A. Martinez

发表

Effect of PEF and heat pasteurization on the physical–chemical characteristics of blended orange and carrot juice

G. Barbosa‐Cánovas, D. Rodrigo, M. Rodrigo, 2006 .

Antimicrobial potential of macro and microalgae against pathogenic and spoilage microorganisms in food

M. C. Pina-Pérez, D. Rodrigo, A. Martinez, 2017, Food Chemistry.

Stevia rebaudiana Bertoni effect on the hemolytic potential of Listeria monocytogenes.

M. C. Pina-Pérez, S. Sansano, D. Rodrigo, 2017, International journal of food microbiology.

Antimicrobial Effect of Stevia Rebaudiana Bertoni against Listeria Monocytogenes in a Beverage Processed by Pulsed Electric Fields (PEFs): Combined Effectiveness

S. Sansano, M. Pérez, D. Rodrigo, 2016 .

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

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

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 .

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

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

Empirical model building based on Weibull distribution to describe the joint effect of pH and temperature on the thermal resistance of Bacillus cereus in vegetable substrate.

M. J. Ocio, J. Collado, A. Fernández, 2002, 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.

Nature of the inactivation of Escherichia coli suspended in an orange juice and milk beverage

D. Rodrigo, M. Rodrigo, F. Sampedro, 2006 .

Quality and Safety Aspects of PEF Application in Milk and Milk Products

G. Barbosa‐Cánovas, D. Rodrigo, M. Rodrigo, 2005, Critical reviews in food science and nutrition.

Thermal resistance characteristics of PA 3679 in the temperature range of 110-121 degrees C as affected by pH, type of acidulant and substrate.

P. Fernández, M. J. Ocio, T. Sánchez, 1994, International journal of food microbiology.

The Heat Resistance of Spores of Clostridium botulinum 213B Heated at 121-130°C in Acidified Mushroom Extract.

A. Martinez, K. Brown, 1992, Journal of food protection.

Pectin methyl esterase and natural microflora of fresh mixed orange and carrot juice treated with pulsed electric fields.

G. Barbosa‐Cánovas, D. Rodrigo, M. Rodrigo, 2003, Journal of food protection.

Control of Polyphenoloxidase and Peroxidase Activities in Mango and Papaya Juice by Pulsed Electric Field and Stevia rebaudiana Bertoni Extract Combined Process

D. Rodrigo, M. Criado, A. Martinez, 2016 .

Use of Weibull distribution to quantify the antioxidant effect of Stevia rebaudiana on oxidative enzymes

D. Rodrigo, M. Civera, M. Criado, 2015 .

Modelling the effect of a heat shock and germinant concentration on spore germination of a wild strain of Bacillus cereus.

J. Collado, M. Rodrigo, A. Fernández, 2006, International journal of food microbiology.

Improved model based on the Weibull distribution to describe the combined effect of pH and temperature on the heat resistance of Bacillus cereus in carrot juice.

M. J. Ocio, J. Collado, A. Fernández, 2003, Journal of food protection.

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.

Predictive microbiology and role in food safety systems.

G. Barbosa‐Cánovas, M. Tapia, M. Cano, 2005 .

Weibull distribution function based on an empirical mathematical model for inactivation of Escherichia coli by pulsed electric fields.

G. Barbosa‐Cánovas, D. Rodrigo, M. Rodrigo, 2003, Journal of food protection.

Modeling the combined effect of pH and temperature on the heat resistance of Bacillus stearothermophilus spores heated in a multicomponent food extract.

M. Rodrigo, A. Martinez, W. Tejedor, 2001, Journal of food protection.

Kinetics of Clostridium sporogenes PA3679 Spore Destruction Using Computer‐Controlled Thermoresistometer

T. Sánchez, J. Safón, A. Martinez, 1993 .

Heat Treatment: Effect on Microbiological Changes and Shelf Life

D. Rodrigo, A. Martinez, W. Tejedor, 2016 .

Nonthermal Inactivation of Cronobacter sakazakii in Infant Formula Milk: A Review

M. C. Pina-Pérez, D. Rodrigo, A. Martinez, 2016, Critical reviews in food science and nutrition.

Modelling the exposure to Cronobacter sakazakii by consumption of a cocoa-milk-based beverage processed by pulsed electric fields

D. Rodrigo, L. Guillier, A. Martinez, 2014 .

Kinetic model for the inactivation of Lactobacillus plantarum by pulsed electric fields.

G. Barbosa‐Cánovas, D. Rodrigo, M. Rodrigo, 2003, International journal of food microbiology.

Using natural antimicrobials to enhance the safety and quality of fruit- and vegetable-based beverages

M. C. Pina-Pérez, D. Rodrigo, A. Martinez, 2015 .

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.

Variation of the spore population of a natural source strain of Bacillus cereus in the presence of inosine.

J. Collado, M. Rodrigo, A. Fernández, 2004, Journal of food protection.

Monte Carlo Simulation to establish the effect of pH, temperature and heating time on the final load of Bacillus stearothermophilus spores

G. Klein, D. Rodrigo, M. Rodrigo, 2006 .

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 .

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 .

Application of a frequency distribution model to describe the thermal inactivation of two strains of Bacillus cereus

Pablo S. Fernández, P. Fernández, A. Martinez, 1999 .

A time temperature integrator for particulated foods: thermal process evaluation

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

Apparent thermal resistance of Bacillus stearothermophilus spores recovered under anaerobic conditions

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

Using natural antimicrobials to enhance the safety and quality of milk

M. C. Pina-Pérez, Dolores Rodrigo, A. Martínez, 2015 .

Pulsed electric fields inactivation of Lactobacillus plantarum in an orange juice–milk based beverage: Effect of process parameters

Fernando Sampedro, D. Rodrigo, M. Rodrigo, 2007 .

Sublethal injury and virulence changes in Listeria monocytogenes and Listeria innocua treated with antimicrobials carvacrol and citral.

D. Rodrigo, S. Genovés, S. Zanini, 2015, Food microbiology.

Research on factors allowing a risk assessment of spore-forming pathogenic bacteria in cooked chilled foods containing vegetables: a FAIR collaborative project.

M. Nauta, S. Stringer, R. Moezelaar, 2000, International journal of food microbiology.

Using natural antimicrobials to enhance the safety and quality of alcoholic and other beverages

D. Rodrigo, A. Martinez, Maria Consuelo Pina-Pérez, 2015 .

Effect of citral and carvacrol on the susceptibility of Listeria monocytogenes and Listeria innocua to antibiotics

A. Rosenthal, D. Rodrigo, A. Martinez, 2014, Letters in applied microbiology.

Antibiotic sensibility of Listeria innocua in the presence of natural antimicrobial agents.

A. Rosenthal, D. Rodrigo, A. B. Silva-Angulo, 2012 .

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.

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

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

Inactivation Kinetics of Microorganisms by Pulsed Electric Fields

G. Barbosa‐Cánovas, M. Tapia, M. Cano, 2004 .

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

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

Development of a restructured alginate food particle suitable for high temperature-short time process validation

S. Fiszman, M. J. Ocio, M. Rodrigo, 1997 .

Experimental investigation of the combustion of crude glycerol droplets

J. Ballester, A. Martinez, M. Angeloni, 2016 .

Sublethally damaged cells of Escherichia coli by Pulsed Electric Fields: The chance of transformation and proteomic assays

M. C. Pina-Pérez, D. Rodrigo, A. Martínez, 2013 .

Evaluation of a new time temperature integrator in pilot plant conditions

A. Martinez, F. Rodrigo, Mari Carmen Rodrigo, 1998 .