PULSED ELECTRIC FIELDS FOR LISTERIA MONOCYTOGENES INACTIVATION AND CONTROL IN HORCHATA

P. Fernández, M. Selma, M. Valero, 2006 .

Occurrence of Salmonella typhimurium resistance under sublethal/repeated exposure to cauliflower infusion and infection effects on Caernohabditis elegans host test organism

M. C. Pina-Pérez, P. Fernández, D. Rodrigo, 2020, Food science and technology international = Ciencia y tecnologia de los alimentos internacional.

Guidelines for the design of (optimal) isothermal inactivation experiments.

Jose Lucas Peñalver-Soto, P. Fernández, A. Esnoz, 2019, Food research international.

Different model hypotheses are needed to account for qualitative variability in the response of two strains of Salmonella spp. under dynamic conditions.

A. Aznar, P. Fernández, Alberto Garre, 2022, Food research international.

Analysis of scenarios to reduce the probability of acquiring hemolytic uremic syndrome associated with beef consumption

P. Fernández, M. Signorini, F. Sampedro, 2021, Food science and technology international = Ciencia y tecnologia de los alimentos internacional.

Modeling the Lag Period and Exponential Growth of Listeria monocytogenes under Conditions of Fluctuating Temperature and Water Activity Values

P. Fernández, C. Pin, S. George, 2010, Applied and Environmental Microbiology.

Characterization of Bacillus cereus isolates from fresh vegetables and refrigerated minimally processed foods by biochemical and physiological tests

P. Fernández, M. Valero, M. Salmerón, 2002 .

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

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

Predictive model of the effect of CO2, pH, temperature and NaCl on the growth of Listeria monocytogenes.

P. Fernández, M. Peck, S. George, 1997, International journal of food microbiology.

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.

Evaluation of Multicriteria Decision Analysis Algorithms in Food Safety: A Case Study on Emerging Zoonoses Prioritization

Jeanne-Marie Membré, Jose A. Egea, Alberto Garre, 2019, Risk analysis : an official publication of the Society for Risk Analysis.

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 .

Influence of pH and temperature on growth of Bacillus cereus in vegetable substrates.

P. Fernández, M. Valero, M. Salmerón, 2003, International journal of food microbiology.

Growth of Bacillus cereus in natural and acidified carrot substrates over the temperature range 5–30°C

P. Fernández, M. Valero, M. Salmerón, 2000 .

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.

Modelling design of cuts for enzymatic peeling of mandarin and optimization of different parameters of the process

P. Fernández, M. T. Pretel, F. Romojaro, 1998 .

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.

The Effect of Modified Atmosphere Packaging on ‘Ready-to-Eat’ Oranges

P. Fernández, M. T. Pretel, F. Romojaro, 1998 .

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.

Application of High Hydrostatic Pressure in fresh purple smoothie: Microbial inactivation kinetic modelling and qualitative studies

A. Aznar, P. Fernández, J. Egea, 2022, Food science and technology international = Ciencia y tecnologia de los alimentos internacional.

Thermal Resistance of Bacillus stearothermophilus Spores Heated in Acidified Mushroom Extract.

P. Fernández, M. J. Ocio, T. Sánchez, 1994, Journal of food protection.

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 .

Mathematical model for the combined effect of temperature and pH on the thermal resistance of Bacillus stearothermophilus and Clostridium sporogenes spores.

P. Fernández, M. J. Ocio, M. Rodrigo, 1996, International journal of food microbiology.

Dynamics of Microbial Inactivation and Acrylamide Production in High-Temperature Heat Treatments

Jose Lucas Peñalver-Soto, A. Aznar, P. Fernández, 2021, Foods.

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.

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

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

Predictive Model Describing the Effect of Prolonged Heating at 70 to 80°C and Incubation at Refrigeration Temperatures on Growth and Toxigenesis by Nonproteolylic Clostridium botulinum.

Michael W. Peck, Pablo S. Fernández, P. Fernández, 1997, Journal of food protection.

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

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

Prediction of time to growth of Listeria monocytogenes using Monte Carlo simulation or regression analysis, influenced by sublethal heat and recovery conditions.

P. Fernández, A. Palop, L. Guevara, 2010, Food microbiology.

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 .

Application of nonlinear regression analysis to the estimation of kinetic parameters for two enterotoxigenic strains ofBacillus cereus spores

Pablo S. Fernández, P. Fernández, M. J. Ocio, 1999 .

Effect of acidification and oil on the thermal resistance of Bacillus stearothermophilus spores heated in food substrate.

P. Fernández, M. Rodrigo, C. Rodrigo, 1999, International journal of food microbiology.

Thermal Resistance of Bacillus stearothermophilus Heated at High Temperatures in Different Substrates.

