| ‘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 | 56 | 2019 |
| From cheese-making to consumption: Exploring the microbial safety of cheeses through predictive microbiology models A Possas, OM Bonilla-Luque, A Valero Foods 10 (2), 355, 2021 | 50 | 2021 |
| Model for Listeria monocytogenes inactivation by high hydrostatic pressure processing in Spanish chorizo sausage B Rubio, A Possas, F Rincón, RM García-Gímeno, B Martínez Food microbiology 69, 18-24, 2018 | 49 | 2018 |
| Modelling the inactivation of Listeria monocytogenes by high hydrostatic pressure processing in foods: A review A Possas, F Pérez-Rodríguez, A Valero, RM García-Gimeno Trends in Food Science & Technology 70, 45-55, 2017 | 46 | 2017 |
| High hydrostatic pressure processing of sliced fermented sausages: A quantitative exposure assessment for Listeria monocytogenes A Possas, V Valdramidis, RM García-Gimeno, F Pérez-Rodríguez Innovative Food Science & Emerging Technologies 52, 406-419, 2019 | 39 | 2019 |
| 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 | 31 | 2017 |
| New software solutions for microbiological food safety assessment and management A Possas, A Valero, F Pérez-Rodríguez Current Opinion in Food Science 44, 100814, 2022 | 30 | 2022 |
| New insights into cross-contamination of fresh-produce A Possas, F Pérez-Rodríguez Current Opinion in Food Science 49, 100954, 2023 | 27 | 2023 |
| Quantifying and modelling the inactivation of Listeria monocytogenes by electrolyzed water on food contact surfaces A Possas, F Pérez-Rodríguez, F Tarlak, RM García-Gimeno Journal of Food Engineering 290, 110287, 2021 | 27 | 2021 |
| Influence of temperature on the inactivation kinetics of Salmonella Enteritidis by the application of UV-C technology in soymilk A Possas, A Valero, RM García-Gimeno, F Pérez-Rodríguez, ... Food Control 94, 132-139, 2018 | 27 | 2018 |
| Antimicrobial and aromatic edible coating on fresh-cut pineapple preservation RG Bitencourt, AMM Possas, GP Camilloto, RS Cruz, CG Otoni, ... Ciência Rural 44, 1119-1125, 2014 | 26 | 2014 |
| Models of microbial cross-contamination dynamics A Possas, E Carrasco, RM García-Gimeno, A Valero Current Opinion in Food Science 14, 43-49, 2017 | 25 | 2017 |
| Mathematical approach for the Listeria monocytogenes inactivation during high hydrostatic pressure processing of a simulated meat medium A Possas, F Perez-Rodriguez, A Valero, F Rincon, RM García-Gimeno Innovative Food Science & Emerging Technologies 47, 271-278, 2018 | 16 | 2018 |
| Combining UV-C technology and caffeine application to inactivate Escherichia coli on chicken breast fillets A Possas, A Valero, RM García-Gimeno, F Pérez-Rodríguez, ... Food Control 129, 108206, 2021 | 12 | 2021 |
| Occurrence of foodborne pathogens in Italian soft artisanal cheeses displaying different intra-and inter-batch variability of physicochemical and microbiological parameters F Pasquali, A Valero, A Possas, A Lucchi, C Crippa, L Gambi, G Manfreda, ... Frontiers in Microbiology 13, 959648, 2022 | 11 | 2022 |
| Listeria monocytogenes survives better at lower storage temperatures in regular and low-salt soft and cured cheeses A Possas, M Hernández, Ó Esteban-Carbonero, A Valero, ... Food Microbiology 104, 103979, 2022 | 11 | 2022 |
| Evaluating the fate of Escherichia coli O157: H7 and Salmonella spp. on cucumbers A Possas, GD Posada-Izquierdo, G Zurera, F Pérez-Rodríguez Food Microbiology 99, 103830, 2021 | 10 | 2021 |
| Tracking microbial quality, safety and environmental contamination sources in artisanal goat cheesemaking factories OM Bonilla-Luque, A Possas, ML Cabo, P Rodríguez-López, A Valero Food Microbiology 114, 104301, 2023 | 8 | 2023 |
| Enhanced high hydrostatic pressure lethality in acidulated raw pet food formulations was pathogen species and strain dependent C Serra-Castelló, A Possas, A Jofré, M Garriga, S Bover-Cid Food Microbiology 104, 104002, 2022 | 7 | 2022 |
| In vitro antimicrobial activity of extracts and essential oils of Cinnamomum, Salvia, and Mentha spp. against foodborne pathogens: A meta‐analysis study Y Ezzaky, A Elmoslih, BN Silva, OM Bonilla‐Luque, A Possas, A Valero, ... Comprehensive Reviews in Food Science and Food Safety 22 (6), 4516-4536, 2023 | 6 | 2023 |
Antonio Valero DíazProfesor Universidad de CórdobaVerified email at uco.es
