Perfil (CV) del personal docente investigador

Gayán Ordás, Elisa
Departamento: Departamento de Producción Animal y Ciencia de los Alimentos
Área: Tecnología de Alimentos
Centro: Facultad de Veterinaria

Instituto: INSTITUTO AGROALIMENTARIO DE ARAGÓN (IA2)
Grupo: A03_23R: Nuevas Tecnologías de Procesado de los Alimentos

Códigos UNESCO
  • Biología molecular de microorganismos
  • Microbiología de los alimentos

Tramos de investigación
  • Sexenio CNEAI. 01/01/25
  • Sexenio CNEAI. 01/01/24
Categoría profesional: Prof. Titular Univ.
Teléfono móvil: 611070082
Correo electrónico: elisago@unizar.es
ORCID: 0000-0002-5895-2157

Líneas de investigación
  • Tecnología alimentaria
  • Microbiología

Titulaciones universitarias
  • Máster en Iniciación a la Investigación en Ciencia y Tecnología de los Alimentos. Universidad de Zaragoza. 2009
  • Licenciatura en Veterinaria. Universidad de Zaragoza. 2008

Doctorados
  • Doctorado en Calidad, Seguridad y Tecnología de los Alimentos. Universidad de Zaragoza. 2013

Descargar currículum en formato PDF Ir a la página ORCID

 
           

Artículos

  • Salvador, Maika; Condón, Santiago; Gayán, Elisa. Germination and Heat Resistance of Parageobacillus and Geobacillus spp. Spores. FOODS. 2025. DOI: 10.3390/foods14122061

  • Salvador, Maika; Condón, Santiago; Gayán, Elisa. Parageobacillus and Geobacillus spp.: From Food Spoilage to Beneficial Food Applications. FOODS. 2025. DOI: 10.3390/foods14162775

  • Freire, Víctor; Orera, Irene; Condón, Santiago; Gayán, Elisa. High salinity sporulation in Bacillus subtilis results in coat dependant enhanced resistance to both heat and hydrogen peroxide. FOOD RESEARCH INTERNATIONAL. 2025. DOI: 10.1016/j.foodres.2025.117248

  • Freire, Víctor; Condón, Santiago; Gayán, Elisa. Sporulation at reduced water activity impairs germination kinetics of Bacillus subtilis spores. APPLIED AND ENVIRONMENTAL MICROBIOLOGY. 2025. DOI: 10.1128/aem.00677-25

  • Salvador, Maika; Yruela, Inmaculada; Condón, Santiago; Gayán, Elisa. Genomic identification of germinant receptors and phenotypic response to germinants in Parageobacillus and Geobacillus spp. strains. CURRENT RESEARCH IN MICROBIAL SCIENCES. 2025. DOI: 10.1016/j.crmicr.2025.100461

  • Salvador, Maika; Lau, Matthew S.H.; Minton, Nigel P.; Condón, Santiago; Gayán, Elisa. Characterization of germinant receptors of P. thermoglucosidasius NCIMB 11955. CURRENT RESEARCH IN MICROBIAL SCIENCES. 2025. DOI: 10.1016/j.crmicr.2025.100485

  • Freire, Víctor; Condón, Santiago; Gayán, Elisa. Impact of sporulation temperature on germination of Bacillus subtilis spores under optimal and adverse environmental conditions. FOOD RESEARCH INTERNATIONAL. 2024. DOI: 10.1016/j.foodres.2024.114064

  • Freire, Víctor; Casañas, Lina; Laborda, Luis; Condón, Santiago; Gayán, Elisa. Influence of Sporulation Temperature on Germination and Growth of B. weihenstephanensis Strains in Specific Nutrients and in an Extended Shelf-Life Refrigerated Matrix Under Commercial Pasteurization and Storage Conditions. FOODS. 2024. DOI: 10.3390/foods13213434

  • Pagan, Elisa; Merino, Natalia; Berdejo, Daniel; Campillo, Raul; Gayan, Elisa; García-Gonzalo, Diego; Pagan, Rafael. Adaptive evolution of Salmonella Typhimurium LT2 exposed to carvacrol lacks a uniform pattern. APPLIED MICROBIOLOGY AND BIOTECHNOLOGY. 2024. DOI: 10.1007/s00253-023-12840-6

  • Gayán, Elisa; Wang, Zhiying; Salvador, Maika; Gänzle, Michael G.; Aertsen, Abram. Dynamics of high hydrostatic pressure resistance development in RpoS-deficient Escherichia coli. FOOD RESEARCH INTERNATIONAL. 2023. DOI: 10.1016/j.foodres.2022.112280

  • Freire, Víctor; del Río, Javier; Gómara, Paula; Salvador, Maika; Condón, Santiago; Gayán, Elisa. Comparative study on the impact of equally stressful environmental sporulation conditions on thermal inactivation kinetics of B. subtilis spores. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY. 2023. DOI: 10.1016/j.ijfoodmicro.2023.110349

  • Lenaerts, Lowieze; Passos, Tathiane Ferroni; Gayán, Elisa; Michiels, Chris W.; Nitschke, Marcia. Hurdle Technology Approach to Control Listeria monocytogenes Using Rhamnolipid Biosurfactant. FOODS. 2023. DOI: 10.3390/foods12030570

  • Berdejo, Daniel; Gayán, Elisa; Pagán, Elisa; Merino, Natalia; Campillo, Raúl; Pagán, Rafael; García-Gonzalo, Diego. Carvacrol selective pressure allows the occurrence of genetic resistant variants of Listeria monocytogenes EGD-e. FOODS. 2022. DOI: 10.3390/foods11203282

  • 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

  • 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

  • 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

  • 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, 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

  • 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

  • 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, 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

  • 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, 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

  • 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, 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

  • 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

  • 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.; 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, 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; 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, 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; 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, 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

  • 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.; 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, 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

  • 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

  • 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.;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

  • 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.; 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.; 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.;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

  • 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



© Universidad de Zaragoza | Versión 2.28.0
© Servicio de Informática y Comunicaciones de la Universidad de Zaragoza (Pedro Cerbuna 12, 50009 ZARAGOZA - ESPAÑA)