University of Ljubljana-ko ikertzaileekin lankidetzan egindako argitalpenak (5)

2012

  1. Effect of high hydrostatic pressure processing on norovirus infectivity and genome stability in strawberry puree and mineral water

    International Journal of Food Microbiology, Vol. 152, Núm. 1-2, pp. 35-39

  2. Evaluation of high hydrostatic pressure effect on human adenovirus using molecular methods and cell culture

    International Journal of Food Microbiology, Vol. 157, Núm. 3, pp. 368-374

  3. Natural Plant Essential Oils Do Not Inactivate Non-enveloped Enteric Viruses

    Food and Environmental Virology, Vol. 4, Núm. 4, pp. 209-212

2010

  1. High hydrostatic pressure as emergent technology for the elimination of foodborne viruses

    Trends in Food Science and Technology, Vol. 21, Núm. 11, pp. 558-568