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Plants (Basel, Switzerland)
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October 14, 2023
The Potential of Essential Oils from Active Packaging to Reduce Ethylene Biosynthesis in Plant Products. Part 2: Fruits (Blueberries and Blackberries)
Antonio López-Gómez, Alejandra Navarro-Martínez, Alberto Garre, et al.
Food Research International (Ottawa, Ont.)
|
November 17, 2019
Guidelines for the design of (optimal) isothermal inactivation experiments
Jose Lucas Peñalver-Soto, Alberto Garre, Arturo Esnoz, et al.
Food Microbiology
|
February 7, 2018
Effect of storage conditions in the response of Listeria monocytogenes in a fresh purple vegetable smoothie compared with an acidified TSB medium
Gerardo A González-Tejedor, Alberto Garre, A Esnoz, et al.
EFSA Journal. European Food Safety Authority
|
December 17, 2025
Training in tools and modelling to develop risk ranking and quantitative microbial risk assessment for cheese along the Polish and Spanish food
Olga Sęczkowska, Ana Baenas Soto, Pablo S Fernández Escámez, et al.
The Science of the Total Environment
|
April 11, 2021
Monitoring of human enteric virus and coliphages throughout water reuse system of wastewater treatment plants to irrigation endpoint of leafy greens
Pilar Truchado, Alberto Garre, Maria I Gil, et al.
Foods (Basel, Switzerland)
|
December 30, 2025
Effects of Active Paper Sheets on the Quality of Cherry Tomatoes and Kale During Storage
Alejandra Navarro-Martínez, Yineth Piñeros-Castro, Alberto Garre, et al.
FEMS Microbiology Letters
|
November 6, 2019
A European questionnaire-based study on population awareness and risk perception of antimicrobial resistance
Elena-Alexandra Alexa Oniciuc, Eleni Likotrafiti, Alberto Garre, et al.
International Journal of Food Microbiology
|
October 2, 2022
Critical comparison of statistical methods for quantifying variability and uncertainty of microbial responses from experimental data
Alberto Garre, Annemarie Pielaat, Marcel H Zwietering, et al.
Foods (Basel, Switzerland)
|
March 3, 2021
The Application of Essential Oil Vapors at the End of Vacuum Cooling of Fresh Culinary Herbs Promotes Aromatic Recovery
Ginés Benito Martínez-Hernández, Amaury Taboada-Rodríguez, Alberto Garre, et al.
Advances in Food and Nutrition Research
|
March 1, 2025
Predictive microbiology through the last century. From paper to Excel and towards AI
Alberto Garre, Pablo Fernández, Eduard Grau-Noguer, et al.
Page
of 7
Search research articles
Search
Showing results (31-40 of 61) with videos related to
Sort By:
Page
of 7
Plants (Basel, Switzerland)
|
October 14, 2023
The Potential of Essential Oils from Active Packaging to Reduce Ethylene Biosynthesis in Plant Products. Part 2: Fruits (Blueberries and Blackberries)
Antonio López-Gómez, Alejandra Navarro-Martínez, Alberto Garre, et al.
Food Research International (Ottawa, Ont.)
|
November 17, 2019
Guidelines for the design of (optimal) isothermal inactivation experiments
Jose Lucas Peñalver-Soto, Alberto Garre, Arturo Esnoz, et al.
Food Microbiology
|
February 7, 2018
Effect of storage conditions in the response of Listeria monocytogenes in a fresh purple vegetable smoothie compared with an acidified TSB medium
Gerardo A González-Tejedor, Alberto Garre, A Esnoz, et al.
EFSA Journal. European Food Safety Authority
|
December 17, 2025
Training in tools and modelling to develop risk ranking and quantitative microbial risk assessment for cheese along the Polish and Spanish food
Olga Sęczkowska, Ana Baenas Soto, Pablo S Fernández Escámez, et al.
The Science of the Total Environment
|
April 11, 2021
Monitoring of human enteric virus and coliphages throughout water reuse system of wastewater treatment plants to irrigation endpoint of leafy greens
Pilar Truchado, Alberto Garre, Maria I Gil, et al.
Foods (Basel, Switzerland)
|
December 30, 2025
Effects of Active Paper Sheets on the Quality of Cherry Tomatoes and Kale During Storage
Alejandra Navarro-Martínez, Yineth Piñeros-Castro, Alberto Garre, et al.
FEMS Microbiology Letters
|
November 6, 2019
A European questionnaire-based study on population awareness and risk perception of antimicrobial resistance
Elena-Alexandra Alexa Oniciuc, Eleni Likotrafiti, Alberto Garre, et al.
International Journal of Food Microbiology
|
October 2, 2022
Critical comparison of statistical methods for quantifying variability and uncertainty of microbial responses from experimental data
Alberto Garre, Annemarie Pielaat, Marcel H Zwietering, et al.
Foods (Basel, Switzerland)
|
March 3, 2021
The Application of Essential Oil Vapors at the End of Vacuum Cooling of Fresh Culinary Herbs Promotes Aromatic Recovery
Ginés Benito Martínez-Hernández, Amaury Taboada-Rodríguez, Alberto Garre, et al.
Advances in Food and Nutrition Research
|
March 1, 2025
Predictive microbiology through the last century. From paper to Excel and towards AI
Alberto Garre, Pablo Fernández, Eduard Grau-Noguer, et al.
Page
of 7