Sensitivity of Staphylococcus aureus and Lactobacillus helveticus in ovine milk subjected to high hydrostatic pressureGERVILLA, R; SENDRA, E; FERRAGUT, V et al.Journal of dairy science. 1999, Vol 82, Num 6, pp 1099-1107, issn 0022-0302Article

SDS-PAGE study of milk proteolysis by selected psychrotrophs from raw milk = Etude, par électrophorèse en gel de polyacrylamide-dodécylsulfate de sodium, de la protéolyse du lait par quelques psychrotrophes isolés du lait cruGUAMIS, B; HUERTA, T; GARAY, E et al.Milchwissenschaft. 1987, Vol 42, Num 2, pp 89-91, issn 0026-3788Article

Analysis of major caprine milk proteins by reverse-phase high-performance liquid chromatography and electrospray ionization-mass spectrometryTRUJILLO, A. J; CASALS, I; GUAMIS, B et al.Journal of dairy science. 2000, Vol 83, Num 1, pp 11-19, issn 0022-0302Article

Hydrolysis of caprine β-casein by plasminTRUJILLO, A. J; GUAMIS, B; CARRETERO, C et al.Journal of dairy science. 1997, Vol 80, Num 10, pp 2258-2263, issn 0022-0302Article

Heat-inactivation of bacterial proteases in milk before UHT-treatment = Inactivation thermique des protéases bactériennes du lait avant traitement UHTGUAMIS, B; HUERTA, T; GARAY, E et al.Milchwissenschaft. 1987, Vol 42, Num 10, pp 651-653, issn 0026-3788Article

Influence of unicellular protein on gluten-free bread characteristicsMINARRO, B; NORMAHOMED, I; GUAMIS, B et al.European food research & technology (Print). 2010, Vol 231, Num 2, pp 171-179, issn 1438-2377, 9 p.Article

Effect of high hydrostatic pressure on Escherichia coli and Pseudomonas fluorescens strains in ovine milkGERVILLA, R; FELIPE, X; FERRAGUT, V et al.Journal of dairy science. 1997, Vol 80, Num 10, pp 2297-2303, issn 0022-0302Article

Proteolysis of goat β-casein by calf rennet under various factors affecting the cheese ripening processTRUJILLO, A.-J; GUAMIS, B; CARRETERO, C et al.Journal of agricultural and food chemistry (Print). 1995, Vol 43, Num 6, pp 1472-1478, issn 0021-8561Article

Análisis de las proteínas de leche de vaca por espectrometría de masas con fuente de ionización de electrospray = Bovine milk protein analysis by electrospray ionization mass spectrometryTRUJILLO, A. J; CASALS, I; GUAMIS, B et al.Alimentaria. 1999, Num 303, pp 125-130, issn 0300-5755Article

Effect of high hydrostatic pressure on Listeria innocua 910 CECT inoculated into ewe's milkGERVILLA, R; CAPELLAS, M; FERRAGUT, V et al.Journal of food protection. 1997, Vol 60, Num 1, pp 33-37, issn 0362-028XArticle

Las proteinas mayoritarias de la leche de cabra = Major goat milk proteinsTRUJILLO, A. J; GUAMIS, B; CARRETERO, C et al.Alimentaria. 1997, Num 285, pp 19-28, issn 0300-5755Article

High hydrostatic pressure effects on color and milk-fat globule of Ewe's milk = Effets des hautes pressions hydrostatiques sur la couleur et les globules gras du lait de brebisGERVILLA, R; FERRAGUT, V; GUAMIS, B et al.Journal of food science. 2001, Vol 66, Num 6, pp 880-885, issn 0022-1147Article

A procedure for the manufacture of goat milk cheese with controlled-microflora by means of high hydrostatic pressureTRUJILLO, A. J; GUAMIS, B; CARRETERO, C et al.Food chemistry. 2000, Vol 69, Num 1, pp 73-79, issn 0308-8146Article

High hydrostatic pressure for accelerating ripening of goat's milk cheese : Proteolysis and textureSALDO, J; SENDRA, E; GUAMIS, B et al.Journal of food science. 2000, Vol 65, Num 4, pp 636-640, issn 0022-1147Article

High pressure inactivation of microorganisms inoculated into ovine milk of different fat contentsGERVILLA, R; FERRAGUT, V; GUAMIS, B et al.Journal of dairy science. 2000, Vol 83, Num 4, pp 674-682, issn 0022-0302Article

Evaluacion de un metodo para acelerar la maduracion de quesos de cabra mediante alta presion hidrostatica = A method for accelerating goat cheese ripening with high hydrostatic pressureSALDO, J; SENDRA, E; GUAMIS, B et al.Alimentaria. 1999, Num 308, pp 75-78, issn 0300-5755Article

Hydrolysis of bovine and caprine caseins by rennet and plasmin in model systemsTRUJILLO, A. J; GUAMIS, B; CARRETERO, C et al.Journal of agricultural and food chemistry (Print). 1998, Vol 46, Num 8, pp 3066-3072, issn 0021-8561Article

Proteolysis of goat casein by calf rennetTRUJILLO, A. J; GUAMIS, B; CARRETERO, C et al.International dairy journal. 1997, Vol 7, Num 8-9, pp 579-588, issn 0958-6946Article

Microbiological and physico-chemical aspects in dry-salted Spanish ham = Aspects microbiologiques et physicochimiques du jambon d'Espagne salé à secHUERTA, T; HERNANDEZ, J; GUAMIS, B et al.Zentralblatt für Mikrobiologie. 1988, Vol 143, Num 6, pp 475-482, issn 0232-4393Article

Response of two Salmonella enterica strains inoculated in model cheese treated with high hydrostatic pressureDE LAMO-CASTELLVI, S; ROIG-SAGUES, A. X; LOPEZ-PEDEMONTE, T et al.Journal of dairy science. 2007, Vol 90, Num 1, pp 99-109, issn 0022-0302, 11 p.Article

Ultra high pressure homogenization of soymilk : Microbiological, physicochemical and microstructural characteristicsCRUZ, N; CAPELLAS, M; HERNANDEZ, M et al.Food research international. 2007, Vol 40, Num 6, pp 725-732, issn 0963-9969, 8 p.Article

Fate of Staphylococcus aureus in cheese treated by ultrahigh pressure homogenization and high hydrostatic pressureLOPEZ-PEDEMONTE, T; BRINEZ, W. J; ROIG-SAGUES, A. X et al.Journal of dairy science. 2006, Vol 89, Num 12, pp 4536-4544, issn 0022-0302, 9 p.Article

Inactivation of Staphylococcus aureus in raw milk cheese by combinations of high-pressure treatments and bacteriocin-producing lactic acid bacteriaARQUES, J. L; RODRIGUEZ, E; GAYA, P et al.Journal of applied microbiology (Print). 2005, Vol 98, Num 2, pp 254-260, issn 1364-5072, 7 p.Article

Changes in the surface protein of the fat globules during ultra-high pressure homogenisation and conventional treatments of milkZAMORA, A; FERRAGUT, V; GUAMIS, B et al.Food hydrocolloids. 2012, Vol 29, Num 1, pp 135-143, issn 0268-005X, 9 p.Article

Effect of legume flours on baking characteristics of gluten-free breadMINARRO, B; ALBANELL, E; AGUILAR, N et al.Journal of cereal science (Print). 2012, Vol 56, Num 2, pp 476-481, issn 0733-5210, 6 p.Article