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  1. Revisiting secondary model features for describing the shoulder and lag parameters of microbial inactivation and growth models

    Article • International Journal of Food Microbiology, March 2025, Elsevier

    Alberto Garre

  2. Training in modern statistical methodologies and software tools for the definition and analysis of (stochastic) quantitative microbial risk assessment models with relevant food products for the Italian and Spanish food supply chains

    Article • EFSA Journal, December 2024, Wiley

    Alberto Garre

  3. Systematic risk ranking of microbiological hazards in infant foods

    Article • Food Research International, September 2024, Elsevier

    Alberto Garre

  4. Multifactorial Shelf-life Prediction of Refrigerated Broccoli at the Household Level

    Article • Food and Bioprocess Technology, July 2024, Springer Science + Business Media

    Alberto Garre

  5. A secondary model for the effect of pH on the variability in growth fitness of Listeria innocua strains

    Article • Food Research International, June 2024, Elsevier

    Alberto Garre

  6. Kinetic modelling of anthocyanins and vitamin C degradation in a maqui-citrus beverage during storage for different sweeteners and pasteurization treatments

    Article • LWT, May 2024, Elsevier

    Alberto Garre

  7. Development of novel natto using legumes produced in Europe

    Article • Heliyon, March 2024, Elsevier

    Alberto Garre

  8. Optimal experimental design (OED) for the growth rate of microbial populations. Are they really more “optimal” than uniform designs?

    Article • International Journal of Food Microbiology, March 2024, Elsevier

    Alberto Garre

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

    Article • Foods, November 2023, MDPI AG

    Alberto Garre

  10. The Potential of Essential Oils from Active Packaging to Reduce Ethylene Biosynthesis in Plant Products. Part 2: Fruits (Blueberries and Blackberries)

    Article • Plants, September 2023, MDPI AG

    Alberto Garre

  11. Differences Due to Sex and Sweetener on the Bioavailability of (Poly)phenols in Urine Samples: A Machine Learning Approach

    Article • Metabolites, May 2023, MDPI AG

    Alberto Garre

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

    Article • Foods, November 2022, MDPI AG

    Alberto Garre

  13. Functionality-driven food product formulation – An illustration on selecting sustainable ingredients building viscosity

    Article • Food Research International, February 2022, Elsevier

    Alberto Garre

  14. Not just variability and uncertainty; the relevance of chance for the survival of microbial cells to stress

    Article • Trends in Food Science & Technology, December 2021, Elsevier

    Alberto Garre

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

    Article • Foods, October 2021, MDPI AG

    Alberto Garre

  16. New standards at European Union level on water reuse for agricultural irrigation: Are the Spanish wastewater treatment plants ready to produce and distribute reclaimed water within the minimum quality requirements?

    Article • International Journal of Food Microbiology, October 2021, Elsevier

    Alberto Garre

  17. The Different Response to an Acid Shock of Two Salmonella Strains Marks Their Resistance to Thermal Treatments

    Article • Frontiers in Microbiology, September 2021, Frontiers

    Alberto Garre

  18. Monitoring of human enteric virus and coliphages throughout water reuse system of wastewater treatment plants to irrigation endpoint of leafy greens

    Article • The Science of The Total Environment, August 2021, Elsevier

    Alberto Garre

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

    Article • Foods, June 2021, MDPI AG

    Alberto Garre

  20. All food processes have a residual risk, some are small, some very small and some are extremely small: zero risk does not exist

    Article • Current Opinion in Food Science, June 2021, Elsevier

    Martin Wiedmann Wiedmann, Alberto Garre

  21. Human health risk–benefit assessment of fish and other seafood: a scoping review

    Article • Critical Reviews in Food Science and Nutrition, May 2021, Taylor & Francis

    Alberto Garre

  22. The Application of Essential Oil Vapors at the End of Vacuum Cooling of Fresh Culinary Herbs Promotes Aromatic Recovery

    Article • Foods, February 2021, MDPI AG

    Alberto Garre

  23. Incorporating strain variability in the design of heat treatments: A stochastic approach and a kinetic approach

    Article • Food Research International, January 2021, Elsevier

    Alberto Garre

  24. Microbiological and process variability using biological indicators of inactivation (BIIs) based on Bacillus cereus spores of food and fish-based animal by-products to evaluate microwave heating in a pilot plant

