Ursula Gonzales Barron
AuthID: R-004-EFH
111
TITLE: Editorial overview: Food microbiology
AUTHORS: Ursula Gonzales-Barron;
PUBLISHED: 2017, SOURCE: Current Opinion in Food Science, VOLUME: 14
AUTHORS: Ursula Gonzales-Barron;
PUBLISHED: 2017, SOURCE: Current Opinion in Food Science, VOLUME: 14
112
TITLE: Modelling the kinetics of Listeria monocytogenes in refrigerated fresh beef under different packaging atmospheres
AUTHORS: Saraiva, C; Fontes, MC; Patarata, L; Martins, C; Cadavez, V ; Gonzales Barron, U;
PUBLISHED: 2016, SOURCE: LWT-FOOD SCIENCE AND TECHNOLOGY, VOLUME: 66
AUTHORS: Saraiva, C; Fontes, MC; Patarata, L; Martins, C; Cadavez, V ; Gonzales Barron, U;
PUBLISHED: 2016, SOURCE: LWT-FOOD SCIENCE AND TECHNOLOGY, VOLUME: 66
113
TITLE: An assessment of the processing and physicochemical factors contributing to the microbial contamination of salpicao, a naturally-fermented Portuguese sausage
AUTHORS: Cadavez, V ; Gonzales Barron, U; Pires, P; Fernandes, E; Pereira, AP; Gomes, A; Araujo, JP; Lopes Da Silva, F; Rodrigues, P; Fernandes, C; Saavedra, MJ; Butler, F; Dias, T;
PUBLISHED: 2016, SOURCE: LWT-FOOD SCIENCE AND TECHNOLOGY, VOLUME: 72
AUTHORS: Cadavez, V ; Gonzales Barron, U; Pires, P; Fernandes, E; Pereira, AP; Gomes, A; Araujo, JP; Lopes Da Silva, F; Rodrigues, P; Fernandes, C; Saavedra, MJ; Butler, F; Dias, T;
PUBLISHED: 2016, SOURCE: LWT-FOOD SCIENCE AND TECHNOLOGY, VOLUME: 72
114
TITLE: Effect of pomegranate powder on the heat inactivation of Escherichia coli O104:H4 in ground chicken
AUTHORS: Juneja, VK; Cadavez, V ; Gonzales Barron, U; Mukhopadhyay, S; Friedman, M;
PUBLISHED: 2016, SOURCE: FOOD CONTROL, VOLUME: 70
AUTHORS: Juneja, VK; Cadavez, V ; Gonzales Barron, U; Mukhopadhyay, S; Friedman, M;
PUBLISHED: 2016, SOURCE: FOOD CONTROL, VOLUME: 70
115
TITLE: A Bayesian approach to estimating the uncertainty in the distribution of Cronobacter spp. in powdered infant formula arising from microbiological criteria test outcomes
AUTHORS: von Westerholt, F; Gonzales Barron, U; Butler, F;
PUBLISHED: 2016, SOURCE: Microbial Risk Analysis, VOLUME: 4
AUTHORS: von Westerholt, F; Gonzales Barron, U; Butler, F;
PUBLISHED: 2016, SOURCE: Microbial Risk Analysis, VOLUME: 4
116
TITLE: Modeling the effects of temperature and pH on the resistance of Alicyclobacillus acidoterrestris in conventional heat-treated fruit beverages through a meta-analysis approach
AUTHORS: Silva, LP; Gonzales Barron, U; Cadavez, V ; Sant'Ana, AS;
PUBLISHED: 2015, SOURCE: FOOD MICROBIOLOGY, VOLUME: 46
AUTHORS: Silva, LP; Gonzales Barron, U; Cadavez, V ; Sant'Ana, AS;
PUBLISHED: 2015, SOURCE: FOOD MICROBIOLOGY, VOLUME: 46
117
TITLE: Modelling the effect of pH, sodium chloride and sodium pyrophosphate on the thermal resistance of Escherichia coli O157:H7 in ground beef Full Text
AUTHORS: Juneja, VK; Cadavez, V ; Gonzales Barron, U; Mukhopadhyay, S;
PUBLISHED: 2015, SOURCE: FOOD RESEARCH INTERNATIONAL, VOLUME: 69
AUTHORS: Juneja, VK; Cadavez, V ; Gonzales Barron, U; Mukhopadhyay, S;
PUBLISHED: 2015, SOURCE: FOOD RESEARCH INTERNATIONAL, VOLUME: 69
118
TITLE: Risk of salmonellosis from the consumption of Irish fresh pork sausages
AUTHORS: Gonzales Barron, U; Butler, F;
PUBLISHED: 2015, SOURCE: International Journal of Computer Aided Engineering and Technology, VOLUME: 7, ISSUE: 2
AUTHORS: Gonzales Barron, U; Butler, F;
PUBLISHED: 2015, SOURCE: International Journal of Computer Aided Engineering and Technology, VOLUME: 7, ISSUE: 2
119
TITLE: Meta-analysis of the Effects of Sanitizing Treatments on Salmonella, Escherichia coli O157:H7, and Listeria monocytogenes Inactivation in Fresh Produce
AUTHORS: Leonardo Prado Silva; Vasco Cadavez ; Ursula Gonzales Barron; Ana Carolina B Rezende; Anderson S Sant'Ana;
PUBLISHED: 2015, SOURCE: APPLIED AND ENVIRONMENTAL MICROBIOLOGY, VOLUME: 81, ISSUE: 23
AUTHORS: Leonardo Prado Silva; Vasco Cadavez ; Ursula Gonzales Barron; Ana Carolina B Rezende; Anderson S Sant'Ana;
PUBLISHED: 2015, SOURCE: APPLIED AND ENVIRONMENTAL MICROBIOLOGY, VOLUME: 81, ISSUE: 23
120
TITLE: Relating physicochemical and microbiological safety indicators during processing of linguica, a Portuguese traditional dry-fermented sausage
AUTHORS: Gonzales Barron, U; Cadavez, V ; Pereira, AP; Gomes, A; Araujo, JP; Saavedra, MJ; Estevinho, L; Butler, F; Pires, P; Dias, T;
PUBLISHED: 2015, SOURCE: FOOD RESEARCH INTERNATIONAL, VOLUME: 78
AUTHORS: Gonzales Barron, U; Cadavez, V ; Pereira, AP; Gomes, A; Araujo, JP; Saavedra, MJ; Estevinho, L; Butler, F; Pires, P; Dias, T;
PUBLISHED: 2015, SOURCE: FOOD RESEARCH INTERNATIONAL, VOLUME: 78
