Inmaculada Viñas Almenar-rekin lankidetzan egindako argitalpenak (14)

2017

  1. Exposure to minimally processed pear and melon during shelf life could modify the pathogenic potential of Listeria monocytogenes

    Food Microbiology, Vol. 62, pp. 275-281

  2. Influence of fruit matrix and storage temperature on the survival of Listeria monocytogenes in a gastrointestinal simulation

    Food Control, Vol. 73, pp. 1045-1052

2015

  1. Application of modified atmosphere packaging as a safety approach to fresh-cut fruits and vegetables - A review

    Trends in Food Science and Technology, Vol. 46, Núm. 1, pp. 13-26

  2. Biopreservative methods to control the growth of foodborne pathogens on fresh-cut lettuce

    International Journal of Food Microbiology, Vol. 214, pp. 4-11

2014

  1. Biopreservation of fresh-cut melon using the strain Pseudomonas graminis CPA-7

    Postharvest Biology and Technology, Vol. 96, pp. 69-77

  2. Effectiveness of a bacteriophage in reducing Listeria monocytogenes on fresh-cut fruits and fruit juices

    Food Microbiology, Vol. 38, pp. 137-142

2012

  1. Fate of Listeria monocytogenes and Escherichia coli O157:H7 in the presence of natural background microbiota on conventional and organic lettuce

    Food Control, Vol. 25, Núm. 2, pp. 678-683

  2. Growth potential of Escherichia coli O157: H7 on fresh-cut fruits (melon and pineapple) and vegetables (carrot and escarole) stored under different conditions

    Food Control, Vol. 27, Núm. 1, pp. 37-44

  3. Presence and survival of Escherichia coli O157:H7 on lettuce leaves and in soil treated with contaminated compost and irrigation water

    International Journal of Food Microbiology, Vol. 156, Núm. 2, pp. 133-140

2011

  1. Transfer of Listeria innocua from contaminated compost and irrigation water to lettuce leaves

    Food Microbiology, Vol. 28, Núm. 3, pp. 590-596

2010

  1. Effects of packaging type and storage temperature on the growth of foodborne pathogens on shredded 'Romaine' lettuce

    Food Microbiology, Vol. 27, Núm. 3, pp. 375-380

  2. Factors affecting growth of foodborne pathogens on minimally processed apples

    Food Microbiology, Vol. 27, Núm. 1, pp. 70-76

  3. Microbiological quality of fresh lettuce from organic and conventional production

    Food Microbiology, Vol. 27, Núm. 5, pp. 679-684

2008

  1. Efficacy of neutral electrolyzed water (NEW) for reducing microbial contamination on minimally-processed vegetables

    International Journal of Food Microbiology, Vol. 123, Núm. 1-2, pp. 151-158