Pablo S. Fernandez

Full Time Professor

Universidad Politécnica de Cartagena

Spain

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About

Professor Pablo S. Fernandez is a Full Time Professor at Universidad Politecnica de Cartagena, Spain. His research focuses on food processing technologies such as the effects of microwave treatment and high hydrostatic pressure on the quality of beverages and food products. He has contributed significantly to studies on microbial inactivation, thermal resistance, and the optimization of frying processes, particularly concerning bioactive compounds in plant-based drinks.

Articles (12)

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2023

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2023

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2023

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2023

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2022

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2022

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2021

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2021

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2021

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2021

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2020

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2020

Collaborators (8)

Juan Monzo-Cabrera

Full Professor

Universidad Politécnica de Cartagena

SPAIN

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Raúl Domínguez-Perles

SPAIN

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Vicente Agulló García

Universidad Miguel Hernández de Elche

SPAIN

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Arícia Possas

Universidad de Córdoba

SPAIN

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Jose A. Egea

SPAIN

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Aznar Samper Arantxa

SPAIN

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Paula Fernández-Gómez

Profesora Distinguida

Universidad de León

SPAIN

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Cristina García-Viguera

SPAIN

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Pablo S. Fernandez

Research Interests

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Articles (12)

Ifs and buts of non-thermal processing technologies for plant-based drinks’ bioactive compounds

Bioactive Compounds in Plasma as a Function of Sex and Sweetener Resulting from a Maqui-Lemon Beverage Consumption Using Statistical and Machine Learning Techniques

Dynamic Thermal Treatments in Green Coconut Water Induce Dynamic Stress Adaptation of Listeria innocua That Increases Its Thermal Resistance

Microwave Treatment vs. Conventional Pasteurization: The Effect on Phytochemical and Microbiological Quality for Citrus–Maqui Beverages

Application of High Hydrostatic Pressure in fresh purple smoothie: Microbial inactivation kinetic modelling and qualitative studies

Multiobjective Optimization of a Frying Process Balancing Acrylamide Formation and Quality: Solution Analysis and Uncertainty Propagation

Dynamics of Microbial Inactivation and Acrylamide Production in High-Temperature Heat Treatments

Impact of Heating Rates on Alicyclobacillus acidoterrestris Heat Resistance under Non-Isothermal Treatments and Use of Mathematical Modelling to Optimize Orange Juice Processing

High Hydrostatic Pressure vs. Thermal Pasteurization: The Effect on the Bioactive Compound Profile of a Citrus Maqui Beverage

Native Species Facing Climate Changes: Response of Calafate Berries to Low Temperature and UV Radiation

Biopelículas y persistencia microbiana en la industria alimentaria

Evaluation of Multicriteria Decision Analysis Algorithms in Food Safety: A Case Study on Emerging Zoonoses Prioritization

Collaborators (8)

Juan Monzo-Cabrera

Raúl Domínguez-Perles

Vicente Agulló García

Arícia Possas

Jose A. Egea

Aznar Samper Arantxa

Paula Fernández-Gómez

Cristina García-Viguera

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