Planta de Tecnología dels Aliments
            
                                                   
                                                                                                                                                                     
                                                                                        
 
       
   
 
  1. Capellas, M.; Mor-Mur, M.; Sendra, E.; Pla, R.; Guamis, B. (1996). Populations of aerobic mesophils and inoculated E. coli during storage of fresh goat's milk cheese treated with high pressure; Journal of Food Protection. (59), 582-587.


  2. Trujillo, A.J.; Ferragut, V.; Gervilla, R.; Capellas, M. And Guamis, B. (1997). High hydrostatic pressure effects on milk and milk products; Recent Res. Devel. In Agricultural and Food Chem.. (1), 137-159.


  3. Gervilla, R.; Capellas, M.; Ferragut, V. and Guamis, B. (1997). Effect of high hydrostatic pressure on Listeria innocua 910 CECT inoculated into ewe's milk; Journal of Food Protection. (60), 33-37.


  4. Gervilla, R.; Felipe, X.; Ferragut, V. and Guamis, B. (1997). Effect of high hydrostatic pressure on Escherichia coli and Pseudomonas fluorescens strains in ovine milk; Journal of Dairy Science. (80), 2297-2303.


  5. Ponce, E.; Pla, R.; Mor-Mur, M.; Gervilla, R. and Guamis, B. (1997). Inactivation of Listeria innocua inoculated in liquid whole egg by high hydrostatic pressure; Journal of Food Protection. (61), 119-122.


  6. Yuste, J.; Mor-Mur, M.; Capellas, M.; Guamis, B.; Pla, R. (1998). Microbiological quality of mechanicaly recovered poultry meat treated with high hydrostatic pressure and nisin; Food Microbiology. (15), 407-414.


  7. Gervilla, R.; Mor-Mur, M.; Ferragut, V. and Guamis, B. (1999). Kinetics of destruction of Escherichia coli and Pseudomonas fluorescens inoculated in ewe's milk by high hydrostatic pressure; Food Microbiology. (16), 173-184.


  8. Gervilla, R.; Sendra, E.; Ferragut, V. and Guamis, B. (1999). Sensitivity of Staphylococcus aureus and Lactobacillus helveticus in ovine milk subjected to high hydrostatic pressure; Journal of Dairy Science. (82), 1099-1107.


  9. Trujillo, A.J.; Capellas, M.; Buffa, M.; Royo, C.; Gervilla, R.; Felipe, X.; Sendra, E.; Saldo, J.; Ferragut, V. and Guamis, B. (2000). Application of high pressure treatment for cheese production; Food Research International. (33), 311-316.


  10. Capellas, M.; Mor-Mur, M.; Gervilla, R.; Yuste, J.; Guamis, B. (2000). Effect of high pressure combined with mild heat or nisin on inoculated bacteria and mesophiles of goat's milk fresh cheese ; Food Microbiology. (17), 633-641.


  11. Gervilla, R.; Ferragut, V. and Guamis, B. (2000). High pressure inactivation of microorganisms inoculated into ovine milk of different fat contents; Journal of Dairy Science. (83), 674-682.


  12. Needs EC; Stenning RA; Gill AL; Ferragut V; Rich GT (2000). High-pressure treatment of milk: effects on casein micelle structure and on enzymic coagulation ; Journal of Dairy Research. (67), 31-42.


  13. Rodriguez Jerez, J.J. ;Hernandez Herrero, M.M.; Roig-Sagués, A.X. (2001). New methods to determine fish freshness in research and industry; Cahiers Options Méditerranéennes: Global quality assessment in Mediterranean aquaculture. (51), 63-70.


  14. Saldo, Jordi; Sendra, Esther; Guamis, Buenaventura (2001). Cheese treated by high pressure in an early stage of ripening. Changes in textural attributes; Journa of Dairy Science. (84), 308-309.


  15. Saldo, Jordi; Sendra, Esther; Guamis, Buenaventura (2001). Hard cheese structure after a high hydrostatic pressure treatment at 50 MPa for 72 h applied on cheese after brining; Lait. (81), 625-635."


  16. Yuste, Josep; Caspellas, Marta; Pla, Reyes; Fung, D.Y.C.; Mor-Mur, Montserrat (2001). High pressure processing for food safety and preservation: a review; Journal of Rapid Methods and Automation in Microbiology. (9), 1-10.


  17. Yuste, Josep; Mor-Mur, Montserrat (2001). Alta presión isostática aplicada a productos cárnicos y avícolas: una tecnología alternativa a la pasteurización por calor; Eurocarne. (100), 55-66.


  18. Yuste, Josep; Pla, Reyes; Capellas, Marta; Mor-Mur, Montserrat (2001). Bacterial sensitivity to high hydrostatic pressure in mechanically recovered poultry meat - Minor baroprotective role of fat content; Fleischwirtschaft. (1), 94-96.


  19. Yuste, Josep; Pla, Reyes; Capellas, Marta; Sendra, Esther; Beltran, Elena; Mor-Mur, Montserrat (2001). Oscillatory high pressure processing applied to mechanically recovered poultry meat for bacterial inactivation; Journal of Food Science. (66), 482-484.


