Hasil Pencarian - Paula M. Periago

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  1. 1
    Cooking with Microwave Bags Affects the Quality of Broccoli: Easy-to-Cook Is a Friend or Foe?

    Cooking with Microwave Bags Affects the Quality of Broccoli: Easy-to-Cook Is a Friend or Foe? oleh Erika Paulsen, Diego A. Moreno, Paula M. Periago, Patricia Lema

    Diterbitkan 2021-10-01
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  2. 2
    Use of Frequency Distribution Functions to Establish Safe Conditions in Relation to the Foodborne Pathogen Bacillus cereus

    Use of Frequency Distribution Functions to Establish Safe Conditions in Relation to the Foodborne Pathogen Bacillus cereus oleh Begoña Delgado, Paula M. Periago, Raquel Conesa, Alfredo Palop, Pablo S. Fernández

    Diterbitkan 2005-01-01
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  3. 3
    Bacillus megaterium Spore Germination and Growth Inhibition by a Treatment Combining Heat with Natural Antimicrobials

    Bacillus megaterium Spore Germination and Growth Inhibition by a Treatment Combining Heat with Natural Antimicrobials oleh Paula M. Periago, Raquel Conesa, Begoña Delgado, Pablo S. Fernández, Alfredo Palop

    Diterbitkan 2006-01-01
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  4. 4
    Nanoemulsified D-Limonene Reduces the Heat Resistance of Salmonella Senftenberg over 50 Times

    Nanoemulsified D-Limonene Reduces the Heat Resistance of Salmonella Senftenberg over 50 Times oleh María Ros-Chumillas, Alberto Garre, Javier Maté, Alfredo Palop, Paula M. Periago

    Diterbitkan 2017-03-01
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  5. 5
    High Hydrostatic Pressure vs. Thermal Pasteurization: The Effect on the Bioactive Compound Profile of a Citrus Maqui Beverage

    High Hydrostatic Pressure vs. Thermal Pasteurization: The Effect on the Bioactive Compound Profile of a Citrus Maqui Beverage oleh Francisco J. Salar, Paula M. Periago, Vicente Agulló, Cristina García-Viguera, Pablo S. Fernández

    Diterbitkan 2021-10-01
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  6. 6
    A New Food Ingredient Rich in Bioaccessible (Poly)Phenols (and Glucosinolates) Obtained from Stabilized Broccoli Stalks

    A New Food Ingredient Rich in Bioaccessible (Poly)Phenols (and Glucosinolates) Obtained from Stabilized Broccoli Stalks oleh Antonio Costa-Pérez, Diego A. Moreno, Paula M. Periago, Cristina García-Viguera, Raúl Domínguez-Perles

    Diterbitkan 2022-06-01
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  7. 7
    The Different Response to an Acid Shock of Two Salmonella Strains Marks Their Resistance to Thermal Treatments

    The Different Response to an Acid Shock of Two Salmonella Strains Marks Their Resistance to Thermal Treatments oleh Marta Clemente-Carazo, José-Juan Leal, Juan-Pablo Huertas, Alberto Garre, Alfredo Palop, Paula M. Periago

    Diterbitkan 2021-09-01
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  8. 8
    HIGH HEATING RATES AFFECTS GREATLY THE INACTIVATION RATE OF ESCHERICHIA COLI

    HIGH HEATING RATES AFFECTS GREATLY THE INACTIVATION RATE OF ESCHERICHIA COLI oleh Juan Pablo Huertas, Arantxa Aznar, Arturo Esnoz, Pablo S Fernandez, Asunción Iguaz, Paula M Periago, Alfredo Palop

    Diterbitkan 2016-08-01
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  9. 9
    A Novel Technique for Sterilization Using a Power Self-Regulated Single-Mode Microwave Cavity

    A Novel Technique for Sterilization Using a Power Self-Regulated Single-Mode Microwave Cavity oleh Juan D. Reverte-Ors, Juan L. Pedreño-Molina, Pablo S. Fernández, Antonio J. Lozano-Guerrero, Paula M. Periago, Alejandro Díaz-Morcillo

    Diterbitkan 2017-06-01
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  10. 10
    Microwave Treatment vs. Conventional Pasteurization: The Effect on Phytochemical and Microbiological Quality for Citrus–Maqui Beverages

    Microwave Treatment vs. Conventional Pasteurization: The Effect on Phytochemical and Microbiological Quality for Citrus–Maqui Beverages oleh Francisco J. Salar, Alejandro Díaz-Morcillo, José Fayos-Fernández, Juan Monzó-Cabrera, Paola Sánchez-Bravo, Raúl Domínguez-Perles, Pablo S. Fernández, Cristina García-Viguera, Paula M. Periago

    Diterbitkan 2023-12-01
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