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Engineering modeling frameworks for microbial food safety at various scales

Comprehensive reviews in food science and food safety, 2021-09, Vol.20 (5), p.4213-4249

2021

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From Culture-Medium-Based Models to Applications to Food: Predicting the Growth of B. cereus in Reconstituted Infant Formulae

Frontiers in microbiology, 2017-09, Vol.8, p.1799-1799

2017

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Production of Tomato Powder by Refractance Window Drying

Drying technology, 2015-09, Vol.33 (12), p.1463-1473

2015

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The effect of phytoglobin overexpression on the plant proteome during nonhost response of barley (Hordeum vulgare) to wheat powdery mildew (Blumeria graminis f. sp. tritici)

Scientific reports, 2020-06, Vol.10 (1), p.9192-9192, Article 9192

2020

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Apoptosis Induction in Murine Melanoma (B16F10) Cells by Mannosylerythritol Lipids-B; a Glycolipid Biosurfactant with Antitumoral Activities

Applied biochemistry and biotechnology, 2021-11, Vol.193 (11), p.3855-3866

2021

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Overexpression of phytoglobin in barley alters both compatible and incompatible interactions with the mildew pathogen Blumeria graminis

Plant pathology, 2019-01, Vol.68 (1), p.152-162

2019

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Effects of Mannosylerythritol-Lipids-B on Cutibacterium acnes ATCC 6919

Indian journal of microbiology, 2024-03, Vol.64 (1), p.225-228

2024

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Dynamics of vacuum impregnation of apples: Experimental data and simulation results using a VOF model

Journal of food engineering, 2012-11, Vol.113 (2), p.337-343

2012

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A microwave multi-flash drying process for producing crispy bananas

Journal of food engineering, 2016-06, Vol.178, p.1-11

2016

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Modeling the influence of propionic acid concentration and pH on the kinetics of Salmonella Typhimurium

International journal of food microbiology, 2024-05, Vol.416, p.110662-110662, Article 110662

2024

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Epoxidation of (R)‑(+)-Limonene to 1,2-Limonene Oxide Mediated by Low-Cost Immobilized Candida antarctica Lipase Fraction B

Industrial & engineering chemistry research, 2019-08, Vol.58 (31), p.13918-13925

2019

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Spectrum crispness sensory scale correlation with instrumental acoustic high-sampling rate and mechanical analyses

Food research international, 2020-03, Vol.129, p.108886-108886, Article 108886

2020

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Mathematical Modeling for Thermal Lethality of Maize Weevil (Sitophilus zeamais) Adults

Food and bioprocess technology, 2023-08, Vol.16 (8), p.1757-1768

2023

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Mechanistic understanding of microwave-vacuum drying of non-deformable porous media

Drying technology, 2021-05, Vol.39 (7), p.850-867

2021

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Mathematical modeling and experimental assessment of the cast-tape drying

Drying technology, 2020-06, Vol.38 (8), p.1024-1035

2020

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Experimental Determination of the Dynamics of Vacuum Impregnation of Apples

Journal of food science, 2007-10, Vol.72 (8), p.E470-E475

2007

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Methods for Physically Structuring Meat Analogs: Challenges and Perspectives

Food reviews international, 2023-10, Vol.39 (9), p.6805-6833

2023

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Mannosylerythritol lipids: production, downstream processing, and potential applications

Current opinion in biotechnology, 2022-10, Vol.77, p.102769-102769, Article 102769

2022

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Application of diffusive and empirical models to hydration, dehydration and salt gain during osmotic treatment of chicken breast cuts

Journal of food engineering, 2009-04, Vol.91 (4), p.553-559

2009

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Copolymerization of limonene oxide and cyclic anhydrides catalyzed by ionic liquid BMI·Fe2Cl7, nanoparticles preparation, crosslinking, and cytotoxicity studies

Journal of polymer research, 2022-08, Vol.29 (8), Article 336

2022

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Salting operational diagrams for chicken breast cuts: Hydration–dehydration

Journal of food engineering, 2008-09, Vol.88 (1), p.36-44

2008

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Oil–free potato chips produced by microwave multiflash drying

Journal of food engineering, 2019-11, Vol.261, p.133-139

2019

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Cold plasma treatment to improve the adhesion of cassava starch films onto PCL and PLA surface

Colloids and surfaces. A, Physicochemical and engineering aspects, 2019-11, Vol.580, p.123739, Article 123739

2019

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Microwave vacuum drying and multi-flash drying of pumpkin slices

Journal of food engineering, 2018-09, Vol.232, p.1-10

2018

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Homogeneous Volume-of-Fluid (VOF) Model for Simulating the Imbibition in Porous Media Saturated by Gas

Energy & fuels, 2011-05, Vol.25 (5), p.2267-2273

2011

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Engineering modeling frameworks for microbial food safety at various scales

From Culture-Medium-Based Models to Applications to Food: Predicting the Growth of B. cereus in Reconstituted Infant Formulae

Production of Tomato Powder by Refractance Window Drying

The effect of phytoglobin overexpression on the plant proteome during nonhost response of barley (Hordeum vulgare) to wheat powdery mildew (Blumeria graminis f. sp. tritici)

Apoptosis Induction in Murine Melanoma (B16F10) Cells by Mannosylerythritol Lipids-B; a Glycolipid Biosurfactant with Antitumoral Activities

Overexpression of phytoglobin in barley alters both compatible and incompatible interactions with the mildew pathogen Blumeria graminis

Effects of Mannosylerythritol-Lipids-B on Cutibacterium acnes ATCC 6919

Dynamics of vacuum impregnation of apples: Experimental data and simulation results using a VOF model

A microwave multi-flash drying process for producing crispy bananas

Modeling the influence of propionic acid concentration and pH on the kinetics of Salmonella Typhimurium

Epoxidation of (R)‑(+)-Limonene to 1,2-Limonene Oxide Mediated by Low-Cost Immobilized Candida antarctica Lipase Fraction B

Spectrum crispness sensory scale correlation with instrumental acoustic high-sampling rate and mechanical analyses

Mathematical Modeling for Thermal Lethality of Maize Weevil (Sitophilus zeamais) Adults

Mechanistic understanding of microwave-vacuum drying of non-deformable porous media

Mathematical modeling and experimental assessment of the cast-tape drying

Experimental Determination of the Dynamics of Vacuum Impregnation of Apples

Methods for Physically Structuring Meat Analogs: Challenges and Perspectives

Mannosylerythritol lipids: production, downstream processing, and potential applications

Application of diffusive and empirical models to hydration, dehydration and salt gain during osmotic treatment of chicken breast cuts

Copolymerization of limonene oxide and cyclic anhydrides catalyzed by ionic liquid BMI·Fe2Cl7, nanoparticles preparation, crosslinking, and cytotoxicity studies

Salting operational diagrams for chicken breast cuts: Hydration–dehydration

Oil–free potato chips produced by microwave multiflash drying

Cold plasma treatment to improve the adhesion of cassava starch films onto PCL and PLA surface

Microwave vacuum drying and multi-flash drying of pumpkin slices

Homogeneous Volume-of-Fluid (VOF) Model for Simulating the Imbibition in Porous Media Saturated by Gas

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