Arícia Possas
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Citado por
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Año
Model for Listeria monocytogenes inactivation by high hydrostatic pressure processing in Spanish chorizo sausage
B Rubio, A Possas, F Rincón, RM García-Gímeno, B Martínez
Food microbiology 69, 18-24, 2018
332018
Modelling the inactivation of Listeria monocytogenes by high hydrostatic pressure processing in foods: A review
A Possas, F Pérez-Rodríguez, A Valero, RM García-Gimeno
Trends in Food Science & Technology 70, 45-55, 2017
282017
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
202017
‘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
192019
High hydrostatic pressure processing of sliced fermented sausages: A quantitative exposure assessment for Listeria monocytogenes
A Possas, V Valdramidis, RM García-Gimeno, F Pérez-Rodríguez
Innovative Food Science & Emerging Technologies 52, 406-419, 2019
172019
Antimicrobial and aromatic edible coating on fresh-cut pineapple preservation
RG Bitencourt, AMM Possas, GP Camilloto, RS Cruz, CG Otoni, ...
Ciência Rural 44, 1119-1125, 2014
142014
Models of microbial cross-contamination dynamics
A Possas, E Carrasco, RM García-Gimeno, A Valero
Current Opinion in Food Science 14, 43-49, 2017
112017
Influence of temperature on the inactivation kinetics of Salmonella Enteritidis by the application of UV-C technology in soymilk
A Possas, A Valero, RM García-Gimeno, F Pérez-Rodríguez, ...
Food Control 94, 132-139, 2018
102018
Mathematical approach for the Listeria monocytogenes inactivation during high hydrostatic pressure processing of a simulated meat medium
A Possas, F Pérez-Rodríguez, A Valero, F Rincón, RM García-Gimeno
Innovative Food Science & Emerging Technologies 47, 271-278, 2018
92018
Modeling the Transfer of Salmonella Enteritidis during Slicing of Ready‐to‐Eat Turkey Products Treated with Thyme Essential Oil
AMM Possas, GD Posada‐Izquierdo, F Pérez‐Rodríguez, ...
Journal of food science 81 (11), M2770-M2775, 2016
62016
From Cheese-Making to Consumption: Exploring the Microbial Safety of Cheeses through Predictive Microbiology Models
A Possas, OM Bonilla-Luque, A Valero
Foods 10 (2), 355, 2021
52021
A probabilistic decision-making scoring system for quality and safety management in Aloreña de Málaga table olive processing
MÁ Ruiz Bellido, A Valero, E Medina Pradas, V Romero Gil, ...
Frontiers in microbiology 8, 2326, 2017
52017
Quantifying and modelling the inactivation of Listeria monocytogenes by electrolyzed water on food contact surfaces
A Possas, F Pérez-Rodríguez, F Tarlak, RM García-Gimeno
Journal of Food Engineering 290, 110287, 2021
42021
Physicochemical characterisation of restructured Fenalår and safety implications of salt and nitrite reduction
E Coll-Brasas, A Possas, P Berg, V Grabež, B Egelandsdal, S Bover-Cid, ...
Food Control 119, 107460, 2021
22021
Quantitative tools and procedures for shelf life determination in minimally processed fruits and vegetables
A Possas, FJ Benítez, D Savran, NJ Brotóns, PJ Rodríguez, ...
Quantitative methods for food safety and quality in the vegetable industry …, 2018
22018
Combining UV-C technology and caffeine application to inactivate Escherichia coli on chicken breast fillets
A Possas, A Valero, RM García-Gimeno, F Pérez-Rodríguez, ...
Food Control 129, 108206, 2021
12021
Evaluating the fate of Escherichia coli O157: H7 and Salmonella spp. on cucumbers
A Possas, GD Posada-Izquierdo, G Zurera, F Pérez-Rodríguez
Food Microbiology 99, 103830, 2021
2021
Calidad microbiológica del queso curado artesanal elaborado con leche cruda de cabra producido en España
O Bonilla-Luque, A Possas, A Valero
Avances de Investigación en Inocuidad de Alimentos 3, 2021
2021
Survey of Bacterial Pathogens at Spanish Small-Scale Factories of Traditional Fermented Sausages
A Possas, OM Bonilla-Luque, J Sánchez-Martín, A Valero
2021 European Symposium on Food Safety, 2021
2021
From Cheese-Making to Consumption: Exploring the Microbial Safety of Cheeses through Predictive Microbiology Models. Foods 2021, 10, 355
A Possas, OM Bonilla-Luque, A Valero
s Note: MDPI stays neutral with regard to jurisdictional claims in published …, 2021
2021
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