artículo académico

• UV tolerance of spoilage microorganisms and acid- shocked and acid-adapted Escherichia coli in apple juice treated with a commercial UV juice- processing unit..  Journal of Food Protection.  2016
• Efficient reduction of pathogenic and spoilage microorganisms from apple cider by combining Microfiltration with Ultraviolet treatment.  Journal of Food Protection.  2015
• Modeling the effects of process conditions on the accumulated lethality values of thermally processed pickled carrots 2015
• Time After Apple Pressing and Insoluble Solids Influence the Efficiency of the UV Treatment of Cloudy Apple Juice. LWT.  Food Science and Technology.  2015
• Determination of the validation frequency for commercial UV juice-processing units..  Journal of Food Protection.  2014
• Thermal resistance parameters of acid-adapted and unadapted Escherichia coli O157:H7 in apple-carrot juice blends: effect of organic acids and pH.  Journal of Food Protection.  2014
• Pickled Egg Production: Effect of Brine Acetic Acid Concentration and Packing Conditions on Acidification Rate.  Journal of Food Protection.  2014
• Effect of acid adaptation and acid shock on thermal tolerance and survival of Escherichia coli O157:H7 and O111 in apple juice.  Journal of Food Protection.  2010