| Understanding and modelling bacterial transfer to foods: a review F Pérez-Rodríguez, A Valero, E Carrasco, RM García, G Zurera Trends in food science & Technology 19 (3), 131-144, 2008 | 304 | 2008 |
| Modelling the growth boundaries of Staphylococcus aureus: Effect of temperature, pH and water activity A Valero, F Pérez-Rodríguez, E Carrasco, JM Fuentes-Alventosa, ... International Journal of Food Microbiology 133 (1-2), 186-194, 2009 | 232 | 2009 |
| Predictive microbiology in foods F Perez-Rodriguez, A Valero, F Pérez-Rodríguez, A Valero Predictive microbiology in foods, 1-10, 2013 | 218 | 2013 |
| Prevalence and challenge tests of Listeria monocytogenes in Belgian produced and retailed mayonnaise-based deli-salads, cooked meat products and smoked fish between 2005 and 2007 M Uyttendaele, P Busschaert, A Valero, AH Geeraerd, A Vermeulen, ... International journal of food microbiology 133 (1-2), 94-104, 2009 | 165 | 2009 |
| Evaluation of hygiene practices and microbiological quality of cooked meat products during slicing and handling at retail F Pérez-Rodríguez, R Castro, GD Posada-Izquierdo, A Valero, ... Meat science 86 (2), 479-485, 2010 | 117 | 2010 |
| Modeling the effect of temperature on the growth rate and lag phase of Penicillium expansum in apples K Baert, A Valero, B De Meulenaer, S Samapundo, MM Ahmed, L Bo, ... International Journal of Food Microbiology 118 (2), 139-150, 2007 | 115 | 2007 |
| Implementation of traceability and food safety systems (HACCP) under the ISO 22000: 2005 standard in North Africa: The case study of an ice cream company in Algeria S Allata, A Valero, L Benhadja Food Control 79, 239-253, 2017 | 91 | 2017 |
| Modeling transfer of Escherichia coli O157: H7 and Staphylococcus aureus during slicing of a cooked meat product F Pérez-Rodríguez, A Valero, ECD Todd, E Carrasco, RM García-Gimeno, ... Meat science 76 (4), 692-699, 2007 | 86 | 2007 |
| Growth of Listeria monocytogenes on shredded, ready-to-eat iceberg lettuce E Carrasco, F Pérez-Rodríguez, A Valero, RM Garcı, G Zurera Food Control 19 (5), 487-494, 2008 | 78 | 2008 |
| Predictive model of Listeria monocytogenes’ growth rate under different temperatures and acids E Carrasco, R Garcia-Gimeno, R Seselovsky, A Valero, F Perez, G Zurera, ... Food Science and Technology International 12 (1), 47-56, 2006 | 65 | 2006 |
| Risk factors influencing microbial contamination in food service centers A Valero, MY Rodríguez, GD Posada-Izquierdo, F Pérez-Rodríguez, ... Significance, prevention and control of food related diseases 27, 2016 | 63 | 2016 |
| Inactivation kinetics for Salmonella Enteritidis in potato omelet using microwave heating treatments A Valero, M Cejudo, RM García-Gimeno Food Control 43, 175-182, 2014 | 62 | 2014 |
| Risk Assessment and Management of Listeria Monocytogenes in Ready‐to‐Eat Lettuce Salads E Carrasco, F Pérez‐Rodríguez, A Valero, RM García‐Gimeno, G Zurera Comprehensive Reviews in Food Science and Food Safety 9 (5), 498-512, 2010 | 60 | 2010 |
| Incidence of enterotoxigenic Staphylococcus aureus in milk and Egyptian artisanal dairy products AAH Ahmed, NMS Maharik, A Valero, SM Kamal Food Control 104, 20-27, 2019 | 58 | 2019 |
| Evaluation of hygiene practices and microbiological status of ready‐to‐eat vegetable salads in Spanish school canteens MY Rodríguez‐Caturla, A Valero, E Carrasco, GD Posada, ... Journal of the Science of Food and Agriculture 92 (11), 2332-2340, 2012 | 58 | 2012 |
| ‘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 | 54 | 2019 |
| Occurrence of hepatitis E virus in pigs and pork cuts and organs at the time of slaughter, Spain, 2017 N García, M Hernández, M Gutierrez-Boada, A Valero, A Navarro, ... Frontiers in Microbiology 10, 2990, 2020 | 53 | 2020 |
| Evaluation of factors affecting plate waste of inpatients in different healthcare settings AV Díaz, ÁC García Nutricion hospitalaria 28 (2), 419-427, 2013 | 52 | 2013 |
| Survey of temperature and consumption patterns of fresh-cut leafy green salads: risk factors for listeriosis E Carrasco, F Pérez-Rodríguez, A Valero, RM García-Gimeno, G Zurera Journal of food protection 70 (10), 2407-2412, 2007 | 52 | 2007 |
| Next day Salmonella spp. detection method based on real-time PCR for meat, dairy and vegetable food products D Rodriguez-Lazaro, P Gonzalez-García, E Delibato, D De Medici, ... International Journal of Food Microbiology 184, 113-120, 2014 | 51 | 2014 |
Fernando Perez-RodriguezProfesor Microbiologia Alimentos (UCO)在 uco.es 的电子邮件经过验证