P. Fernández, M. J. Ocio, M. Rodrigo, 1997, Journal of food protection.

Heat resistance of Bacillus stearothermophilus spores in alginate-mushroom puree mixture.

P. Fernández, M. J. Ocio, A. Martinez, 1996, International journal of food microbiology.

Relation between thermal resistance and DPA content in variants of the same strains of Bacillus stearothermophilus spores

P. Fernández, M. J. Ocio, A. Martinez, 1994 .

Combined effect of nisin, carvacrol and a previous thermal treatment on the growth of Salmonella enteritidis and Salmonella senftenberg

A. Aznar, P. Fernández, A. Palop, 2013, Food science and technology international = Ciencia y tecnologia de los alimentos internacional.

High Heating Rates Affect Greatly the Inactivation Rate of Escherichia coli

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

A Heuristic Method to Optimize High-Dimensional Expensive Problems: Application to the Dynamic Optimization of a Waste Water Treatment Plant

Julio R. Banga, José Egea, Alberto Garre, 2016 .

Impact of Heating Rates on Alicyclobacillus acidoterrestris Heat Resistance under Non-Isothermal Treatments and Use of Mathematical Modelling to Optimize Orange Juice Processing

M. Ros-Chumillas, A. Aznar, P. Fernández, 2021, Foods.

Thermal inactivation of Alicyclobacillus acidoterrestris spores under conditions simulating industrial heating processes of tangerine vesicles and its use in time temperature integrators

P. Fernández, A. Palop, M. Muñoz-Cuevas, 2011 .

Quality Changes and Shelf-Life Prediction of a Fresh Fruit and Vegetable Purple Smoothie

Jose A. Egea, P. Fernández, J. Egea, 2017, Food and Bioprocess Technology.

Effect of the medium characteristics and the heating and cooling rates on the nonisothermal heat resistance of Bacillus sporothermodurans IC4 spores.

P. Fernández, A. Palop, J. Huertas, 2013, Food microbiology.

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 .

Bioinactivation FE: A free web application for modelling isothermal and dynamic microbial inactivation.

Alberto Garre, Jose A Egea, Pablo S Fernández, 2018, Food research international.

Bioinactivation: Software for modelling dynamic microbial inactivation.

Alberto Garre, Jose A Egea, Pablo S Fernández, 2017, Food research international.

Time‚ÄìTemperature Integrators for Thermal Process Evaluation

M. C. Pina-Pérez, P. Fernández, D. Rodrigo, 2005 .

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 .

Influence of acidification and type of acidulant of the recovery medium on Bacillus stearothermophilus spore counts

P. Fernández, M. J. Ocio, T. Sánchez, 1994 .

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.

A Predictive Model That Describes the Effect of Prolonged Heating at 70 to 90°C and Subsequent Incubation at Refrigeration Temperatures on Growth from Spores and Toxigenesis by Nonproteolytic Clostridium botulinum in the Presence of Lysozyme

Michael W. Peck, P. Fernández, M. Peck, 1999, Applied and Environmental Microbiology.

On the use of in-silico simulations to support experimental design: A case study in microbial inactivation of foods

Asunción Iguaz, Alberto Garre, Jose Lucas Peñalver-Soto, 2019, PloS one.

Effect of heat activation and inactivation conditions on germination and thermal resistance parameters of Bacillus cereus spores.

P. Fernández, M. J. Ocio, A. Fernández, 2001, International journal of food microbiology.

D Values of Bacillus stearothermophilus Spores as a Function of pH and Recovery Medium Acidulant.

P. Fernández, M. J. Ocio, T. Sánchez, 1995, Journal of food protection.

Growth and Heat Resistance of Clostridium Sporogenes PA 3679 Spores Heated and Recovered in Acidified Media.

P. Fernández, M. J. Ocio, T. Sánchez, 1995, Journal of food protection.

Response to letter to the Editor from M. Peleg on: Not just variability and uncertainty; the relevance of chance for the survival of microbial cells to stress

P. Fernández, H. D. den Besten, M. Zwietering, 2022, Trends in Food Science & Technology.

A neural model of time to toxin production by non-proteolytic clostridium botulinum

P. Fernández, M. Peck, G. Cawley, 1998, 1998 IEEE International Joint Conference on Neural Networks Proceedings. IEEE World Congress on Computational Intelligence (Cat. No.98CH36227).

Effect of Iysozyme concentration, heating at 90°C, and then incubation at chilled temperatures on growth from spores of non‐proteolytic Clostridium botulinum

P. Fernández, M. Peck, 1995, Letters in applied microbiology.

Modeling the Lag Period and Exponential Growth of Listeria monocytogenes under Conditions of Fluctuating Temperature and Water Activity Values

P. Fernández, C. Pin, S. George, 2010, Applied and Environmental Microbiology.