  20. Capellas, Marta; Mor-Mur, Montserrat; Sendra, Esther; Guamis, Buenaventura (2001). Effect of high pressure processing on physico-chemical characteristics of fresh goats’ milk cheese; International Dairy Journal. (11), 165-173.


  21. Hernandez Herrero, M.M.; Roig-Sagués, A.X.; Lopez Sabater, E.I.; Rodriguez Jerez, J.J.; Mora Ventura, M.T. (2001). SDS-PAGE of salted anchovies (Engraulis encrasicholus L.) during the ripening process; European Food Research and Technology. (212), 26-30.


  22. Buffa, Martín; Guamis, Buenaventura; Pavia, Marta; Trujillo, Antonio José (2001). Lipolysis in cheese made from raw, pasteurized or high-pressure-treated goats' milk; International Dairy Journal. (11), 175-179.


  23. Buffa, Martín; Guamis, Buenaventura; Royo, Cristina; Trujillo, Antonio José (2001). Microbiological changes throughout ripening of goat cheese made from raw, pasteurized and high-pressure treated milk; Food Microbiology. (18), 45-51.


  24. Buffa, Martín; Trujillo, Antonio J.; Pavia, Marta; Guamis, Buenaventura (2001). Changes in textural, microstructural and colour characteristics during ripening of goat cheese from raw, pasteurized or high-pressure-treated milk; Internacional Dairy Journal . (11), 927-934.


  25. Buffa, Martín; Trujillo, Antonio José; Guamis, Buenaventura (2001). Rennet coagulation properties of raw, pasteurized and high pressure-treated goat milk; Milchwissenschaft. (56), 246-246.


  26. Gervilla, R.; Ferragut, V. and Guamis, B. (2001). High hydrostatic pressure effects on color and milk-fat globule of ewe's milk; Journal of Food Science. (66), 880-885.


  27. Sendra, Esther; Capellas, Marta; Guamis, Buenaventura (2001). Alimentos irradiados; Arbor. (661), 129-154.


  28. Sendra, Esther; Pons, José; Saldo, Jordi; Pla, Reyes; Mor-Mur, Montserrat; Guamis, Buenaventura (2001). Effect of long term frozen storage on Manchego-type cheese proteolysis; Journa of Dairy Science. (84), 304.


  29. Trujillo, A.J., Buffa, M., Casal, I., Fernández, P., Guamis, B. (2002). Proteolysis in goat cheese made from raw, pasteurized or pressure-treated milk; Innovative Food Science and Emerging Technologie. (3), 309-319.


  30. Trujillo, A.J.; Capellas, M.; Saldo, J.; Gervilla, R. and Guamis, B. (2002). Application of high-hydrostatic pressure on milk and dairy products: a review; Innovative Food Science and Emerging Technologies. (3), 295-307.


  31. Roig-Sagués, A.X.; Patricia Molina, A.P.; Hernández Herrero, M.M (2002). Histamine- and tyramine-forming microorganisms in Spanish traditional cheeses; Z. Lebensm. Unters. Forsch A. (215), 96-100.


  32. Rodríguez-Jerez, J.J. (2002). Acciones para la reducción de patógenos en mataderos y salas de despiece; Seguridad Alimentaria de la carne y los productos cárnicos. (1), 123-134.


  33. Rodríguez-Jerez, J.J.; Hernández-Herrero, M.M. y Roig-Sagués, A.X (2002). Alimentarnos con seguridad; Guía Práctica Consumer. (8), 1-159.


  34. Rodríguez-Jerez, J.J.; Hernández-Herrero, M.M. y Roig-Sagués, A.X (2002). Nuevos métodos para determinar la frescura del pescado en la investigación y en la industria; Productos del Mar. (3-4), 52-55.


  35. Saldo, J.; McSweeney, P.L.H.; Sendra, E.; Kelly, A.L.; Guamis , B. (2002). Proteolysis in goat’s milk cheese treated by high pressure to accelerate cheese ripening; International Dairy Journal. (12), 35-44.


  36. Saldo, J.; Sendra, E.;  Guamis, B. (2002). Changes in water binding in high-pressure treated cheese, measured by TGA (thermogravimetrical analysis); Innovative Food Science and Emerging Technologies. (3), 203-207.


  37. Saldo, J.; Sendra, E.; Guamis, B. (2002). Colour changes during ripening of high pressure treated hard caprine cheese; High Pressure Research. (22), 659-663.


  38. Yuste, Josep; Fung, Daniel Y. C. (2002). Inactivation of Listeria monocytogenes Scott A 49594 in apple juice supplemented with cinnamon; Journal of Food Protection, 65:. (65), 1663-1666.


  39. Yuste, Josep; Fung, Daniel Y. C.; Thompson, Leslie K.; Crozier-Dodson, Beth Ann (2002). Combination of carbon dioxide and cinnamon to inactivate Escherichia coli O157:H7 in apple juice; Journal of Food Science. (67), 3087-3090.


  40. Yuste, Josep; Mor-Mur, Montserrat (2002). High pressure processing combined with sodium chloride and organic acids to inactivate the microbiota of mechanically recovered poultry meat; Fleischwirtschaft International. (4), 46-48.


