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Bolívar, A., Costa, J. C. C. P., Posada-Izquierdo, G. D., Valero, A., Zurera, G., & Pérez‐Rodríguez, F. (2018). Modelling the growth of Listeria monocytogenes in Mediterranean fish species from aquaculture production. International Journal Of Food Microbiology, 270, 14 - . https://doi.org/10.1016/j.ijfoodmicro.2018.02.005
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Possas, A., Pérez‐Rodríguez, F., Valero, A., & Garcı́a-Gimeno, R. M. (2017). Modelling the inactivation of Listeria monocytogenes by high hydrostatic pressure processing in foods: A review. Trends In Food Science & Technology, 70, 45 - . https://doi.org/10.1016/j.tifs.2017.10.006
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Possas, A., Carrasco, E., Garcı́a-Gimeno, R. M., & Valero, A.. (2017). Models of microbial cross-contamination dynamics. Current Opinion In Food Science, 14, 43 - . https://doi.org/10.1016/j.cofs.2017.01.006
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Possas, A., Posada-Izquierdo, G. D., Pérez‐Rodríguez, F., Valero, A., Garcı́a-Gimeno, R. M., & Duarte, M. C. T. (2017). Application of predictive models to assess the influence of thyme essential oil on Salmonella Enteritidis behaviour during shelf life of ready-to-eat turkey products. International Journal Of Food Microbiology, 240, 40 - . https://doi.org/10.1016/j.ijfoodmicro.2016.08.003
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Valero, A., Ortíz, J. C., Fongaro, G., Hernández, M., & Rodrı́guez-Làzaro, D. (2017). Definition of sampling procedures for collective-eating establishments based on the distribution of environmental microbiological contamination on food handlers, utensils and surface. Food Control, 77, 8 - . https://doi.org/10.1016/j.foodcont.2017.01.013
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Posada-Izquierdo, G. D., Del Rosal, S., Valero, A., Zurera, G., Sant’Ana, A. S., Alvarenga, V. O., & Pérez‐Rodríguez, F. (2016). Assessing the growth of Escherichia coli O157:H7 and Salmonella in spinach, lettuce, parsley and chard extracts at different storage temperatures. Journal Of Applied Microbiology, 120(6), 1701 - 6. https://doi.org/10.1111/jam.13122
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Robinson, A. L., Lee, H. J., Kwon, J., Todd, E. C., Rodríguez, F. P., & Ryu, D. (2016). Adequate Hand Washing and Glove Use Are Necessary To Reduce Cross-Contamination from Hands with High Bacterial Loads. Journal of Food Protection, 79(2), 304 - 2. https://doi.org/10.4315/0362-028x.jfp-15-342
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Cámara-Martos, F., Lopes, J. A., Moreno-Rojas, R., & Pérez-Rodríguez, F. (2015). Detection and quantification of Escherichia coli and Pseudomonas aeruginosa in cow milk by near-infrared spectroscopy. International Journal of Dairy Technology, 68(3), 357 - 3. https://doi.org/10.1111/1471-0307.12191
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Tiwari, U., Cummins, E., Valero, A., Walsh, D., Dalmasso, M., Jordan, K., & Duffy, G. (2015). Farm to Fork Quantitative Risk Assessment of Listeria monocytogenes Contamination in Raw and Pasteurized Milk Cheese in Ireland. Risk Analysis, 35(6), 1140 - 6. https://doi.org/10.1111/risa.12332
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McKellar, R., LeBlanc, D. I., Rodríguez, F. P., & Delaquis, P. (2014). Comparative simulation of Escherichia coli O157:H7 behaviour in packaged fresh-cut lettuce distributed in a typical Canadian supply chain in the summer and winter. Food Control, 35(1), 192 - 1. https://doi.org/10.1016/j.foodcont.2013.06.002
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