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International Journal of Food Microbiology|September 2, 2011
Defining treatment conditions for pulsed electric field pasteurization of apple juiceG Saldaña, E Puértolas, S Monfort, et al.Spine|January 1, 1990
A comparison of four computerized methods for measuring vertebral rotationG G Russell, V J Raso, D Hill, et al.Spine|January 1, 1997
Identification of the location, extent, and pathway of sensory neurologic feedback after mechanical stimulation of a lateral spinal ligament in chickensH Jiang, M Moreau, J Raso, et al.Journal of Food Protection|September 16, 2005
Comparison of the chlorine inactivation of Yersinia enterocolitica in chlorine demand and demand-free systemsR Virto, D Sanz, I Alvarez, et al.Journal of Applied Microbiology|November 18, 2004
Relationship between inactivation kinetics of a Listeria monocytogenes suspension by chlorine and its chlorine demandR Virto, D Sanz, I Alvarez, et al.Journal of Food Protection|April 16, 2005
Predicting heat inactivation of Listeria monocytogenes under nonisothermal treatmentsM Hassani, P Mañas, J Raso, et al.Journal of Applied Microbiology|February 16, 2006
Biosynthetic requirements for the repair of sublethal membrane damage in Escherichia coli cells after pulsed electric fieldsD García, P Mañas, N Gómez, et al.International Journal of Food Microbiology|September 22, 2006
Pulsed electric fields cause bacterial envelopes permeabilization depending on the treatment intensity, the treatment medium pH and the microorganism investigatedD García, N Gómez, P Mañas, 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.Pageof 15