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Page 1
Effect of Ultra-High-Pressure Homogenization Processing on the Microbiological, Physicochemical, and Sensory Characteristics of Fish Broth.
Foods. 2022 Dec 8;11(24):3969. doi: 10.3390/foods11243969.
Foods. 2022.
PMID: 36553713
Free PMC article.
Drastic Microbial Count Reduction in Soy Milk Using Continuous Short-Wave Ultraviolet Treatments in a Tubular Annular Thin Film UV-C Reactor.
Martínez-García M, Sauceda-Gálvez JN, Codina-Torrella I, Hernández-Herrero MM, Gervilla R, Roig-Sagués AX.
Martínez-García M, et al. Among authors: hernandez herrero mm.
Foods. 2023 Oct 17;12(20):3813. doi: 10.3390/foods12203813.
Foods. 2023.
PMID: 37893706
Free PMC article.
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High Hydrostatic Pressure as a Tool to Reduce Formation of Biogenic Amines in Artisanal Spanish Cheeses.
Espinosa-Pesqueira D, Hernández-Herrero MM, Roig-Sagués AX.
Espinosa-Pesqueira D, et al. Among authors: hernandez herrero mm.
Foods. 2018 Aug 30;7(9):137. doi: 10.3390/foods7090137.
Foods. 2018.
PMID: 30200217
Free PMC article.
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Evaluation of Mycobacterium smegmatis as indicator of the efficacy of high hydrostatic pressure and ultra-high pressure homogenization treatments for pasteurization-like purposes in milk.
Velázquez-Estrada RM, López-Pedemonte TJ, Hernández-Herrero MM, Roig-Sagués AX.
Velázquez-Estrada RM, et al. Among authors: hernandez herrero mm.
J Dairy Res. 2020 Feb;87(1):94-102. doi: 10.1017/S0022029919001043. Epub 2020 Feb 5.
J Dairy Res. 2020.
PMID: 32019613
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