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Sexenios de investigación (ACPUA): 2.
Índice H: 20 (Scopus), 21 (Google Scholar).
Publicaciones totales indexadas (JCR): 40 (Q1: 35, Q2: 2, Q3: 2, Q4: 1).
Capítulos de libro: 3.
Citas totales: 1236 en 850 documentos (Scopus), 1594 (Google Scholar).
Participaciones en congresos internacionales: 4 comunicaciones orales y 3 ponencias invitadas.
Proyectos de investigación (como investigadora principal): 3 nacionales y 1 regional.
Trabajos fin de Máster dirigidos: 5. Tesis doctorales dirigidas: 4 (en progreso).
Artículos
- Mortier, Julien; Gayán, Elisa; Van Eyken, Ronald; Torres Montaguth; Oscar Enrique; Khodaparast, Ladan; Khodaparast, Laleh; Houben, Bert; Carpentier, Sebastien; Rousseau, Frederic; Schymkowitz, Joost; Aertsen, Abram. Gene Erosion Can Lead to Gain-of-Function Alleles That Contribute to Bacterial Fitness. MBIO. 2021. DOI: 10.1128/mBio.01129-21
- Gouma, María; Álvarez, Ignacio; Condón, Santiago; Gayán, Elisa. Pasteurization of carrot juice by combining UV-C and mild heat: Impact on shelf-life and quality compared to conventional thermal treatment. INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES. 2020. DOI: 10.1016/j.ifset.2020.102362
- Gayán, E.; Geens, E.; Berdejo, D.; García-Gonzalo, D.; Pagán, R.; Aertsen, A.; Michiels, C.W. Combination of mild heat and plant essential oil constituents to inactivate resistant variants of Escherichia coli in buffer and in coconut water. FOOD MICROBIOLOGY. 2020. DOI: 10.1016/j.fm.2019.103388
- Passaris, Ioannis; Tadesse, Wubishet M.; Gayán, Elisa; Aertsen, Abram. Construction and validation of the Tn5-PLtetO-1-msfGFP transposon as a tool to probe protein expression and localization. JOURNAL OF MICROBIOLOGICAL METHODS. 2019. DOI: 10.1016/j.mimet.2019.04.012
- Gayán Ordás, Elisa; Rutten, Nele; Van Impe, Jan; Michiels, Chris; Aertsen, Abram. Identification of novel genes involved in high hydrostatic pressure resistance of Escherichia coli FOOD MICROBIOLOGY. 2019. DOI: 10.1016/j.fm.2018.10.007
- Gayán, Elisa; Cambré, Alexander; Michiels, Chris W.; Aertsen, Abram. RpoS-independent evolution reveals the importance of attenuated cAMPCRP regulation in high hydrostatic pressure resistance acquisition in E. coli. SCIENTIFIC REPORTS (NATURE PUBLISHING GROUP). 2017. DOI: 10.1038/s41598-017-08958-z
- Gayán, E.; Govers, S.K.; Aertsen, A. Impact of high hydrostatic pressure on bacterial proteostasis. BIOPHYSICAL CHEMISTRY. 2017. DOI: 10.1016/j.bpc.2017.03.005
- Govers, Sander K.; Gayan, Elisa; Aertsen, Abram. Intracellular movement of protein aggregates reveals heterogeneous inactivation and resuscitation dynamics in stressed populations of Escherichia coli. ENVIRONMENTAL MICROBIOLOGY. 2017. DOI: 10.1111/1462-2920.13460
- Gayán, E.; Serrano, M. J.; Álvarez, I.; Condón, S. Modeling optimal process conditions for UV-heat inactivation of foodborne pathogens in liquid foods. FOOD MICROBIOLOGY. 2016. DOI: 10.1016/j.fm.2016.06.011
- Gayán, Elisa; Cambré, Alexander; Michiels, Chris W.; Aertsen, Abram; Schaffner, D. W. Stress-Induced Evolution of Heat Resistance and Resuscitation Speed in Escherichia coli O157:H7 ATCC 43888. APPLIED AND ENVIRONMENTAL MICROBIOLOGY. 2016. DOI: 10.1128/AEM.02027-16
