Periago P - Search Results

1

Identification of urolithin a as a metabolite produced by human colon microflora from ellagic acid and related compounds.

Cerdá B, Periago P, Espín JC, Tomás-Barberán FA. Cerdá B, et al. Among authors: periago p. J Agric Food Chem. 2005 Jul 13;53(14):5571-6. doi: 10.1021/jf050384i. J Agric Food Chem. 2005. PMID: 15998116

2

Quality and microbial safety evaluation of new isotonic beverages upon thermal treatments.

Gironés-Vilaplana A, Huertas JP, Moreno DA, Periago PM, García-Viguera C. Gironés-Vilaplana A, et al. Food Chem. 2016 Mar 1;194:455-62. doi: 10.1016/j.foodchem.2015.08.011. Epub 2015 Aug 4. Food Chem. 2016. PMID: 26471579

3

Use of carvacrol and cymene to control growth and viability of Listeria monocytogenes cells and predictions of survivors using frequency distribution functions.

Periago PM, Delgado B, Fernández PS, Palop A. Periago PM, et al. J Food Prot. 2004 Jul;67(7):1408-16. doi: 10.4315/0362-028x-67.7.1408. J Food Prot. 2004. PMID: 15270494 Free article.

4

High Heating Rates Affect Greatly the Inactivation Rate of Escherichia coli.

Huertas JP, Aznar A, Esnoz A, Fernández PS, Iguaz A, Periago PM, Palop A. Huertas JP, et al. Front Microbiol. 2016 Aug 11;7:1256. doi: 10.3389/fmicb.2016.01256. eCollection 2016. Front Microbiol. 2016. PMID: 27563300 Free PMC article.

5

Fat and fibre interfere with the dramatic effect that nanoemulsified d-limonene has on the heat resistance of Listeria monocytogenes.

Maté J, Periago PM, Ros-Chumillas M, Grullón C, Huertas JP, Palop A. Maté J, et al. Food Microbiol. 2017 Apr;62:270-274. doi: 10.1016/j.fm.2016.10.031. Epub 2016 Oct 21. Food Microbiol. 2017. PMID: 27889158 Free article.

6

Limonene nanoemulsified with soya lecithin reduces the intensity of non-isothermal treatments for inactivation of Listeria monocytogenes.

Garre A, Espín JF, Huertas JP, Periago PM, Palop A. Garre A, et al. Among authors: periago pm. Sci Rep. 2020 Feb 27;10(1):3656. doi: 10.1038/s41598-020-60571-9. Sci Rep. 2020. PMID: 32107438 Free PMC article.

7

Influence of microwave bag vs. conventional microwave cooking on phytochemicals of industrially and domestically processed broccoli.

Paulsen E, Moreno DA, Periago PM, Lema P. Paulsen E, et al. Among authors: periago pm. Food Res Int. 2021 Feb;140:110077. doi: 10.1016/j.foodres.2020.110077. Epub 2020 Dec 29. Food Res Int. 2021. PMID: 33648297

8

The Different Response to an Acid Shock of Two Salmonella Strains Marks Their Resistance to Thermal Treatments.

Clemente-Carazo M, Leal JJ, Huertas JP, Garre A, Palop A, Periago PM. Clemente-Carazo M, et al. Among authors: periago pm. Front Microbiol. 2021 Sep 20;12:691248. doi: 10.3389/fmicb.2021.691248. eCollection 2021. Front Microbiol. 2021. PMID: 34616373 Free PMC article.

9

High Hydrostatic Pressure vs. Thermal Pasteurization: The Effect on the Bioactive Compound Profile of a Citrus Maqui Beverage.

Salar FJ, Periago PM, Agulló V, García-Viguera C, Fernández PS. Salar FJ, et al. Among authors: periago pm. Foods. 2021 Oct 12;10(10):2416. doi: 10.3390/foods10102416. Foods. 2021. PMID: 34681464 Free PMC article.

10

A New Food Ingredient Rich in Bioaccessible (Poly)Phenols (and Glucosinolates) Obtained from Stabilized Broccoli Stalks.

Costa-Pérez A, Moreno DA, Periago PM, García-Viguera C, Domínguez-Perles R. Costa-Pérez A, et al. Among authors: periago pm. Foods. 2022 Jun 14;11(12):1734. doi: 10.3390/foods11121734. Foods. 2022. PMID: 35741932 Free PMC article.

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