  41. Yuste, Josep; Pla, Reyes; Beltran, Elena; Mor-Mur, Montserrat (2002). Combination of high pressure processing with sodium chloride and/or rosemary extract to inactivate the microbiota of chicken; European Poultry Science. (66), 187-188.


  42. Yuste, Josep; Pla, Reyes; Beltran, Elena; Mor-Mur, Montserrat (2002). High pressure processing at subzero temperature: effect on spoilage microbiota of poultry; High Pressure Research. (22), 673-676..


  43. Yuste, Josep; Pla, Reyes; Capellas, Marta; Mor-Mur, Montserrat (2002). Application of high-pressure processing and nisin to mechanically recovered poultry meat for microbial decontamination; Food Control. (13), 451-455..


  44. Daoudi, L., Quevedo, J.M., Trujillo, A. J., Capdevila, F.,  Bartra., E., Mínguez, S., Guamis, B (2002). Effects Of High-Pressure Treatment On The Sensory Quality Of White Grape Juice; High Pressure Research. (22), 705-709.


  45. Capellas M. y Needs E. (2002). Physical properties of yogurt prepared from pressure-treated concentrated or fortified milks; Milchwissenschaft. (58), 46-48.


  46. Capellas M., Noronha, R., Mor-Mur M. y Needs, E. (2002). Effect of high pressure on the consumer liking and preference of yoghurt.; High Pressure Research. (22), 701-704.


  47. Hernández Herrero, M.M.; Duflos, G.; Malle P.; Bouquelet S. (2002). Amino acid decarboxylase activity and other chemical characteristics as related to freshness loss in iced cod (Gadus morhua); Journal of Food Protection. (65), 1152-1157.


  48. Hernández Herrero, M.M.; Roig Sagués, A.X.; López Sabater, E.I.; Rodríguez Jerez, J.J.; Mora Ventura, M.T. (2002). Influence of raw fish quality on some physicochemical and microbial characteristics as related to ripening of salted anchovies (Engraulis encrasicholus L); Journal of Food Science. (67), 2631-2640.


  49. Beltran, E; Pla, R; Yuste, Y; y Mor-Mur, M. (2002). Lipooxidation of pressurized and cooked chicken: role of sodium chloride and mechanical processing on TBARS and hexanal values; Meat Science. (64), 19-25.


  50. Beltran, E; Yuste, Y;  Pla, R; y Mor-Mur, M. (2002). High Pressure processing of poultry meat; European Poultry Science. (66), 54-55.


  51. Novella Rodríguez, S.; Veciana Nogués, M.T.; Saldo, J.;  Vidal Carou , M.C. (2002). Effects of high hydrostatic pressure treatments on biogenic amine contents in goat cheeses during ripening; Journal of Agricultural and Food Chemistry. (50), 7288-7292.


  52. Novella-Rodríguez, S., Veciana-Nogués, M.T., Roig-Sagués, A.X., Trujillo-Mesa, A.J., Vidal-Carou, M.C. (2002). Influence of lactic starter on the formation of biogenic amine in goat cheese during ripening; Journal of Dairy Science. (85), 2471-2478.


  53. Novella-Rodríguez, S., Veciana-Nogués, M.T., Trujillo-Mesa, A.J., Vidal-Carou, M.C. (2002). Profile of biogenic amines in goat cheese made from pasteurized and pressurized milks; Journal of Food Science. (67), 2940-2944.


  54. Periago, M.J.; Rodrigo, J.; Ros, G.; Rodríguez-Jerz, J.J. y Hernández-Herrero, M. (2002). Monitoring of volatile and non-volatile amines in dried and salted roes of tuna (Thunnus thynnus L.) during manufacture and storage; Journal of Food Protection. (66), 335-340.


  55. Ponce, E.; Sendra, E.; Beltrán, E.; Yuste, J.; Mor-Mur, M.; y Pla, R. (2002). Elaboración de flanes de huevo mediante alta presión hidrostática a temperaturas inferiores a 0ºC; Alimentaria. (335), 133-137.


  56. Quintero Gutiérrez, A.G.; Gonzánlez Rosendo, G.; Fernández Ballart, J.; Ariana Val, V.; Vite Torres, L. y Rodríguez Jerez, J.J. (2002). Factores de riesgo de deficiencia de hierro en recién nacidos de una región mexicana; Revista Española de Nutrición Comunitaria. (8), 101-107.


  57. Sendra, E.; Capellas, M; Mor-Mur, M; Pla, R; and Guamis, B. (2002). Temperature fluctuations during frozen storage of semi-hard ovine cheese; Milchwissenschaft. (57), 322- 324.


  58. Sendra, E.; Saldo, J; Mor-Mur, M; Pla, R; and Guamis, B. (2002). Long term frozen storage of Manchego-type cheese; Milchwissenschaft. (57), 635-638.


  59. Rodríguez Jerez, J.J., Galán Alejo L.C., Fuster Valls N., Marin De Mateo M. (2003). Comparación entre técnicas tradicionales y rápidas en la evaluación de la contaminación de superficies y en la detección de Salmonella; Alimentación Equipos y Tecnología. (Sep), 115-118.


  60. Saldo, J.; Fernandez, A.; Sendra, E.; Butz, P.; Tauscher, B.; Guamis, B. (2003). High pressure treatment decelerates the lipolysis in a caprine cheese; Food Research International. (36), 1061-1068.


