Cereal food industry : Are you HACCP ready ?TRUJILLO, A. J.Cereal foods world. 2000, Vol 45, Num 4, pp 157-160, issn 0146-6283, 3 p.Article

Electrophoretic study of casein breakdown during ripening of goat's milk cheeseCARRETERO, C; TRUJILLO, A.-J; MOR-MUR, M et al.Journal of agricultural and food chemistry (Print). 1994, Vol 42, Num 7, pp 1546-1550, issn 0021-8561Article

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

Analysis of major ovine milk proteins by reversed-phase high-performance liquid chromatography and flow injection analysis with electrospray ionization mass spectrometryTRUJILLO, A.-J; CASALS, I; GUAMIS, B et al.Journal of chromatography. 2000, Vol 870, Num 1-2, pp 371-380, issn 0021-9673Conference Paper

Incidencia del Gusano Cogollero y sus enemigos naturales en tres agrosistemas de Maíz = Incidence of Spodoptera frugiperda (Smith) and its parasitoids and predators in three maize agro-ecosystemsCORTEZ, H; TRUJILLO A., J.Turrialba. 1994, Vol 44, Num 1, pp 1-9, issn 0041-4360Article

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

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

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

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

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

Rennet for clotting raw, pasteurized and high-pressure treated milkTRUJILLO, A. J.International Dairy Federation special issue. 2005, Num 4, pp 241-247, issn 1025-8515, 7 p.Conference Paper

Ripening profiles of goat cheese produced from milk treated with high pressureTRUJILLO, A. J; ROYO, C; FERRAGUT, V et al.Journal of food science. 1999, Vol 64, Num 5, pp 833-837, issn 0022-1147Article

Evaluation of physical properties during storage of set and stirred yogurts made from ultra-high pressure homogenization-treated milkSERRA, M; TRUJILLO, A. J; GUAMIS, B et al.Food hydrocolloids. 2009, Vol 23, Num 1, pp 82-91, issn 0268-005X, 10 p.Article

Proteolysis in manchego-type cheese salted by brine vacuum impregnationPAVIA, M; TRUJILLO, A. J; GUAMIS, B et al.Journal of dairy science. 2000, Vol 83, Num 7, pp 1441-1447, issn 0022-0302Article

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

Effectiveness of high-pressure brining of manchego-type cheesePAVIA, M; TRUJILLO, A. J; GUAMIS, B et al.Lebensmittel - Wissenschaft + Technologie. 2000, Vol 33, Num 5, pp 401-403, issn 0023-6438Article

Evolucion de la composicion y textura de un queso de oveja en la maduracion = Evolution of the composition and texture of an ewe's milk cheese during ripeningPAVIA, M; TRUJILLO, A. J; GUAMIS, B et al.Alimentaria. 1999, Num 306, pp 43-47, issn 0300-5755Article

Proteolysis of yogurts made from ultra-high-pressure homogenized milk during cold storageSERRA, M; TRUJILLO, A. J; GUAMIS, B et al.Journal of dairy science. 2009, Vol 92, Num 1, pp 71-78, issn 0022-0302, 8 p.Article

Microbiological changes throughout ripening of goat cheese made from raw, pasteurized and high-pressure-treated milkBUFFA, M; GUAMIS, B; ROYO, C et al.Food microbiology. 2001, Vol 18, Num 1, pp 45-51, issn 0740-0020Article

Proteolytic specificity of chymosin on caprine α_s1-caseins A and FTRUJILLO, A. J; MIRANDA, G; LEBARS, D et al.Journal of dairy research. 1998, Vol 65, Num 2, pp 233-241, issn 0022-0299Article

Inactivation of Bacillus spores inoculated in milk by Ultra High Pressure HomogenizationAMADOR ESPEJO, Genaro Gustavo; HERNANDEZ-HERRERO, M. M; JUAN, B et al.Food microbiology. 2014, Vol 44, pp 204-210, issn 0740-0020, 7 p.Article

Effect of fat content and homogenization under conventional or ultra-high-pressure conditions on interactions between proteins in rennet curdsZAMORA, A; TRUJILLO, A. J; ARMAFORTE, E et al.Journal of dairy science. 2012, Vol 95, Num 9, pp 4796-4803, issn 0022-0302, 8 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