Antonio Martínez

Effect of PEF and heat pasteurization on the physical–chemical characteristics of blended orange and carrot juice

Alejandro Rivas, Dolores Rodrigo, Antonio Martínez et al. · LWT · 2005 · 284 citations

Blended Orange, Food Analysis, Heat Pasteurization +8

Effect of high pressure treatment on colour, microbial and chemical characteristics of dry cured loin

Marco Campus, Mónica Flores, Antonio Martínez et al. · Meat Science · 2008 · 113 citations

Food Chemistry, Engineering, High Pressure Treatment +8

Pulsed electric fields inactivation of Lactobacillus plantarum in an orange juice–milk based beverage: Effect of process parameters

Fernando Sampedro, Alejandro Rivas, Dolores Rodrigo et al. · Journal of Food Engineering · 2006 · 103 citations

Electric Fields Inactivation, Process Parameters, Health Sciences +9

Research on factors allowing a risk assessment of spore-forming pathogenic bacteria in cooked chilled foods containing vegetables: a FAIR collaborative project

Frédéric Carlin, Hélène Girardin, Michael W. Peck et al. · International Journal of Food Microbiology · 2000 · 97 citations · Full text

Risk Assessment, Food Contamination, Foodborne Pathogens +9

Study of Inactivation of Lactobacillus plantarum in Orange-Carrot Juice by Means of Pulsed Electric Fields: Comparison of Inactivation Kinetics Models

Dolores Rodrigo, Antonio Martínez, Federico Harte et al. · Journal of Food Protection · 2001 · 90 citations