Fernando Sampedro Parra
Fernando Sampedro; John Phillips; Xuetong Fan; Use of response surface methodology to study the combined effects of UV-C and thermal processing on vegetable oxidative enzymes; LWT - Food Science and Technology. 2014;55(1):189-196.
Hyun Gyun Yuk; Fernando Sampedro; Xuetong Fan; David J. Geveke; Nonthermal Processing of Orange Juice Using a Pilot-Plant Scale Supercritical Carbon Dioxide System with a Gas-Liquid Metal Contactor; Journal of Food Processing and Preservation. 2014;38(1):630-638.
F. Sampedro; A. McAloon; W. Yee; X. Fan; D.J. Geveke; Cost Analysis and Environmental Impact of Pulsed Electric Fields and High Pressure Processing in Comparison with Thermal Pasteurization; Food and Bioprocess Technology. 2014;7(7):1928-1937.
Fernando Sampedro; Xuetong Fan; Inactivation kinetics and photoreactivation of vegetable oxidative enzymes after combined UV-C and thermal processing; Innovative Food Science and Emerging Technologies. 2014;23:107-113.
P.M. Tomasula; N. Datta; W.C.F. Yee; A.J. McAloon; D.W. Nutter; F. Sampedro; L.M. Bonnaillie; Computer simulation of energy use, greenhouse gas emissions, and costs for alternative methods of processing fluid milk1; Journal of Dairy Science. 2014;97(7):4594-4611.
C. Cherry; A. Hofelich Mohr; T. Lindsay; F. Diez-Gonzalez; W. Hueston; F. Sampedro; Knowledge and perceived implementation of food safety risk analysis framework in Latin America and the Caribbean region; Journal of Food Protection. 2014;77(12):2098-2105.
M. Igual; F. Sampedro; N. Martínez-Navarrete; X. Fan; Combined osmodehydration and high pressure processing on the enzyme stability and antioxidant capacity of a grapefruit jam; Journal of Food Engineering. 2013;114(4):514-521.
F. Sampedro; A. McAloon; W. Yee; X. Fan; H.Q. Zhang; D.J. Geveke; Cost analysis of commercial pasteurization of orange juice by pulsed electric fields; Innovative Food Science and Emerging Technologies. 2013;17:72-78.
Sasidhar Malladi; J. Todd Weaver; Timothy Goldsmith; William Hueston; Shauna Voss; Janel Funk; Christina Der; Kathe E. Bjork; Timothy L. Clouse; Morgan Hennessey; et al.; The impact of holding time on the likelihood of moving internally contaminated eggs from a highly pathogenic avian influenza infected but undetected commercial table-egg layer flock; Avian Diseases. 2012;56(4 SUPPL.1):897-904.
Shauna J. Voss; Sasidhar Malladi; Fernando Sampedro; Tim Snider; Timothy Goldsmith; William D. Hueston; Dale C. Lauer; David A. Halvorson; Incorporating risk communication into highly pathogenic avian influenza preparedness and response efforts; Avian Diseases. 2012;56(4 SUPPL.1):1049-1053.
Fernando Sampedro; Resistance of spoilage lactobacillus Spp. to food processing technologies; Lactobacillus: Classification, Uses and Health Implications. 2012:93-118.
C. Belloch; M.C. Gurrea; A. Tárrega; F. Sampedro; J.V. Carbonell; Inactivation of microorganisms in orange juice by high-pressure homogenization combined with its inherent heating effect; European Food Research and Technology. 2012;234(5):753-760.
Fernando Sampedro; Howard Q. Zhang; Recent Developments in Non-thermal Processess; Food and Industrial Bioproducts and Bioprocessing. 2012:313-331.
F. Sampedro; D. Rodrigo; A. Martínez; Modelling the effect of pH and pectin concentration on the PEF inactivation of Salmonella enterica serovar Typhimurium by using the Monte Carlo simulation; Food Control. 2011;22(3-4):420-425.
