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Alberto Garre

Showing results (21-30 of 61) with videos related to

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Nanomaterials (Basel, Switzerland)|March 25, 2017
Nanoemulsified D-Limonene Reduces the Heat Resistance of Salmonella Senftenberg over 50 TimesMaría Ros-Chumillas, Alberto Garre, Javier Maté, et al.
Food Research International (Ottawa, Ont.)|March 20, 2019
Tail or artefact? Illustration of the impact that uncertainty of the serial dilution and cell enumeration methods has on microbial inactivationAlberto Garre, Jose A Egea, Arturo Esnoz, et al.
Food Research International (Ottawa, Ont.)|June 24, 2019
Response to the letter to Editor for "Bioinactivation FE: A free web application for modelling isothermal and dynamic microbial inactivation"Alberto Garre, Marta Clemente Carazo, Pablo S Fernández, et al.
Food Research International (Ottawa, Ont.)|August 23, 2018
Bioinactivation FE: A free web application for modelling isothermal and dynamic microbial inactivationAlberto Garre, Marta Clemente-Carazo, Pablo S Fernández, et al.
Metabolites|May 26, 2023
Differences Due to Sex and Sweetener on the Bioavailability of (Poly)phenols in Urine Samples: A Machine Learning ApproachDiego Hernández-Prieto, Alberto Garre, Vicente Agulló, et al.
Scientific Reports|February 29, 2020
Limonene nanoemulsified with soya lecithin reduces the intensity of non-isothermal treatments for inactivation of Listeria monocytogenesAlberto Garre, Jennifer F Espín, Juan-Pablo Huertas, et al.
Risk Analysis : an Official Publication of the Society for Risk Analysis|August 31, 2019
Evaluation of Multicriteria Decision Analysis Algorithms in Food Safety: A Case Study on Emerging Zoonoses PrioritizationAlberto Garre, Geraldine Boué, Pablo S Fernández, et al.
International Journal of Food Microbiology|August 22, 2025
Stress response variability can cause up to 3-fold increase in the thermal resistance of Salmonella strainsLeonidas Georgalis, Theocharia Tsagkaropoulou, Kimon Andreas G Karatzas, et al.
Foods (Basel, Switzerland)|November 27, 2021
Dynamics of Microbial Inactivation and Acrylamide Production in High-Temperature Heat TreatmentsJose Lucas Peñalver-Soto, Alberto Garre, Arantxa Aznar, et al.
Food Microbiology|August 19, 2019
Mathematical modelling of the stress resistance induced in Listeria monocytogenes during dynamic, mild heat treatmentsAlberto Garre, Gerardo A González-Tejedor, Arantxa Aznar, et al.
Pageof 7

Showing results (21-30 of 61) with videos related to

Sort By:
Pageof 7
Nanomaterials (Basel, Switzerland)|March 25, 2017
Nanoemulsified D-Limonene Reduces the Heat Resistance of Salmonella Senftenberg over 50 TimesMaría Ros-Chumillas, Alberto Garre, Javier Maté, et al.
Food Research International (Ottawa, Ont.)|March 20, 2019
Tail or artefact? Illustration of the impact that uncertainty of the serial dilution and cell enumeration methods has on microbial inactivationAlberto Garre, Jose A Egea, Arturo Esnoz, et al.
Food Research International (Ottawa, Ont.)|June 24, 2019
Response to the letter to Editor for "Bioinactivation FE: A free web application for modelling isothermal and dynamic microbial inactivation"Alberto Garre, Marta Clemente Carazo, Pablo S Fernández, et al.
Food Research International (Ottawa, Ont.)|August 23, 2018
Bioinactivation FE: A free web application for modelling isothermal and dynamic microbial inactivationAlberto Garre, Marta Clemente-Carazo, Pablo S Fernández, et al.
Metabolites|May 26, 2023
Differences Due to Sex and Sweetener on the Bioavailability of (Poly)phenols in Urine Samples: A Machine Learning ApproachDiego Hernández-Prieto, Alberto Garre, Vicente Agulló, et al.
Scientific Reports|February 29, 2020
Limonene nanoemulsified with soya lecithin reduces the intensity of non-isothermal treatments for inactivation of Listeria monocytogenesAlberto Garre, Jennifer F Espín, Juan-Pablo Huertas, et al.
Risk Analysis : an Official Publication of the Society for Risk Analysis|August 31, 2019
Evaluation of Multicriteria Decision Analysis Algorithms in Food Safety: A Case Study on Emerging Zoonoses PrioritizationAlberto Garre, Geraldine Boué, Pablo S Fernández, et al.
International Journal of Food Microbiology|August 22, 2025
Stress response variability can cause up to 3-fold increase in the thermal resistance of Salmonella strainsLeonidas Georgalis, Theocharia Tsagkaropoulou, Kimon Andreas G Karatzas, et al.
Foods (Basel, Switzerland)|November 27, 2021
Dynamics of Microbial Inactivation and Acrylamide Production in High-Temperature Heat TreatmentsJose Lucas Peñalver-Soto, Alberto Garre, Arantxa Aznar, et al.
Food Microbiology|August 19, 2019
Mathematical modelling of the stress resistance induced in Listeria monocytogenes during dynamic, mild heat treatmentsAlberto Garre, Gerardo A González-Tejedor, Arantxa Aznar, et al.
Pageof 7