- Gayán, Elisa; Govers, Sander K.; Michiels, Chris W.; Aertsen, Abram. Severely Heat Injured Survivors of E. coli O157:H7 ATCC 43888 Display Variable and Heterogeneous Stress Resistance Behavior. FRONTIERS IN MICROBIOLOGY. 2016. DOI: 10.3389/fmicb.2016.01845
- Gouma, M.; Gayán, E.; Raso, J.; Condón, S.; Álvarez, I. Influence of dimethyl dicarbonate on the resistance of Escherichia coli to a combined UV-Heat treatment in apple juice. FRONTIERS IN MICROBIOLOGY. 2015. DOI: 10.3389/fmicb.2015.00501
- Gouma, María; Gayán, Elisa; Raso, Javier; Condón, Santiago; Álvarez, Ignacio. Inactivation of spoilage yeasts in apple juice by UV-C light and in combination with mild heat. INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES. 2015. DOI: 10.1016/j.ifset.2015.09.008
- Gouma, M.; Gayán, E.; Raso, J.; Condón, S.; Álvarez, I. UV-Heat Treatments for the Control of Foodborne Microbial Pathogens in Chicken Broth. BIOMED RESEARCH INTERNATIONAL. 2015. DOI: 10.1155/2015/436030
- Gouma, M.; Álvarez, I.; Condón, S.; Gayán, E. Erratum: Modeling microbial inactivation kinetics of combined UV-H treatments in apple juice (Innovative Food Science and Emerging Technologies (2015) 27 (111-120) DOI: 10.1016/j.ifset.2014.11.004). INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES. 2015. DOI: 10.1016/j.ifset.2015.04.002
- Gouma,M.; Álvarez,I.; Condón,S.; Gayán,E. Modelling microbial inactivation kinetics of combined UV-H treatments in apple juice. INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES. 2015. DOI: 10.1016/j.ifset.2014.11.004
- Gayán,E.;Serrano,M. J.;Pagán,R.;Álvarez,I.;Condón,S. Environmental and biological factors influencing the UV-C resistance of Listeria monocytogenes. FOOD MICROBIOLOGY. 2015. DOI: 10.1016/j.fm.2014.08.011
- Gayán, E.; Torres, J. A.; Álvarez, I.; Condón, S. Selection of process conditions by risk assessment for apple juice pasteurization by UV-heat treatments at moderate temperatures. JOURNAL OF FOOD PROTECTION. 2014. DOI: 10.4315/0362-028X.JFP-13-255
- Gayán, Elisa; García-Gonzalo, Diego; Álvarez, Ignacio; Condón, Santiago. Resistance of Staphylococcus aureus to UV-C light and combined UV-heat treatments at mild temperatures. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY. 2014. DOI: 10.1016/j.ijfoodmicro.2013.12.003
- Gayán, Elisa; Condón, Santiago; Álvarez Lanzarote, Ignacio. Biological Aspects in Food Preservation by Ultraviolet Light: a Review. FOOD AND BIOPROCESS TECHNOLOGY. 2014. DOI: 10.1007/s11947-013-1168-7
- Gayán, Elisa; Condón, Santiago; Álvarez Lanzarote, Ignacio. Continuous-flow uv liquid food pasteurization: engineering aspects. FOOD AND BIOPROCESS TECHNOLOGY. 2014. DOI: 10.1007/s11947-014-1267-0
- Gayán, Elisa; Serrano, María J.; Monfort, Silbia; Álvarez, Ignacio; Condón, Santiago. Pasteurization of Apple Juice Contaminated with Escherichia coli by a Combined UV-Mild Temperature Treatment. FOOD AND BIOPROCESS TECHNOLOGY. 2013. DOI: 10.1007/s11947-012-0937-z
- Gayán, E.; Mañas, P.; Álvarez, I.; Condón, S. Mechanism of the synergistic inactivation of Escherichia coli by UV-C light at mild temperatures. APPLIED AND ENVIRONMENTAL MICROBIOLOGY. 2013. DOI: 10.1128/AEM.00623-13
