| Thermobacteriological characterization of Enterobacter sakazakii C Arroyo, S Condón, R Pagán International Journal of Food Microbiology 136 (1), 110-118, 2009 | 64 | 2009 |
| Inactivation of Cronobacter sakazakii by ultrasonic waves under pressure in buffer and foods C Arroyo, G Cebrián, R Pagán, S Condón International journal of food microbiology 144 (3), 446-454, 2011 | 54 | 2011 |
| Effect of Pulsed Electric Field treatments at various stages during conditioning on quality attributes of beef longissimus thoracis et lumborum muscle C Arroyo, D Lascorz, L O'Dowd, F Noci, J Arimi, JG Lyng Meat Science 99, 52-59, 2015 | 52 | 2015 |
| An assessment of the impact of pulsed electric fields processing factors on oxidation, color, texture, and sensory attributes of turkey breast meat C Arroyo, S Eslami, NP Brunton, JM Arimi, F Noci, JG Lyng Poultry Science, 94:1088-1095, 2015 | 44 | 2015 |
| Pulsed electric fields cause sublethal injuries in the outer membrane of Enterobacter sakazakii facilitating the antimicrobial activity of citral C Arroyo, M Somolinos, G Cebrián, S Condón, R Pagán Letters in applied microbiology 51 (5), 525-531, 2010 | 41 | 2010 |
| Synergistic combination of heat and ultrasonic waves under pressure for Cronobacter sakazakii inactivation in apple juice C Arroyo, G Cebrián, R Pagán, S Condón Food Control 25 (1), 342-348, 2012 | 35 | 2012 |
| Inactivation of Cronobacter sakazakii by manothermosonication in buffer and milk C Arroyo, G Cebrián, R Pagán, S Condón International journal of food microbiology 151 (1), 21-28, 2011 | 32 | 2011 |
| Resistance of Enterobacter sakazakii to pulsed electric fields C Arroyo, G Cebrián, R Pagán, S Condón Innovative Food Science & Emerging Technologies 11 (2), 314-321, 2010 | 32 | 2010 |
| Development of resistance in Cronobacter sakazakii ATCC 29544 to thermal and nonthermal processes after exposure to stressing environmental conditions C Arroyo, G Cebrián, S Condón, R Pagán Journal of applied microbiology 112 (3), 561-570, 2012 | 28 | 2012 |
| Environmental factors influencing the inactivation of Cronobacter sakazakii by high hydrostatic pressure C Arroyo, G Cebrián, BM Mackey, S Condón, R Pagán International journal of food microbiology 147 (2), 134-143, 2011 | 26 | 2011 |
| Bacterial maximum non-inhibitory and minimum inhibitory concentrations of different water activity depressing solutes G Cebrián, C Arroyo, P Mańas, S Condón International journal of food microbiology 188, 67-74, 2014 | 22 | 2014 |
| Application of ultrasound in combination with heat and pressure for the inactivation of spore forming bacteria isolated from edible crab (Cancer pagurus) S Condón-Abanto, C Arroyo, I Álvarez, S Condón, JG Lyng International Journal of Food Microbiology 223, 9-16, 2016 | 20 | 2016 |
| Inactivation of Listeria monocytogenes and Escherichia coli by Ultrasonic Waves Under Pressure at Nonlethal (Manosonication) and Lethal Temperatures (Manothermosonication) in … BH Guzel, C Arroyo, S Condón, R Pagán, A Bayindirli, H Alpas Food and Bioprocess Technology 7 (6), 1701-1712, 2014 | 18 | 2014 |
| The potential of ohmic heating as an alternative to steam for heat processing shrimps D Lascorz, E Torella, JG Lyng, C Arroyo Innovative Food Science & Emerging Technologies 37, 329-335, 2016 | 15 | 2016 |
| UV-C Inactivation of Cronobacter sakazakii C Arroyo, E Gayán, R Pagán, S Condón Foodborne Pathogens and Disease 9 (10), 907-914, 2012 | 14 | 2012 |
| An assessment of the application of ultrasound in the processing of ready-to-eat whole brown crab (Cancer pagurus) S Condón-Abanto, C Arroyo, I Álvarez, N Brunton, P Whyte, JG Lyng Ultrasonics Sonochemistry 40, 497-504, 2018 | 12 | 2018 |
| Osmotolerance provided by the alternative sigma factors σ B and rpoS to Staphylococcus aureus and Escherichia coli is solute dependent and does not result in an increased … G Cebrián, C Arroyo, S Condón, P Mańas International Journal of Food Microbiology 214, 83-90, 2015 | 12 | 2015 |
| Thermal characterization of Bacillus subtilis endospores and a comparative study of their resistance to high temperature pulsed electric fields (HTPEF) and thermal-only treatments O Cregenzán-Alberti, C Arroyo, A Dorozko, P Whyte, JG Lyng Food Control 73, 1490-1498, 2017 | 11 | 2017 |
| Electroprocessing of meat and meat products C Arroyo, JG Lyng Book: Emerging Technologies in Meat Processing: Production, Processing and …, 2016 | 11 | 2016 |
| Chapter 11: Antimicrobial resistance in Listeria species L Luque-Sastre, C Arroyo, EM Fox, BJ McMahon, B Li, F Li, S Fanning Book: Antimicrobial Resistance in Bacteria from Livestock and Companion …, 2018 | 10* | 2018 |
