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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.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.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.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.International Journal of Food Microbiology|August 21, 2003
The influence of process parameters for the inactivation of Listeria monocytogenes by pulsed electric fieldsI Alvarez, R Pagán, S Condón, et al.Letters in Applied Microbiology|December 4, 2002
Environmental factors influencing the inactivation of Listeria monocytogenes by pulsed electric fieldsI Alvarez, R Pagán, J Raso, et al.Journal of Food Protection|October 21, 2000
Heat resistance of Alicyclobacillus acidocaldarius in water, various buffers, and orange juiceA Palop, I Alvarez, J Raso, et al.Food Microbiology|February 28, 2012
Inactivation of Salmonella spp. in liquid whole egg using pulsed electric fields, heat, and additivesS Monfort, G Saldaña, S Condón, et al.Pageof 85