- Gayán, E.; Condón, S.; Álvarez, I.; Nabakabaya, M.; Mackey, B. Effect of pressure-induced changes in the ionization equilibria of buffers on inactivation of Escherichia coli and staphylococcus aureus by high hydrostatic pressure. APPLIED AND ENVIRONMENTAL MICROBIOLOGY. 2013. DOI: 10.1128/AEM.00469-13
- Gayán, E.;Álvarez, I.;Condón, S. Inactivation of bacterial spores by UV-C light. INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES. 2013. DOI: 10.1016/j.ifset.2013.04.007
- Arroyo, Cristina; Gayán, Elisa; Pagán, Rafael; Condón, Santiago. UV-C inactivation of Cronobacter sakazakii. FOODBORNE PATHOGENS AND DISEASE. 2012. DOI: 10.1089/fpd.2012.1178
- Gayán, E.; Serrano, M. J.; Raso, J.; Álvarez, I.; Condón, S. Inactivation of Salmonella enterica by UV-C light Alone and in combination with mild temperatures. APPLIED AND ENVIRONMENTAL MICROBIOLOGY. 2012. DOI: 10.1128/AEM.02010-12
- Gayán, E.; Serrano, M.J.; Monfort, S.; Álvarez, I.; Condón, S. Combining ultraviolet light and mild temperaturas for the inactivation of Escherichia coli in orange juice. JOURNAL OF FOOD ENGINEERING. 2012. DOI: 10.1016/j.jfoodeng.2012.07.018
- Gayán,E.;Torres,J. A.;Paredes-Sabja,D. Hurdle Approach to Increase the Microbial Inactivation by High Pressure Processing: Effect of Essential Oils. FOOD ENGINEERING REVIEWS. 2012. DOI: 10.1007/s12393-012-9055-y
- Monfort,S.; Sagarzazu,N.; Gayán,E.; Raso,J.; Álvarez,I. Heat resistance of Listeria species to liquid whole egg ultrapasteurization treatment. JOURNAL OF FOOD ENGINEERING. 2012. DOI: 10.1016/j.jfoodeng.2012.02.014
- Monfort, S.;Gayán, E.;Condón, S.;Raso, J. ;Álvarez, I. Design of a combined process for the inactivation of Salmonella Enteritidis in liquid whole egg at 55°C. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY. 2011. DOI: 10.1016/j.ijfoodmicro.2011.01.027
- Gayán,E.; Monfort,S.; Álvarez,I.; Condón,S. UV-C inactivation of Escherichia coli at different temperatures. INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES. 2011. DOI: 10.1016/j.ifset.2011.07.008
- Monfort, S.;Gayán, E.;Saldaña, G.;Puértolas, E.;Condón, S.;Raso, J. ;Alvarez, I. Inactivation of Salmonella Typhimurium and Staphylococcus aureus by pulsed electric fields in liquid whole egg. INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES. 2010. DOI: 10.1016/j.ifset.2009.11.007
- Monfort, S.;Gayan, E.;Raso, J.;Condon, S. ;Alvarez, I. Evaluation of pulsed electric fields technology for liquid whole egg pasteurization. FOOD MICROBIOLOGY. 2010. DOI: 10.1016/j.fm.2010.05.011
Capítulos
- Consumer acceptance and marketing of foods processed through emerging technologies. Lavilla Martín, María; Gayán Ordás, Elisa. INNOVATIVE TECHNOLOGIES FOR FOOD PROCESSING. INACTIVATION OF SPOILAGE AND PATHOGENIC MICROORGANISMS. 2018
- The use of UV light for food preservation: An overview. Gouma, María; Condón Usón, Santiago; Mañas Pérez, Pilar; Álvarez Lanzarote, Ignacio; Gayán Ordás, Elisa. HIGH INTENSITY PULSED LIGHT IN PROCESSING AND PRESERVATION OF FOODS. 2016
