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Multi-Product Lactic Acid Bacteria Fermentations: A Review

Fermentation (Basel), 2020-03, Vol.6 (1), p.23

2020

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Probiotics survival and betalains stability in purple pitaya (Hylocereus sp.) juice

NFS journal, 2022-06, Vol.27, p.47-53

2022

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Reducción de sodio en salsa de tomate y mayonesa mediante la aplicación de un enfoque de umbral sensorial

Archivos latinoamericanos de nutrición, 2020-11, Vol.70 (2), p.134-143

2020

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Análisis de posibles peligros en leche materna donada. Revisión

Archivos latinoamericanos de nutrición, 2023-03, Vol.73 (1), p.42-59

2023

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Effect of thermal treatment on selected bioactive compounds and physicochemical properties of a blackberry-soy-flaxseed beverage

NFS journal, 2024-06, Vol.35, p.100177, Article 100177

2024

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Effect of Water Activity on the Thermal Tolerance and Survival of Salmonella enterica Serovars Tennessee and Senftenberg in Goat's Milk Caramel

Journal of food protection, 2017-06, Vol.80 (6), p.922-927

2017

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Composición nutricional, contenido de compuestos bioactivos y capacidad antioxidante hidrofílica de frutas costarricenses seleccionadas

Agronomía mesoamericana, 2022-02, Vol.33 (2), p.46175

2022

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Tipificación con secuencias multilocus en Lactobacillus casei procedentes de ensilados de cáscara de piña

Agronomía mesoamericana, 2021-05, Vol.32 (2), p.508-522

2021

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Safety assurance assessment of palmito cheese: A Mesoamerican pasta filata unripe artisanal cheese

International dairy journal, 2024-03, Vol.150, p.105837, Article 105837

2024

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Contribution of salting on the safety assurance of artisanal “Bagaces” cheese, a Mesoamerican firm dry-salted unripe cheese

International dairy journal, 2024-10, Vol.157, p.105999, Article 105999

2024

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Microbial Safety and Quality Evaluation of UV-Treated, Cold-Pressed Colored and Turbid Juices and Beverages

Journal of food protection, 2018-09, Vol.81 (9), p.1549-1556

2018

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Evaluation of high pressure processing (HPP) inactivation of Escherichia coli O157:H7, Salmonella enterica, and Listeria monocytogenes in acid and acidified juices and beverages

International journal of food microbiology, 2021-02, Vol.339, p.109034, Article 109034

2021

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Foodborne pathogen inactivation in fruit juices utilizing commercial scale high-pressure processing: Effects of acidulants and pH

Food science and technology international, 2023-12, p.10820132231219525-10820132231219525

2023

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Effect of high intensity ultrasound on main bioactive compounds, antioxidant capacity and color in orange juice

Food science and technology international, 2022-12, Vol.28 (8), p.694-702

2022

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Effect of acid adaptation and acid shock on thermal tolerance and survival of Escherichia coli O157:H7 and O111 in apple juice

Journal of food protection, 2014-10, Vol.77 (10), p.1656-1663

2014

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Ascorbic acid and selected preservatives influence effectiveness of UV treatment of apple juice

Food science & technology, 2017-01, Vol.75, p.9-16

2017

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Fate of Spoilage and Pathogenic Microorganisms in Acidified Cold-Filled Hot Pepper Sauces

Journal of food protection, 2019-10, Vol.82 (10), p.1736-1743

2019

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UV Tolerance of Spoilage Microorganisms and Acid-Shocked and Acid-Adapted Escherichia coli in Apple Juice Treated with a Commercial UV Juice-Processing Unit

Journal of food protection, 2016-02, Vol.79 (2), p.294-298

2016

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Thermal Resistance Parameters of Acid-Adapted and Unadapted Escherichia coli O157:H7 in Apple-Carrot Juice Blends: Effect of Organic Acids and pH

Journal of food protection, 2014-04, Vol.77 (4), p.567-573

2014

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Time after apple pressing and insoluble solids influence the efficiency of the UV treatment of cloudy apple juice

