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Dynamics of Microbial Inactivation and Acrylamide Production in High-Temperature Heat Treatments.
Foods. 2021 Oct 21;10(11):2535. doi: 10.3390/foods10112535.
Foods. 2021.
PMID: 34828816
Free PMC article.
Optimal characterization of thermal microbial inactivation simulating non-isothermal processes.
Garre A, González-Tejedor G, Peñalver-Soto JL, Fernández PS, Egea JA.
Garre A, et al. Among authors: penalver soto jl.
Food Res Int. 2018 May;107:267-274. doi: 10.1016/j.foodres.2018.02.040. Epub 2018 Feb 16.
Food Res Int. 2018.
PMID: 29580484
No abstract available.
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On the use of in-silico simulations to support experimental design: A case study in microbial inactivation of foods.
Garre A, Peñalver-Soto JL, Esnoz A, Iguaz A, Fernandez PS, Egea JA.
Garre A, et al. Among authors: penalver soto jl.
PLoS One. 2019 Aug 27;14(8):e0220683. doi: 10.1371/journal.pone.0220683. eCollection 2019.
PLoS One. 2019.
PMID: 31454353
Free PMC article.
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Guidelines for the design of (optimal) isothermal inactivation experiments.
Peñalver-Soto JL, Garre A, Esnoz A, Fernández PS, Egea JA.
Peñalver-Soto JL, et al.
Food Res Int. 2019 Dec;126:108714. doi: 10.1016/j.foodres.2019.108714. Epub 2019 Oct 8.
Food Res Int. 2019.
PMID: 31732079
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Multiobjective Optimization of a Frying Process Balancing Acrylamide Formation and Quality: Solution Analysis and Uncertainty Propagation.
Peñalver-Soto JL, Muñoz-Guillermo M, Garre A, Iguaz A, Fernández PS, Egea JA.
Peñalver-Soto JL, et al.
Foods. 2022 Nov 17;11(22):3689. doi: 10.3390/foods11223689.
Foods. 2022.
PMID: 36429281
Free PMC article.
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