| Evaluation of hygiene practices and microbiological quality of cooked meat products during slicing and handling at retail F Pérez-Rodríguez, R Castro, GD Posada-Izquierdo, A Valero, ... Meat science 86 (2), 479-485, 2010 | 114 | 2010 |
| Electrochemical disinfection: An efficient treatment to inactivate Escherichia coli O157: H7 in process wash water containing organic matter F López-Gálvez, GD Posada-Izquierdo, MV Selma, F Pérez-Rodríguez, ... Food Microbiology 30 (1), 146-156, 2012 | 109 | 2012 |
| A mathematical risk model for Escherichia coli O157: H7 cross-contamination of lettuce during processing FP Rodríguez, D Campos, ET Ryser, AL Buchholz, GD Posada-Izquierdo, ... Food Microbiology 28 (4), 694-701, 2011 | 99 | 2011 |
| Risk factors influencing microbial contamination in food service centers A Valero, MY Rodríguez, GD Posada-Izquierdo, F Pérez-Rodríguez, ... Significance, Prevention and Control of Food Related Diseases, 27-58, 2016 | 66 | 2016 |
| Modelling growth of Escherichia coli O157: H7 in fresh-cut lettuce submitted to commercial process conditions: Chlorine washing and modified atmosphere packaging GD Posada-Izquierdo, F Pérez-Rodríguez, F López-Gálvez, A Allende, ... Food microbiology 33 (2), 131-138, 2013 | 66 | 2013 |
| Evaluation of hygiene practices and microbiological status of ready‐to‐eat vegetable salads in Spanish school canteens MY Rodríguez‐Caturla, A Valero, E Carrasco, GD Posada, ... Journal of the Science of Food and Agriculture 92 (11), 2332-2340, 2012 | 57 | 2012 |
| ‘MicroHibro’: A software tool for predictive microbiology and microbial risk assessment in foods SC González, A Possas, E Carrasco, A Valero, A Bolívar, ... International journal of food microbiology 290, 226-236, 2019 | 51 | 2019 |
| Hygienic conditions and microbiological status of chilled Ready-To-Eat products served in Southern Spanish hospitals M Rodriguez, A Valero, E Carrasco, F Pérez-Rodríguez, GD Posada, ... Food Control 22 (6), 874-882, 2011 | 51 | 2011 |
| Evaluation of food handler practices and microbiological status of ready-to-eat foods in long-term care facilities in the Andalusia region of Spain M Rodriguez, A Valero, GD Posada-Izquierdo, E Carrasco, G Zurera Journal of Food Protection 74 (9), 1504-1512, 2011 | 46 | 2011 |
| Modeling growth of Escherichia coli O157: H7 in fresh-cut lettuce treated with neutral electrolyzed water and under modified atmosphere packaging GD Posada-Izquierdo, F Pérez-Rodríguez, F López-Gálvez, A Allende, ... International journal of food microbiology 177, 1-8, 2014 | 43 | 2014 |
| Modelling survival kinetics of Staphylococcus aureus and Escherichia coli O157: H7 on stainless steel surfaces soiled with different substrates under static conditions of … F Pérez-Rodríguez, GD Posada-Izquierdo, A Valero, RM García-Gimeno, ... Food Microbiology 33 (2), 197-204, 2013 | 40 | 2013 |
| Application of predictive models to assess the influence of thyme essential oil on Salmonella Enteritidis behaviour during shelf life of ready-to-eat turkey products A Possas, GD Posada-Izquierdo, F Pérez-Rodríguez, A Valero, ... International journal of food microbiology 240, 40-46, 2017 | 28 | 2017 |
| Modelling the growth of Listeria monocytogenes in Mediterranean fish species from aquaculture production A Bolívar, JCCP Costa, GD Posada-Izquierdo, A Valero, G Zurera, ... International journal of food microbiology 270, 14-21, 2018 | 23 | 2018 |
| Modeling the combined effects of temperature, pH, and sodium chloride and sodium lactate concentrations on the growth rate of Lactobacillus plantarum ATCC 8014 F Dalcanton, E Carrasco, F Pérez-Rodríguez, GD Posada-Izquierdo, ... Journal of food quality 2018, 1-10, 2018 | 22 | 2018 |
| Modelling the combined effect of chlorine, benzyl isothiocyanate, exposure time and cut size on the reduction of Salmonella in fresh-cut lettuce during washing process SG Cuggino, I Bascon-Villegas, F Rincón, MA Pérez, G Posada-Izquierdo, ... Food microbiology 86, 103346, 2020 | 21 | 2020 |
| Influence of Acid Adaptation on the Probability of Germination of Clostridium sporogenes Spores Against pH, NaCl and Time A Valero, E Olague, E Medina-Pradas, A Garrido-Fernández, ... Foods 9 (2), 127, 2020 | 20 | 2020 |
| Study of the effect of post-packaging pasteurization and argon modified atmosphere packaging on the sensory quality and growth of endogenous microflora of a sliced cooked meat … F Pérez-Rodríguez, AR Zamorano, GD Posada-Izquierdo, ... Food science and technology international 20 (1), 3-12, 2014 | 17 | 2014 |
| Modelling of the Behaviour of Salmonella enterica serovar Reading on Commercial Fresh-Cut Iceberg Lettuce Stored at Different Temperatures F Tarlak, G Johannessen, I Bascón Villegas, A Bolívar, ... Foods 9 (7), 946, 2020 | 16 | 2020 |
| Assessing the growth of Escherichia coli O157:H7 and Salmonella in spinach, lettuce, parsley and chard extracts at different storage temperatures G Posada‐Izquierdo, S Del Rosal, A Valero, G Zurera, AS Sant'Ana, ... Journal of applied microbiology 120 (6), 1701-1710, 2016 | 16 | 2016 |
| Mathematical quantification of microbial inactivation of Escherichia coli O157: H7 and Salmonella spp. on stainless steel surfaces soiled with different vegetable juice substrates GD Posada-Izquierdo, F Pérez-Rodríguez, G Zurera Food research international 54 (2), 1688-1698, 2013 | 16 | 2013 |
Fernando Perez-RodriguezProfesor Microbiologia Alimentos (UCO)Verified email at uco.es
