Arantxa Aznar

Functional food obtained from fermentation of broccoli by-products (stalk): Metagenomics profile and glucosinolate and phenolic compounds characterization by LC-ESI-QqQ-MS/MS

José Ángel Salas-Millán, Arantxa Aznar, Encarnación Conesa et al. · LWT · 2022 · 45 citations · Full text

Food Analysis, Bacteria Genera, Broccoli Stalk Slices +17

Characterisation of the resistance and the growth variability of Listeria monocytogenes after high hydrostatic pressure treatments

Marina Muñoz-Cuevas, Leymaya Guevara, Arantxa Aznar et al. · Food Control · 2012 · 40 citations

High Hydrostatic Pressure, Microbial Contamination, Foodborne Illness +9

High Heating Rates Affect Greatly the Inactivation Rate of Escherichia coli

Juan-Pablo Huertas, Arantxa Aznar, A. Esnoz et al. · Frontiers in Microbiology · 2016 · 33 citations · Full text

High Heating Rates, Engineering, Microbial Contamination +15

One-step global parameter estimation of kinetic inactivation parameters for Bacillus sporothermodurans spores under static and dynamic thermal processes

Fernanda Cattani, Kirk D. Dolan, Sı́lvia Dias de Oliveira et al. · Food Research International · 2016 · 32 citations · Full text

Dynamic Thermal Processes, Engineering, Extremophile +9

Antimicrobial activity of nisin, thymol, carvacrol and cymene against growth of <i>Candida lusitaniae</i>

Arantxa Aznar, Pablo Salvador Fernández Escámez, Paula M. Periago et al. · Food Science and Technology International · 2013 · 30 citations