High Hydrostatic Pressure as a Tool to Reduce Formation of Biogenic Amines in Artisanal Spanish Cheeses

por Espinosa-Pesqueira, Diana, Hernández-Herrero, Maria Manuela, Roig-Sagués, Artur X.
Publicado 2018

Effect of Ultra-High-Pressure Homogenization Processing on the Microbiological, Physicochemical, and Sensory Characteristics of Fish Broth

por Moisés, Sonia Genuina, Guamis, Buenaventura, Roig-Sagués, Artur Xavier, Codina-Torrella, Idoia, Hernández-Herrero, Maria Manuela
Publicado 2022

Drastic Microbial Count Reduction in Soy Milk Using Continuous Short-Wave Ultraviolet Treatments in a Tubular Annular Thin Film UV-C Reactor

por Martínez-García, María, Sauceda-Gálvez, Jezer N., Codina-Torrella, Idoia, Hernández-Herrero, María Manuela, Gervilla, Ramón, Roig-Sagués, Artur X.
Publicado 2023