1. Resistance of selected strains of Pseudomonas aeruginosa to low-intensity ultraviolet radiation;Abshire;Applied and Environmental Microbiology,1981
2. Allende, A., Jacxsens, L., Devlieghere, F., Debevere, J., & Artés, F. (2002). Effect of superatmospheric oxygen packaging on sensorial quality, spoilage, and Listeria monocytogenes and Aeromonas caviae growth in fresh processed mixed salads. Journal of Food Protection, 65(10), 1565–1573.
3. Allende, A., Padilla, E., & Artés, F. (2002). UV-C radiation reduces microbial growth in fresh processed lettuce packaged under modified atmosphere. In Symposium on Emerging Technologies for the Food Industry, EMERTEC-2002. Madrid (Spain), 11–13 March (unpublished).
4. Innovaciones en los tratamientos fı́sicos modulados para preservar la calidad hortofrutı́cola en la postrecolección. I. Pretratamientos térmicos;Artés;Revista Española Ciencia Tecnologı́a Alimentos,1995
5. Quality changes in minimally processed ‘Romaine’ lettuce as affected by several treatments;Artés,1999