Lista de obras -

A physicochemical investigation of membrane fouling in cold microfiltration of skim milk

scientific article published on 02 June 2014

Alumina surfaces with nanoscale topography reduce attachment and biofilm formation by Escherichia coli and Listeria spp

artículo científico publicado en 2014

Bacterial attachment and biofilm formation on surfaces are reduced by small-diameter nanoscale pores: how small is small enough?

artículo científico publicado en 2015

Community Markets for Conservation (COMACO) links biodiversity conservation with sustainable improvements in livelihoods and food production

artículo científico publicado en 2011

Comparative effects of high pressure processing and heat treatment on in vitro digestibility of pea protein and starch

artículo científico publicado en 2022

Development and optimization of a carbon dioxide-aided cold microfiltration process for the physical removal of microorganisms and somatic cells from skim milk.

artículo científico publicado en 2008

Effect of micro- and nanoscale topography on the adhesion of bacterial cells to solid surfaces

artículo científico publicado en 2013

Effect of pulsed light treatments on the growth and resistance behavior of Listeria monocytogenes 10403S, Listeria innocua, and Escherichia coli ATCC 25922 in a liquid substrate

artículo científico publicado en 2013

Effect of solvent and temperature on the size distribution of casein micelles measured by dynamic light scattering.

artículo científico publicado en 2009

Efficient reduction of pathogenic and spoilage microorganisms from apple cider by combining microfiltration with UV treatment

artículo científico publicado en 2015

Heat stability of micellar casein concentrates as affected by temperature and pH

scientific article published on 07 September 2012

Long-range interactions keep bacterial cells from liquid-solid interfaces: Evidence of a bacteria exclusion zone near Nafion surfaces and possible implications for bacterial attachment.

artículo científico publicado en 2017

Nanoporous anodic alumina reduces Staphylococcus biofilm formation

artículo científico publicado en 2019

Pulsed light and antimicrobial combination treatments for surface decontamination of cheese: Favorable and antagonistic effects.

artículo científico publicado en 2017

Pulsed-light inactivation of pathogenic and spoilage bacteria on cheese surface.

artículo científico publicado en 2015

Shelf life and quality of skim milk processed by cold microfiltration with a 1.4-μm pore size membrane, with or without heat treatment

scientific article published on 17 July 2019

Short communication: Influence of pulsed light treatment on the quality and sensory characteristics of Cheddar cheese

scientific article published on 21 December 2016

Steady shear rheological properties of micellar casein concentrates obtained by membrane filtration as a function of shear rate, concentration, and temperature.

artículo científico publicado en 2012

Structural changes induced by high-pressure processing in micellar casein and milk protein concentrates.

artículo científico publicado en 2017

The effect of commercial sterilization regimens on micellar casein concentrates

artículo científico publicado en 2012

Use of micellar casein concentrate for Greek-style yogurt manufacturing: effects on processing and product properties

artículo científico publicado en 2014

Lista de obras de

A physicochemical investigation of membrane fouling in cold microfiltration of skim milk

Alumina surfaces with nanoscale topography reduce attachment and biofilm formation by Escherichia coli and Listeria spp

Bacterial attachment and biofilm formation on surfaces are reduced by small-diameter nanoscale pores: how small is small enough?

Community Markets for Conservation (COMACO) links biodiversity conservation with sustainable improvements in livelihoods and food production

Comparative effects of high pressure processing and heat treatment on in vitro digestibility of pea protein and starch

Development and optimization of a carbon dioxide-aided cold microfiltration process for the physical removal of microorganisms and somatic cells from skim milk.

Effect of micro- and nanoscale topography on the adhesion of bacterial cells to solid surfaces

Effect of pulsed light treatments on the growth and resistance behavior of Listeria monocytogenes 10403S, Listeria innocua, and Escherichia coli ATCC 25922 in a liquid substrate

Effect of solvent and temperature on the size distribution of casein micelles measured by dynamic light scattering.

Efficient reduction of pathogenic and spoilage microorganisms from apple cider by combining microfiltration with UV treatment

Heat stability of micellar casein concentrates as affected by temperature and pH

Long-range interactions keep bacterial cells from liquid-solid interfaces: Evidence of a bacteria exclusion zone near Nafion surfaces and possible implications for bacterial attachment.

Nanoporous anodic alumina reduces Staphylococcus biofilm formation

Pulsed light and antimicrobial combination treatments for surface decontamination of cheese: Favorable and antagonistic effects.

Pulsed-light inactivation of pathogenic and spoilage bacteria on cheese surface.

Shelf life and quality of skim milk processed by cold microfiltration with a 1.4-μm pore size membrane, with or without heat treatment

Short communication: Influence of pulsed light treatment on the quality and sensory characteristics of Cheddar cheese

Steady shear rheological properties of micellar casein concentrates obtained by membrane filtration as a function of shear rate, concentration, and temperature.

Structural changes induced by high-pressure processing in micellar casein and milk protein concentrates.

The effect of commercial sterilization regimens on micellar casein concentrates

Use of micellar casein concentrate for Greek-style yogurt manufacturing: effects on processing and product properties