Otros artículos de Juan Antonio Ordoñez Pereda
Cabeza MC, Cambero MI, Núñez M, Medina M, De la Hoz L, Ordóñez JA. Lack of growth gf Listeria monocytogenes and Staphylococcus aureus in temperature abuse of E-beam treated ready-to-eat (RTE) cooked ham. Food Microbiology 27:777-782, 2010.
Cabeza MC, Cambero MI, De la Hoz L, García ML, Ordóñez JA. Effect of the thermoultrasonic treatment on the eggshell integrity and their impact on the microbial quality. Innovative Food Science and Emerging Technologies 12:111-117, 2011.
Aguirre JS, Ordóñez JA, García de Fernando GD. A comparison of the effects of E-beam irradiation and heat treatment on the variability of Bacillus cereus inactivation and lag phase duration of surviving cells. International Journal of Food Microbiology 153:444-452, 2012.
García-Márquez I, Cambero MI, Ordóñez JA, Cabeza MC. Shelf-life extension and sanitation of fresh pork loin by E-beam treatment. Journal of Food Protection 75:2179-2189, 2012.
Aguirre JS, García de Fernando GD, Hierro E, Xavier F, Hospital XF, Ordóñez JA, Fernández M. Estimation of the growth kinetic parameters of Bacillus cereus spores as affected by pulsed light treatment. International Journal of Food Microbiology 202:20-26, 2015.
Velasco R, Ordóñez JA, Cambero MI, Cabeza MC. Use of E-beam radiation to elinate Listeria monocytogenes from surface mould cheese. International Microbiology 18:33-40, 2015.
Carcel JA, Benedito J, Cambero MI, Cabeza MC, Ordoñez JA. Modeling and Optimization of the E-beam treatment of chicken steaks and hamburgers, considering food saaafety, shelf life, and sensory quality. Food and Bioproducts Processing 96:133-144, 2015.
Para comunicarse con Juan Antonio Ordoñez Pereda mencionar a SIIC como
referencia:
pereda@ucm.es
Autor invitado
5 de noviembre, 2012
Descripción aprobada
4 de noviembre, 2015
Reedición siicsalud
15 de mayo, 2023