A. Muñoz

发表

Effectiveness of combined Pulsed Electric Field (PEF) and Manothermosonication (MTS) for the control of Listeria innocua in a smoothie type beverage

D. J. Morgan, P. Whyte, J. Lyng, 2012 .

Effectiveness of High Intensity Light Pulses (HILP) treatments for the control of Escherichia coli and Listeria innocua in apple juice, orange juice and milk.

D. J. Morgan, P. Whyte, J. Lyng, 2011, Food microbiology.

Evaluation of the suitability to use sulfide reduction bacteria in wetlands and biorreactors to bioremediate acid drainage from copper mining in Ecuador

A. Muñoz, Diana Karina, 2012 .

Combinations of selected non-thermal technologies and antimicrobials for microbial inactivation in a buffer system

D. J. Morgan, P. Whyte, J. Lyng, 2012 .

Combined effect of selected non-thermal technologies on Escherichia coli and Pichia fermentans inactivation in an apple and cranberry juice blend and on product shelf life.

P. Whyte, J. Lyng, F. Noci, 2011, International journal of food microbiology.

Impact of selected combinations of non-thermal processing technologies on the quality of an apple and cranberry juice blend

James G. Lyng, Paul Whyte, D. J. Morgan, 2011 .

The effect of pulsed electric fields (PEF) in combination with high intensity light pulses (HILP) on Escherichia coli inactivation and quality attributes in apple juice

D. J. Morgan, P. Whyte, J. Lyng, 2011 .

Bacterial inactivation in fruit juices using a continuous flow Pulsed Light (PL) system

G. Ferrari, J. Lyng, F. Noci, 2011 .

Effects on Escherichia coli inactivation and quality attributes in apple juice treated by combinations of pulsed light and thermosonication

D. J. Morgan, G. Ferrari, P. Whyte, 2012 .

Combinations of High Intensity Light Pulses and Thermosonication for the inactivation of Escherichia coli in orange juice.

D. J. Morgan, P. Whyte, J. Lyng, 2011, Food microbiology.