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Raquel Virto

Observed names: R Virto, R. VIRTO, R. Virto, Raquel Virto Resano, Raquel Virto-Resano, Virto Resano, RAQUEL, Virto Resano, Raquel, Virto, Raquel
ORCID: 0009-0005-4639-9680
Observed ORCID: 0009-0005-4639-9680
OpenAlex ID: A5072626213
Membrane Damage and Microbial Inactivation by Chlorine in the Absence and Presence of a Chlorine-Demanding Substrate
2005 · R. Virto, P. Mañas, et al. · Applied and Environmental Microbiology · 346
Comparing predicting models for the Escherichia coli inactivation by pulsed electric fields
2003 · I. Álvarez, R. Virto, et al. · Innovative Food Science & Emerging Technologies · 97
Inactivation kinetics of Yersinia enterocolitica by citric and lactic acid at different temperatures
2005 · R. Virto, D. Sanz, et al. · International Journal of Food Microbiology · 64
Encapsulation of Lactobacillus plantarum in casein-chitosan microparticles facilitates the arrival to the colon and develops an immunomodulatory effect
2022 · Rebeca Peñalva, Ana Luisa Martínez-López, et al. · Food Hydrocolloids · 47
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Application of the Weibull model to describe inactivation of Listeria monocytogenes and Escherichia coli by citric and lactic acid at different temperatures
2006 · R Virto, D Sanz, et al. · Journal of the Science of Food and Agriculture · 47
Comparison of Peracetic Acid and Chlorine Effectiveness during Fresh-Cut Vegetable Processing at Industrial Scale
2021 · E. Petri, R. Virto, et al. · Journal of Food Protection · 42
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Inactivation of Salmonella Senftenberg 775W by ultrasonic waves under pressure at different water activities
2006 · I. Álvarez, P. Mañas, et al. · International Journal of Food Microbiology · 41
Encapsulation of probiotics in soybean protein-based microparticles preserves viable cell concentration in foods all along the production and storage processes
2020 · Carolina González-Ferrero, Juan Manuel Irache, et al. · Journal of Microencapsulation · 33
Consumption of Sourdough Breads Improves Postprandial Glucose Response and Produces Sourdough-Specific Effects on Biochemical and Inflammatory Parameters and Mineral Absorption
2021 · Katherine Gil-Cardoso, Guillermo Saldaña, et al. · Journal of Agricultural and Food Chemistry · 27
Potential of histamine-degrading microorganisms and diamine oxidase (DAO) for the reduction of histamine accumulation along the cheese ripening process
2022 · Marta Moniente, Diego García-Gonzalo, et al. · Food Research International · 25
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Identification by means of molecular tools of the microbiota responsible for the formation of histamine accumulated in commercial cheeses in Spain
2021 · Laura Botello-Morte, Marta Moniente, et al. · Food Control · 24
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Combination of SPE and fluorescent detection of AQC-derivatives for the determination at sub-mg/L levels of biogenic amines in dairy products
2023 · Marta Moniente, Laura Botello-Morte, et al. · Food Research International · 22
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Lactic Acid Bacteria and Bacillus subtilis as Potential Protective Cultures for Biopreservation in the Food Industry
2024 · Nerea Garin-Murguialday, Laura Espina, et al. · Applied Sciences · 15
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Comparison of the Chlorine Inactivation of Yersinia enterocolitica in Chlorine Demand and Demand-Free Systems
2005 · R. Virto, D. Sanz, et al. · Journal of Food Protection · 15
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Relationship between inactivation kinetics of a Listeria monocytogenes suspension by chlorine and its chlorine demand
2004 · R. Virto, D. Sanz, et al. · Journal of Applied Microbiology · 15
Butter aroma compounds in plant-based milk alternatives through fermentation: screening of potential starter cultures and enhanced production in oat milk with Lactococcus cremoris
2025 · Sebastián M. Tapia, Ana Moreno-Ruiz, et al. · LWT · 13
Modeling the Effect of Initial Concentration of Escherichia Coli Suspensions on Their Inactivation by Chlorine
2005 · R. VIRTO, D. SANZ, et al. · Journal of Food Safety · 11
Anti-Obesity Properties of a Novel Probiotic Strain of Latilactobacillus sakei CNTA 173 in Caenorhabditis elegans
2025 · Ignacio Goyache, Lorena Valdés-Varela, et al. · International Journal of Molecular Sciences · 9
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Bioprotective cultures as a clean label strategy for food preservation: From concept to market
2026 · Nerea Garín-Murguialday, Raquel Virto, et al. · Food Research International · 6
The significance of cheese sampling in the determination of histamine concentration: Distribution pattern of histamine in ripened cheeses
2022 · Marta Moniente, Diego García-Gonzalo, et al. · LWT · 6
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Sourdough bread enriched with exopolysaccharides and gazpacho by-products modulates in vitro the microbiota dysbiosis
2024 · Juan Antonio Nieto, Carles Rosés, et al. · International Journal of Biological Macromolecules · 5
Optimization of denaturing high performance liquid chromatography technique for rapid detection and identification of acetic acid bacteria of interest in vinegar production
2013 · Noelia Isabel Sagarzazu, Maribel Martínez, et al. · Acetic Acid Bacteria · 4
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Quality and safety preservation of pineapple sticks using the cell-free supernatant of lactic acid bacteria
2026 · Nerea Garin-Murguialday, Francisco Márquez-Urbano, et al. · Applied Food Research · 3
Latilactobacillus sakei CNTA 173 Reduces Fat Mass by Modulating Sphingolipid Metabolism in Diet-Induced Obese Wistar Rats
2025 · Ignacio Goyache, Lorena Valdes-Varela, et al. · Journal of Agricultural and Food Chemistry · 3
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Novel Probiotic Strain Lactiplantibacillus plantarum CNTA 628 Modulates Lipid Metabolism and Improves Healthspan in C. elegans
2025 · Ignacio Goyache, Lorena Valdés-Varela, et al. · Applied Sciences · 2
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Works count: 41
Citation count: 923
H-index: 15
I10-index: 17
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