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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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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Rheological behaviour of commercial cooked meat products evaluated by tensile test and texture profile analysis (TPA) von Dolores Romero de Ávila, M., Isabel Cambero, M., Ordóñez, Juan A., de la Hoz, Lorenzo, Herrero, Ana M.

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Latin American Cities and Globalisation: Change and Permanency in the Context of Development Expectations von Ordonez, Juan A Córdoba, Garciaa, Candida Gago

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Inactivation of Salmonella enterica serovar Enteritidis on shell eggs by pulsed light technology von Hierro, Eva, Manzano, Susana, Ordóñez, Juan A., de la Hoz, Lorenzo, Fernández, Manuela

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The impact of E-beam treatment on the microbial population and sensory quality of hard annatto-coloured cheese von Velasco, Raquel, Cambero, M. Isabel, Ordóñez, Juan A., Cabeza, M. Concepción

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Effect of E-beam treatment on the safety and shelf life of mayonnaise potato salad von Cambero, María I, Cabeza, María C, Ordóñez, Juan A, de la Hoz, L

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Volatile organic compounds associated with milk spoilage by psychrotrophic bacteria von Decimo, Marilù, Cabeza, María C, Ordóñez, Juan A, De Noni, Ivano, Brasca, Milena

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Fatty acids released from cream by psychrotrophs isolated from bovine raw milk von Decimo, Marilù, Brasca, Milena, Ordóñez, Juan A, Cabeza, M Concepción

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Efficacy of pulsed light for shelf-life extension and inactivation of Listeria monocytogenes on ready-to-eat cooked meat products von Hierro, Eva, Barroso, Elvira, la Hoz, Lorenzo de, Ordóñez, Juan A., Manzano, Susana, Fernández, Manuela

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Effect of E-beam sanitation of surface mould cheese on texture and sensory attributes von Velasco, Raquel, Ordóñez, Juan A., Cabeza, M. Concepción, Cambero, M. Isabel

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Phenolic Compounds and Fatty Acids from Acorns (Quercus spp.), the Main Dietary Constituent of Free-Ranged Iberian Pigs von Cantos, Emma, Espín, Juan Carlos, López-Bote, Clemente, de la Hoz, Lorenzo, Ordóñez, Juan A, Tomás-Barberán, Francisco A

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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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Shelf-Life Extension and Sanitation of Fresh Pork Loin by E-Beam Treatment von GARCIA-MARQUEZ, Irene, CAMBERO, Maria I, ORDONEZ, Juan A, CABEZA, María C

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Weibull analysis characterizes the breaking properties of dry-cured ham slices von Romero de Ávila, M. Dolores, Escudero, Rosa, Ordóñez, Juan A., Isabel Cambero, M.

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A Comparison Between E-Beam Irradiation and High-Pressure Treatment for Cold-Smoked Salmon Sanitation: Shelf-Life, Colour, Texture and Sensory Characteristics von Montiel, Raquel, Cabeza, María C., Bravo, Daniel, Gaya, Pilar, Cambero, Isabel, Ordóñez, Juan A., Nuñez, Manuel, Medina, Margarita

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Headspace volatile compounds from salted and occasionally smoked dried meats (cecinas) as affected by animal species von Hierro, Eva, de la Hoz, Lorenzo, Ordóñez, Juan A.

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Electron spin resonance (ESR) spectroscopy study of dry-cured ham treated with electron-beam von Escudero, Rosa, Valhondo, Margarita, Ordoñez, Juan A., de la Hoz, Lorenzo, Cabeza, M. Concepción, Velasco, Raquel, Cambero, M. Isabel

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Use of E-beam radiation to eliminate Listeria monocytogenes from surface mould cheese von Velasco, Raquel, Ordóñez, Juan A, Cambero, M Isabel, Cabeza, M Concepción

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Pulsed Light Inactivation of Listeria monocytogenes Through Different Plastic Films von Fernandez, Manuela, Manzano, Susana, Hoz, Lorenzo de la, Ordonez, Juan A, Hierro, Eva

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