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Alberto Garre

Showing results (51-60 of 61) with videos related to

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Frontiers in Microbiology|October 7, 2021
The Different Response to an Acid Shock of Two <i>Salmonella</i> Strains Marks Their Resistance to Thermal TreatmentsMarta Clemente-Carazo, José-Juan Leal, Juan-Pablo Huertas, et al.
International Journal of Food Microbiology|August 13, 2021
New standards at European Union level on water reuse for agricultural irrigation: Are the Spanish wastewater treatment plants ready to produce and distribute reclaimed water within the minimum quality requirements?Pilar Truchado, Maria I Gil, Cecilia López, et al.
Foods (Basel, Switzerland)|November 26, 2022
Multiobjective Optimization of a Frying Process Balancing Acrylamide Formation and Quality: Solution Analysis and Uncertainty PropagationJose Lucas Peñalver-Soto, María Muñoz-Guillermo, Alberto Garre, et al.
Food Research International (Ottawa, Ont.)|August 15, 2024
Systematic risk ranking of microbiological hazards in infant foodsKah Yen Claire Yeak, Alberto Garre, Jeanne-Marie Membré, et al.
Plants (Basel, Switzerland)|October 14, 2023
The Potential of Essential Oils from Active Packaging to Reduce Ethylene Biosynthesis in Plant Products. Part 1: Vegetables (Broccoli and Tomato)Antonio López-Gómez, Alejandra Navarro-Martínez, Alberto Garre, et al.
International Journal of Food Microbiology|December 8, 2017
Mathematical quantification of the induced stress resistance of microbial populations during non-isothermal stressesAlberto Garre, Juan Pablo Huertas, Gerardo A González-Tejedor, et al.
Foods (Basel, Switzerland)|July 2, 2021
Impact of Heating Rates on <i>Alicyclobacillus acidoterrestris</i> Heat Resistance under Non-Isothermal Treatments and Use of Mathematical Modelling to Optimize Orange Juice ProcessingJuan-Pablo Huertas, María Ros-Chumillas, Alberto Garre, et al.
Food Microbiology|September 9, 2023
Quantitative microbial spoilage risk assessment caused by fungi in sports drinks through multilevel modellingFélix G Ramos Guerrero, Marcelo Signorini, Alberto Garre, et al.
International Journal of Food Microbiology|August 7, 2023
Shelf life estimation of refrigerated vacuum packed beef accounting for uncertaintyMagdevis Y Rodriguez-Caturla, Alberto Garre, Carmen Josefina Contreras Castillo, et al.
Food Research International (Ottawa, Ont.)|November 25, 2020
Microbiological and process variability using biological indicators of inactivation (BIIs) based on Bacillus cereus spores of food and fish-based animal by-products to evaluate microwave heating in a pilot plantAlberto Garre, Alejandro Acosta, Juan D Reverte-Orts, et al.
Pageof 7

Showing results (51-60 of 61) with videos related to

Sort By:
Pageof 7
Frontiers in Microbiology|October 7, 2021
The Different Response to an Acid Shock of Two <i>Salmonella</i> Strains Marks Their Resistance to Thermal TreatmentsMarta Clemente-Carazo, José-Juan Leal, Juan-Pablo Huertas, et al.
International Journal of Food Microbiology|August 13, 2021
New standards at European Union level on water reuse for agricultural irrigation: Are the Spanish wastewater treatment plants ready to produce and distribute reclaimed water within the minimum quality requirements?Pilar Truchado, Maria I Gil, Cecilia López, et al.
Foods (Basel, Switzerland)|November 26, 2022
Multiobjective Optimization of a Frying Process Balancing Acrylamide Formation and Quality: Solution Analysis and Uncertainty PropagationJose Lucas Peñalver-Soto, María Muñoz-Guillermo, Alberto Garre, et al.
Food Research International (Ottawa, Ont.)|August 15, 2024
Systematic risk ranking of microbiological hazards in infant foodsKah Yen Claire Yeak, Alberto Garre, Jeanne-Marie Membré, et al.
Plants (Basel, Switzerland)|October 14, 2023
The Potential of Essential Oils from Active Packaging to Reduce Ethylene Biosynthesis in Plant Products. Part 1: Vegetables (Broccoli and Tomato)Antonio López-Gómez, Alejandra Navarro-Martínez, Alberto Garre, et al.
International Journal of Food Microbiology|December 8, 2017
Mathematical quantification of the induced stress resistance of microbial populations during non-isothermal stressesAlberto Garre, Juan Pablo Huertas, Gerardo A González-Tejedor, et al.
Foods (Basel, Switzerland)|July 2, 2021
Impact of Heating Rates on <i>Alicyclobacillus acidoterrestris</i> Heat Resistance under Non-Isothermal Treatments and Use of Mathematical Modelling to Optimize Orange Juice ProcessingJuan-Pablo Huertas, María Ros-Chumillas, Alberto Garre, et al.
Food Microbiology|September 9, 2023
Quantitative microbial spoilage risk assessment caused by fungi in sports drinks through multilevel modellingFélix G Ramos Guerrero, Marcelo Signorini, Alberto Garre, et al.
International Journal of Food Microbiology|August 7, 2023
Shelf life estimation of refrigerated vacuum packed beef accounting for uncertaintyMagdevis Y Rodriguez-Caturla, Alberto Garre, Carmen Josefina Contreras Castillo, et al.
Food Research International (Ottawa, Ont.)|November 25, 2020
Microbiological and process variability using biological indicators of inactivation (BIIs) based on Bacillus cereus spores of food and fish-based animal by-products to evaluate microwave heating in a pilot plantAlberto Garre, Alejandro Acosta, Juan D Reverte-Orts, et al.
Pageof 7