Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Marina Muñoz-Cuevas"'
Autor:
Carmen Pin, Trine Hansen, Marina Muñoz-Cuevas, Rob de Jonge, Jesper T Rosenkrantz, Charlotta Löfström, Henk Aarts, John E Olsen
Publikováno v:
PLoS ONE, Vol 7, Iss 12, p e51196 (2012)
We investigated if the transcriptional response of Salmonella Typhimurium to temperature and acid variations was hysteretic, i.e. whether the transcriptional regulation caused by environmental stimuli showed memory and remained after the stimuli ceas
Externí odkaz:
https://doaj.org/article/8ee3bfbda01a4da792d1ebc8bd3ff77f
Autor:
Arantxa Aznar, Leymaya Guevara, Antonio Martínez, Pablo S. Fernández, Marina Muñoz-Cuevas, Paula M. Periago
Publikováno v:
Food Control. 29:409-415
The use of non-thermal methods for food preservation is due to consumer demands for microbiological safe products, without changes in the sensory and nutritional qualities of the product. High hydrostatic pressure (HHP) has emerged as an alternative
Publikováno v:
Food Research International. 45:852-862
The quantitative measurements of the growth of Salmonella can be traced back to the 1950s, when the Copenhagen School studied its cell cycle. Although predictive food microbiology has only been recognised as a discipline in its own right since the 19
Autor:
Alfredo Palop, Marina Muñoz-Cuevas, María-Dolores López, Pablo S. Fernández, Presentación García
Publikováno v:
European Food Research and Technology. 232:821-827
The aim of the present study was to characterize the thermal inactivation of Alicyclobacillus acidoterrestris spores under isothermal and non-isothermal conditions simulating industrial heating processes applied to tangerine vesicles. A microbiologic
Autor:
Y. Le Marc, V. Antolinos, Paula M. Periago, Marina Muñoz-Cuevas, María Ros-Chumillas, Pablo S. Fernández
Publikováno v:
International journal of food microbiology. 158(1)
Bacillus weihenstephanensis is a psychrotolerant bacterium belonging to the Bacillus cereus group. Some strains may be cytotoxic although they have not been described as food-poisoning agents so far. The objective of this work is to model the effects
Autor:
Henk Aarts, Jesper T. Rosenkrantz, Trine Lund Hansen, John Elmerdahl Olsen, Marina Muñoz-Cuevas, Carmen Pin, Robert de Jonge, Charlotta Löfström
Publikováno v:
PLoS ONE, Vol 7, Iss 12, p e51196 (2012)
Europe PubMed Central
Pin, C, Hansen, T, Munoz-Cuevas, M, de Jonge, R, Rosenkrantz, J T, Löfström, C, Aarts, H & Olsen, J E 2012, ' The Transcriptional Heat Shock Response of Salmonella Typhimurium Shows Hysteresis and Heated Cells Show Increased Resistance to Heat and Acid Stress ', P L o S One, vol. 7, no. 12, pp. e51196 .
PLoS ONE
Europe PubMed Central
Pin, C, Hansen, T, Munoz-Cuevas, M, de Jonge, R, Rosenkrantz, J T, Löfström, C, Aarts, H & Olsen, J E 2012, ' The Transcriptional Heat Shock Response of Salmonella Typhimurium Shows Hysteresis and Heated Cells Show Increased Resistance to Heat and Acid Stress ', P L o S One, vol. 7, no. 12, pp. e51196 .
PLoS ONE
We investigated if the transcriptional response of Salmonella Typhimurium to temperature and acid variations was hysteretic, i.e. whether the transcriptional regulation caused by environmental stimuli showed memory and remained after the stimuli ceas
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
instname
8 pages, 2 tables, 4 figures.-- Online Ahead of Print: October 8, 2010.-- This is a copy of an article published in the Foodborne Pathogens and Disease © 2011 [copyright Mary Ann Liebert, Inc.]; Foodborne Pathogens and Disease is available online at
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4deeec71a405c8d441aa4b67074cf799
http://hdl.handle.net/10261/32361
http://hdl.handle.net/10261/32361
Publikováno v:
Applied and environmental microbiology. 76(9)
The dynamic model for the growth of a bacterial population described by Baranyi and Roberts (J. Baranyi and T. A. Roberts, Int. J. Food Microbiol. 23: 277-294, 1994) was applied to model the lag period and exponential growth of L isteria monocytogene
Autor:
Matthew D. Rolfe, József Baranyi, Carmen Pin, Nicholas J. Walton, Jay C. D. Hinton, Michael W. Peck, Marina Muñoz-Cuevas
Publikováno v:
BMC Systems Biology
BMC Systems Biology, Vol 3, Iss 1, p 108 (2009)
BMC Systems Biology, Vol 3, Iss 1, p 108 (2009)
Background The aging process of bacteria in stationary phase is halted if cells are subcultured and enter lag phase and it is then followed by cellular division. Network science has been applied to analyse the transcriptional response, during lag pha