E-LIB Suche - Ergebnisse für: González-Tejedor, Gerardo

1

Dynamic Thermal Treatments in Green Coconut Water Induce Dy..:

González-Tejedor, Gerardo A. ; Garre, Alberto ; Iguaz, Asunción...
Foods. 12 (2023) 21 - p. 4015 , 2023

2

Application of High Hydrostatic Pressure in fresh purple sm..:

González-Tejedor, Gerardo ; Garre, Alberto ; Egea, Jose A...
Food Science and Technology International. 29 (2022) 4 - p. 372-382 , 2022

Link: https://doi.org/10.1177/..

3

Mathematical modelling of the stress resistance induced in ..:

Garre, Alberto ; González-Tejedor, Gerardo A. ; Aznar, Arantxa..
Food Microbiology. 84 (2019) - p. 103238 , 2019

Link: https://doi.org/10.1016/..

4

Mathematical quantification of the induced stress resistanc..:

Garre, Alberto ; Huertas, Juan Pablo ; González-Tejedor, Gerardo A....
International Journal of Food Microbiology. 266 (2018) - p. 133-141 , 2018

Link: https://doi.org/10.1016/..

5

Effect of storage conditions in the response of Listeria mo..:

González-Tejedor, Gerardo A. ; Garre, Alberto ; Esnoz, A...
Food Microbiology. 72 (2018) - p. 98-105 , 2018

Link: https://doi.org/10.1016/..

6

Optimal characterization of thermal microbial inactivation ..:

Garre, Alberto ; González-Tejedor, Gerardo ; Peñalver-Soto, Jose Lucas..
Food Research International. 107 (2018) - p. 267-274 , 2018

Link: https://doi.org/10.1016/..

7

Erratum to: Quality Changes and Shelf-Life Prediction of a ..:

González-Tejedor, Gerardo A. ; Martínez-Hernández, Ginés Benito ; Garre, Alberto...
Food and Bioprocess Technology. 10 (2017) 10 - p. 1905-1906 , 2017

Link: https://doi.org/10.1007/..

8

Quality Changes and Shelf-Life Prediction of a Fresh Fruit ..:

González-Tejedor, Gerardo A. ; Martínez-Hernández, Ginés Benito ; Garre, Alberto...
Food and Bioprocess Technology. 10 (2017) 10 - p. 1892-1904 , 2017

Link: https://doi.org/10.1007/..

9

Dynamic thermal treatments in green coconut water induce dy..:

González-Tejedor, Gerardo A ; Garre, Alberto ; Iguaz, Asunción...
https://doi.org/10.3390/foods12214015. , 2023

Link: http://hdl.handle.net/10..

10

Components of intellectual capital for the research process..:

Tovar, Carlos Vidal ; Tejedor, Gerardo González ; Hernández, Yimy Gordon..
Revista de Gestão e Secretariado (Management and Administrative Professional Review). 14 (2023) 10 - p. 18215-18231 , 2023

Link: https://doi.org/10.7769/..

11

Dynamic Thermal Treatments in Green Coconut Water Induce Dy..:

Gerardo A. González-Tejedor ; Alberto Garre ; Asunción Iguaz...
https://www.mdpi.com/2304-8158/12/21/4015. , 2023

Link: https://doi.org/10.3390/..

12

Epiphytic microbial load changes of natural purple fresh ve..:

González Tejedor, Gerardo Anibal ; Artés Hernández, Francisco de Asís ; Fernández Escámez, Pablo Salvador
González Tejedor, Gerardo Anibal; Artés Hernández, Francisco de Asís; Fernández Escámez, Pablo Salvador. Epiphytic microbial load changes of natural purple fresh vegetables smoothies during shelf life. En: Proceedings of the 4th Workshop on agri-food research: WiA.15. Cartagena: Universidad Politécnica de Cartagena, CRAI Biblioteca, 2016. Pp. 43-46. ISBN: 978-84-608-5399-2. ,

Link: http://hdl.handle.net/10..

13

Efecto del sustrato sobre parámetros de inactivación térmic..:

González Tejedor, Gerardo Anibal ; Artés Hernández, Francisco de Asís ; Fernández Escámez, Pablo Salvador
González Tejedor, Gerardo Anibal; Artés Hernández, Francisco de Asís; Fernández Escámez, Pablo Salvador. Efecto del sustrato sobre parámetros de inactivación térmica de Listeria monocytogenes. En: Proceedings of the 6th Workshop on agri-food research: WiA.17. Cartagena: Universidad Politécnica de Cartagena, CRAI Biblioteca, 2018. Pp. 47-50. ISBN: 978-84-16325-64-1. ,

Link: http://hdl.handle.net/10..

14

Quality changes and shelf-life prediction of a fresh fruit ..:

González Tejedor, Gerardo Anibal ; Martínez-Hernández, Ginés Benito ; Garre Pérez, Alberto...
AGL2013−48830−C2−1−R. ,

Link: http://hdl.handle.net/10..

15

Evaluación del crecimiento bacteriano en un smoothie térmic..:

González Tejedor, Gerardo Anibal ; Artés Hernández, Francisco de Asís ; Fernández Escámez, Pablo Salvador
González Tejedor, Gerardo AnibalArtés Hernández, Francisco de Asís; Fernández Escámez, Pablo Salvador. Evaluación del crecimiento bacteriano en un smoothie térmicamente tratado. En: Proceedings of the 5th Workshop on agri-food research: WiA.16. Cartagena: Universidad Politécnica de Cartagena, CRAI Biblioteca, 2017. Pp. 28-31. ISBN: 978-84-16325-29-0. ,

Link: http://hdl.handle.net/10..