J.M. Carreño; M.C. Gurrea; F. Sampedro; J.V. Carbonell; Effect of high hydrostatic pressure and high-pressure homogenisation on Lactobacillus plantarum inactivation kinetics and quality parameters of mandarin juice; European Food Research and Technology. 2011;232(2):265-274.
F. Sampedro; X. Fan; D. Rodrigo; High hydrostatic pressure processing of fruit juices and smoothies: Research and commercial application; Case Studies in Novel Food Processing Technologies: Innovations in Processing, Packaging, and Predictive Modelling. 2010:34-72.
Dolores Rodrigo; Fernando Sampedro; A. Silva; Alfredo Palop; Antonio Martínez; New food processing technologies as a paradigm of safety and quality; British Food Journal. 2010;112(5):467-475.
Fernando Sampedro; David J. Geveke; Xuetong Fan; Howard Q. Zhang; Effect of PEF, HHP and thermal treatment on PME inactivation and volatile compounds concentration of an orange juice-milk based beverage; Innovative Food Science and Emerging Technologies. 2009;10(4):463-469.
F. Sampedro; D.J. Geveke; X. Fan; D. Rodrigo; Q.H. Zhang; Shelf-life study of an orange juice-milk based beverage after pef and thermal processing; Journal of Food Science. 2009;74(2):S107-S112.
F. Sampedro; D. Rodrigo; M. Hendrickx; Inactivation kinetics of pectin methyl esterase under combined thermal-high pressure treatment in an orange juice-milk beverage; Journal of Food Engineering. 2008;86(1):133-139.
E.F. Torres; S. Bayarri; F. Sampedro; A. Martínez; J.V. Carbonell; Improvement of the fresh taste intensity of processed clementine juice by separate pasteurization of its serum and pulp; Food Science and Technology International. 2008;14(6):525-529.
F. Sampedro; A. Rivas; D. Rodrigo; A. Martínez; M. Rodrigo; Pulsed electric fields inactivation of Lactobacillus plantarum in an orange juice-milk based beverage: Effect of process parameters; Journal of Food Engineering. 2007;80(3):931-938.
A. Rivas; D. Rodrigo; B. Company; F. Sampedro; M. Rodrigo; Effects of pulsed electric fields on water-soluble vitamins and ACE inhibitory peptides added to a mixed orange juice and milk beverage; Food Chemistry. 2007;104(4):1550-1559.
P. Elez-Martínez; O.M. Martín-Belloso; D. Rodrigo; F. Sampedro; Impact of pulsed electric fields on food enzymes and shelf-life; Food Preservation by Pulsed Electric Fields: From Research to Application. 2007:212-246.
Fernando Sampedro; Alejandro Rivas; Dolores Rodrigo; Antonio Martínez; Miguel Rodrigo; Effect of temperature and substrate on Pef inactivation of Lactobacillus plantarum in an orange juice-milk beverage; European Food Research and Technology. 2006;223(1):30-34.
A. Rivas; F. Sampedro; D. Rodrigo; A. Martínez; M. Rodrigo; Nature of the inactivation of Escherichia coli suspended in an orange juice and milk beverage; European Food Research and Technology. 2006;223(4):541-545.
F. Sampedro; D. Rodrigo; A. Martínez; G.V. Barbosa-Cánovas; M. Rodrigo; Review: Application of pulsed electric fields in egg and egg derivatives; Food Science and Technology International. 2006;12(5):397-406.
F. Sampedro; M. Rodrigo; A. Martínez; D. Rodrigo; G.V. Barbosa-Cánovas; Quality and safety aspects of PEF application in milk and milk products; Critical Reviews in Food Science and Nutrition. 2005;45(1):25-47.
F. Sampedro; A. Rivas; D. Rodrigo; A. Martínez; M. Rodrigo; Modelling the inactivation by PEF of Lactobacillus plantarum in an orange juice-milk beverage; Acta Horticulturae. 2005;674:429-434.