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Applied and Environmental Microbiology|May 21, 2013
Mechanism of the synergistic inactivation of Escherichia coli by UV-C light at mild temperaturesE Gayán, P Mañas, I Álvarez, et al.Journal of Food Protection|February 5, 2014
Selection of process conditions by risk assessment for apple juice pasteurization by UV-heat treatments at moderate temperaturesE Gayán, J A Torres, I Alvarez, et al.International Journal of Food Microbiology|December 24, 2013
Resistance of Staphylococcus aureus to UV-C light and combined UV-heat treatments at mild temperaturesE Gayán, D García-Gonzalo, I Alvarez, et al.Biomed Research International|November 6, 2015
UV-Heat Treatments for the Control of Foodborne Microbial Pathogens in Chicken BrothM Gouma, E Gayán, J Raso, et al.International Journal of Food Microbiology|February 19, 2011
Design of a combined process for the inactivation of Salmonella Enteritidis in liquid whole egg at 55°CS Monfort, E Gayán, S Condón, et al.Food Microbiology|August 7, 2010
Evaluation of pulsed electric fields technology for liquid whole egg pasteurizationS Monfort, E Gayán, J Raso, et al.Food Microbiology|December 6, 2014
Environmental and biological factors influencing the UV-C resistance of Listeria monocytogenesE Gayán, M J Serrano, R Pagán, et al.Applied and Environmental Microbiology|September 25, 2012
Inactivation of Salmonella enterica by UV-C light alone and in combination with mild temperaturesE Gayán, M J Serrano, J Raso, et al.Pageof 1