  61. Yuste, Josep; Beltran, Elena; Mor-Mur, Montserrat. (2003). Microbiology of pressure-and heat-treated chicken supplemented with sodium chloride and/or rosemary extract.; Fleischwirtschaft International. (4), 26-28.


  62. Yuste, Josep; Capellas, Marta; Pla, Reyes; Llorens, Sònia; Fung, Daniel, Y. C.; Mor-Mur, Montserrat.  (2003). Use of conventional media and thin agar layer method for recovery of foodborne pathogens from pressure-treated poultry products; Journal of Food Science. (68), 2321-2324.


  63. Yuste, Josep; Fung, Daniel, Y. C.  (2003). Evaluation of Salmonella Typhimurium, Yersinia enterocolitica and Staphylococcus aureus counts in apple juice with cinnamon, by conventional media and thin agar layer method; Food Microbiology. (20), 365-370.


  64. Yuste, Josep; Garza, Salvador.  (2003). Los geles de pectina y su aplicación en la industria alimentaria; Alimentaria. (342), 93-98.


  65. Hernández Herrero, M.M.; Duflos, G.; Malle P. y Bouquelet S.  (2003). Collagenase activity and protein hydrolysis as related to spoilage of iced cod  (Gadus morhua); Food Research International. (36), 141-147.


  66. Mor-Mur, Montserrat; Yuste, Josep (2003). High pressure processing applied to cooked sausage manufacture: physical properties and sensory analysis; Meat Science. (65), 1187-1191.


  67. Buffa, M.; Guamis, B.; Saldo, J.; Trujillo, A.J. (2003). Changes in water binding during ripening of cheeses made from raw, pasteurized or high-pressure-treated goat milk; Lait. (83), 89-96.


  68. López, T.J.; Roig, A.X.; Capellas, M.; Trujillo, A.; Guamis, B. (2003). Inactivation of spores of Bacillus cereus in cheese by high hydrostatic pressure with the addition of nisin or lysozyme; Journa of Dairy Science. (86), 3075-3081.


  69. López, T.J.; Roig, A.X.; Capellas, M.; Trujillo, A.; Hernández, M.; Guamis, B. (2003). Evaluation of the importance of germinative cycles for destruction of spores of Bacillus cereus in miniature cheeses; High Pressure Research Journal. (23), 81-85.


  70. Beltran, Elena; Pla, Reyes; Yuste, Josep; Mor-Mur, Montserrat (2003). Lipid oxidation of pressurized and cooked chicken: role of sodium chloride and mechanical processing on TBARS and hexanal values; Meat Science. (64), 19-25.


  71. Periago, M.J.; Rodrigo, J.; Ros, G.; Rodríguez Jerez, J.J.; Hernández Herrero, M.  (2003). Monitoring of volatiles and nonvolatile amines in dried and salted roes of Tuna (Thunnus thynnus, L.) during manufacture and storage. ; Journal of Food Protection. (66), 335-340.


  72. Juan, B., Ferragut, V.; Guamis, B.; Buffa, M.; Trujillo, A.J. (2004). Proteolysis of a high pressure-treated ewe's milk cheese; Milchwissenschaft. (59), 616-619.


  73. Yuste, J.; Capellas, M.; Fung, D.Y.C.; Mor-Mur, M. (2004). Inactivation and sublethal injury of foodborne pathogens by high pressure processing: evaluation with conventional media and thin agar layer method; Food Research International. (37), 861-866.


  74. Yuste, J.; Fung, D.Y.C. (2004). Inactivation of Salmonella Typhimurium and Escherichia coli O157:H7 in apple juice by a combination of nisin and cinnamon; Journal of Food Protection. (67), 371-377.


  75. Buffa, M.; Guamis, B., Saldo, J.; Trujillo, A.J. (2004). Changes in organic acids during ripening of cheeses made from raw, pasteurized or high-pressure-treated goats' milk; European Food Research and Technology. (37), 247-253.


  76. Buffa, M.; Guamis, B.; Saldo, J.; Trujillo, AJ (2004). Changes in organic acids during ripening of cheeses made from raw, pasteurized or high-pressure-treated goats’ milk; Food Science and Technology. (37), 89-86.


  77. Beltran, E.; Pla, R.; Capellas, M.; Yuste, J.; Mor-Mur, M. (2004). Lipid oxidation and colour in pressure- and heat-treated minced chicken thighs; Journal of Science of Food and Agriculture. (84), 1.285-1.289.


  78. Beltran, E.; Pla, R.; Yuste, J.; Mor-Mur, M. (2004). Use of antioxidants to minimize rancidity in pressurized and cooked chicken slurries; Meat Science. (66), 719-726.


  79. Kalantzopoulos, G.; Dubeuf, J-P., Vallerand, F., Pirisi, A.; Casalta, E.; Lauret, A.; Trujillo, A.J. (2004). Characteristics of sheep and goat milks: quality and hygienic factors for the sheep and goat diary sectors; Bulletin of the IDF. (390), 17-24.


