Application of machine learning to support production planning of a food industry in the context of waste generation under uncertainty von Garre, Alberto, Ruiz, Mari Carmen, Hontoria, Eloy

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The Most Probable Curve method - A robust approach to estimate kinetic models from low plate count data resulting in reduced uncertainty von Garre, Alberto, Zwietering, Marcel H., van Boekel, Martinus A.J.S.

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Limonene nanoemulsified with soya lecithin reduces the intensity of non-isothermal treatments for inactivation of Listeria monocytogenes von Garre, Alberto, Espín, Jennifer F., Huertas, Juan-Pablo, Periago, Paula M., Palop, Alfredo

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Development of novel natto using legumes produced in Europe von Rocchi, Rebecca, Zwinkels, Jasper, Kooijman, Merit, Garre, Alberto, Smid, Eddy J.

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On the use of in-silico simulations to support experimental design: A case study in microbial inactivation of foods von Garre, Alberto, Peñalver-Soto, Jose Lucas, Esnoz, Arturo, Iguaz, Asunción, Fernandez, Pablo S, Egea, Jose A

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

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Training in tools to develop quantitative microbial risk assessment along the food chain of Spanish products von Zambon, Alessandro, Perez, Alberto Garre, Spilimbergo, Sara, Fernández Escámez, Pablo S

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Training in tools to develop quantitative microbial risk assessment of ready‐to‐eat food with a comparison between the Romanian and Spanish food supply chains von Bodea, Ioana M, Cătunescu, Giorgiana M, Palop Gómez, Alfredo, Fernández Escámez, Pablo S, Garre Perez, Alberto

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Comparison of Two Network-Theory-Based Methods for detecting Functional Regions von Drobne, Samo, Garre, Alberto, Hontoria, Eloy, Konjar, Miha

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Relevance of the Induced Stress Resistance When Identifying the Critical Microorganism for Microbial Risk Assessment von Garre, Alberto, Egea, Jose A, Iguaz, Asunción, Palop, Alfredo, Fernandez, Pablo S

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Differences Due to Sex and Sweetener on the Bioavailability of (Poly)phenols in Urine Samples: A Machine Learning Approach von Hernández-Prieto, Diego, Garre, Alberto, Agulló, Vicente, García-Viguera, Cristina, Egea, Jose A

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Training in modern statistical methodologies and software tools for the definition and analysis of (stochastic) quantitative microbial risk assessment models with a comparison betw... von Pleva, Dániel, Garre, Alberto, Escámez, Pablo S. Fernández

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Quality Changes and Shelf-Life Prediction of a Fresh Fruit and Vegetable Purple Smoothie von González-Tejedor, Gerardo A., Martínez-Hernández, Ginés Benito, Garre, Alberto, Egea, Jose A., Fernández, Pablo S., Artés-Hernández, Francisco

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The Potential of Essential Oils from Active Packaging to Reduce Ethylene Biosynthesis in Plant Products. Part 1: Vegetables (Broccoli and Tomato) von López-Gómez, Antonio, Navarro-Martínez, Alejandra, Garre, Alberto, Artés-Hernández, Francisco, Villalba, Pedro, Martínez-Hernández, Ginés Benito

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The Potential of Essential Oils from Active Packaging to Reduce Ethylene Biosynthesis in Plant Products. Part 2: Fruits (Blueberries and Blackberries) von López-Gómez, Antonio, Navarro-Martínez, Alejandra, Garre, Alberto, Iguaz, Asunción, Martínez-Hernández, Ginés Benito

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Dynamic Thermal Treatments in Green Coconut Water Induce Dynamic Stress Adaptation of Listeria innocua That Increases Its Thermal Resistance von González-Tejedor, Gerardo A., Garre, Alberto, Iguaz, Asunción, Wong-Zhang, Ricardo, Fernández, Pablo S., Possas, Arícia

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Multiobjective Optimization of a Frying Process Balancing Acrylamide Formation and Quality: Solution Analysis and Uncertainty Propagation von Peñalver-Soto, Jose Lucas, Muñoz-Guillermo, María, Garre, Alberto, Iguaz, Asunción, Fernández, Pablo S, Egea, Jose A

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Impact of Heating Rates on Alicyclobacillus acidoterrestris Heat Resistance under Non-Isothermal Treatments and Use of Mathematical Modelling to Optimize Orange Juice Processing von Huertas, Juan-Pablo, Ros-Chumillas, Maria, Garre, Alberto, Fernandez, Pablo S., Aznar, Arantxa, Iguaz, Asuncion, Esnoz, Arturo, Palop, Alfredo

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Dynamics of Microbial Inactivation and Acrylamide Production in High-Temperature Heat Treatments von Penalver-Soto, Jose Lucas, Garre, Alberto, Aznar, Arantxa, Fernandez, Pablo S., Egea, Jose A.

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Erratum to: Quality Changes and Shelf-Life Prediction of a Fresh Fruit and Vegetable Purple Smoothie von González-Tejedor, Gerardo A., Martínez-Hernández, Ginés Benito, Garre, Alberto, Egea, Jose A., Fernández, Pablo S., Artés-Hernández, Francisco

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