Dr. Cristina ARROYO Casabona
Dr. Cristina ARROYO Casabona
Food Safety Authority of Ireland
Verified email at fsai.ie
Title
Cited by
Cited by
Year
Thermobacteriological characterization of Enterobacter sakazakii
C Arroyo, S Condón, R Pagán
International Journal of Food Microbiology 136 (1), 110-118, 2009
642009
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
542011
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
522015
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
442015
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
412010
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
352012
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
322011
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
322010
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
282012
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
262011
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
222014
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
202016
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
182014
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
152016
UV-C Inactivation of Cronobacter sakazakii
C Arroyo, E Gayán, R Pagán, S Condón
Foodborne Pathogens and Disease 9 (10), 907-914, 2012
142012
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
122018
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
122015
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
112017
Electroprocessing of meat and meat products
C Arroyo, JG Lyng
Book: Emerging Technologies in Meat Processing: Production, Processing and …, 2016
112016
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
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