Publications by the researcher in collaboration with Maria Victoria Selma (16)

2018

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

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

2014

  1. A rosemary extract rich in carnosic acid selectively modulates caecum microbiota and inhibits β-glucosidase activity, altering fiber and short chain fatty acids fecal excretion in lean and obese female rats

    PLoS ONE, Vol. 9, Núm. 4

  2. Corrigendum to "Modelling growth of Escherichia coli O157: H7 in fresh-cut lettuce submitted to commercial process conditions: Chlorine washing and modified atmosphere packaging" [YFMIC 33 (2013) 131-138]

    Food Microbiology

2013

  1. Modelling growth of Escherichia coli O157:H7 in fresh-cut lettuce submitted to commercial process conditions: Chlorine washing and modified atmosphere packaging

    Food Microbiology, Vol. 33, Núm. 2, pp. 131-138

2012

  1. Electrochemical disinfection: An efficient treatment to inactivate Escherichia coli O157:H7 in process wash water containing organic matter

    Food Microbiology, Vol. 30, Núm. 1, pp. 146-156

2010

  1. Cross-contamination of fresh-cut lettuce after a short-term exposure during pre-washing cannot be controlled after subsequent washing with chlorine dioxide or sodium hypochlorite

    Food Microbiology, Vol. 27, Núm. 2, pp. 199-204

  2. Suitability of aqueous chlorine dioxide versus sodium hypochlorite as an effective sanitizer for preserving quality of fresh-cut lettuce while avoiding by-product formation

    Postharvest Biology and Technology, Vol. 55, Núm. 1, pp. 53-60

2009

  1. Fresh-cut product sanitation and wash water disinfection: Problems and solutions

    International Journal of Food Microbiology, Vol. 134, Núm. 1-2, pp. 37-45

  2. Prevention of Escherichia coli cross-contamination by different commercial sanitizers during washing of fresh-cut lettuce

    International Journal of Food Microbiology, Vol. 133, Núm. 1-2, pp. 167-171

  3. ¿Hay alternativas al cloro como higienizante para productos de IV Gama?

    Horticultura internacional, Núm. 69, pp. 38-45

2008

  1. Disinfection potential of ozone, ultraviolet-C and their combination in wash water for the fresh-cut vegetable industry

    Food Microbiology, Vol. 25, Núm. 6, pp. 809-814

  2. Heterogeneous photocatalytic disinfection of wash waters from the fresh-cut vegetable industry

    Journal of Food Protection, Vol. 71, Núm. 2, pp. 286-292

  3. Impact of wash water quality on sensory and microbial quality, including Escherichia coli cross-contamination, of fresh-cut escarole

    Journal of Food Protection, Vol. 71, Núm. 12, pp. 2514-2518

  4. Role of commercial sanitizers and washing systems on epiphytic microorganisms and sensory quality of fresh-cut escarole and lettuce

    Postharvest Biology and Technology, Vol. 49, Núm. 1, pp. 155-163

  5. Ultraviolet-C and induced stilbenes control ochratoxigenic Aspergillus in grapes

    Journal of Agricultural and Food Chemistry, Vol. 56, Núm. 21, pp. 9990-9996

2007

  1. Potential microbial risk factors related to soil amendments and irrigation water of potato crops

    Journal of Applied Microbiology, Vol. 103, Núm. 6, pp. 2542-2549