Citation Impact
Citing Papers
Properties of casein micelles in high pressure-treated bovine milk
2003
Sustainable and Bio-Based Food Packaging: A Review on Past and Current Design Innovations
2023 Standout
Identification and quantification of major derivatives of ellagic acid and antioxidant properties of thinning and ripe Spanish pomegranates
2014
Flax and flaxseed oil: an ancient medicine & modern functional food
2014 Standout
Microbial inactivation by pressure-shift freezing: effects on smoked salmon mince inoculated with Pseudomonas fluorescens, Micrococcus luteus and Listeria innocua
2003
Combination of hydrostatic pressure and lacticin 3147 causes increased killing of Staphylococcus and Listeria
2000
Human Milk Composition
2012 Standout
Bacteriocins: developing innate immunity for food
2005 Standout
Physical and mechanical properties of PLA, and their functions in widespread applications — A comprehensive review
2016 Standout
Guidelines for Preventing Infectious Complications among Hematopoietic Cell Transplantation Recipients: A Global Perspective
2009 Standout
Revisiting the STEC Testing Approach: Using espK and espV to Make Enterohemorrhagic Escherichia coli (EHEC) Detection More Reliable in Beef
2016 Standout
Juice-Associated Outbreaks of Human Illness in the United States, 1995 through 2005
2008
The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on the definition and scope of synbiotics
2020 Standout
High-Pressure Processing of Gorgonzola Cheese: Influence on Listeria monocytogenes Inactivation and on Sensory Characteristics
2004
High pressure processing applied to cooked sausage manufacture: physical properties and sensory analysis
2003
Attribution of Foodborne Illnesses, Hospitalizations, and Deaths to Food Commodities by using Outbreak Data, United States, 1998–2008
2013 Standout
Innovative pharmaceutical development based on unique properties of nanoscale delivery formulation
2013
Two Novel EHEC/EAEC Hybrid Strains Isolated from Human Infections
2014
Nano based drug delivery systems: recent developments and future prospects
2018 Standout
Enterococci as probiotics and their implications in food safety
2011 Standout
The complex microbiota of raw milk
2013 Standout
Sensitization of Gram-Negative and Gram-Positive Bacteria to Jenseniin G by Sublethal Injury
2004
Plant-based milk alternatives an emerging segment of functional beverages: a review
2016 Standout
Inactivation of Foodborne Pathogens in Milk Using Dynamic High Pressure
2002
Natural product-based nanoformulations for cancer therapy: Opportunities and challenges
2019 Standout
High pressure treatment of bovine milk: effects on casein micelles and whey proteins
2004
Mathematical Models for Combined High Pressure and Thermal Plasmin Inactivation Kinetics in Two Model Systems
2004
Biodegradable Polylactic Acid Polymer with Nisin for Use in Antimicrobial Food Packaging
2008
Assessment of Safety of Enterococci Isolated throughout Traditional Terrincho Cheesemaking: Virulence Factors and Antibiotic Susceptibility
2007
Opportunities and Challenges in High Pressure Processing of Foods
2007 Standout
What works? Interventions for maternal and child undernutrition and survival
2008 Standout
Stability of microbial communities in goat milk during a lactation year: Molecular approaches
2007
Texture, proteolysis and viable lactic acid bacteria in commercial Cheddar cheeses treated with high pressure
2004
Effects of high-pressure homogenization on the survival of Alicyclobacillus acidoterrestris in a laboratory medium
2007
Antimicrobial films and coatings for inactivation of Listeria innocua on ready-to-eat deli turkey meat
2013
Effects of high pressure on constituents and properties of milk
2002
Perspectives on Immunoglobulins in Colostrum and Milk
2011
Nutritional and therapeutic value of fermented caprine milk
2010
Structural Characterization of Heat-Induced Protein Particles in Soy Milk
2009
The combined effect of high pressure and nisin on inactivation of microorganisms in milk
2005
Applications of the Ninhydrin Reaction for Analysis of Amino Acids, Peptides, and Proteins to Agricultural and Biomedical Sciences
2004 Standout
Influence of stabilizing bonds on the texture properties of high-pressure-induced whey protein gels
2004
Rheological characteristics of goat and sheep milk
2006
Moderately High Hydrostatic Pressure Processing to Reduce Production Costs of Shredded Cheese: Microstructure, Texture, and Sensory Properties of Shredded Milled Curd Cheddar
2005
Evaluation of quality changes of blueberry juice during refrigerated storage after high-pressure and pulsed electric fields processing
2011
Fortification of queso fresco, cheddar and mozzarella cheese using selected sources of omega-3 and some nonthermal approaches
2012
Cheese yield, casein fractions and major components of milk of Saanen and Anglo-Nubian dairy goats
2008
Evaluation of the effectiveness of a structured breast-feeding promotion program integrated into a Maternal and Child Health service in Jerusalem.
