Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Filters

Alberto Garre

Showing results (41-50 of 61) with videos related to

Pageof 7
Sort By:
Food Research International (Ottawa, Ont.)|May 10, 2024
A secondary model for the effect of pH on the variability in growth fitness of Listeria innocua strainsEnriqueta Garcia-Gutierrez, Gonzalo Monteoliva García, Ioana Bodea, et al.
Food Research International (Ottawa, Ont.)|March 28, 2018
Optimal characterization of thermal microbial inactivation simulating non-isothermal processesAlberto Garre, Gerardo González-Tejedor, Jose Lucas Peñalver-Soto, et al.
EFSA Journal. European Food Safety Authority|December 17, 2025
Integrating quantitative chemical and microbial risk assessments to optimise the disinfection of fresh products, Antonio Luciano, Alberto Garre Pérez, et al.
EFSA Journal. European Food Safety Authority|December 4, 2023
Training in tools to develop quantitative microbial risk assessment of ready-to-eat food with a comparison between the Romanian and Spanish food supply chainsIoana M Bodea, Giorgiana M Cătunescu, Alfredo Palop Gómez, et al.
Foods (Basel, Switzerland)|November 14, 2023
Dynamic Thermal Treatments in Green Coconut Water Induce Dynamic Stress Adaptation of <i>Listeria innocua</i> That Increases Its Thermal ResistanceGerardo A González-Tejedor, Alberto Garre, Asunción Iguaz, et al.
Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional|May 2, 2022
Application of High Hydrostatic Pressure in fresh purple smoothie: Microbial inactivation kinetic modelling and qualitative studiesGerardo González-Tejedor, Alberto Garre, Jose A Egea, et al.
Food Research International (Ottawa, Ont.)|February 19, 2022
Functionality-driven food product formulation - An illustration on selecting sustainable ingredients building viscosityAnouk Lie-Piang, Anna Cäcilie Möller, Nienke Köllmann, et al.
Frontiers in Insect Science|May 13, 2026
From suboptimal prey to optimal performance: selective breeding improves <i>Orius laevigatus</i> performance on a low-cost mite dietAmador Rodríguez-Gómez, Virginia Balanza, María Del Carmen Reche, et al.
Food Research International (Ottawa, Ont.)|October 7, 2023
Disentangling the contributions of initial heterogeneities and dynamic stress adaptation to nonlinearities in bacterial survival curvesLeonidas Georgalis, Kah Yen Claire Yeak, Christina Tsimpou, et al.
Plos One|August 28, 2019
On the use of in-silico simulations to support experimental design: A case study in microbial inactivation of foodsAlberto Garre, Jose Lucas Peñalver-Soto, Arturo Esnoz, et al.
Pageof 7

Showing results (41-50 of 61) with videos related to

Sort By:
Pageof 7
Food Research International (Ottawa, Ont.)|May 10, 2024
A secondary model for the effect of pH on the variability in growth fitness of Listeria innocua strainsEnriqueta Garcia-Gutierrez, Gonzalo Monteoliva García, Ioana Bodea, et al.
Food Research International (Ottawa, Ont.)|March 28, 2018
Optimal characterization of thermal microbial inactivation simulating non-isothermal processesAlberto Garre, Gerardo González-Tejedor, Jose Lucas Peñalver-Soto, et al.
EFSA Journal. European Food Safety Authority|December 17, 2025
Integrating quantitative chemical and microbial risk assessments to optimise the disinfection of fresh products, Antonio Luciano, Alberto Garre Pérez, et al.
EFSA Journal. European Food Safety Authority|December 4, 2023
Training in tools to develop quantitative microbial risk assessment of ready-to-eat food with a comparison between the Romanian and Spanish food supply chainsIoana M Bodea, Giorgiana M Cătunescu, Alfredo Palop Gómez, et al.
Foods (Basel, Switzerland)|November 14, 2023
Dynamic Thermal Treatments in Green Coconut Water Induce Dynamic Stress Adaptation of <i>Listeria innocua</i> That Increases Its Thermal ResistanceGerardo A González-Tejedor, Alberto Garre, Asunción Iguaz, et al.
Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional|May 2, 2022
Application of High Hydrostatic Pressure in fresh purple smoothie: Microbial inactivation kinetic modelling and qualitative studiesGerardo González-Tejedor, Alberto Garre, Jose A Egea, et al.
Food Research International (Ottawa, Ont.)|February 19, 2022
Functionality-driven food product formulation - An illustration on selecting sustainable ingredients building viscosityAnouk Lie-Piang, Anna Cäcilie Möller, Nienke Köllmann, et al.
Frontiers in Insect Science|May 13, 2026
From suboptimal prey to optimal performance: selective breeding improves <i>Orius laevigatus</i> performance on a low-cost mite dietAmador Rodríguez-Gómez, Virginia Balanza, María Del Carmen Reche, et al.
Food Research International (Ottawa, Ont.)|October 7, 2023
Disentangling the contributions of initial heterogeneities and dynamic stress adaptation to nonlinearities in bacterial survival curvesLeonidas Georgalis, Kah Yen Claire Yeak, Christina Tsimpou, et al.
Plos One|August 28, 2019
On the use of in-silico simulations to support experimental design: A case study in microbial inactivation of foodsAlberto Garre, Jose Lucas Peñalver-Soto, Arturo Esnoz, et al.
Pageof 7