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

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

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

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

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

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

Microbiological changes during ripening of Cendrat del Montsec, a goat's milk cheeseMOR-MUR, M; CARRETERO, C; PLA, R et al.Food microbiology. 1994, Vol 11, Num 3, pp 177-185, issn 0740-0020Article

Synergistic effect of carbon dioxide atmospheres and high hydrostatic pressure to reduce spoilage bacteria on poultry sausagesAL-NEHLAWI, A; GURI, S; GUAMIS, B et al.Lebensmittel - Wissenschaft + Technologie. 2014, Vol 58, Num 2, pp 404-411, issn 0023-6438, 8 p.Article

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

Effect of the inclusion of artichoke silage in the ration of lactating ewes on the properties of milk and cheese characteristics during ripeningJARAMILLO, D. P; BUFFA, M. N; RODRIGUEZ, M et al.Journal of dairy science. 2010, Vol 93, Num 4, pp 1412-1419, issn 0022-0302, 8 p.Article

Physical characteristics during storage of soy yogurt made from ultra-high pressure homogenized soymilkFERRAGUT, V; CRUZ, N. S; TRUJILLO, A et al.Journal of food engineering. 2009, Vol 92, Num 1, pp 63-69, issn 0260-8774, 7 p.Article

Proteolysis of ultra-high pressure homogenised treated milk during refrigerated storagePEREDA, J; FERRAGUT, V; BUFFA, M et al.Food chemistry. 2008, Vol 111, Num 3, pp 696-702, issn 0308-8146, 7 p.Article

Effects of ultra-high pressure homogenization on microbial and physicochemical shelf life of milkPEREDA, J; FERRAGUT, V; QUEVEDO, J. M et al.Journal of dairy science. 2007, Vol 90, Num 3, pp 1081-1093, issn 0022-0302, 13 p.Article