  80. Novella-Rodríguez, S.; Veciana-Nogués, M.T.; Roig-Sagués, A.X.; Trujillo-Mesa, A.J.; Vidal-Carou, M.C. (2004). Evaluation of biogenic amines and microbial counts throughout the ripening of goat cheeses from pasteurized and raw milk; Journal of Dairy Research. (71), 245-252.


  81. Novella-Rodríguez, S.; Veciana-Nogués, M.T.; Roig-Sagués, A.X.; Trujillo-Mesa, A.J.; Vidal-Carou, M.C. (2004). Comparison of biogenic amine profile in cheeses manufactured from fresh and stored (4º©, 48 hours) raw goat's milk; Journal of Food Protection. (67), 110-116.


  82. Yuste, J.; Capellas, M.; De Lamo, S.; López-Pedemonte, T.J.; Roig-Sagués, A.X.; Pla, R.; Guamis, B.; Mor-Mur, M. (2005). Aplicación de altas presiones en alimentos: aspectos microbiológicos. Combinación con otros métodos físicos y químicos; Alimentaria. (360), 42675.


  83. Buffa, M.; Guamis, B.; Trujillo, A.J. (2005). Specific effect of high-pressure treatment of milk on cheese proteolysis; Journal of Dairy Research. (72), 385-392.


  84. Buffa, M.; Trujillo, AJ.; López-Pedemonte, T.; Quevedo, J.M.; Guamis, B (2005). Nueva tecnología de ultra alta presión; Lactualidad. (18), 32-35.


  85. De Lamo-Castellví, S.;Roig-Sagués, A. X.;Capellas, M.;Hernández-Herrero,M;Guamis, B. (2005). Survival and growth of Yersinia enterocolitica strains inoculated in skimmed milk treated with high hydrostatic pressure; International Journal of Food Microbiology. (102), 337-342.


  86. De Lamo-Castellví,S.;Capellas,M.;López-Pedemonte, T.;Hernández-Herrero, M. M.;Guamis B; Roig-Sagués, A. X. (2005). Behavior of Yersinia enterocolitica Strains Inoculated in Model Cheese Treated with High Hydrostatic Pressure; Journal of Food Protection. (68), 528-533.


  87. Alvarez F.; Sanz, S.; Rodríguez-Jerez, J.J. (2005). Rapid evaluation of surface sanitation by electrical measurement; J. AOAC Int.. (88), 38808.


  88. Romero del Castillo, R.; Nicolau, N.; Pont, L.; Saldo, J. (2005). Il sistema caseario dei Pirinei: tipologia dei caseifici, i formaggi, le specialitá; Caseus. (10), 19-35.


  89. Saldo,J.; Herranz,R.; Quevedo,J.M.; Buffa,M. (2006). Yogurt type product from almond milk treated by Ultra High Pressure Homogenisation; Alimentaria. (375), 120.


  90. Pereda, J.; Ferragut, V.; Guamis, B.; Trujillo, A.J. (2006). Effect of ultra high-pressure homogenisation on natural-occurring micro-organims in bovine milk; Milchwissenschaft. (61), 245-248.


  91. Buffa, M., Morais, J., Jiménez-Belenguer, A., Hernández-Giménez, E. y Guamis, B. (2006). Technological characterisation of lactic acid bacteria isolated from raw ewes’ milk for cheese making; Milchwissenschaft . (61), 404-407.


  92. Buffa, M.; Saldo, J.; López-Pedemonte, T. y  Guamis, B. (2006). Tecnologías emergentes aplicadas en la alimentación; Industrias lácteas españolas ILE . (327), 37-40.


  93. Buffa,M.; Herranz,R.; Quevedo,J.M.; Saldo,J. (2006). Treatment of almond milk by ultra high pressure homogenisation; Alimentaria. (375), 116.


  94. De Lamo-Castellví, S.; Capellas, M.; Roig-Sagués, A.; López-Pedemonte, T.; Hernández-Herrero, M. M. and Guamis, B.  (2006). Fate of Escherichia coli Strains Inoculated in Model Cheese Elaborated with or without Starter and Treated by High Hydrostatic Pressur; Journal of Food Protection. (69), 2856-2864.


  95. López-Pedemonte, T.; Briñez, W. J; Roig-Sagués, A. and Guamis, B.  (2006). Fate of Staphylococcus aureus in cheese made from inoculated milk treated by ultra high pressure homogenization with or without further high hydrostatic pressure treatment. ; Journal of Dairy Science. (89), 4520-4526.


  96. López-Pedemonte, T.; Sevilla, I.; Garrido, J. M.; Aduriz, G.; Guamis, B.; Juste, R. A. and Roig-Sagués, A.  (2006). Inactivation of Mycobacterium avium subsp. paratuberculosis in cow’s milk by means of high hydrostatic pressure at mild temperatures. ; Appl. Environ. Microbiol., . (72), 4446-4449.


  97. Briñez, W.J.; Roig-Sagués, A.X.; Hernández Herrero, M.M.; López-Pedemonte, T.; Guamis, B. (2006). Inactivation by ultrahigh-pressure homogenization of Escherichia coli strains inoculated into orange juice; Journal of Food Protection. (69), 984-989.


  98. Briñez, W.J.; Roig-Sagués, A.X.; Hernández Herrero, M.M.; López-Pedemonte, T.; Guamis, B. (2006). Inactivation of Listeria innocua in milk and orange juice by ultrahigh-pressure homogenization  ; Journal of Food Protection. (69), 86-92.


