Modeling the Listeria innocua micropopulation lag phase and its variability von Aguirre, Juan S., González, Andrea, Özçelik, Nicem, Rodríguez, María R., García de Fernando, Gonzalo D.

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Effect of Modified Atmosphere Composition on the Metabolism of Glucose by Brochothrix thermosphacta von PIN, Carmen, GARCIA DE FERNANDO, Gonzalo D, ORDONEZ, Juan A

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A comparison of the effects of E-beam irradiation and heat treatment on the variability of Bacillus cereus inactivation and lag phase duration of surviving cells von Aguirre, Juan S., Ordóñez, Juan A., García de Fernando, Gonzalo D.

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Effects of electron beam irradiation on the variability in survivor number and duration of lag phase of four food-borne organisms von Aguirre, Juan S., Rodríguez, María R., García de Fernando, Gonzalo D.

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Freeze-Dried Cooked Chickpeas: Considering a Suitable Alternative to Prepare Tasty Reconstituted Dishes von Cambero, M Isabel, García de Fernando, Gonzalo Doroteo, Romero de Ávila, M Dolores, Remiro, Víctor, Capelo, Luis, Segura, José

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Analysis of validation of a predictive model for growth and death of Aeromonas hydrophila under modified atmospheres at refrigeration temperatures von Pin, C, Velasco de Diego, R, George, S, Garcia de Fernando, G.D, Baranyi, J

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Characterization of damage on Listeria innocua surviving to pulsed light: Effect on growth, DNA and proteome von Aguirre, Juan Salvador, García de Fernando, Gonzalo, Hierro, Eva, Hospital, Xavier F., Espinosa, Irene, Fernández, Manuela

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Analysis of the variability in microbial inactivation by acid treatments von Rodríguez, Maria R., Aguirre, Juan S., Lianou, Alexandra, Parra-Flores, Julio, García de Fernando, Gonzalo D.

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Recursos para la virtualización de prácticas de laboratorio de materias de carácter tecnológico: aplicación y validación de los mismos en Tecnología Farmacéutica von Córdoba Díaz, Damián, Fraguas Sánchez, Ana Isabel, Córdoba Díaz, Manuel, Aparicio-Blanco, Juan, Fernandez-Carballido, Ana, Negro Álvarez, Sofía, Barcia Hernández, Emilia, García De Fernando Minguillón, Gonzalo D., Torres Suárez, Ana Isabel, Martín Sabroso, Cristina

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Estimation of the growth kinetic parameters of Bacillus cereus spores as affected by pulsed light treatment von Aguirre, Juan S., de Fernando, Gonzalo García, Hierro, Eva, Hospital, Xavier F., Ordóñez, Juan A., Fernández, Manuela

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Improvement in the lag phase estimation of individual cells that have survived mild heat treatment von Aguirre, Juan S., Monis, Almira, García de Fernando, Gonzalo D.

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Food Classification Report: The Concept ‘Ultra-Processed’ von Carretero, Carmen, Clotet, Ramon, Colomer, Yvonne, de Fernando, Gonzalo García, Frías, Juana, Vaqué, Luis González, Mariné, Abel, Martínez, Antonio, Rojas, Rafael Moreno, Periago, María Jesús, Rodrigo, Dolores, Rodríguez, Mª Ángeles Romero, Salvador, Amparo, Oliag, Pau Talens

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Analysing the lag–growth rate relationship of Yersinia enterocolitica von Pin, Carmen, Garcı́a de Fernando, Gonzalo D, Ordóñez, Juan A, Baranyi, József

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Modelling the effect of light penetration and matrix colour on the inactivation of Listeria innocua by pulsed light von Aguirre, Juan S., Hierro, Eva, Fernández, Manuela, García de Fernando, Gonzalo D.

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Variability in Cell Response of Cronobacter sakazakii after Mild-Heat Treatments and Its Impact on Food Safety von Parra-Flores, Julio, Juneja, Vijay, Garcia de Fernando, Gonzalo, Aguirre, Juan

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Beef broth flavour: relation of components with the flavour developed at different cooking temperatures von Cambero, M Isabel, Pereira-Lima, Claudia I, Ordoñez, Juan A, García de Fernando, Gonzalo D

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Aumento da vida útil e microbiologia da carne suína embalada em atmosfera modificada von Mano, Sérgio Borges(Universidade Federal Fluminense Faculdade de Veterinária Departamento de Tecnologia dos Alimentos), Ordóñez Pereda, Juan Antonio(Universidad Complutense de Madrid Facultad de Veterinaria Departamento de Nutrición y Bromatología III), García de Fernando, Gonzalo Doroteu(Universidad Complutense de Madrid Facultad de Veterinaria Departamento de Nutrición y Bromatología III)

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E-beam irradiation affects the maximum specific growth rate of Bacillus cereus von Aguirre, Juan, Rodríguez, Mª Rosa, González, Rodrigo, García de Fernando, Gonzalo

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Beef broth flavour: study of flavour development von Cambero, M Isabel, Pereira-Lima, Claudia I, Ordoñez, Juan A, García de Fernando, Gonzalo D

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E‐beam irradiation affects the maximum specific growth rate of B acillus cereus von Aguirre, Juan, Rodríguez, Mª Rosa, González, Rodrigo, García de Fernando, Gonzalo

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