Pablo S Fernández

Publication Activity (10 Years)

Years Active: 2021-2023
Publications (10 Years): 13

Top Topics

Listeria Monocytogenes

Machine Learning

Room Temperature

Top Venues

Foods (Basel, Switzerland)

International journal of molecular sciences

Food science and technology international = Ciencia y tecnologia de los alimentos internacional

This page only lists publications with an associated author ORCID identifier.

Publications

Gerardo A González-Tejedor, Alberto Garre, Asunción Iguaz, Ricardo Wong-Zhang, Pablo S Fernández, Arícia Possas
Dynamic Thermal Treatments in Green Coconut Water Induce Dynamic Stress Adaptation of Listeria innocua That Increases Its Thermal Resistance. Foods (Basel, Switzerland) 12 (21) (2023)
Diego Hernández-Prieto, Pablo S Fernández, Vicente Agulló, Cristina García-Viguera, Jose A Egea
Bioactive Compounds in Plasma as a Function of Sex and Sweetener Resulting from a Maqui-Lemon Beverage Consumption Using Statistical and Machine Learning Techniques. International journal of molecular sciences 24 (3) (2023)
Diego Hernández-Prieto, Pablo S Fernández, Vicente Agulló, Cristina García-Viguera, Jose A Egea
Bioactive Compounds in Plasma as a Function of Sex and Sweetener Resulting from a Maqui-Lemon Beverage Consumption Using Statistical and Machine Learning Techniques. International journal of molecular sciences 24 (3) (2023)
Francisco J Salar, Alejandro Díaz-Morcillo, José Fayos-Fernández, Juan Monzó-Cabrera, Paola Sánchez-Bravo, Raúl Domínguez-Perles, Pablo S Fernández, Cristina García-Viguera, Paula M Periago
Microwave Treatment vs. Conventional Pasteurization: The Effect on Phytochemical and Microbiological Quality for Citrus-Maqui Beverages. Foods (Basel, Switzerland) 13 (1) (2023)
Francisco J Salar, Alejandro Díaz-Morcillo, José Fayos-Fernández, Juan Monzó-Cabrera, Paola Sánchez-Bravo, Raúl Domínguez-Perles, Pablo S Fernández, Cristina García-Viguera, Paula M Periago
Microwave Treatment vs. Conventional Pasteurization: The Effect on Phytochemical and Microbiological Quality for Citrus-Maqui Beverages. Foods (Basel, Switzerland) 13 (1) (2023)
Diego Hernández-Prieto, Pablo S Fernández, Vicente Agulló, Cristina García-Viguera, Jose A Egea
Bioactive Compounds in Plasma as a Function of Sex and Sweetener Resulting from a Maqui-Lemon Beverage Consumption Using Statistical and Machine Learning Techniques. International journal of molecular sciences 24 (3) (2023)
Jose Lucas Peñalver-Soto, María Muñoz-Guillermo, Alberto Garre, Asunción Iguaz, Pablo S Fernández, Jose A Egea
Multiobjective Optimization of a Frying Process Balancing Acrylamide Formation and Quality: Solution Analysis and Uncertainty Propagation. Foods (Basel, Switzerland) 11 (22) (2022)
Gerardo González-Tejedor, Alberto Garre, Jose A Egea, A Aznar, Francisco Artés-Hernández, Pablo S Fernández
Application of High Hydrostatic Pressure in fresh purple smoothie: Microbial inactivation kinetic modelling and qualitative studies. Food science and technology international = Ciencia y tecnologia de los alimentos internacional (2022)
Francisco J Salar, Raúl Domínguez-Perles, Cristina García-Viguera, Pablo S Fernández
Ifs and buts of non-thermal processing technologies for plant-based drinks' bioactive compounds. Food science and technology international = Ciencia y tecnologia de los alimentos internacional (2022)
Juan-Pablo Huertas, María Ros-Chumillas, Alberto Garre, Pablo S Fernández, Arantxa Aznar, Asunción Iguaz, Arturo Esnoz, Alfredo Palop
Impact of Heating Rates on Alicyclobacillus acidoterrestris Heat Resistance under Non-Isothermal Treatments and Use of Mathematical Modelling to Optimize Orange Juice Processing. Foods (Basel, Switzerland) 10 (7) (2021)
María Eugenia Romero-Román, Mauricio Schoebitz, Richard M Bastías, Pablo S Fernández, Cristina García-Viguera, María D López Belchí
Native Species Facing Climate Changes: Response of Calafate Berries to Low Temperature and UV Radiation. Foods (Basel, Switzerland) 10 (1) (2021)
Jose Lucas Peñalver-Soto, Alberto Garre, Arantxa Aznar, Pablo S Fernández, Jose A Egea
Dynamics of Microbial Inactivation and Acrylamide Production in High-Temperature Heat Treatments. Foods (Basel, Switzerland) 10 (11) (2021)
Francisco J Salar, Paula M Periago, Vicente Agulló, Cristina García-Viguera, Pablo S Fernández
High Hydrostatic Pressure vs. Thermal Pasteurization: The Effect on the Bioactive Compound Profile of a Citrus Maqui Beverage. Foods (Basel, Switzerland) 10 (10) (2021)