  99. Briñez, W.J.; Roig-Sagués, A.X.; Hernández Herrero, M.M.; López-Pedemonte, T.; Guamis, B. (2006). Bactericidal efficacy of peracetic acid in combination with hydrogen peroxide against pathogenic and non pathogenic strains of Staphylococcus spp., Listeria spp. and Escherichia coli  ; Food Control. (17), 516-521.


  100. Briñez, W.J.; Roig-Sagués, A.X.; Hernández Herrero, M.M.; López-Pedemonte, T.; Guamis, B. (2006). Inactivation of two strains of Escherichia coli inoculated into whole and skim milk by ultrahigh-pressure homogenisation  ; Lait. (86), 241-249.


  101. Briñez,W. J.; Roig-Sagués, A.; Hernández-Herrero, M. M.; López-Pedemonte T. and Guamis B.  (2006). Bactericidal efficacy of peracetic acid in combination with hydrogen peroxide against pathogenic and non pathogenic strains of Staphylococcus spp., Listeria spp., and Escherichia coli. ; Food Control. (17), 517-521.


  102. Trujillo, A.J., Castro, N., Quevedo, J.M., Argüello, A., Capote, J., Guamis, B. (2007). Effect of Heat and High-Pressure Treatments on Microbiological Quality and Immunoglobulin G Stability of Caprine Colostrum; Journal of Dairy Science. (90), 833-839.


  103. Zamora, A.; Ferragut, V.; Jaramillo, P.D.; Guamis, B.; Trujillo, A.J. (2007). Effects of Ultra-high Pressure Homogenization on the Cheese-Making Properties of Milk; Journal of Dairy Science. (90), 13-23.


  104. Juan, B.;  Ferragut, V.; Buffa, M.; Trujillo, A.J. (2007). Effects of High Pressure on Proteolytic Enzymes in Cheese: Relationship with the Proteolysis of Ewe Milk Cheese; Journal of Dairy Science. (90), 2113-2125.


  105. Juan, B.; Barrón, L.J.R.; Ferragut, V.; ´Guamis, B.; Trujillo; A.J. (2007). Changes in the volatile composition of a semihard ewe milk cheese induced by high pressure treatment of 300 Mpa; Journal of Agricultural and Food Chemistry. (55), 747-754.


  106. Juan, B.; Barrón, L.J.R.; Ferragut, V.; Trujillo; A.J. (2007). Effects of high pressure treatment on volatile profile during ripening of ewe milk cheese; Journal of Dairy Science. (90), 124-135.


  107. Juan, B.; Ferragut, V.; Buffa, M.; Guamis, B.; Trujillo, A.J. (2007). Effects of high-pressure treatment on free fatty acids release during ripening of ewes' milk cheese; Journal of Dairy Research. (74), 438-445.


  108. Juan, B.; Trujillo, A.J.; Guamis, B.; Buffa, M.; Ferragut, V. (2007). Rheological, textural and sensory characteristics of high-pressure treated semi-hard ewes' milk cheese; International Dairy Journal. (17), 248-254.


  109. Pereda, J.; Ferragut, V.; Quevedo, J. M.; Guamis, B.; Trujillo, A J. (2007). Effects of Ultra-High Pressure Homogenization on Microbial and Physico-chemical Shelf-life of Milk. ; Journal of Dairy Science.. (90), 1081-1093.


  110. Capellas, M.; Fung, D. Y. C.; Yuste, J. (2007). Mètodes ràpids i automatització en microbiologia alimentària. Actualitat, perspectives i reptes; Tecnologia i ciència dels aliments (TECA). (En prensa), .


  111. Serra, M, A. J. Trujillo, J.M. Quevedo, B. Guamis, V. Ferragut (2007). Acid coagulation and suitability for yogurt production of cows’ milk treated by high pressure homogenisation; Internacional Dairy Journal . (17), 782-790.


  112. Cruz, N.; Capellas, M.; Hernández, M., Trujillo, A.J., Guamis, B. Ferragut, V. (2007). Ultra high pressure homogenization of soymilk: Microbiological, physicochemical and microstructural characteristics; Food Research International. (40),  725-732.


  113. Trespalacios, P.; Pla, R. (2007). Simultaneous application of transglutaminase and high pressure to improve functional properties of chicken meat gels; Food Chemistry. (100), 264-272.


  114. Trespalacios, P.; Pla, R. (2007). Synergistic action of transglutaminase and high pressure on chicken meat and egg gels in absence of phosphates; Food Chemistry. (104), 1718-1727.


  115. De Lamo-Castellvi S.; Capellas M.; Lopez-Pedemonte T.; Hernandez-Herrero M. M.; Guamis B.; Roig-Sagués A. (2007). Behaviour of Yersinia enterocolitica strains inoculated in  model cheese treated with  high hydrostatic pressure; Journal of Food Protection. (68), 145-150.


  116. De Lamo-Castellví,S.; Roig-Sagués, A; López-Pedemonte, T.; Hernández-Herrero, M. M.; Guamis, B. and Capellas, M.  (2007). Response of two Salmonella enterica strains inoculated in model cheese treated with high hydrostatic pressure; Journal of Dairy Science. (90), 99-109.


