• González-Tejedor, G.A., Martínez-Hernández, G.B, Garre, A., Egea, J.A., Fernández, P.S., Artés-Hernández F. 2017. Quality changes and shelf-life prediction of a fresh fruit and vegetables purple smoothie. Food and Bioprocess Technology. 10(10), 1892-1904 and 1905-1906. http://dx.doi.org/10.1007/s11947-017-1965-5.
• Gerardo A. González-Tejedor, Alberto Garre, A. Esnoz, F. Artés-Hernández, P.S. Fernández. 2017. Effect of storage conditions in the response of Listeria monocytogenes in a fresh purple vegetable Smoothie compared with an acidified TSB medium. Food Microbiology. DOI: 10.1016/j.fm.2017.11.005.
• González-Tejedor G., Artés-Hernández F., Fernández P.S. 2018. Characterization and epiphytic microbial load changes of a fresh vegetables purple smoothie during shelf life. In: Proceedings of VIII International Postharvest Symposium: Enhancing Supply Chain and Consumer Benefits - Ethical and Technological Issues. Cartagena, Spain. Eds: F. Artés-Hernández, P.A. Gómez, E. Aguayo, F. Artés. Edit: ISHS. ISBN 978-94-62611-90-0. Acta Horticulturae. 1194, 569-574. https://doi.org/10.17660/ActaHortic.2018.1194.82
• Garre, A., González-Tejedor, G., Peñalver-Soto, J.L., Fernández, P.S., Egea, J.A., 2018. Optimal characterization of thermal microbial inactivation simulating non-isothermal processes. Food Research International 107, 267–274. https://doi.org/10.1016/j.foodres.2018.02.040.
• Garre, A., Huertas, J.P., González-Tejedor, G.A., Fernández, P.S., Egea, J.A., Palop, A., Esnoz, A., 2018. Mathematical quantification of the induced stress resistance of microbial populations during non-isothermal stresses. International Journal of Food Microbiology 266, 133–141. https://doi.org/10.1016/j.ijfoodmicro.2017.11.023

• Páginas de gerardo.gonzalez