| Applications of high-hydrostatic pressure on milk and dairy products: a review AJ Trujillo, M Capellas, J Saldo, R Gervilla, B Guamis Innovative Food Science & Emerging Technologies 3 (4), 295-307, 2002 | 322 | 2002 |
| Influence of ultra-high pressure homogenisation on antioxidant capacity, polyphenol and vitamin content of clear apple juice Á Suárez-Jacobo, CE Rüfer, R Gervilla, B Guamis, AX Roig-Sagués, ... Food chemistry 127 (2), 447-454, 2011 | 225 | 2011 |
| Application of high pressure treatment for cheese production AJ Trujillo, M Capellas, M Buffa, C Royo, R Gervilla, X Felipe, E Sendra, ... Food Research International 33 (3-4), 311-316, 2000 | 142 | 2000 |
| Proteolysis in caprine milk cheese treated by high pressure to accelerate cheese ripening J Saldo, PLH McSweeney, E Sendra, AL Kelly, B Guamis International Dairy Journal 12 (1), 35-44, 2002 | 117 | 2002 |
| Effect of UHPH on indigenous microbiota of apple juice: a preliminary study of microbial shelf-life Á Suárez-Jacobo, R Gervilla, B Guamis, AX Roig-Sagués, J Saldo International journal of food microbiology 136 (3), 261-267, 2010 | 103 | 2010 |
| Changes in organic acids during ripening of cheeses made from raw, pasteurized or high-pressure-treated goats’ milk M Buffa, B Guamis, J Saldo, AJ Trujillo LWT-Food science and technology 37 (2), 247-253, 2004 | 99 | 2004 |
| Effect of high carbon dioxide atmosphere packaging and soluble gas stabilization pre-treatment on the shelf-life and quality of chicken drumsticks A Al-Nehlawi, J Saldo, LF Vega, S Guri Meat science 94 (1), 1-8, 2013 | 96 | 2013 |
| High hydrostatic pressure for accelerating ripening of goat's milk cheese: proteolysis and texture J Saldo, E Sendra, B Guamis Journal of Food Science 65 (4), 636-640, 2000 | 90 | 2000 |
| Factors affecting bacterial inactivation during high hydrostatic pressure processing of foods: A review QA Syed, M Buffa, B Guamis, J Saldo Critical Reviews in Food Science and Nutrition 56 (3), 474-483, 2016 | 78 | 2016 |
| Potential of sea buckthorn-based ingredients for the food and feed industry–a review A Vilas-Franquesa, J Saldo, B Juan Food Production, Processing and Nutrition 2, 1-17, 2020 | 63 | 2020 |
| Aseptically packaged UHPH-treated apple juice: Safety and quality parameters during storage Á Suárez-Jacobo, J Saldo, CE Rüfer, B Guamis, AX Roig-Sagués, ... Journal of Food Engineering 109 (2), 291-300, 2012 | 63 | 2012 |
| Synergistic effect of carbon dioxide atmospheres and high hydrostatic pressure to reduce spoilage bacteria on poultry sausages A Al-Nehlawi, S Guri, B Guamis, J Saldo LWT-Food Science and Technology 58 (2), 404-411, 2014 | 62 | 2014 |
| Use of ultra-high-pressure homogenization to preserve apple juice without heat damage J Saldo, Á Suárez-Jacobo, R Gervilla, B Guamis, AX Roig-Sagués High pressure research 29 (1), 52-56, 2009 | 62 | 2009 |
| Effects of high hydrostatic pressure treatments on biogenic amine contents in goat cheeses during ripening S Novella-Rodríguez, MT Veciana-Nogués, J Saldo, MC Vidal-Carou Journal of agricultural and food chemistry 50 (25), 7288-7292, 2002 | 57 | 2002 |
| Enriched puree potato with soy protein for dysphagia patients by using 3D printing F Mirazimi, J Saldo, F Sepulcre, A Gràcia, M Pujola Food Frontiers 3 (4), 706-715, 2022 | 56 | 2022 |
| Changes in water binding in high-pressure treated cheese, measured by TGA (thermogravimetrical analysis) J Saldo, E Sendra, B Guamis Innovative Food Science & Emerging Technologies 3 (3), 203-207, 2002 | 51 | 2002 |
| High pressure treatment decelerates the lipolysis in a caprine cheese J Saldo, A Fernández, E Sendra, P Butz, B Tauscher, B Guamis Food research international 36 (9-10), 1061-1068, 2003 | 50 | 2003 |
| Hard cheese structure after a high hydrostatic pressure treatment at 50 MPa for 72 h applied to cheese after brining J Saldo, E Sendra, B Guamis Le Lait 81 (5), 625-635, 2001 | 44 | 2001 |
| Effect of subclinical intrammamay infection on milk quality in dairy sheep: I. Fresh-soft cheese produced from milk of uninfected and infected glands and from their blends R Maristela, R Natalia, C Gerardo, S Jordi, L Gabriel Small Ruminant Research 125, 127-136, 2015 | 36 | 2015 |
| Effect of compression and decompression rates during high hydrostatic pressure processing on inactivation kinetics of bacterial spores at different temperatures QA Syed, K Reineke, J Saldo, M Buffa, B Guamis, D Knorr Food Control 25 (1), 361-367, 2012 | 31 | 2012 |
Buenaventura Guamis LópezFood Technology Professor. IFT Certified. President of Ypsicon Advanced Technologies. ScientificEmail verificata su uab.cat
