Universidad Autónoma de Barcelona
Food Science Technology Plant
2009

'Use of ultra-high-pressure homogenization to preserve apple juice without heat damage'. Saldo, J., Surez-Jacobo, ., Gervilla, R., Guamis, B. and Roig-Sagus, A. X.. High Pressure Research 29, 59 (2009).

'Microbial inactivation by ultra high-pressure homogenization on fresh apple juice'. Surez-Jacobo, .; Gervilla, R.; Guamis, B.; Roig-Sagus, A.X.; and Saldo, J.. High Pressure Research (29) 46-51 29, 46 (2009).

'Heat damage evaluation in ultra-high pressure homogenized milk'. Pereda, J., Ferragut, V., Quevedo, J.M., Guamis, B. Trujillo, A.J.. Food Hydrocolloids 23, 1974-1979 (2009).

'Flavour profile and survival of starter cultures of yogurt produced from high-pressure homogenized milk'. Serra, M., A. J. Trujillo, B. Guamis, V. Ferragut. International Dairy Journal 19, 100-106 (2009).

"Microbial inactivation by ultra high-pressure homogenisation on fresh apple juice". Á. Suárez-Jacobo, R. Gervilla, B. Guamis a, A. X. Roig-Sagués a, J. Saldo. High Pressure Research, 29, 46-51 (2009).

2008

Relevant non-MALTA Publications

"Proteolysis of ultra-high pressure homogenised treated milk during refrigerated storage". Pereda J, Ferragut V, Buffa M, Guamis B, Trujillo AJ. FOOD CHEMISTRY 111, 696-702 (2008).

"Inactivation of Salmonella enterica Serovar Senftenberg 775W in Liquid Whole Egg by Ultrahigh Pressure Homogenization". Velázquez-Estrada RM, Hernandez-Herrero MM, Lopez-Pedemonte T, Guamis-Lopez B, Roig-Sagués AX. JOURNAL OF FOOD PROTECTION. 71, 2283-2288 (2008).

"Effects of ultra-high-pressure homogenization treatment on the lipolysis and lipid oxidation of milk during refrigerated storage". Pereda J , Ferragut V , Quevedo JM, Guamis B, Trujillo AJ. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. 56, 7125-7130 (2008).

"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, 99-104 (2008).

"Ultra-high pressure homogenization-induced changes in skim milk: Impact on acid coagulation properties". Serra M, Trujillo AJ, Jaramillo PD, Guamis B, Ferragut V. JOURNAL OF DAIRY RESEARCH. 75, 69-75 (2008).

"Characterization of volatile compounds in ultra-high-pressure homogenized milk". Pereda J, Jaramillo DP, Quevedo JM, Ferragut V, Guamis B, Trujillo AJ. INTERNATIONAL DAIRY JOURNAL. 18, 826-834 (2008).

"The effect of high-pressure treatment at 300 MPa on ripening of ewes' milk cheese". Juan B, Ferragut V, Guamis B, Trujillo AJ. INTERNATIONAL DAIRY JOURNAL. 18, 129-138 (2008).

"Effects of high-pressure treatment on free fatty acids release during ripening of ewes' milk cheese". Juan B, Ferragut V, Buffa M Guamis B, Trujillo AJ. JOURNAL OF DAIRY RESEARCH. 74, 438-445 (2008).

"Inactivation of Staphylococcus spp. strains in whole milk and orange juice using ultra high pressure homogenisation at inlet temperatures of 6 and 20 ºC". Bríñez WJ, Roig-Sagués AX, Hernández-Herrero M, Guamis B. FOOD CONTROL. 18, 1282-1288 (2008).

"Ultra high pressure homogenization of soymilk: Microbiological, physicochemical and microstructural characteristics". Cruz, N, Capellas, M, Hernandez, MM, Trujillo, AJ, Guamis, B, Ferragut, V. FOOD RESEARCH INTERNATIONAL. 40, 725-732 (2008).