1988
Influence of sugars on high-pressure induced gelation of skim milk dispersions
2001
Phenolics and polyphenolics in foods, beverages and spices: Antioxidant activity and health effects – A review
2015 Standout
Perspectives for chitosan based antimicrobial films in food applications
2008 Standout
High pressure treatment of reduced-fat Mozzarella cheese: Effects on functional and rheological properties
2004
Novel Natural Food Antimicrobials
2012
Susceptibility of equine κ- and β-caseins to hydrolysis by chymosin
2001
Microbiological Aspects of Ozone Applications in Food: A Review
2001 Standout
Ripening and seasonal changes in microbiological and chemical parameters of the artisanal cheese Caprino d’Aspromonte produced from raw or thermized goat's milk
2003
Colour Measurement and Analysis in Fresh and Processed Foods: A Review
2012 Standout
Extraction of shrimp astaxanthin with flaxseed oil: Effects on lipid oxidation and astaxanthin degradation rates
2010
Non-thermal atmospheric gas plasma device for surface decontamination of shell eggs
2010
Exploring the potential of nanofertilizers for a sustainable agriculture
2023 Standout
Effect of High Hydrostatic Pressure (HHP) Treatment on Physicochemical Properties of Horse Mackerel (Trachurus trachurus)
2010
Comprehensive review on application of edible film on meat and meat products: An eco-friendly approach
2015 Standout
Essential oils as antimicrobials in food systems – A review
2015 Standout
Protein and fat composition of mare's milk: some nutritional remarks with reference to human and cow's milk
2002 Standout
Transport of sodium chloride and water in Gouda cheese as affected by high-pressure brining
1999
Bacteriocins and their Food Applications
2003
High pressure treatment: applications in cheese manufacture and ripening
2001
Bioactive Compounds and Antioxidant Activity in Different Types of Berries
2015 Standout
Bacteriocins: Biological tools for bio-preservation and shelf-life extension
2006
HIGH PRESSURE DESTRUCTION KINETICS of INDIGENOUS MICROFLORA and ESCHERICHIA COLI IN RAW MILK AT TWO TEMPERATURES
2003
Nonthermal Plasma Inactivation of Food-Borne Pathogens
2011 Standout
Nutritional Value and Technological Suitability of Milk from Various Animal Species Used for Dairy Production
2011 Standout
Evaluation of Processing Criteria for the High Pressure Treatment of Liquid Whole Egg: Rheological Study
1999
High pressure processing of milk‐the first 100 years in the development of a new technology
1999
Leuconostoc, characteristics, use in dairy technology and prospects in functional foods
2003
Soy proteins: A review on composition, aggregation and emulsification
2014 Standout
Casein fraction of ovine milk from indigenous Greek breeds
2004
Use of Hydrostatic Pressure for Inactivation of Microbial Contaminants in Cheese
2000
Nanofiltration membranes review: Recent advances and future prospects
2014 Standout
Greater high-pressure resistance of bacteria in oysters than in buffer
2004
Micelar Changes Induced by High Pressure. Influence in the Proteolytic Activity and Organoleptic Properties of Milk
2000
Public health and the safety of milk and milk products from sheep and goats
1997
Changes in the Microflora of Valdeteja Raw Goat's Milk Cheese throughout Manufacturing and Ripening
2002
Effect of whey nanofiltration process combined with diafiltration on the rheological and physicochemical properties of ricotta cheese
2013
EFFECT OF HIGH-PRESSURE TREATMENT OF MILK ON LIPASE AND gamma-GLUTAMYL TRANSFERASE ACTIVITY
2004
Three Pillars of Novel Nonthermal Food Technologies: Food Safety, Quality, and Environment
2018
Micronization and nanosizing of particles for an enhanced quality of food: A review
2016
Comparative Analysis of Quality of Milk Collected from Buffalo, Cow, Goat and Sheep of Rawalpindi/Islamabad Region in Pakistan
2004
Effect of varying high-pressure treatment conditions on acceleration of ripening of cheddar cheese
2003
High Pressure Processing
2000
Characteristics of traditional Croatian ewe's cheese from the island of Krk
2008
The Use of High-pressure Processing in the Production of Queso Fresco Cheese
2004
A comparative study of heat and high pressure induced gels of whey and egg albumen proteins and their binary mixtures
2005
Combined high pressure–sub-zero temperature processing of smoked salmon mince: phase transition phenomena and inactivation of Listeria innocua
2004
Challenges and approaches for production of a healthy and functional mayonnaise sauce
2019 Standout
Effect of Decontamination Agents on the Microbial Population, Sensorial Quality, and Nutrient Content of Grated Carrots (Daucus carota L.)