Food science & technology, 2015-06, Vol.62 (1), p.218-224

2015

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Thermal Resistance Parameters of Acid-Adapted and Unadapted Escherichia coli O157:1-17 in Apple-Carrot Juice Blends: Effect of Organic Acids and pH

Journal of food protection, 2014-04, Vol.77 (4), p.567-567

2014

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Effect of Processing on Biofunctionality of Selected Tropical Fruit Juices

ACS food science & technology, 2022-03, Vol.2 (3), p.455-473

2022

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Efficient reduction of pathogenic and spoilage microorganisms from apple cider by combining microfiltration with UV treatment

Journal of food protection, 2015-04, Vol.78 (4), p.716-722

2015

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Determination of the validation frequency for commercial UV juice processing units

Journal of food protection, 2014-12, Vol.77 (12), p.2076-2080

2014

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Inactivation of Salmonella and Escherichia coli in Surface Agricultural Water Using a Commercial UV Processing Unit

Food protection trends, 2022-09, Vol.42 (5), p.377-382

Usaga, Jessie

2022

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Multi-Product Lactic Acid Bacteria Fermentations: A Review

Probiotics survival and betalains stability in purple pitaya (Hylocereus sp.) juice

Reducción de sodio en salsa de tomate y mayonesa mediante la aplicación de un enfoque de umbral sensorial

Análisis de posibles peligros en leche materna donada. Revisión

Effect of thermal treatment on selected bioactive compounds and physicochemical properties of a blackberry-soy-flaxseed beverage

Effect of Water Activity on the Thermal Tolerance and Survival of Salmonella enterica Serovars Tennessee and Senftenberg in Goat's Milk Caramel

Composición nutricional, contenido de compuestos bioactivos y capacidad antioxidante hidrofílica de frutas costarricenses seleccionadas

Tipificación con secuencias multilocus en Lactobacillus casei procedentes de ensilados de cáscara de piña

Safety assurance assessment of palmito cheese: A Mesoamerican pasta filata unripe artisanal cheese

Contribution of salting on the safety assurance of artisanal “Bagaces” cheese, a Mesoamerican firm dry-salted unripe cheese

Microbial Safety and Quality Evaluation of UV-Treated, Cold-Pressed Colored and Turbid Juices and Beverages

Evaluation of high pressure processing (HPP) inactivation of Escherichia coli O157:H7, Salmonella enterica, and Listeria monocytogenes in acid and acidified juices and beverages

Foodborne pathogen inactivation in fruit juices utilizing commercial scale high-pressure processing: Effects of acidulants and pH

Effect of high intensity ultrasound on main bioactive compounds, antioxidant capacity and color in orange juice

Effect of acid adaptation and acid shock on thermal tolerance and survival of Escherichia coli O157:H7 and O111 in apple juice

Ascorbic acid and selected preservatives influence effectiveness of UV treatment of apple juice

Fate of Spoilage and Pathogenic Microorganisms in Acidified Cold-Filled Hot Pepper Sauces

UV Tolerance of Spoilage Microorganisms and Acid-Shocked and Acid-Adapted Escherichia coli in Apple Juice Treated with a Commercial UV Juice-Processing Unit

Thermal Resistance Parameters of Acid-Adapted and Unadapted Escherichia coli O157:H7 in Apple-Carrot Juice Blends: Effect of Organic Acids and pH

Time after apple pressing and insoluble solids influence the efficiency of the UV treatment of cloudy apple juice

Thermal Resistance Parameters of Acid-Adapted and Unadapted Escherichia coli O157:1-17 in Apple-Carrot Juice Blends: Effect of Organic Acids and pH

Effect of Processing on Biofunctionality of Selected Tropical Fruit Juices

Efficient reduction of pathogenic and spoilage microorganisms from apple cider by combining microfiltration with UV treatment

Determination of the validation frequency for commercial UV juice processing units

Inactivation of Salmonella and Escherichia coli in Surface Agricultural Water Using a Commercial UV Processing Unit

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