Diego García‐Gonzalo

Author

Also Known As

D García, D. Garcia, D. García, D. García-Gonzalo, DIEGO GARCÍA, Diego Armando García, Diego Garcia, Diego Garcia-Gonzalo, Diego García, Diego García

104

Publications

4.1K

Citations

H-Index

Concepts

All Affiliations

Universidad de Zaragoza Centro de Investigación y Tecnología Agroalimentaria de Aragón Universidade Federal da Paraíba Universitat Rovira i Virgili Basque Government

About

Diego García‐Gonzalo is an author at Universidad de Zaragoza specializing in microbiology, health sciences, and food microbiology.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	16	18	789
2	Medicine	12	12	630
3	Public Health	10	10	600
4	Engineering	4	4	124
5	Natural Sciences	1	1	25

Diego García‐Gonzalo

Publications

2.6K

Citations

H-Index

Page 1

	Year	Citations
Chemical composition of commercial citrus fruit essential oils and evaluation of their antimicrobial activity acting alone or in combined processes Laura Espina, M. Somolinos, Susana Lorán, Food Control Food ChemistryChemical CompositionCombined ProcessesAntimicrobial ActivityAntimicrobial Compound	2010	391
Mechanism of Bacterial Inactivation by (+)-Limonene and Its Potential Use in Food Preservation Combined Processes Laura Espina, Tilahun K. Gelaw, Sílvia de Lamo Castellví, PLoS ONE Outer Membrane PermeabilityMicrobial InactivationE. ColiPotential UseFood Preservation	2013	151
Chemical composition and antioxidant properties of <i>Laurus nobilis</i> L. and <i>Myrtus communis</i> L. essential oils from Morocco and evaluation of their antimicrobial activity acting alone or in combined processes for food preservation Lamia Cherrat, Laura Espina, Mohammed Bakkali, Journal of the Science of Food and Agriculture	2013	142
Relationship between Sublethal Injury and Microbial Inactivation by the Combination of High Hydrostatic Pressure and Citral or <i>tert</i> -Butyl Hydroquinone M. Somolinos, Diego García‐Gonzalo, Rafael Pagán, Applied and Environmental Microbiology	2008	100
Inactivation of Escherichia coli O157:H7 in fruit juices by combined treatments of citrus fruit essential oils and heat Laura Espina, M. Somolinos, Abdenour Ait Ouazzou, International Journal of Food Microbiology Microbial ContaminationFoodborne PathogensFood MicrobiologyFood PreservationEscherichia Coli O157	2012	81
Synergistic combinations of high hydrostatic pressure and essential oils or their constituents and their use in preservation of fruit juices Laura Espina, Diego García‐Gonzalo, Amin Laglaoui, International Journal of Food Microbiology Food ChemistrySynergistic CombinationsHigh Hydrostatic PressureFood PreservationFood Processing	2012	78
New insights in mechanisms of bacterial inactivation by carvacrol Abdenour Ait Ouazzou, Laura Espina, Tilahun K. Gelaw, Journal of Applied Microbiology	2012	75
Synergistic combination of physical treatments and carvacrol for Escherichia coli O157:H7 inactivation in apple, mango, orange, and tomato juices Abdenour Ait Ouazzou, Laura Espina, Diego García‐Gonzalo, Food Control Microbial ContaminationSynergistic CombinationFoodborne PathogensFood MicrobiologyFood Preservation	2012	73
Individual Constituents from Essential Oils Inhibit Biofilm Mass Production by Multi-Drug Resistant Staphylococcus aureus Laura Espina, Rafael Pagán, Daniel López, Molecules BiofilmsAntimicrobial SusceptibilityBiofilm FormationHealth SciencesAntibiotic Adjuvant	2015	70
Antimicrobial efficacy of Thymbra capitata (L.) Cav. essential oil loaded in self-assembled zein nanoparticles in combination with heat Natalia Merino, Daniel Berdejo, Hesham Salman, Industrial Crops and Products Thymbra CapitataChemical EngineeringAntimicrobial PackagingEssential OilBio-based Nanomaterials	2019	67

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