| Evaluation of hygiene practices and microbiological quality of cooked meat products during slicing and handling at retail F Pérez-Rodríguez, R Castro, GD Posada-Izquierdo, A Valero, ... Meat science 86 (2), 479-485, 2010 | 118 | 2010 |
| Electrochemical disinfection: An efficient treatment to inactivate Escherichia coli O157: H7 in process wash water containing organic matter F López-Gálvez, GD Posada-Izquierdo, MV Selma, F Pérez-Rodríguez, ... Food Microbiology 30 (1), 146-156, 2012 | 116 | 2012 |
| A mathematical risk model for Escherichia coli O157: H7 cross-contamination of lettuce during processing FP Rodríguez, D Campos, ET Ryser, AL Buchholz, GD Posada-Izquierdo, ... Food Microbiology 28 (4), 694-701, 2011 | 106 | 2011 |
| Risk factors influencing microbial contamination in food service centers A Valero, MY Rodríguez, GD Posada-Izquierdo, F Pérez-Rodríguez, ... Significance, Prevention and Control of Food Related Diseases, 27-58, 2016 | 78 | 2016 |
| ‘MicroHibro’: A software tool for predictive microbiology and microbial risk assessment in foods SC González, A Possas, E Carrasco, A Valero, A Bolívar, ... International Journal of Food Microbiology 290, 226-236, 2019 | 74 | 2019 |
| Modelling growth of Escherichia coli O157: H7 in fresh-cut lettuce submitted to commercial process conditions: Chlorine washing and modified atmosphere packaging GD Posada-Izquierdo, F Pérez-Rodríguez, F López-Gálvez, A Allende, ... Food microbiology 33 (2), 131-138, 2013 | 68 | 2013 |
| Evaluation of hygiene practices and microbiological status of ready‐to‐eat vegetable salads in Spanish school canteens MY Rodríguez‐Caturla, A Valero, E Carrasco, GD Posada, ... Journal of the Science of Food and Agriculture 92 (11), 2332-2340, 2012 | 61 | 2012 |
| Hygienic conditions and microbiological status of chilled Ready-To-Eat products served in Southern Spanish hospitals M Rodriguez, A Valero, E Carrasco, F Pérez-Rodríguez, GD Posada, ... Food Control 22 (6), 874-882, 2011 | 50 | 2011 |
| Modeling growth of Escherichia coli O157: H7 in fresh-cut lettuce treated with neutral electrolyzed water and under modified atmosphere packaging GD Posada-Izquierdo, F Pérez-Rodríguez, F López-Gálvez, A Allende, ... International journal of food microbiology 177, 1-8, 2014 | 46 | 2014 |
| Evaluation of food handler practices and microbiological status of ready-to-eat foods in long-term care facilities in the Andalusia region of Spain M Rodriguez, A Valero, GD Posada-Izquierdo, E Carrasco, G Zurera Journal of Food Protection 74 (9), 1504-1512, 2011 | 44 | 2011 |
| Modelling survival kinetics of Staphylococcus aureus and Escherichia coli O157: H7 on stainless steel surfaces soiled with different substrates under static conditions of … F Pérez-Rodríguez, GD Posada-Izquierdo, A Valero, RM García-Gimeno, ... Food Microbiology 33 (2), 197-204, 2013 | 42 | 2013 |
| 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 A Possas, GD Posada-Izquierdo, F Pérez-Rodríguez, A Valero, ... International Journal of Food Microbiology 240, 40-46, 2017 | 34 | 2017 |
| Modelling the growth of Listeria monocytogenes in Mediterranean fish species from aquaculture production A Bolívar, JCCP Costa, GD Posada-Izquierdo, A Valero, G Zurera, ... International journal of food microbiology 270, 14-21, 2018 | 28 | 2018 |
| Modelling the combined effect of chlorine, benzyl isothiocyanate, exposure time and cut size on the reduction of Salmonella in fresh-cut lettuce during washing process SG Cuggino, I Bascon-Villegas, F Rincon, MA Pérez, G Posada-Izquierdo, ... Food Microbiology 86, 103346, 2020 | 26 | 2020 |
| Modeling the combined effects of temperature, pH, and sodium chloride and sodium lactate concentrations on the growth rate of Lactobacillus plantarum ATCC 8014 F Dalcanton, E Carrasco, F Pérez-Rodríguez, GD Posada-Izquierdo, ... Journal of Food Quality 2018 (1), 1726761, 2018 | 26 | 2018 |
| Influence of Acid Adaptation on the Probability of Germination of Clostridium sporogenes Spores Against pH, NaCl and Time A Valero, E Olague, E Medina-Pradas, A Garrido-Fernández, ... Foods 9 (2), 127, 2020 | 25 | 2020 |
| Assessing the growth of Escherichia coli O157:H7 and Salmonella in spinach, lettuce, parsley and chard extracts at different storage temperatures G Posada‐Izquierdo, S Del Rosal, A Valero, G Zurera, AS Sant'Ana, ... Journal of applied microbiology 120 (6), 1701-1710, 2016 | 19 | 2016 |
| Mathematical quantification of microbial inactivation of Escherichia coli O157: H7 and Salmonella spp. on stainless steel surfaces soiled with different vegetable juice substrates GD Posada-Izquierdo, F Pérez-Rodríguez, G Zurera Food research international 54 (2), 1688-1698, 2013 | 19 | 2013 |
| Study of the microbiological quality, prevalence of foodborne pathogens and product shelf-life of Gilthead sea bream (Sparus aurata) and Sea bass (Dicentrarchus labrax) from … JCCP Costa, B Floriano, IMB Villegas, JP Rodríguez-Ruiz, ... Food microbiology 90, 103498, 2020 | 18 | 2020 |
| Modelling growth of Lactobacillus plantarum and shelf life of vacuum-packaged cooked chopped pork at different temperatures F Dalcanton, F Pérez-Rodríguez, GD Posada-Izquierdo, GMF de Aragão, ... International Journal of Food Science and Technology 48 (12), 2580-2587, 2013 | 18 | 2013 |
Fernando Perez-RodriguezProfesor Microbiologia Alimentos (UCO)uco.es üzerinde doğrulanmış e-posta adresine sahip
