Centro de Edafología y Biología aplicada del Segura -ko ikertzaileekin lankidetzan egindako argitalpenak (42)

2021

  1. Health risk assessment on a low-cost water desalination and sensor technology compact module - DESERT

    Acta Horticulturae

  2. Modelling basil (Ocimum basilicum) visual quality as affected by storage temperature

    Acta Horticulturae

  3. Modelling visual quality losses of fresh-cut romaine lettuce

    Acta Horticulturae

  4. Recent progress on the management of the industrial washing of fresh produce with a focus on microbiological risks

    Current Opinion in Food Science, Vol. 38, pp. 46-51

2020

  1. Critical points affecting the microbiological safety of bell peppers washed with peroxyacetic acid in a commercial packinghouse

    Food Microbiology, Vol. 88

  2. Use of Chlorine Dioxide to Treat Recirculated Process Water in a Commercial Tomato Packinghouse: Microbiological and Chemical Risks

    Frontiers in Sustainable Food Systems, Vol. 4

2019

  1. Chlorination management in commercial fresh produce processing lines

    Food Control, Vol. 106

  2. Disinfection by-products generated by sodium hypochlorite and electrochemical disinfection in different process wash water and fresh-cut products and their reduction by activated carbon

    Food Control, Vol. 100, pp. 46-52

  3. Microbial and chemical characterization of commercial washing lines of fresh produce highlights the need for process water control

    Innovative Food Science and Emerging Technologies, Vol. 51, pp. 211-219

  4. Operational limits of sodium hypochlorite for different fresh produce wash water based on microbial inactivation and disinfection by-products (DBPs)

    Food Control, Vol. 104, pp. 300-307

  5. Suitability of centrifuge water for detecting the presence of Escherichia coli versus finished fresh-cut lettuce testing

    Food Microbiology, Vol. 84

  6. Suitability of chlorine dioxide as a tertiary treatment for municipal wastewater and use of reclaimed water for overhead irrigation of baby lettuce

    Food Control, Vol. 96, pp. 186-193

2018

  1. Agricultural reuse of municipal wastewater through an integral water reclamation management

    Journal of Environmental Management, Vol. 213, pp. 135-141

  2. Demonstration tests of irrigation water disinfection with chlorine dioxide in open field cultivation of baby spinach

    Journal of the Science of Food and Agriculture, Vol. 98, Núm. 8, pp. 2973-2980

  3. Disinfection by-products in baby lettuce irrigated with electrolysed water

    Journal of the Science of Food and Agriculture, Vol. 98, Núm. 8, pp. 2981-2988

  4. Electrochemical disinfection of process wash water for the fresh-cut industry

    Acta Horticulturae, Vol. 1209, pp. 371-377

  5. Impact of relative humidity, inoculum carrier and size, and native microbiota on Salmonella ser. Typhimurium survival in baby lettuce

    Food Microbiology, Vol. 70, pp. 155-161

  6. Irrigating lettuce with wastewater effluent: Does disinfection with chlorine dioxide inactivate viruses?

    Journal of Environmental Quality, Vol. 47, Núm. 5, pp. 1139-1145

2017

  1. Modelling of E. coli inactivation by chlorine dioxide in irrigation water

    Agricultural Water Management, Vol. 192, pp. 98-102

2016

  1. Evaluation of viability PCR performance for assessing norovirus infectivity in fresh-cut vegetables and irrigation water

    International Journal of Food Microbiology, Vol. 229, pp. 1-6