Alberto Garre - Search Results

Year	Number of Results
2017	4
2018	6
2019	8
2020	7
2021	9
2022	8
2023	10
2024	2

1

Human health risk-benefit assessment of fish and other seafood: a scoping review.

Thomsen ST, Assunção R, Afonso C, Boué G, Cardoso C, Cubadda F, Garre A, Kruisselbrink JW, Mantovani A, Pitter JG, Poulsen M, Verhagen H, Ververis E, Voet HV, Watzl B, Pires SM. Thomsen ST, et al. Among authors: garre a. Crit Rev Food Sci Nutr. 2022;62(27):7479-7502. doi: 10.1080/10408398.2021.1915240. Epub 2021 May 6. Crit Rev Food Sci Nutr. 2022. PMID: 33951954 Review.

2

Bioinactivation: Software for modelling dynamic microbial inactivation.

Garre A, Fernández PS, Lindqvist R, Egea JA. Garre A, et al. Food Res Int. 2017 Mar;93:66-74. doi: 10.1016/j.foodres.2017.01.012. Epub 2017 Jan 20. Food Res Int. 2017. PMID: 28290281

3

Functionality-driven food product formulation - An illustration on selecting sustainable ingredients building viscosity.

Lie-Piang A, Möller AC, Köllmann N, Garre A, Boom R, van der Padt A. Lie-Piang A, et al. Among authors: garre a. Food Res Int. 2022 Feb;152:110889. doi: 10.1016/j.foodres.2021.110889. Epub 2021 Dec 16. Food Res Int. 2022. PMID: 35181070 Free article.

4

Shelf life estimation of refrigerated vacuum packed beef accounting for uncertainty.

Rodriguez-Caturla MY, Garre A, Castillo CJC, Zwietering MH, den Besten HMW, SantˈAna AS. Rodriguez-Caturla MY, et al. Among authors: garre a. Int J Food Microbiol. 2023 Nov 16;405:110345. doi: 10.1016/j.ijfoodmicro.2023.110345. Epub 2023 Aug 2. Int J Food Microbiol. 2023. PMID: 37549599

5

Development of novel natto using legumes produced in Europe.

Rocchi R, Zwinkels J, Kooijman M, Garre A, Smid EJ. Rocchi R, et al. Among authors: garre a. Heliyon. 2024 Feb 29;10(5):e26849. doi: 10.1016/j.heliyon.2024.e26849. eCollection 2024 Mar 15. Heliyon. 2024. PMID: 38463896 Free PMC article.

6

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. Among authors: garre a. Food Res Int. 2019 Dec;126:108714. doi: 10.1016/j.foodres.2019.108714. Epub 2019 Oct 8. Food Res Int. 2019. PMID: 31732079

7

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. Among authors: garre a. Foods. 2022 Nov 17;11(22):3689. doi: 10.3390/foods11223689. Foods. 2022. PMID: 36429281 Free PMC article.

8

Disentangling the contributions of initial heterogeneities and dynamic stress adaptation to nonlinearities in bacterial survival curves.

Georgalis L, Yeak KYC, Tsimpou C, Fernandez PS, Wells-Bennik M, Garre A. Georgalis L, et al. Among authors: garre a. Food Res Int. 2023 Nov;173(Pt 2):113385. doi: 10.1016/j.foodres.2023.113385. Epub 2023 Aug 18. Food Res Int. 2023. PMID: 37803723 Free article.

9

Quantitative microbial spoilage risk assessment caused by fungi in sports drinks through multilevel modelling.

Ramos Guerrero FG, Signorini M, Garre A, Sant'Ana AS, Ramos Gorbeña JC, Silva Jaimes MI. Ramos Guerrero FG, et al. Among authors: garre a. Food Microbiol. 2023 Dec;116:104368. doi: 10.1016/j.fm.2023.104368. Epub 2023 Aug 23. Food Microbiol. 2023. PMID: 37689415

10

The importance of what we cannot observe: Experimental limitations as a source of bias for meta-regression models in predictive microbiology.

Garre A, Zwietering MH, den Besten HMW. Garre A, et al. Int J Food Microbiol. 2023 Feb 16;387:110045. doi: 10.1016/j.ijfoodmicro.2022.110045. Epub 2022 Dec 5. Int J Food Microbiol. 2023. PMID: 36549087 Free article.

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