Alejandro Tomás‐Callejas

Author

Universidad Politécnica de Cartagena

Also Known As

A. Tomas-Callejas, A. Tomás-Callejas, Alejandro Tomas-Callejas, Alejandro Tomás-Callejas, Alejandro Tomás‐Callejas

Publications

777

Citations

H-Index

Concepts

All Affiliations

Universidad Politécnica de Cartagena University of California, Davis University of Cartagena

About

Alejandro Tomás‐Callejas is an author at Universidad Politécnica de Cartagena specializing in food safety, environmental engineering, and microbiology.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Environmental Engineering	5	5	221
2	Microbiology	5	5	342
3	Health Sciences	4	4	168
4	Medicine	4	4	290
5	Engineering	2	2	83

Alejandro Tomás‐Callejas

Publications

761

Citations

H-Index

Page 1

	Year	Citations
Low UV-C illumination for keeping overall quality of fresh-cut watermelon Francisco Artés‐Hernández, Pedro Robles, Perla A. Gómez, Postharvest Biology and Technology Food PreservationPost-harvest PhysiologyFood QualityLow Uv-c IlluminationHorticultural Science	2009	178
Chlorine dioxide and chlorine effectiveness to prevent Escherichia coli O157:H7 and Salmonella cross-contamination on fresh-cut Red Chard Alejandro Tomás‐Callejas, Francisco López‐Gálvez, Adrian Sbodio, Food Control Microbial ContaminationFood MicrobiologyEscherichia Coli O157MicrobiologyInfection Control	2011	127
Survival and distribution of Escherichia coli on diverse fresh-cut baby leafy greens under preharvest through postharvest conditions Alejandro Tomás‐Callejas, Gabriela López‐Velasco, Alex B. Camacho, International Journal of Food Microbiology Microbial HazardMicrobial ContaminationEscherichia ColiMicrobial EcologyFood Microbiology	2011	110
Neutral and acidic electrolyzed water as emergent sanitizers for fresh-cut mizuna baby leaves Alejandro Tomás‐Callejas, Ginés Benito Martínez–Hernández, Francisco Artés, Postharvest Biology and Technology Environmental EngineeringWater TreatmentWater QualityDisinfectantEmergent Sanitizers	2010	62
Combined effect of UV-C pretreatment and high oxygen packaging for keeping the quality of fresh-cut Tatsoi baby leaves Alejandro Tomás‐Callejas, Mariano Otón, Francisco Artés, Innovative Food Science & Emerging Technologies Food PackagingHigh Oxygen PackagingUv-c PretreatmentEnvironmental EngineeringSustainable Packaging	2011	53
Chlorine dioxide dose, water quality and temperature affect the oxidative status of tomato processing water and its ability to inactivate Salmonella Gabriela López‐Velasco, Alejandro Tomás‐Callejas, Adrian Sbodio, Food Control Tomato Processing WaterEngineeringMicrobial ContaminationEnvironmental EngineeringFood Microbiology	2011	52
Innovative active modified atmosphere packaging improves overall quality of fresh-cut red chard baby leaves Alejandro Tomás‐Callejas, María Boluda-Aguilar, Pedro Robles, LWT Improves Overall QualityFood PackagingEdible PackagingSustainable PackagingActive Packaging	2011	41
Evaluation of Current Operating Standards for Chlorine Dioxide in Disinfection of Dump Tank and Flume for Fresh Tomatoes Alejandro Tomás‐Callejas, Gabriela López‐Velasco, Angela M. Valadez, Journal of Food Protection Environmental EngineeringDump TankWater TreatmentFood Processing FacilitiesChlorine Dioxide	2012	34
Assessment of root uptake and systemic vine-transport of Salmonella enterica sv. Typhimurium by melon (Cucumis melo) during field production Gabriela López‐Velasco, Adrian Sbodio, Alejandro Tomás‐Callejas, International Journal of Food Microbiology Systemic Vine-transportEngineeringMicrobial ContaminationPlant-microbe InteractionMicrobial Ecology	2012	31
Factors affecting cell population density during enrichment and subsequent molecular detection of Salmonella enterica and Escherichia coli O157:H7 on lettuce contaminated during field production Gabriela López‐Velasco, Alejandro Tomás‐Callejas, Adrian Sbodio, Food Control Microbial ContaminationMedicineSalmonella EntericaMicrobial EcologyFood Microbiology	2015	22

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