Search Results - Velázquez-Estrada, R.M.

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  1. 1
    Influence of ultra high pressure homogenization processing on bioactive compounds and antioxidant activity of orange juice

    Influence of ultra high pressure homogenization processing on bioactive compounds and antioxidant activity of orange juice by Velázquez-Estrada, R.M., Hernández-Herrero, M.M., Rüfer, C.E., Guamis-López, B., Roig-Sagués, A.X.

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  2. 2
    Impact of ultra high pressure homogenization on pectin methylesterase activity and microbial characteristics of orange juice: A comparative study against conventional heat pasteurization

    Impact of ultra high pressure homogenization on pectin methylesterase activity and microbial characteristics of orange juice: A comparative study against conventional heat pasteuri... by Velázquez-Estrada, R.M., Hernández-Herrero, M.M., Guamis-López, B., Roig-Sagués, A.X.

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  3. 3
    Inactivation of Salmonella enterica Serovar Senftenberg 775W in Liquid Whole Egg by Ultrahigh Pressure Homogenization

    Inactivation of Salmonella enterica Serovar Senftenberg 775W in Liquid Whole Egg by Ultrahigh Pressure Homogenization by Velazquez-Estrada, R.M, Hernandez-Herrero, M.M, Lopez-Pedemonte, T, Guamis-Lopez, B, Roig-Sagues, A.X

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  4. 4
    Inactivation of Listeria monocytogenes and Salmonella enterica serovar Senftenberg 775W inoculated into fruit juice by means of ultra high pressure homogenisation

    Inactivation of Listeria monocytogenes and Salmonella enterica serovar Senftenberg 775W inoculated into fruit juice by means of ultra high pressure homogenisation by Velázquez-Estrada, R.M., Hernández-Herrero, M.M., López-Pedemonte, T.J., Briñez-Zambrano, W.J., Guamis-López, B., Roig-Sagués, A.X.

    Published in Food control
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