Martı́n Buffa

Flax and flaxseed oil: an ancient medicine & modern functional food

High-Pressure Processing of Gorgonzola Cheese: Influence on Listeria monocytogenes Inactivation and on Sensory Characteristics

Enterococci as probiotics and their implications in food safety

The complex microbiota of raw milk

Mathematical Models for Combined High Pressure and Thermal Plasmin Inactivation Kinetics in Two Model Systems

Assessment of Safety of Enterococci Isolated throughout Traditional Terrincho Cheesemaking: Virulence Factors and Antibiotic Susceptibility

Opportunities and Challenges in High Pressure Processing of Foods

Stability of microbial communities in goat milk during a lactation year: Molecular approaches

Nutritional and therapeutic value of fermented caprine milk

Fortification of queso fresco, cheddar and mozzarella cheese using selected sources of omega-3 and some nonthermal approaches

HIGH PRESSURE DESTRUCTION KINETICS of INDIGENOUS MICROFLORA and ESCHERICHIA COLI IN RAW MILK AT TWO TEMPERATURES

Nonthermal Plasma Inactivation of Food-Borne Pathogens

Nutritional Value and Technological Suitability of Milk from Various Animal Species Used for Dairy Production

Nanofiltration membranes review: Recent advances and future prospects

Effect of whey nanofiltration process combined with diafiltration on the rheological and physicochemical properties of ricotta cheese

The Use of High-pressure Processing in the Production of Queso Fresco Cheese

Challenges and approaches for production of a healthy and functional mayonnaise sauce

Ultra-high pressure homogenisation process for production of reduced fat mayonnaise with similar rheological characteristics as its full fat counterpart

Rennet coagulation properties of raw, pasteurised and high pressure-treated goat milk

Changes in organic acids during ripening of cheeses made from raw, pasteurized or high-pressure-treated goats’ milk

Changes in textural, microstructural, and colour characteristics during ripening of cheeses made from raw, pasteurized or high-pressure-treated goats’ milk

Microbiological changes throughout ripening of goat cheese made from raw, pasteurized and high-pressure-treated milk

Application of high pressure treatment for cheese production

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