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Arícia Possas
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‘MicroHibro’: A software tool for predictive microbiology and microbial risk assessment in foods
SC González, A Possas, E Carrasco, A Valero, A Bolívar, ...
International journal of food microbiology 290, 226-236, 2019
512019
Model for Listeria monocytogenes inactivation by high hydrostatic pressure processing in Spanish chorizo sausage
B Rubio, A Possas, F Rincón, RM García-Gímeno, B Martínez
Food microbiology 69, 18-24, 2018
472018
From cheese-making to consumption: Exploring the microbial safety of cheeses through predictive microbiology models
A Possas, OM Bonilla-Luque, A Valero
Foods 10 (2), 355, 2021
442021
Modelling the inactivation of Listeria monocytogenes by high hydrostatic pressure processing in foods: A review
A Possas, F Pérez-Rodríguez, A Valero, RM García-Gimeno
Trends in food science & technology 70, 45-55, 2017
432017
High hydrostatic pressure processing of sliced fermented sausages: A quantitative exposure assessment for Listeria monocytogenes
A Possas, V Valdramidis, RM García-Gimeno, F Pérez-Rodríguez
Innovative food science & emerging technologies 52, 406-419, 2019
372019
Application of predictive models to assess the influence of thyme essential oil on Salmonella Enteritidis behaviour during shelf life of ready-to-eat turkey products
A Possas, GD Posada-Izquierdo, F Pérez-Rodríguez, A Valero, ...
International journal of food microbiology 240, 40-46, 2017
282017
Antimicrobial and aromatic edible coating on fresh-cut pineapple preservation
RG Bitencourt, AMM Possas, GP Camilloto, RS Cruz, CG Otoni, ...
Ciência Rural 44, 1119-1125, 2014
262014
Influence of temperature on the inactivation kinetics of Salmonella Enteritidis by the application of UV-C technology in soymilk
A Possas, A Valero, RM García-Gimeno, F Pérez-Rodríguez, ...
Food Control 94, 132-139, 2018
242018
Quantifying and modelling the inactivation of Listeria monocytogenes by electrolyzed water on food contact surfaces
A Possas, F Pérez-Rodríguez, F Tarlak, RM García-Gimeno
Journal of Food Engineering 290, 110287, 2021
222021
Models of microbial cross-contamination dynamics
A Possas, E Carrasco, RM García-Gimeno, A Valero
Current Opinion in Food Science 14, 43-49, 2017
222017
New software solutions for microbiological food safety assessment and management
A Possas, A Valero, F Pérez-Rodríguez
Current Opinion in Food Science 44, 100814, 2022
212022
New insights into cross-contamination of fresh-produce
A Possas, F Pérez-Rodríguez
Current Opinion in Food Science 49, 100954, 2023
182023
Mathematical approach for the Listeria monocytogenes inactivation during high hydrostatic pressure processing of a simulated meat medium
A Possas, F Pérez-Rodríguez, A Valero, F Rincón, RM García-Gimeno
Innovative food science & emerging technologies 47, 271-278, 2018
142018
Combining UV-C technology and caffeine application to inactivate Escherichia coli on chicken breast fillets
A Possas, A Valero, RM García-Gimeno, F Pérez-Rodríguez, ...
Food Control 129, 108206, 2021
102021
Evaluating the fate of Escherichia coli O157: H7 and Salmonella spp. on cucumbers
A Possas, GD Posada-Izquierdo, G Zurera, F Pérez-Rodríguez
Food Microbiology 99, 103830, 2021
102021
Listeria monocytogenes survives better at lower storage temperatures in regular and low-salt soft and cured cheeses
A Possas, M Hernández, Ó Esteban-Carbonero, A Valero, ...
Food Microbiology 104, 103979, 2022
82022
Modeling the Transfer of Salmonella Enteritidis during Slicing of Ready‐to‐Eat Turkey Products Treated with Thyme Essential Oil
AMM Possas, GD Posada‐Izquierdo, F Pérez‐Rodríguez, ...
Journal of Food Science 81 (11), M2770-M2775, 2016
62016
Occurrence of foodborne pathogens in Italian soft artisanal cheeses displaying different intra-and inter-batch variability of physicochemical and microbiological parameters
F Pasquali, A Valero, A Possas, A Lucchi, C Crippa, L Gambi, G Manfreda, ...
Frontiers in Microbiology 13, 959648, 2022
52022
Physicochemical characterisation of restructured Fenalår and safety implications of salt and nitrite reduction
E Coll-Brasas, A Possas, P Berg, V Grabež, B Egelandsdal, S Bover-Cid, ...
Food control 119, 107460, 2021
42021
Quantitative tools and procedures for shelf life determination in minimally processed fruits and vegetables
A Possas, FJ Benítez, D Savran, NJ Brotóns, PJ Rodríguez, ...
Quantitative methods for food safety and quality in the vegetable industry …, 2018
42018
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