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

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

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

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

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

Effect of heat and high-pressure treatments on microbiological quality and immunoglobulin G stability of caprine colostrumTRUJILLO, A. J; CASTRO, N; QUEVEDO, J. M et al.Journal of dairy science. 2007, Vol 90, Num 2, pp 833-839, issn 0022-0302, 7 p.Article

Effects of high pressure treatment on volatile profile during ripening of ewe milk cheeseJUAN, B; BARRON, L. J. R; FERRAGUT, V et al.Journal of dairy science. 2007, Vol 90, Num 1, pp 124-135, issn 0022-0302, 12 p.Article

Free fatty acid content of Manchego-type cheese salted by brine vacuum impregnationPAVIA, M; TRUJILLO, A. J; SENDRA, E et al.International dairy journal. 2000, Vol 10, Num 8, pp 563-568, issn 0958-6946Article

Revisión : El polimorfismo del gen de la caseina α_s1 caprina y su efecto sobre la producción, la composición y las propiedades tecnológicas de la leche y sobre la fabricación y la maduración del queso = Review : Polymorphism of the caprine α_s1-casein gene and its effect on the production, composition and technological properties of milk and on cheese making and ripeningTRUJILLO, A. J; JORDANA, J; GUAMIS, B et al.Food science and technology international. 1998, Vol 4, Num 4, pp 217-235, issn 1082-0132Article

Heat damage evaluation in ultra-high pressure homogenized milkPEREDA, J; FERRAGUT, V; QUEVEDO, J. M et al.Food hydrocolloids. 2009, Vol 23, Num 7, pp 1974-1979, issn 0268-005X, 6 p.Article

Analysis of proteins in milk and cheese by capillary zone electrophoresisTRUJILLO, A. J; PAVIA, M; FERRAGUT, V et al.Recent research developments in agricultural & food chemistry (Vol. 4 (2000) ; Part II). Recent research developments in agricultural & food chemistry. 2000, pp 239-255, isbn 81-7736-013-2Book Chapter

Changes in microstructural, textural and colour characteristics during ripening of Manchego-type cheese salted by brine vacuum impregnationPAVIA, M; GUAMIS, B; TRUJILLO, A. J et al.International dairy journal. 1999, Vol 9, Num 2, pp 91-98, issn 0958-6946Article

Page / 2