- Non-thermal processing: pulsed UV light. Condón Usón, Santiago; Álvarez Lanzarote, Ignacio; Gayán Ordás, Elisa. ENCYCLOPEDIA OF FOOD MICROBIOLOGY. 2014
Proyectos
- PID2019-104712RA-I00: Análisis del impacto de la historia de esporulacion en la dinámica de germinación y resucitación en esporos de B. subtilis. 01/06/20 - 31/05/24
- A03_20R: Nuevas Tecnologías De Procesado De Alimentos. 01/01/20 - 31/12/22
- JIUZ-2018-CIE-02:DISECCIÓN DE LA HETEROGENEIDAD EN GERMINACIÓN EN POBLACIONES DE GEOBACILLUS STEAROTHERMOPHILUS. 01/01/19 - 30/06/20
- GRUPO CONSOLIDADO A20 NUEVAS TECNOLOGÍAS DE CONSERVACIÓN E HIGIENIZACIÓN DE LOS ALIMENTOS. 01/01/13 - 31/12/13
- GRUPO CONSOLIDADO A20 NUEVAS TECNOLOGÍAS DE CONSERVACIÓN E HIGIENIZACIÓN DE LOS ALIMENTOS. 01/01/11 - 31/12/12
- ESTABLECIMIENTO DE CRITERIOS DE PROCESO PARA LA HIGIENIZACIÓN DE ALIMENTOS POR NUEVAS TECNOLOGÍAS. 01/01/09 - 31/12/11
- GRUPO EXCELENTE A20 NUEVAS TECNOLOGÍAS DE CONSERVACIÓN E HIGIENIZACIÓN DE LOS ALIMENTOS. 01/01/08 - 31/12/10
Dirección de proyectos fin de master
- Desarrollo de una instalación de luz UV-C basado en el efecto Dean. Universidad de Zaragoza. Sobresaliente. 16/12/20
- Efecto de las condiciones de esporulación en la heterogeneidad de germinación en Geobacillus stearothermophilus. Universidad de Zaragoza. Matrícula de honor. 16/07/20
- Hurdle technology based on natural antimicrobials and heat or high pressure treatment to inactivate foodborne pathogens in reduced moisture systems. KU Leuven. Apto. 03/06/19
- Role of tryptophanase in stress resistance of E. coli. KU Leuven. Apto. 29/06/17
- Inactivation of Escherichia coli by combining heat or high pressure with natural antimicrobial compounds. KU Leuven. Apto. 06/06/17
Investigaciones anteriores
- Investigador postdoctoral. KU Leuven. 01/02/14 - 17/09/18
- Investigador contratado. Universidad de Zaragoza. 11/03/13 - 31/12/13
- Investigador en formación (becas de doctorado DGA y FPU). Universidad de Zaragoza. 01/03/09 - 28/02/13
Docencia UNIZAR
Docencia no UNIZAR
- Project work food technology and nutrition b-kul-i0v30a. Master in Food Technology. KU Leuven. 01/02/2018 - 31/05/2018
- Microbiology b-kul-x0b41b. Bachelor in Biology. KU Leuven. 04/12/2017 - 08/12/2017
- Practical 2. Interuniversity Programme in Molecular Biology. VUB / KU Leuven. 03/04/2017 - 05/05/2017
- Microbiology b-kul-x0b41b. Bachelor in Biology. KU Leuven. 27/11/2016 - 01/12/2016
- Practical 2. Interuniversity Programme in Molecular Biology. VUB / KU Leuven. 18/04/2016 - 29/04/2016
- Project work food technology and nutrition b-kul-i0v30a. Master in Food Technology. KU Leuven 01/02/2016 - 31/05/2016
- Practical 2. Interuniversity Programme in Molecular Biology. VUB / KU Leuven. 04/05/2015 - 13/05/2015
- Integrating team project b-kul-i0n41c. Bachelor in Biotechnology. KU Leuven. 03/02/2014 - 30/05/2014
- Tecnología de los alimentos i - 26220. Grado en Ciencia y Tecnología de los Alimentos. Universidad de Zaragoza. 04/03/2013 - 06/05/2013
- Ingeniería avanzada en procesos emergentes. Posgrado en Biotecnología y Alimentos. Instituto Tecnológico y de Estudios Superiores de Monterrey. 20/03/2012 - 16/04/2012
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