E-LIB Suche - Ergebnisse für: Buffa, Martin

1

Ultra high-pressure homogenized emulsions stabilized by sod..:

Hebishy, Essam ; Buffa, Martin ; Juan, Bibiana..
LWT - Food Science and Technology. 76 (2017) - p. 57-66 , 2017

Link: https://doi.org/10.1016/..

2

Characterization of Whey Protein Oil-In-Water Emulsions wit..:

Hebishy, Essam ; Zamora, Anna ; Buffa, Martin..
Processes. 5 (2017) 1 - p. 6 , 2017

Link: https://doi.org/10.3390/..

3

Physical and oxidative stability of whey protein oil-in-wat..:

Hebishy, Essam ; Buffa, Martin ; Guamis, Buenaventura..
Innovative Food Science & Emerging Technologies. 32 (2015) - p. 79-90 , 2015

Link: https://doi.org/10.1016/..

4

Factors Affecting Bacterial Inactivation during High Hydros..:

Syed, Qamar-Abbas ; Buffa, Martin ; Guamis, Buenaventura.
Critical Reviews in Food Science and Nutrition. 56 (2015) 3 - p. 474-483 , 2015

Link: https://doi.org/10.1080/..

5

Effect of Compression and Decompression Rates of High Hydro..:

Syed, Qamar Abbas ; Buffa, Martin ; Guamis, Buenaventura.
Food and Bioprocess Technology. 7 (2013) 4 - p. 1202-1207 , 2013

Link: https://doi.org/10.1007/..

6

Lethality and injuring the effect of compression and decomp..:

Syed, Qamar Abbas ; Buffa, Martin ; Guamis, Buenaventura.
High Pressure Research. 33 (2013) 1 - p. 64-72 , 2013

Link: https://doi.org/10.1080/..

7

Effect of compression and decompression rates during high h..:

Syed, Qamar-Abbas ; Reineke, Kai ; Saldo, Jordi...
Food Control. 25 (2012) 1 - p. 361-367 , 2012

Link: https://doi.org/10.1016/..

8

Effects of high-pressure treatment on free fatty acids rele..:

Juan, Bibiana ; Ferragut, Victoria ; Buffa, Martin..
Journal of Dairy Research. 74 (2007) 4 - p. 438-445 , 2007

Link: https://doi.org/10.1017/..

9

Specific effect of high-pressure treatment of milk on chees..:

Buffa, Martín ; Guamis, Buenaventura ; Trujillo, Antonio J
Journal of Dairy Research. 72 (2005) 4 - p. 385-392 , 2005

Link: https://doi.org/10.1017/..

10

Changes in organic acids during ripening of cheeses made fr..:

Buffa, Martı́n ; Guamis, Buenaventura ; Saldo, Jordi.
LWT - Food Science and Technology. 37 (2004) 2 - p. 247-253 , 2004

Link: https://doi.org/10.1016/..

11

Changes in textural, microstructural, and colour characteri..:

Buffa, Martı́n N ; Trujillo, Antonio J ; Pavia, Marta.
International Dairy Journal. 11 (2001) 11-12 - p. 927-934 , 2001

Link: https://doi.org/10.1016/..

12

Characterization of whey protein oil-in-water emulsions wit..:

Hebishy, Essam ; Zamora, Anna ; Buffa, Martin..
http://www.mdpi.com/2227-9717/5/1/6. , 2017

Link: http://hdl.handle.net/10..

13

Ultra high-pressure homogenized emulsions stabilized by sod..:

Hebishy, Essam ; Buffa, Martin ; Juan, Bibiana..
Hebishy, E., Buffa, M., Juan, B., Blasco-Moreno, A. & Trujillo, A.-J. (2017) 'Ultra high-pressure homogenized emulsions stabilized by sodium caseinate: Effects of protein concentration and pressure on emulsions structure and stability', LWT - Food Science and Technology, 76, Part A, 57-66. doi:10.1016/j.lwt.2016.10.045. , 2016

Link: http://hdl.handle.net/10..

14

Changes in water binding during ripening of cheeses made fr..:

Buffa, Martín ; Guamis, Buenaventura ; Saldo, Jordi.
info:eu-repo/semantics/altIdentifier/doi/10.1051/lait:2002052. , 2003

Link: https://hal.science/hal-..

15

Avenços en tecnologia no tèrmica per tractar aliments líqui..:

Roig Sagués, Artur Xavier ; Hernández Herrero, María Manuela ; Trujillo, Antonio-José.
UAB divulga. , 2021

Link: https://ddd.uab.cat/reco..