Garre, Alberto

Mathematical quantification of the induced stress resistance of microbial populations during non-isothermal stresses

Garre, A., Huertas, J. P., González-Tejedor, G. A., Fernández, P. S., Egea, J. A., Palop, A., & Esnoz, A. (2018) · International Journal of Food Microbiology

Microbial Inactivation MethodsAdvanced Scientific Research Methods

Cited by 31

Mathematical modelling of the stress resistance induced in Listeria monocytogenes during dynamic, mild heat treatments

Garre, A., González-Tejedor, G. A., Aznar, A., Fernández, P. S., & Egea, J. A. (2019) · Food Microbiology

Microbial Inactivation MethodsListeria monocytogenes in Food Safety

Cited by 26

Variability in the heat resistance of Listeria monocytogenes under dynamic conditions can be more relevant than that evidenced by isothermal treatments

Clemente-Carazo, M., Cebrián, G., Garre, A., & Palop, A. (2020) · Food Research International

Listeria monocytogenes in Food SafetyMicrobial Inactivation Methods

Cited by 26

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

Georgalis, L., Yeak, K. Y. C., Tsimpou, C., Fernandez, P. S., Wells-Bennik, M., & Garre, A. (2023) · Food Research International

Microbial Inactivation MethodsBacterial Genetics and Biotechnology

Cited by 8

Dynamic Thermal Treatments in Green Coconut Water Induce Dynamic Stress Adaptation of Listeria innocua That Increases Its Thermal Resistance

González-Tejedor, G. A., Garre, A., Iguaz, A., Wong-Zhang, R., Fernández, P. S., & Possas, A. (2023) · Foods

Microbial Inactivation MethodsListeria monocytogenes in Food Safety

Cited by 4