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Page 1
Recent Advances and Trends in the Dairy Field.
Foods. 2022 Jul 1;11(13):1956. doi: 10.3390/foods11131956.
Foods. 2022.
PMID: 35804771
Free PMC article.
Factors Affecting Bacterial Inactivation during High Hydrostatic Pressure Processing of Foods: A Review.
Syed QA, Buffa M, Guamis B, Saldo J.
Syed QA, et al. Among authors: saldo j.
Crit Rev Food Sci Nutr. 2016;56(3):474-83. doi: 10.1080/10408398.2013.779570.
Crit Rev Food Sci Nutr. 2016.
PMID: 25749439
Review.
Item in Clipboard
Preparing a Personalized Meal by Using Soy, Cricket, and Egg Albumin Protein Based on 3D Printing.
Mirazimi F, Saldo J, Sepulcre F, Gràcia A, Pujolà M.
Mirazimi F, et al. Among authors: saldo j.
Foods. 2022 Jul 27;11(15):2244. doi: 10.3390/foods11152244.
Foods. 2022.
PMID: 35954010
Free PMC article.
Item in Clipboard
Validation of a Portable Fluorescence Spectroscopy System to Monitor Heat Damage in Industrially Processed Milk.
Alvarado U, Zamora A, Arango O, Saldo J, Castillo M.
Alvarado U, et al. Among authors: saldo j.
Foods. 2024 Mar 2;13(5):780. doi: 10.3390/foods13050780.
Foods. 2024.
PMID: 38472893
Free PMC article.
Item in Clipboard
Rapid Quantification of Riboflavin in Milk by Front-Face Fluorescence Spectroscopy: A Preliminary Study.
Alvarado U, Zamora A, Liu J, Saldo J, Castillo M.
Alvarado U, et al. Among authors: saldo j.
Foods. 2019 Dec 20;9(1):6. doi: 10.3390/foods9010006.
Foods. 2019.
PMID: 31861817
Free PMC article.
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Effects of high hydrostatic pressure treatments on biogenic amine contents in goat cheeses during ripening.
Novella-Rodríguez S, Veciana-Nogués MT, Saldo J, Vidal-Carou MC.
Novella-Rodríguez S, et al. Among authors: saldo j.
J Agric Food Chem. 2002 Dec 4;50(25):7288-92. doi: 10.1021/jf025665u.
J Agric Food Chem. 2002.
PMID: 12452646
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Influence of ultra-high pressure homogenisation on antioxidant capacity, polyphenol and vitamin content of clear apple juice.
Suárez-Jacobo A, Rüfer CE, Gervilla R, Guamis B, Roig-Sagués AX, Saldo J.
Suárez-Jacobo A, et al. Among authors: saldo j.
Food Chem. 2011 Jul 15;127(2):447-54. doi: 10.1016/j.foodchem.2010.12.152. Epub 2011 Jan 9.
Food Chem. 2011.
PMID: 23140685
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