Ursula Gonzales Barron
AuthID: R-004-EFH
111
TÃTULO: Source attribution of sporadic salmonellosis by a meta-analysis of case-control studies
AUTORES: Ursula Gonzales Barron; Vasco Cadavez; Pauline Kooh; Moez Sanaa;
PUBLICAÇÃO: 2017, FONTE: Book of Abstracts of the ICPMF 10th International Conference of Predictive Modelling in Food
AUTORES: Ursula Gonzales Barron; Vasco Cadavez; Pauline Kooh; Moez Sanaa;
PUBLICAÇÃO: 2017, FONTE: Book of Abstracts of the ICPMF 10th International Conference of Predictive Modelling in Food
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Handle112
TÃTULO: Zero-inflated regressions for modelling microbial low prevalence and sampling performance for foodborne pathogens
AUTORES: Ursula Gonzales Barron; Marta Hernández; David Rodríguez Lázaro; Vasco Cadavez; Antonio Valero;
PUBLICAÇÃO: 2017, FONTE: Book of Abstracts of the ICPMF 10th International Conference of Predictive Modelling in Food
AUTORES: Ursula Gonzales Barron; Marta Hernández; David Rodríguez Lázaro; Vasco Cadavez; Antonio Valero;
PUBLICAÇÃO: 2017, FONTE: Book of Abstracts of the ICPMF 10th International Conference of Predictive Modelling in Food
INDEXADO EM: Handle
Handle113
TÃTULO: Statistical Derivation of Sampling Plans for Microbiological Testing of Foods
AUTORES: Ursula Gonzales Barron; Vasco Cadavez;
PUBLICAÇÃO: 2017, FONTE: Microbial Control and Food Preservation: Theory and Practice
AUTORES: Ursula Gonzales Barron; Vasco Cadavez;
PUBLICAÇÃO: 2017, FONTE: Microbial Control and Food Preservation: Theory and Practice
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ORCID
ORCID114
TÃTULO: Editorial overview: Food microbiology
AUTORES: Ursula Gonzales-Barron;
PUBLICAÇÃO: 2017, FONTE: Current Opinion in Food Science, VOLUME: 14
AUTORES: Ursula Gonzales-Barron;
PUBLICAÇÃO: 2017, FONTE: Current Opinion in Food Science, VOLUME: 14
115
TÃTULO: Modelling the kinetics of Listeria monocytogenes in refrigerated fresh beef under different packaging atmospheres
AUTORES: Saraiva, C; Fontes, MC; Patarata, L; Martins, C; Cadavez, V ; Gonzales Barron, U;
PUBLICAÇÃO: 2016, FONTE: LWT-FOOD SCIENCE AND TECHNOLOGY, VOLUME: 66
AUTORES: Saraiva, C; Fontes, MC; Patarata, L; Martins, C; Cadavez, V ; Gonzales Barron, U;
PUBLICAÇÃO: 2016, FONTE: LWT-FOOD SCIENCE AND TECHNOLOGY, VOLUME: 66
116
TÃTULO: An assessment of the processing and physicochemical factors contributing to the microbial contamination of salpicao, a naturally-fermented Portuguese sausage
AUTORES: 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;
PUBLICAÇÃO: 2016, FONTE: LWT-FOOD SCIENCE AND TECHNOLOGY, VOLUME: 72
AUTORES: 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;
PUBLICAÇÃO: 2016, FONTE: LWT-FOOD SCIENCE AND TECHNOLOGY, VOLUME: 72
117
TÃTULO: Effect of pomegranate powder on the heat inactivation of Escherichia coli O104:H4 in ground chicken
AUTORES: Juneja, VK; Cadavez, V ; Gonzales Barron, U; Mukhopadhyay, S; Friedman, M;
PUBLICAÇÃO: 2016, FONTE: FOOD CONTROL, VOLUME: 70
AUTORES: Juneja, VK; Cadavez, V ; Gonzales Barron, U; Mukhopadhyay, S; Friedman, M;
PUBLICAÇÃO: 2016, FONTE: FOOD CONTROL, VOLUME: 70
118
TÃTULO: A Bayesian approach to estimating the uncertainty in the distribution of Cronobacter spp. in powdered infant formula arising from microbiological criteria test outcomes
AUTORES: von Westerholt, F; Gonzales Barron, U; Butler, F;
PUBLICAÇÃO: 2016, FONTE: Microbial Risk Analysis, VOLUME: 4
AUTORES: von Westerholt, F; Gonzales Barron, U; Butler, F;
PUBLICAÇÃO: 2016, FONTE: Microbial Risk Analysis, VOLUME: 4
119
TÃTULO: Modeling the effects of temperature and pH on the resistance of Alicyclobacillus acidoterrestris in conventional heat-treated fruit beverages through a meta-analysis approach
AUTORES: Silva, LP; Gonzales Barron, U; Cadavez, V ; Sant'Ana, AS;
PUBLICAÇÃO: 2015, FONTE: FOOD MICROBIOLOGY, VOLUME: 46
AUTORES: Silva, LP; Gonzales Barron, U; Cadavez, V ; Sant'Ana, AS;
PUBLICAÇÃO: 2015, FONTE: FOOD MICROBIOLOGY, VOLUME: 46
120
TÃTULO: Modelling the effect of pH, sodium chloride and sodium pyrophosphate on the thermal resistance of Escherichia coli O157:H7 in ground beef Full Text
AUTORES: Juneja, VK; Cadavez, V ; Gonzales Barron, U; Mukhopadhyay, S;
PUBLICAÇÃO: 2015, FONTE: FOOD RESEARCH INTERNATIONAL, VOLUME: 69
AUTORES: Juneja, VK; Cadavez, V ; Gonzales Barron, U; Mukhopadhyay, S;
PUBLICAÇÃO: 2015, FONTE: FOOD RESEARCH INTERNATIONAL, VOLUME: 69
