Effect of legume flours on baking characteristics of gluten-free bread von Miñarro, B., Albanell, E., Aguilar, N., Guamis, B., Capellas, M.

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Ultra high pressure homogenization of soymilk: Microbiological, physicochemical and microstructural characteristics von Cruz, N., Capellas, M., Hernández, M., Trujillo, A.J., Guamis, B., Ferragut, V.

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Physical characteristics during storage of soy yogurt made from ultra-high pressure homogenized soymilk von Ferragut, V., Cruz, N.S., Trujillo, A., Guamis, B., Capellas, M.

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Influence of unicellular protein on gluten-free bread characteristics von Miñarro, B, Normahomed, I, Guamis, B, Capellas, M

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Comparison of heat and pressure treatments of skim milk, fortified with whey protein concentrate, for set yogurt preparation: effects on milk proteins and gel structure von NEEDS, ERIC C., CAPELLAS, MARTA, BLAND, A. PATRICIA, MANOJ, PRETIMA, MACDOUGAL, DOUGLAS, PAUL, GOPAL

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Effect of high-pressure processing on physico-chemical characteristics of fresh goats’ milk cheese ( Mató) von Capellas, M, Mor-Mur, M, Sendra, E, Guamis, B

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A Dynamic Model of Membrane Recovery Mechanisms in Bacteria following High Pressure Processing von Nikparvar, B., Subires, A., Capellas, M., Hernandez, M., Bar, N.

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Effect of high pressure combined with mild heat or nisin on inoculated bacteria and mesophiles of goat's milk fresh cheese von Capellas, M, Mor-Mur, M, Gervilla, R, Yuste, J, Guamis, B

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Response of Two Salmonella enterica Strains Inoculated in Model Cheese Treated with High Hydrostatic Pressure von De Lamo-Castellví, S., Roig-Sagués, A.X., López-Pedemonte, T., Hernández-Herrero, M.M., Guamis, B., Capellas, M.

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Microbiological quality of mechanically recovered poultry meat treated with high hydrostatic pressure and nisin von Yuste, J., Mor-Mur, M., Capellas, M., Guamis, B., Pla, R.

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Application of high pressure treatment for cheese production von Trujillo, A.J, Capellas, M, Buffa, M, Royo, C, Gervilla, R, Felipe, X, Sendra, E, Saldo, J, Ferragut, V, Guamis, B

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Application of high-pressure processing and nisin to mechanically recovered poultry meat for microbial decontamination von Yuste, J, Pla, R, Capellas, M, Mor-Mur, M

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Listeria innocua and aerobic mesophiles during chill storage of inoculated mechanically recovered poultry meat treated with high hydrostatic pressure von Yuste, J, Mor-Mur, M, Capellas, M, Pla, R

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Mechanically recovered poultry meat sausages manufactured with high hydrostatic pressure von Yuste, J, Mor-Mur, M, Capellas, M, Guamis, B, Pla, R

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Inactivation of Escherichia coli inoculated in liquid whole egg by high hydrostatic pressure von Ponce, E, Pla, R, Capellas, M, Guamis, B, Mor-Mur, M

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Oscillatory High Pressure Processing Applied to Mechanically Recovered Poultry Meat for Bacterial Inactivation von Yuste, J., Pla, R., Capellas, M., Sendra, E., Beltran, E., Mor-Mur, M.

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Changes in microstructural, textural and colour characteristics during ripening of Manchego-type cheese salted by brine vacuum impregnation von Pavia, M., Guamis, B., Trujillo, A.J., Capellas, M., Ferragut, V.

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Inactivation of Spores of Bacillus cereus in Cheese by High Hydrostatic Pressure with the Addition of Nisin or Lysozyme von López-Pedemonte, Tomás J., Roig-Sagués, Artur X., Trujillo, Antonio J., Capellas, Marta, Guamis, Buenaventura

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Pressure- vs. heat-induced bacterial stress in cooked poultry sausages: a preliminary study von Yuste, J, Mor-Mur, M, Capellas, M, Pla, R

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Enzymatic synthesis of a CCK-8 tripeptide fragment in organic media von Capellas, M., Benaiges, M. D., Caminal, G., Gonzalez, G., Lopez-Santín, J., Clapés, P.

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