2008
Composition of goat and sheep milk products: An update
2008
PRESSURE-ASSISTED FREEZING AND THAWING: PRINCIPLES AND POTENTIAL APPLICATIONS
2000
Ultra-high pressure homogenisation process for production of reduced fat mayonnaise with similar rheological characteristics as its full fat counterpart
2017
Essential oils as antimicrobial agents in biopolymer-based food packaging - A comprehensive review
2020
Particle size changes and casein solubilisation in high-pressure-treated skim milk
2004
Works of B. Güamis being referenced
Rennet coagulation properties of raw, pasteurised and high pressure-treated goat milk
2001
Properties of yogurts made from whole ewe's milk treated by high hydrostatic pressure.
2000
Mechanically recovered poultry meat sausages manufactured with high hydrostatic pressure
1999
Effects of Ultra-High Pressure Homogenization on the Cheese-Making Properties of Milk
2007
Analysis of Major Caprine Milk Proteins by Reverse-Phase High-Performance Liquid Chromatography and Electrospray Ionization-Mass Spectrometry
2000
Inactivation of Spores of Bacillus cereus in Cheese by High Hydrostatic Pressure with the Addition of Nisin or Lysozyme
2003
Combined effect of nisin and high hydrostatic pressure on destruction of Listeria innocua and Escherichia coli in liquid whole egg
1998
Effect of High Hydrostatic Pressure on Escherichia coli and Pseudomonas fluorescens Strains in Ovine Milk
1997
Inactivation of Staphylococcus aureus in raw milk cheese by combinations of high-pressure treatments and bacteriocin-producing lactic acid bacteria
2005
Inactivation by Ultrahigh-Pressure Homogenization of Escherichia coli Strains Inoculated into Orange Juice
2006
Inactivation of Listeria innocua Inoculated in Liquid Whole Egg by High Hydrostatic Pressure
1998
Populations of Aerobic Mesophils and Inoculated E. coli during Storage of Fresh Goat's Milk Cheese Treated with High Pressure
1996
Inactivation of Listeria innocua in Milk and Orange Juice by Ultrahigh-Pressure Homogenization
2006
Effect of Heat and High-Pressure Treatments on Microbiological Quality and Immunoglobulin G Stability of Caprine Colostrum
2007
High Pressure Inactivation of Microorganisms Inoculated into Ovine Milk of Different Fat Contents
2000
Ultra high pressure homogenization of almond milk: Physico-chemical and physiological effects
2015
Hydrolysis of Caprine β-Casein by Plasmin
1997
Analysis of major ovine milk proteins by reversed-phase high-performance liquid chromatography and flow injection analysis with electrospray ionization mass spectrometry
2000
Sensitivity of Staphylococcus aureus and Lactobacillus helveticus in Ovine Milk Subjected to High Hydrostatic Pressure
1999
Proteolysis in Manchego-Type Cheese Salted by Brine Vacuum Impregnation
2000
Effect of High Hydrostatic Pressure on Listeria innocua 910 CECT Inoculated into Ewe's Milk
1997
Ultra-High Pressure Homogenization-Induced Changes in Skim Milk: Impact on Acid Coagulation Properties
2008
Influence of ultra-high pressure homogenisation on antioxidant capacity, polyphenol and vitamin content of clear apple juice
2011
Inactivation ofEscherichia coliinoculated in liquid whole egg by high hydrostatic pressure
1998
Commercial application of high-pressure processing for increasing starter-free fresh cheese shelf-life
2013
Microbiological quality of mechanically recovered poultry meat treated with high hydrostatic pressure and nisin
1998
Destruction of Salmonella enteritidis inoculated in liquid whole egg by high hydrostatic pressure: comparative study in selective and non-selective media
1999
Changes in organic acids during ripening of cheeses made from raw, pasteurized or high-pressure-treated goats’ milk
2003
