M Valero

Summary

Country: Spain

Publications

  1. ncbi Influence of pH and temperature on growth of Bacillus cereus in vegetable substrates
    M Valero
    Departamento de Producción Vegetal y Microbiología, Escuela Politecnica Superior de Orihuela, Universidad Miguel Hernandez, Campus de Orihuela, Carretera de Beniel, km 3, 2, 03312 Orihuela, Alicante, Spain
    Int J Food Microbiol 82:71-9. 2003
  2. ncbi Antibacterial activity of 11 essential oils against Bacillus cereus in tyndallized carrot broth
    M Valero
    Departamento de Producción Vegetal y Microbiología, Escuela Politecnica Superior de Orihuela, Universidad Miguel Hernández Campus de Orihuela, Carretera de Beniel, Km 3 2, 03312, Alicante, Orihuela, Spain
    Int J Food Microbiol 85:73-81. 2003
  3. ncbi Effects of antimicrobial components of essential oils on growth of Bacillus cereus INRA L2104 in and the sensory qualities of carrot broth
    M Valero
    Departamento de Producción Vegetal y Microbiología, Escuela Politecnica Superior de Orihuela, Universidad Miguel Hernández Campus de Orihuela, Alicante, Spain
    Int J Food Microbiol 106:90-4. 2006
  4. ncbi Synergistic bactericidal effect of carvacrol, cinnamaldehyde or thymol and refrigeration to inhibit Bacillus cereus in carrot broth
    M Valero
    Departamento de Producción Vegetal y Microbiología, Escuela Politecnica Superior de Orihuela, Universidad Miguel Hernandez, Campus de Orihuela, Carretera de Beniel, Km 3 2, 03312 Orihuela, Alicante, Spain
    Food Microbiol 23:68-73. 2006
  5. ncbi Modeling the influence of electron beam irradiation on the heat resistance of Bacillus cereus spores
    M Valero
    Departamento de Producción Vegetal y Microbiología, Escuela Po1itécnica Superior de Orihuela, Universidad Miguel Hernández Campus de Orihuela, Carretera de Benie1, Km 3 2, 03312 Orihuela, Alicante, Spain
    Food Microbiol 23:367-71. 2006
  6. ncbi Survival, isolation and characterization of a psychrotrophic Bacillus cereus strain from a mayonnaise-based ready-to-eat vegetable salad
    M Valero
    Departamento de Producción Vegetal y Microbiología, Escuela Politecnica Superior de Orihuela, Universidad Miguel Hernández Campus de Orihuela, Carretera de Beniel, Orihuela, Alicante, Spain
    Food Microbiol 24:671-7. 2007
  7. ncbi Effective chemical control of psychrotrophic Bacillus cereus EPSO-35AS and INRA TZ415 spore outgrowth in carrot broth
    L A Hernández-Herrero
    Departamento de Producción Vegetal y Microbiología, Escuela Politecnica Superior de Orihuela, Universidad Miguel Hernández Campus de Orihuela, Carretera de Beniel km 3 2, 03312 Orihuela, Alicante, Spain
    Food Microbiol 25:714-21. 2008

Collaborators

Detail Information

Publications7

  1. ncbi Influence of pH and temperature on growth of Bacillus cereus in vegetable substrates
    M Valero
    Departamento de Producción Vegetal y Microbiología, Escuela Politecnica Superior de Orihuela, Universidad Miguel Hernandez, Campus de Orihuela, Carretera de Beniel, km 3, 2, 03312 Orihuela, Alicante, Spain
    Int J Food Microbiol 82:71-9. 2003
    ..If the vegetable product was exposed to temperatures of mild abuse (12 degrees C), it was necessary to implement a more drastic heat treatment (90 degrees C for 30 min)...
  2. ncbi Antibacterial activity of 11 essential oils against Bacillus cereus in tyndallized carrot broth
    M Valero
    Departamento de Producción Vegetal y Microbiología, Escuela Politecnica Superior de Orihuela, Universidad Miguel Hernández Campus de Orihuela, Carretera de Beniel, Km 3 2, 03312, Alicante, Orihuela, Spain
    Int J Food Microbiol 85:73-81. 2003
    ..Furthermore, the study of the sensory characteristics of the final product suggests that the use of cinnamon essential oil can be considered as an alternative to "traditional food preservatives"...
  3. ncbi Effects of antimicrobial components of essential oils on growth of Bacillus cereus INRA L2104 in and the sensory qualities of carrot broth
    M Valero
    Departamento de Producción Vegetal y Microbiología, Escuela Politecnica Superior de Orihuela, Universidad Miguel Hernández Campus de Orihuela, Alicante, Spain
    Int J Food Microbiol 106:90-4. 2006
    ....
  4. ncbi Synergistic bactericidal effect of carvacrol, cinnamaldehyde or thymol and refrigeration to inhibit Bacillus cereus in carrot broth
    M Valero
    Departamento de Producción Vegetal y Microbiología, Escuela Politecnica Superior de Orihuela, Universidad Miguel Hernandez, Campus de Orihuela, Carretera de Beniel, Km 3 2, 03312 Orihuela, Alicante, Spain
    Food Microbiol 23:68-73. 2006
    ..Five microliters of carvacrol per 100 ml of inoculated carrot broth, however, were unable to inhibit bacterial growth at 8 degrees C...
  5. ncbi Modeling the influence of electron beam irradiation on the heat resistance of Bacillus cereus spores
    M Valero
    Departamento de Producción Vegetal y Microbiología, Escuela Po1itécnica Superior de Orihuela, Universidad Miguel Hernández Campus de Orihuela, Carretera de Benie1, Km 3 2, 03312 Orihuela, Alicante, Spain
    Food Microbiol 23:367-71. 2006
    ..cereus spores. This study also suggests the potential use of EBI followed by heating for food preservation...
  6. ncbi Survival, isolation and characterization of a psychrotrophic Bacillus cereus strain from a mayonnaise-based ready-to-eat vegetable salad
    M Valero
    Departamento de Producción Vegetal y Microbiología, Escuela Politecnica Superior de Orihuela, Universidad Miguel Hernández Campus de Orihuela, Carretera de Beniel, Orihuela, Alicante, Spain
    Food Microbiol 24:671-7. 2007
    ..In the vegetable substrate, lag time was approximately 3 days (66 h) shorter than in laboratory medium. The effect of temperature abuses on the safety of the product during the time of use or consumption is discussed...
  7. ncbi Effective chemical control of psychrotrophic Bacillus cereus EPSO-35AS and INRA TZ415 spore outgrowth in carrot broth
    L A Hernández-Herrero
    Departamento de Producción Vegetal y Microbiología, Escuela Politecnica Superior de Orihuela, Universidad Miguel Hernández Campus de Orihuela, Carretera de Beniel km 3 2, 03312 Orihuela, Alicante, Spain
    Food Microbiol 25:714-21. 2008
    ..On the contrary, carvacrol and eugenol were not able to prevent B. cereus growth in TCB during storage at 8 degrees C. Their effects on the organoleptic characteristics of TCB are discussed...