Mariana Cap

Effect of high hydrostatic pressure on Salmonella spp inactivation and meat-quality of frozen chicken breast

Mariana Cap, Paola Fleitas Paredes, Diego Fernández-Rodríguez et al. · LWT · 2019 · 50 citations

Agriculture, Food Science, Microbiology +13

Inactivation of Shiga toxin-producing Escherichia coli in fresh beef by electrolytically-generated hypochlorous acid, peroxyacetic acid, lactic acid and caprylic acid

Mariana Cap, Sergio Ramón Vaudagna, Marina Mozgovoj et al. · Meat Science · 2019 · 26 citations · Full text

Agriculture, Food Science, Microbiology +17

Effectiveness of short exposure times to electrolyzed water in reducing Salmonella spp and Imidacloprid in lettuce

Mariana Cap, Dante Rojas, Mariano Fernandez et al. · LWT · 2020 · 22 citations · Full text

Agriculture, Food Science, Microbiology +16

Effects of lactic, malic and fumaric acids on Salmonella spp. counts and on chicken meat quality and sensory characteristics

Mariano Manuel Fernandez, Anabel Rodríguez, Micaela Fulco et al. · Journal of Food Science and Technology · 2020 · 22 citations · Full text

Agriculture, Food Science, Microbiology +16

Listeria Inactivation by the Combination of High Hydrostatic Pressure and Lactocin AL705 on Cured-Cooked Pork Loin Slices

Andrea Micaela Dallagnol, Yanina Barrio, Mariana Cap et al. · Food and Bioprocess Technology · 2017 · 17 citations · Full text

Agriculture, Food Science, Microbiology +17