Publicaciones en colaboración con investigadores/as de University of Ljubljana (8)

2023

  1. Consumer attitudes and perceptions towards chilled ready-to-eat foods: a multi-national study

    Journal fur Verbraucherschutz und Lebensmittelsicherheit, Vol. 18, Núm. 2, pp. 133-146

2022

  1. How do consumers perceive food safety risks? – Results from a multi-country survey

    Food Control, Vol. 142

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

2011

  1. Virus Genome Quantification Does not Predict Norovirus Infectivity After Application of Food Inactivation Processing Technologies

    Food and Environmental Virology, Vol. 3, Núm. 3-4, pp. 141-146

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

2009

  1. The genome sequence of taurine cattle: A window to ruminant biology and evolution

    Science, Vol. 324, Núm. 5926, pp. 522-528