Fernando Perez-Rodriguez
Fernando Perez-Rodriguez
Profesor Microbiologia Alimentos (UCO)
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Understanding and modelling bacterial transfer to foods: a review
F Pérez-Rodríguez, A Valero, E Carrasco, RM García, G Zurera
Trends in Food Science & Technology 19 (3), 131-144, 2008
Modelling the growth boundaries of Staphylococcus aureus: Effect of temperature, pH and water activity
A Valero, F Pérez-Rodríguez, E Carrasco, JM Fuentes-Alventosa, ...
International journal of food microbiology 133 (1-2), 186-194, 2009
Predictive microbiology in foods
F Perez-Rodriguez, A Valero
Predictive microbiology in foods, 1-10, 2013
Predictive microbiology in foods
F Perez-Rodriguez, A Valero
Predictive microbiology in foods, 1-10, 2013
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
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
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
Growth of Escherichia coli O157:H7 and Listeria monocytogenes in Packaged Fresh-Cut Romaine Mix at Fluctuating Temperatures during Commercial Transport …
W Zeng, K Vorst, W Brown, BP Marks, S Jeong, F Pérez-Rodríguez, ...
Journal of Food Protection 77 (2), 197-206, 2014
Modeling transfer of Escherichia coli O157: H7 and Staphylococcus aureus during slicing of a cooked meat product
F Pérez-Rodríguez, A Valero, ECD Todd, E Carrasco, RM García-Gimeno, ...
Meat Science 76 (4), 692-699, 2007
Growth of Listeria monocytogenes on shredded, ready-to-eat iceberg lettuce
E Carrasco, F Pérez-Rodríguez, A Valero, RM Garcı, G Zurera
Food Control 19 (5), 487-494, 2008
Predictive model of Listeria monocytogenes’ growth rate under different temperatures and acids
E Carrasco, R Garcia-Gimeno, R Seselovsky, A Valero, F Perez, G Zurera, ...
Food Science and Technology International 12 (1), 47-56, 2006
Risk Assessment and Management of Listeria Monocytogenes in Ready‐to‐Eat Lettuce Salads
E Carrasco, F Pérez‐Rodríguez, A Valero, RM García‐Gimeno, G Zurera
Comprehensive Reviews in Food Science and Food Safety 9 (5), 498-512, 2010
A state-of-art review on multi-drug resistant pathogens in foods of animal origin: risk factors and mitigation strategies
F Pérez-Rodríguez, B Mercanoglu Taban
Frontiers in Microbiology 10, 2091, 2019
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
Next generation of microbiological risk assessment: Potential of omics data for exposure assessment
HMW den Besten, A Amézquita, S Bover-Cid, S Dagnas, M Ellouze, ...
International journal of food microbiology 287, 18-27, 2018
Risk assessment of the lead intake by consumption of red deer and wild boar meat in Southern Spain
JSS Morales, RM Rojas, F Perez-Rodriguez, AA Casas, MAA López
Food Additives & Contaminants: Part A 28 (8), 1021-1033, 2011
Extracting Additional Risk Managers Information from a Risk Assessment of Listeria monocytogenes in Deli Meats
F Pérez-Rodríguez, ED Van Asselt, RM García-Gimeno, G Zurera, ...
Journal of Food Protection 70 (5), 1137-1152, 2007
PVA/(ligno) nanocellulose biocomposite films. Effect of residual lignin content on structural, mechanical, barrier and antioxidant properties
E Espinosa, I Bascón-Villegas, A Rosal, F Pérez-Rodríguez, ...
International journal of biological macromolecules 141, 197-206, 2019
Evaluation of different approaches for modeling Escherichia coli O157: H7 survival on field lettuce
RC McKellar, F Peréz-Rodríguez, LJ Harris, A Moyne, B Blais, E Topp, ...
International journal of food microbiology 184, 74-85, 2014
Survey of temperature and consumption patterns of fresh-cut leafy green salads: risk factors for listeriosis
E Carrasco, F Pérez-Rodríguez, A Valero, RM García-Gimeno, G Zurera
Journal of food protection 70 (10), 2407-2412, 2007
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