    Article • Food Research International, November 2020, Elsevier

    Alberto Garre

  25. Multilevel modelling as a tool to include variability and uncertainty in quantitative microbiology and risk assessment. Thermal inactivation of Listeria monocytogenes as proof of concept

    Article • Food Research International, November 2020, Elsevier

    Alberto Garre

  26. Training in tools to develop Quantitative Risk Assessment using Spanish ready‐to‐eat food examples

    Article • EFSA Journal, November 2020, Wiley

    Alberto Garre

  27. Variability in the heat resistance of Listeria monocytogenes under dynamic conditions can be more relevant than that evidenced by isothermal treatments

    Article • Food Research International, November 2020, Elsevier

    Alberto Garre

  28. Comparison of Two Network-Theory-Based Methods for detecting Functional Regions

    Article • Business Systems Research Journal, October 2020, De Gruyter

    Eloy Hontoria, Alberto Garre

  29. Limonene nanoemulsified with soya lecithin reduces the intensity of non-isothermal treatments for inactivation of Listeria monocytogenes

    Article • Scientific Reports, February 2020, Springer Science + Business Media

    Alberto Garre

  30. Application of Machine Learning to support production planning of a food industry in the context of waste generation under uncertainty

    Article • Operations Research Perspectives, January 2020, Elsevier

    Alberto Garre

  31. Mathematical modelling of the stress resistance induced in Listeria monocytogenes during dynamic, mild heat treatments

    Article • Food Microbiology, December 2019, Elsevier

    Alberto Garre

  32. Guidelines for the design of (optimal) isothermal inactivation experiments

    Article • Food Research International, December 2019, Elsevier

    Alberto Garre

  33. The use of trade data to predict the source and spread of food safety outbreaks: An innovative mathematical modelling approach

    Article • Food Research International, September 2019, Elsevier

    Alberto Garre

  34. A European questionnaire-based study on population awareness and risk perception of antimicrobial resistance

    Article • FEMS Microbiology Letters, September 2019, Oxford University Press (OUP)

    Alberto Garre

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

    Article • Risk Analysis, August 2019, Wiley

    Alberto Garre

  36. On the use of in-silico simulations to support experimental design: A case study in microbial inactivation of foods

    Article • PLOS One, August 2019, PLOS

    Alberto Garre

  37. Response to the letter to Editor for “Bioinactivation FE: A free web application for modelling isothermal and dynamic microbial inactivation”

    Article • Food Research International, August 2019, Elsevier

    Alberto Garre

  38. Tail or artefact? Illustration of the impact that uncertainty of the serial dilution and cell enumeration methods has on microbial inactivation

    Article • Food Research International, May 2019, Elsevier

    Alberto Garre

  39. Bioinactivation FE: A free web application for modelling isothermal and dynamic microbial inactivation

    Article • Food Research International, October 2018, Elsevier

    Alberto Garre

  40. Relevance of the Induced Stress Resistance When Identifying the Critical Microorganism for Microbial Risk Assessment

    Article • Frontiers in Microbiology, July 2018, Frontiers

    Alberto Garre

  41. Effect of storage conditions in the response of Listeria monocytogenes in a fresh purple vegetable smoothie compared with an acidified TSB medium

    Article • Food Microbiology, June 2018, Elsevier

    Alberto Garre

  42. Optimal characterization of thermal microbial inactivation simulating non-isothermal processes

    Article • Food Research International, May 2018, Elsevier

    Alberto Garre

  43. Mathematical quantification of the induced stress resistance of microbial populations during non-isothermal stresses

    Article • International Journal of Food Microbiology, February 2018, Elsevier

    Alberto Garre

  44. Erratum to: Quality Changes and Shelf-Life Prediction of a Fresh Fruit and Vegetable Purple Smoothie

    Article • Food and Bioprocess Technology, August 2017, Springer Science + Business Media

    Alberto Garre

  45. Quality Changes and Shelf-Life Prediction of a Fresh Fruit and Vegetable Purple Smoothie

    Article • Food and Bioprocess Technology, July 2017, Springer Science + Business Media

    Alberto Garre

  46. Nanoemulsified D-Limonene Reduces the Heat Resistance of Salmonella Senftenberg over 50 Times

    Article • Nanomaterials, March 2017, MDPI AG

    Alberto Garre

  47. An R package to aid mathematical modelling of microbial inactivation

    Article • Food Research International, March 2017, Elsevier

    Alberto Garre