Rosa Maria García-Gimeno

Prof.

Universidad de Córdoba

Spain

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About

Professor Rosa Maria García-Gimeno is a faculty member at the University of Córdoba, Spain. Her research focuses on food safety, microbiology, and the nutritional characteristics of animal products. Recent articles include systematic reviews on milk safety and studies on antimicrobial residues in livestock. She is particularly interested in the implications of geographical indications and innovative processing technologies in food products.

Articles (15)

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2025

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2025

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2024

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2024

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2024

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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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2021

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2021

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2021

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2021

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2020

Collaborators (6)

Fernando Pérez-Rodríguez

Universidad de Córdoba

SPAIN

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Guiomar Denisse Posada-Izquierdo

Universidad de Córdoba

SPAIN

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Antonio Garrido Fernández

Prof. Investigación "Ad honorem"

Consejo Superior de Investigaciones Cientificas

SPAIN

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Antonio Benítez-Cabello

Profesor en Marco Normativo y Sistemas de Autocontrol en la Industria Alimentaria

Universidad Internacional de La Rioja

SPAIN

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Lis Alban

Chief scientist

DENMARK

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Madalena Vieira-Pinto

Auxiliary Professor with Aggregation

PORTUGAL

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Rosa Maria García-Gimeno

Research Interests

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About

Articles (15)

Listericidal Novel Processing Technological Approaches for the Safety of Milk and Dairy Products: A Systematic Review

Geographical Indication Labels for Food Products: A Literature Review

Withdrawal periods after treatment of pigs with oxytetracycline in- and outside the European Union

Salmonella Inactivation Model by UV-C Light Treatment in Chicken Breast

Nutritional and Organoleptic Characteristics of Sausage Based on an Autochthonous Ecuatorian Fish, Old Blue (Andinoacara rivulatus)

Accidental delivery of pigs for slaughter prior to end of withdrawal period for antimicrobial treatment - Ways of handling

Mapping ways of detecting and handling antimicrobial residues in pigs and pig meat in- and outside Europe

Assessing Listeria monocytogenes growth during Spanish-style green table olive fermentation

Cross contamination of Escherichia coli O157:H7 in fresh-cut leafy vegetables: Derivation of a food safety objective and other risk management metrics

Alternative nutritional supplement for animal feed based on Chinese Potato (Colocasia esculenta) and banana (Musa x paradisiaca)

Modelling the Effect of Salt Concentration on the Fate of Listeria monocytogenes Isolated from Costa Rican Fresh Cheeses

Behavior of Vibrio spp. in Table Olives

Combining UV-C technology and caffeine application to inactivate Escherichia coli on chicken breast fillets

Quantifying and modelling the inactivation of Listeria monocytogenes by electrolyzed water on food contact surfaces

Influence of Acid Adaptation on the Probability of Germination of Clostridium sporogenes Spores Against pH, NaCl and Time

Collaborators (6)

Fernando Pérez-Rodríguez

Guiomar Denisse Posada-Izquierdo

Antonio Garrido Fernández

Antonio Benítez-Cabello

Lis Alban

Madalena Vieira-Pinto

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