  117. Lopez, T.; Roig, A.X.; De Lamo, S.; Gervilla, R.; Guamis, B (2007). High hydrostatic pressure treatment applied to model cheeses made from cow's milk inoculated with Staphylococcus aureus; Food Control. (18), 441-447.


  118. Lopez, T.; Roig, A.X.; De Lamo, S.; Hernández, M.M.; Guamis, B (2007). Reduction of counts of Listeria monocytogenes in cheese by menas of high hydrostatic pressure; Food Microbiology. (24), 59-66.


  119. Briñez, W.J.; Roig-Sagués, A.X.; Hernández Herrero, M.M.; Guamis, B. (2007). Inactivation of Staphylococcus spp. Strains in whole milk and orange juice using ultra high pressure homogenisation at inlet temperatures of 6 and 20ºC.; Food Control. (18), 1282-1288.


  120. Juan, B.; Ferragut, V.; Guamis, B.; Trujillo, A.J. (2008). The effect of high-pressure treatment at 300 MPa on ripening of ewe milk cheese; International Dairy Journal. (18), 129-138.


  121. Pereda, J.; Ferragut, V. ; Quevedo, J. M.; Guamis, B.; Trujillo, A J. (2008). Effects of ultra-high pressure homogenization treatment on the lipolysis and lipid oxidation of milk during refrigerated storage; Journal of Agricultural and Food Chemistry. (56), 7125-7130.


  122. Pereda, J.; Ferragut, V.; Buffa, M.; Guamis, B.; Trujillo, A J. (2008). Proteolysis of ultra-high pressure homogenised treated milk during refrigerated storage; Food Chemistry. (111), 696-702.


  123. Pereda, J.; Jaramillo, D. P; Quevedo, J. M.; Ferragut, V.; Guamis, B.; Trujillo, A J. (2008). Characterization of volatile compounds in ultra-high pressure homogenized milk ; International Dairy Journal. (18), 826-834.


  124. Serra, M., A. J. Trujillo, B. Guamis, V. Ferragut (2008). Evaluation of physical properties Turing storage of set and stirred yogurts made from ultra-high pressure homogenization-treated milk ; Food Hydrocolloids. (23), 82-91.


  125. Serra, M., Trujillo, A.J., Jaramillo, P.D., Guamis, B. and Ferragut, V (2008). Ultra-high pressure homogenization- induced changes in skim milk: impact on acid coagulation properties; Journal of Dairy Science. (75), 69-75.


  126. Serra, M.; Trujillo, A.J.; Guamis, B. and Ferragut, V. (2008). Study of proteolysis during cold storage of yogurts form ultra-high pressure homogenized milk; Journal of Dairy Science. (In Press), .


  127. Serra, M.; Trujillo, A.J.; Pereda, J.; Guamis, B. and Ferragut, V. (2008). Quantification of lipolysis and lipid oxidation during cold storage of yogurts produced from milk treated by ultra-high pressure homogenization; Journal of Food Engineering. (89), 99-104.


  128. Cruz, N. S., Capellas, M., Jaramillo, D. P., Trujillo, A. J., Guamis, B., Ferragut, V. (2008). Soymilk treated by ultra high-pressure homogenization: Acid coagulation properties and characteristics of a soy-yogurt product; Food Hydrocolloids. (23), 490-496.


  129. Jaramillo, D.P.; García, T.; Buffa, M.; Rodríguez, M.; Guamis, B.;  Trujillo, A.J. (2008). Effect of the inclusion of whole citrus in the ration of lactating ewes on the properties of milk and cheese characteristics during ripening.; Journal of Dairy Science.. (Accepted), .


  130. Jaramillo, D.P.; Guamis, B.; Rodríguez, M.; Trujillo, A.J. (2008). Cheesemaking aptitude of two Spanish dairy ewes: changes during lactation and relationship between physicochemical and technological properties.; Small Ruminant Research. (78), 48-55.


  131. Velazquez-Estrada, R.M.; M.M. Hernandez-Herrero, T.J. López-Pedemonte, B. Guamis and A.X. Roig-Sagués (2008). Inactivation of Salmonella enterica serovar Senftenberg 775W in Liquid Whole Egg by Ultra High Pressure Homogenisation; Journal of Food Protection. (71), en prensa.


  132. Suárez-Jacobo, Á.; Gervilla, R.; Guamis, B.; Roig-Sagués, A.X.; and Saldo, J. (2009). Microbial inactivation by ultra hifg-pressure homogenization on fresh apple juice; High Pressure Research. (29), 46-51.


  133. Zamora, A., Guamis, B., Trujillo, A.J. (2009). Protein composition of caprine milk fat globule membrane; Small Ruminant Research. (82), 122-129.


  134. Juan, B.  (2009). CER Planta de Tecnología de los Alimentos: uso de tecnologías emergentes en el procesado de leche y productos lácteos; Alimentaria. (400), 45-47.


  135. Miñarro, B.; Capellas, M. and Albanell, E. (2009). Optimización del pan sin gluten.; Alimentaria. (403), 60-62.


  136. Miñarro, B.; Albanell, E.; and Capellas, M. (2009). Fuentes proteicas alternativas al gluten en panificación; Alimentaria. (405), 64-67.