Soymilk treated by ultra high-pressure homogenization: Acid coagulation properties and characteristics of a soy-yogurt product
2008
Microbiological changes during ripening of Cendrat del Montsec, a goat's milk cheese
1994
Changes in textural, microstructural, and colour characteristics during ripening of cheeses made from raw, pasteurized or high-pressure-treated goats’ milk
2001
Changes in the surface protein of the fat globules during ultra-high pressure homogenisation and conventional treatments of milk
2012
Ripening control of Manchego type cheese salted by brine vacuum impregnation
1997
Hard cheese structure after a high hydrostatic pressure treatment at 50 MPa for 72 h applied to cheese after brining
2001
Kinetics of destruction ofEscherichia coliandPseudomonas fluorescensinoculated in ewe's milk by high hydrostatic pressure
1999
Effects of Ultra-High-Pressure Homogenization Treatment on the Lipolysis and Lipid Oxidation of Milk during Refrigerated Storage
2008
Proteolysis of goat casein by calf rennet
1997
A survey on the microbiological quality of a semi-soft on-farm manufactured goat cheese
1992
Microbiological changes throughout ripening of goat cheese made from raw, pasteurized and high-pressure-treated milk
2001
Application of high pressure treatment for cheese production
2000
Cheesemaking aptitude of two Spanish dairy ewe breeds: Changes during lactation and relationship between physico-chemical and technological properties
2008
Proteolysis in caprine milk cheese treated by high pressure to accelerate cheese ripening
2002
Acid coagulation properties and suitability for yogurt production of cows’ milk treated by high-pressure homogenisation
2006
Physical and oxidative stability of whey protein oil-in-water emulsions produced by conventional and ultra high-pressure homogenization: Effects of pressure and protein concentration on emulsion characteristics
2015
Sterilization and aseptic packaging of soymilk treated by ultra high pressure homogenization
2014
Influence of ultra high pressure homogenization processing on bioactive compounds and antioxidant activity of orange juice
2013
Lipolysis in cheese made from raw, pasteurized or high-pressure-treated goats’ milk
2001
Effect of high pressure combined with mild heat or nisin on inoculated bacteria and mesophiles of goat's milk fresh cheese
2000
Applications of high-hydrostatic pressure on milk and dairy products: a review
2002
High Hydrostatic Pressure for Accelerating Ripening of Goat's Milk Cheese: Proteolysis and Texture
2000
Effect of high-pressure processing on physico-chemical characteristics of fresh goats’ milk cheese (Mató)
2001
Comparison of the Effects of High Pressure and Thermal Treatments on the Casein Micelles in Goat's Milk
1998
Proteolytic activities of some milk clotting enzymes on ovine casein
2000
Decrease of free amino acids in high-pressure treated cheese
2000
Ultra high pressure homogenization of soymilk: Microbiological, physicochemical and microstructural characteristics
2007
High Hydrostatic Pressure Effects on Color and Milk‐Fat Globule of Ewe's Milk
2001
Bactericidal efficacy of peracetic acid in combination with hydrogen peroxide against pathogenic and non pathogenic strains of Staphylococcus spp., Listeria spp. and Escherichia coli
2005
Ripening Profiles of Goat Cheese Produced from Milk Treated with High Pressure
1999
Proteolysis Of Goat .beta.-Casein by Calf Rennet under Various Factors Affecting the Cheese Ripening Process
1995
Effects of High-Pressure Treatment on the Sensory Quality of White Grape Juice
2002
Comparing the Effects of Ultra‐High‐Pressure Homogenization and Conventional Thermal Treatments on the Microbiological, Physical, and Chemical Quality of Almond Beverages
2013