| 1 |
Using a fiber optic sensor for cutting time prediction in cheese manufacture from a mixture of cow, sheep and goat milk
Abdelgawad AR, Guamis B, Castillo M
Journal of Food Engineering, 125, 157, 2014 |
| 2 |
Aseptically packaged UHPH-treated apple juice: Safety and quality parameters during storage
Suarez-Jacobo A, Saldo J, Rufer CE, Guamis B, Roig-Sagues AX, Gervilla R
Journal of Food Engineering, 109(2), 291, 2012 |
| 3 |
Effect of high pressure on fresh cheese shelf-life
Evert-Arriagada K, Hernandez-Herrero MM, Juan B, Guamis B, Trujillo AJ
Journal of Food Engineering, 110(2), 248, 2012 |
| 4 |
Physical characteristics during storage of soy yogurt made from ultra-high pressure homogenized soymilk
Ferragut V, Cruz NS, Trujillo A, Guamis B, Capellas M
Journal of Food Engineering, 92(1), 63, 2009 |
| 5 |
Quantification of lipolysis and lipid oxidation during cold storage of yogurts produced from milk treated by ultra-high pressure homogenization
Serra M, Trujillo AJ, Pereda J, Guamis B, Ferragut V
Journal of Food Engineering, 89(1), 99, 2008 |
| 6 |
Inactivation of Staphylococcus aureus in raw milk cheese by combinations of high-pressure treatments and bacteriocin-producing lactic acid bacteria
Arques JL, Rodriguez E, Gaya P, Medina M, Guamis B, Nunez M
Journal of Applied Microbiology, 98(2), 254, 2005 |