  137. Codina, I., Guamis, B., Trujillo, A.J.  (2009). Elaboración de licuado vegetal en base a chufa (Cyperus esculentus l.): influencia de los parámetros aplicados en las operaciones de hidratación y molturación del tubérculo sobre la composición final del licuado. ; Alimentaria. (404), 62-66.


  138. Saldo, J; Suárez-Jacobo, Á.; Gervilla, R.; Guamis, B.; and Roig-Sagués, A.X. (2009). Use of ultra-high-pressure homogenization to preserve apple juice without heat damage.; High Pressure Research. (29), 52-56.


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


  140. Mor-Mur, M.; Yuste, J (2009). Emerging Bacterial Pathogens in Meat and Poultry: An Overview; Food and Bioprocess Technology. (DOI 10.107/s11947-009-0189-8), .


  141. Serra, M.; Trujillo, A.J.;Guamis, B. and Ferragut, V.  (2009). Evaluation of physical properties during storage of set and stirred yogurts made from ultra-high pressure homogenization-treated milk; Food Hydrocolloids. (23), 82-91.


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


  143. Trespalacios P.; Pla R.  (2009). Development of low-fat chicken meat and dried egg white gels by high pressure; High Pressure Research: An International Journal. (29), 150-161.


  144. Escriu, R.; Mor-Mur, M. (2009). Role of quantity and quality of fat in meat models inoculated with Listeria innocua or Salmonella Typhimurium treated by high pressure and refrigerated stored; Food Microbiology. (26), 834-840.


  145. Ferragut, V., N. S. Cruz, A. Trujillo, B. Guamis, M. Capellas (2009). Physical characteristics during storage of soy yogurt made from ultra-high pressure homogenized soymilk; Journal of Food Engineering. (92), 63-69.


  146. Suarez-Jacobo, A.; Gervilla, R.; Guamis, B.; Roig-Sagues, A.X.; Saldo, J. (2010). Effect of UHPH on indigenous microbiota of apple juice. A preliminary study of microbial shelf life; International Journal of Food Microbiology. (136), 261-267.


  147. Miñarro B; Normahomed I.; Guamis B.; Capellas M. (2010). Influence of unicellular protein on gluten-free bread characteristics; European Food Research and Technology. (231), 171-179.


  148. Everard, C., O'Callaghan, D. J., Castillo, M., Payne, F. A., O'Donnell, C. P. (2010). Effects of milk composition, curd draining time and pressing duration on cheese curd moisture and yield.; Journal of Dairy Science. . (Submitted), .


  149. Tabayehnejad, N., Castillo, M., Payne., F. A.  (2010). Comparison of total milk-clotting activity measurement precision using the Berridge clotting time method and a proposed optical method; Journal of Dairy Science. . (Submitted), .


  150. Costa, N. E., O’Callaghan, D. J., Mateo, M. J., Chaurina, V., Castillo, M., Hannona, J. A., McSweeney, P. L. H., Beresforda, T. P. (2010). Influence of a Starter-Produced Exopolysaccharide on Milk Coagulation and Curd Syneresis; International Dairy Journal. (Submitted), .


  151. Álvarez, D., Castillo, M., Xiong, Y. L., Payne, F. A (2010). Prediction of beef meat emulsion quality with apparent light backscatter extinction; Food Research International.. (43), 1260-1266.


  152. Mor-Mur, M. and Yuste, J. (2010). Emerging bacterial pathogens in meat and poultry: an overview.; Food and Bioprocess Technology. (3), 24-35.


  153. Mor-Mur M (2010). Alimentos tratados por alta presión. Aspectos nutricionales; Actividad dietética. (14), 53-58.


  154. Jaramillo, D.P.; Buffa, M.N.; Rodríguez, M.; Pére-Baena, I.; Guamis, B.; Trujillo, A.J. (2010). Effect of the inclusion of artichoke silage in the ration of lactating ewes on the properties of milk and cheese characteristics during ripening; Journal of Dairy Science. (93), 1412-1419.


  155. Pereda, J., Ferragut, V., Trujillo, A.J. (2010). Aplicación del tratamiento de ultra alta presión por homogenización en leche de vaca y cabra para la obtención de leche de consumo y productos lácteos; alimentaria. (410), 68-71.


  156. Ferrandini, E., López, M. B., Castillo, M., Laencina, J.  (2011). ; Food Chemistry. (124), 583-588.


  157. R.M. Velázquez-Estrada, M.M. Hernández-Herrero, T.J. López-Pedemonte, W.J. Briñez-Zambrano, B. Guamis-López, A.X. Roig-Sagués (2011). Inactivation of Listeria monocytogenes and Salmonella enterica serovar Senftenberg 775W inoculated into fruit juice by means of ultra high pressure homogenisation ; Food Control. (22), 313-317.


  158. Suárez-Jacobo, A.; Rüfer, C.E.; Gervilla, R.; Guamis, B.; Roig-Sagués, A.X.; Saldo, J. (2011). Influence of ultra-high pressure homogenisation on antioxidant capacity, polyphenol and vitamin content of clear apple juice ; Food Chemistry. (In Press).