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Alberto Garre

Showing results (1-10 of 61) with videos related to

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International Journal of Food Microbiology|January 25, 2025
Revisiting secondary model features for describing the shoulder and lag parameters of microbial inactivation and growth modelsAlberto Garre, Vasilis Valdramidis, Silvia Guillén
Frontiers in Microbiology|July 29, 2025
Editorial: Ensuring food safety and quality in sustainable emerging production methodsAlberto Garre, Lorena Martínez-Zamora, Ioana M Bodea
EFSA Journal. European Food Safety Authority|December 9, 2020
Training in tools to develop Quantitative Risk Assessment using Spanish ready-to-eat food examples, Leonidas Georgalis, Alberto Garre, et al.
EFSA Journal. European Food Safety Authority|December 4, 2023
Training in modern statistical methodologies and software tools for the definition and analysis of (stochastic) quantitative microbial risk assessment models with a comparison between the Hungarian and Spanish food supply chainsDániel Pleva, Alberto Garre, Pablo S Fernández Escámez
International Journal of Food Microbiology|February 4, 2024
Optimal experimental design (OED) for the growth rate of microbial populations. Are they really more "optimal" than uniform designs?Silvia Guillén, Aricia Possas, Antonio Valero, et al.
Food Research International (Ottawa, Ont.)|January 29, 2026
The stressosome and SigB influence the baseline thermal resistance but not dynamic adaptation of Listeria monocytogenes: insights from kinetic modellingSilvia Guillén, Pablo S Fernández, Conor O'Byrne, et al.
Food Research International (Ottawa, Ont.)|November 25, 2020
Variability in the heat resistance of Listeria monocytogenes under dynamic conditions can be more relevant than that evidenced by isothermal treatmentsMarta Clemente-Carazo, Guillermo Cebrián, Alberto Garre, et al.
International Journal of Food Microbiology|December 22, 2022
The importance of what we cannot observe: Experimental limitations as a source of bias for meta-regression models in predictive microbiologyAlberto Garre, Marcel H Zwietering, Heidy M W den Besten
Food Research International (Ottawa, Ont.)|January 29, 2021
Incorporating strain variability in the design of heat treatments: A stochastic approach and a kinetic approachMarcel H Zwietering, Alberto Garre, Heidy M W den Besten
Food Research International (Ottawa, Ont.)|March 15, 2017
Bioinactivation: Software for modelling dynamic microbial inactivationAlberto Garre, Pablo S Fernández, Roland Lindqvist, et al.
Pageof 7

Showing results (1-10 of 61) with videos related to

Sort By:
Pageof 7
International Journal of Food Microbiology|January 25, 2025
Revisiting secondary model features for describing the shoulder and lag parameters of microbial inactivation and growth modelsAlberto Garre, Vasilis Valdramidis, Silvia Guillén
Frontiers in Microbiology|July 29, 2025
Editorial: Ensuring food safety and quality in sustainable emerging production methodsAlberto Garre, Lorena Martínez-Zamora, Ioana M Bodea
EFSA Journal. European Food Safety Authority|December 9, 2020
Training in tools to develop Quantitative Risk Assessment using Spanish ready-to-eat food examples, Leonidas Georgalis, Alberto Garre, et al.
EFSA Journal. European Food Safety Authority|December 4, 2023
Training in modern statistical methodologies and software tools for the definition and analysis of (stochastic) quantitative microbial risk assessment models with a comparison between the Hungarian and Spanish food supply chainsDániel Pleva, Alberto Garre, Pablo S Fernández Escámez
International Journal of Food Microbiology|February 4, 2024
Optimal experimental design (OED) for the growth rate of microbial populations. Are they really more "optimal" than uniform designs?Silvia Guillén, Aricia Possas, Antonio Valero, et al.
Food Research International (Ottawa, Ont.)|January 29, 2026
The stressosome and SigB influence the baseline thermal resistance but not dynamic adaptation of Listeria monocytogenes: insights from kinetic modellingSilvia Guillén, Pablo S Fernández, Conor O'Byrne, et al.
Food Research International (Ottawa, Ont.)|November 25, 2020
Variability in the heat resistance of Listeria monocytogenes under dynamic conditions can be more relevant than that evidenced by isothermal treatmentsMarta Clemente-Carazo, Guillermo Cebrián, Alberto Garre, et al.
International Journal of Food Microbiology|December 22, 2022
The importance of what we cannot observe: Experimental limitations as a source of bias for meta-regression models in predictive microbiologyAlberto Garre, Marcel H Zwietering, Heidy M W den Besten
Food Research International (Ottawa, Ont.)|January 29, 2021
Incorporating strain variability in the design of heat treatments: A stochastic approach and a kinetic approachMarcel H Zwietering, Alberto Garre, Heidy M W den Besten
Food Research International (Ottawa, Ont.)|March 15, 2017
Bioinactivation: Software for modelling dynamic microbial inactivationAlberto Garre, Pablo S Fernández, Roland Lindqvist, et al.
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