R. Virto

发表

Relationship between inactivation kinetics of a Listeria monocytogenes suspension by chlorine and its chlorine demand

S. Condón, J. Raso, I. Álvarez, 2004, Journal of applied microbiology.

Identification by means of molecular tools of the microbiota responsible for the formation of histamine accumulated in commercial cheeses in Spain

R. Pagán, D. García-Gonzalo, L. Botello-Morte, 2022, Food Control.

The significance of cheese sampling in the determination of histamine concentration: Distribution pattern of histamine in ripened cheeses

R. Pagán, D. García-Gonzalo, L. Botello-Morte, 2022, LWT.

Inactivation kinetics of Yersinia enterocolitica by citric and lactic acid at different temperatures.

J. Raso, I. Álvarez, D. Sanz, 2005, International journal of food microbiology.

Application of the Weibull model to describe inactivation of Listeria monocytogenes and Escherichia coli by citric and lactic acid at different temperatures

S. Condón, J. Raso, I. Álvarez, 2006 .

Comparing predicting models for the Escherichia coli inactivation by pulsed electric fields

Javier Raso, Ignacio Álvarez, S. Condón, 2003 .

Membrane Damage and Microbial Inactivation by Chlorine in the Absence and Presence of a Chlorine-Demanding Substrate

S. Condón, J. Raso, I. Álvarez, 2005, Applied and Environmental Microbiology.

Consumption of Sourdough Breads Improves Postprandial Glucose Response and Produces Sourdough-Specific Effects on Biochemical and Inflammatory Parameters and Mineral Absorption.

G. Saldaña, J. D. del Bas, A. Caimari, 2021, Journal of agricultural and food chemistry.

MODELING THE EFFECT OF INITIAL CONCENTRATION OF ESCHERICHIA COLI SUSPENSIONS ON THEIR INACTIVATION BY CHLORINE

S. Condón, J. Raso, I. Álvarez, 2005 .

Optimization of denaturing high performance liquid chromatography technique for rapid detection and identification of acetic acid bacteria of interest in vinegar production

N. Sagarzazu, C. González-Navarro, Javier Butrón, 2013 .

Combination of SPE and fluorescent detection of AQC-derivatives for the determination at sub-mg/L levels of biogenic amines in dairy products.

V. Ferreira, R. Pagán, D. García-Gonzalo, 2023, Food research international.

Inactivation of Salmonella Senftenberg 775W by ultrasonic waves under pressure at different water activities.

S. Condón, I. Álvarez, P. Mañas, 2006, International journal of food microbiology.

Potential of histamine-degrading microorganisms and diamine oxidase (DAO) for the reduction of histamine accumulation along the cheese ripening process.

R. Pagán, D. García-Gonzalo, L. Botello-Morte, 2022, Food research international.

Comparison of the chlorine inactivation of Yersinia enterocolitica in chlorine demand and demand-free systems.

S. Condón, J. Raso, I. Álvarez, 2005, Journal of food protection.

Minimum effective dose of peracetic acid against  E. coli in cut lettuce wash water and its application in the fresh-cut industry

R. Virto, E. Petri, J. Parra, 2023, Acta Horticulturae.