Esnoz A - Search Results

1

Mathematical quantification of the induced stress resistance of microbial populations during non-isothermal stresses.

Garre A, Huertas JP, González-Tejedor GA, Fernández PS, Egea JA, Palop A, Esnoz A. Garre A, et al. Among authors: esnoz a. Int J Food Microbiol. 2018 Feb 2;266:133-141. doi: 10.1016/j.ijfoodmicro.2017.11.023. Epub 2017 Nov 27. Int J Food Microbiol. 2018. PMID: 29216553

2

Tail or artefact? Illustration of the impact that uncertainty of the serial dilution and cell enumeration methods has on microbial inactivation.

Garre A, Egea JA, Esnoz A, Palop A, Fernandez PS. Garre A, et al. Among authors: esnoz a. Food Res Int. 2019 May;119:76-83. doi: 10.1016/j.foodres.2019.01.059. Epub 2019 Jan 24. Food Res Int. 2019. PMID: 30884713

3

On the use of in-silico simulations to support experimental design: A case study in microbial inactivation of foods.

Garre A, Peñalver-Soto JL, Esnoz A, Iguaz A, Fernandez PS, Egea JA. Garre A, et al. Among authors: esnoz a. PLoS One. 2019 Aug 27;14(8):e0220683. doi: 10.1371/journal.pone.0220683. eCollection 2019. PLoS One. 2019. PMID: 31454353 Free PMC article.

4

Guidelines for the design of (optimal) isothermal inactivation experiments.

Peñalver-Soto JL, Garre A, Esnoz A, Fernández PS, Egea JA. Peñalver-Soto JL, et al. Among authors: esnoz a. Food Res Int. 2019 Dec;126:108714. doi: 10.1016/j.foodres.2019.108714. Epub 2019 Oct 8. Food Res Int. 2019. PMID: 31732079

5

Application of artificial neural networks to describe the combined effect of pH and NaCl on the heat resistance of Bacillus stearothermophilus.

Esnoz A, Periago PM, Conesa R, Palop A. Esnoz A, et al. Int J Food Microbiol. 2006 Feb 1;106(2):153-8. doi: 10.1016/j.ijfoodmicro.2005.06.016. Epub 2005 Oct 10. Int J Food Microbiol. 2006. PMID: 16216369

6

Nonisothermal heat resistance determinations with the thermoresistometer Mastia.

Conesa R, Andreu S, Fernández PS, Esnoz A, Palop A. Conesa R, et al. Among authors: esnoz a. J Appl Microbiol. 2009 Aug;107(2):506-13. doi: 10.1111/j.1365-2672.2009.04236.x. Epub 2009 Mar 19. J Appl Microbiol. 2009. PMID: 19302493

7

Effect of storage conditions in the response of Listeria monocytogenes in a fresh purple vegetable smoothie compared with an acidified TSB medium.

González-Tejedor GA, Garre A, Esnoz A, Artés-Hernández F, Fernández PS. González-Tejedor GA, et al. Among authors: esnoz a. Food Microbiol. 2018 Jun;72:98-105. doi: 10.1016/j.fm.2017.11.005. Epub 2017 Nov 13. Food Microbiol. 2018. PMID: 29407410

8

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. Among authors: esnoz a. Front Microbiol. 2016 Aug 11;7:1256. doi: 10.3389/fmicb.2016.01256. eCollection 2016. Front Microbiol. 2016. PMID: 27563300 Free PMC article.

9

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 plant.

Garre A, Acosta A, Reverte-Orts JD, Periago PM, Díaz-Morcillo A, Esnoz A, Pedreño-Molina JL, Fernández PS. Garre A, et al. Among authors: esnoz a. Food Res Int. 2020 Nov;137:109640. doi: 10.1016/j.foodres.2020.109640. Epub 2020 Aug 26. Food Res Int. 2020. PMID: 33233219

10

Impact of Heating Rates on Alicyclobacillus acidoterrestris Heat Resistance under Non-Isothermal Treatments and Use of Mathematical Modelling to Optimize Orange Juice Processing.

Huertas JP, Ros-Chumillas M, Garre A, Fernández PS, Aznar A, Iguaz A, Esnoz A, Palop A. Huertas JP, et al. Among authors: esnoz a. Foods. 2021 Jun 28;10(7):1496. doi: 10.3390/foods10071496. Foods. 2021. PMID: 34203239 Free PMC article.

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