Citation Impact
Citing Papers
Properties of casein micelles in high pressure-treated bovine milk
2003
Flax and flaxseed oil: an ancient medicine & modern functional food
2014 Standout
Combination of hydrostatic pressure and lacticin 3147 causes increased killing of Staphylococcus and Listeria
2000
Food proteins: A review on their emulsifying properties using a structure–function approach
2013 Standout
Revisiting the STEC Testing Approach: Using espK and espV to Make Enterohemorrhagic Escherichia coli (EHEC) Detection More Reliable in Beef
2016 Standout
High-Pressure Processing of Gorgonzola Cheese: Influence on Listeria monocytogenes Inactivation and on Sensory Characteristics
2004
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
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
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
Opportunities and Challenges in High Pressure Processing of Foods
2007 Standout
What works? Interventions for maternal and child undernutrition and survival
2008 Standout
Emulsion‐Based Delivery Systems for Lipophilic Bioactive Components
2007 Standout
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
Structural Characterization of Heat-Induced Protein Particles in Soy Milk
2009
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
Moderately High Hydrostatic Pressure Processing to Reduce Production Costs of Shredded Cheese: Microstructure, Texture, and Sensory Properties of Shredded Milled Curd Cheddar
2005
Hydrocolloids at interfaces and the influence on the properties of dispersed systems
2002 Standout
Fortification of queso fresco, cheddar and mozzarella cheese using selected sources of omega-3 and some nonthermal approaches
2012
Changes in organic acids during ripening of cheeses made from raw, pasteurized or high-pressure-treated goats’ milk
2003
Complex coacervation of proteins and anionic polysaccharides
2004 Standout
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
Structure and Technofunctional Properties of Protein-Polysaccharide Complexes: A Review
1998
Microbiological Aspects of Ozone Applications in Food: A Review
2001 Standout
Extraction of shrimp astaxanthin with flaxseed oil: Effects on lipid oxidation and astaxanthin degradation rates
2010
Changes in textural, microstructural, and colour characteristics during ripening of cheeses made from raw, pasteurized or high-pressure-treated goats’ milk
2001
Exploring the potential of nanofertilizers for a sustainable agriculture
2023 Standout
Comprehensive review on application of edible film on meat and meat products: An eco-friendly approach
2015 Standout
Transport of sodium chloride and water in Gouda cheese as affected by high-pressure brining
1999
High pressure treatment: applications in cheese manufacture and ripening
2001
Proteolysis in caprine milk cheese treated by high pressure to accelerate cheese ripening
2002
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
High pressure processing of milk‐the first 100 years in the development of a new technology
1999
High-pressure-induced changes in the rennet coagulation properties of bovine milk
2005
Soy proteins: A review on composition, aggregation and emulsification
2014 Standout
Plasmin activity, β-lactoglobulin denaturation and proteolysis in high pressure treated milk
2000
Use of Hydrostatic Pressure for Inactivation of Microbial Contaminants in Cheese
2000
Micelar Changes Induced by High Pressure. Influence in the Proteolytic Activity and Organoleptic Properties of Milk
2000
Effects of high pressure treatment on the yield of cheese curd from bovine milk
2003
Microencapsulation
2004 Standout
Advances in the Design and Production of Reduced-Fat and Reduced-Cholesterol Salad Dressing and Mayonnaise: A Review
2012
Effects of high pressure treatment on the rennet coagulation and cheese-making properties of heated milk
2005
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
Dissociation of caseins in high pressure-treated bovine milk
2004
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
Composition of goat and sheep milk products: An update
2008
Ultra-high pressure homogenisation process for production of reduced fat mayonnaise with similar rheological characteristics as its full fat counterpart
2017
Particle size changes and casein solubilisation in high-pressure-treated skim milk
2004
Works of V. Ferragut being referenced
Properties of yogurts made from whole ewe's milk treated by high hydrostatic pressure.
2000
Effects of Ultra-High Pressure Homogenization on the Cheese-Making Properties of Milk
2007
Effect of High Hydrostatic Pressure on Escherichia coli and Pseudomonas fluorescens Strains in Ovine Milk
1997
High Pressure Inactivation of Microorganisms Inoculated into Ovine Milk of Different Fat Contents
2000
High-pressure treatment of milk: effects on casein micelle structure and on enzymic coagulation
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
Effectiveness of High-Pressure Brining of Manchego-type Cheese
2000
Changes in microstructural, textural and colour characteristics during ripening of Manchego-type cheese salted by brine vacuum impregnation
1999
Soymilk treated by ultra high-pressure homogenization: Acid coagulation properties and characteristics of a soy-yogurt product
2008
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
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
Application of high pressure treatment for cheese production
2000
Acid coagulation properties and suitability for yogurt production of cows’ milk treated by high-pressure homogenisation
2006
Sterilization and aseptic packaging of soymilk treated by ultra high pressure homogenization
2014
Comparison of the Effects of High Pressure and Thermal Treatments on the Casein Micelles in Goat's Milk
1998
Rheological Characterization of Low‐calorie Milk‐based Salad Dressings
1992
Ultra high pressure homogenization of soymilk: Microbiological, physicochemical and microstructural characteristics
2007
Microstructure of Oil-in-water Low-fat Emulsions Containing Skim Milk Powder and Locust Bean Gum
1996
High Hydrostatic Pressure Effects on Color and Milk‐Fat Globule of Ewe's Milk
2001
Ripening Profiles of Goat Cheese Produced from Milk Treated with High Pressure
1999
Comparing the Effects of Ultra‐High‐Pressure Homogenization and Conventional Thermal Treatments on the Microbiological, Physical, and Chemical Quality of Almond Beverages
2013