Publicaciones seleccionadas
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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