Application of Emerging Non-Thermal Processing Technologies: Impact on Characteristics, Efficacy, and Safety of Foods

por Roig-Sagués, Artur X., Trujillo-Mesa, Antonio J.
Publicado 2023

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

Screening Method to Evaluate Amino Acid-Decarboxylase Activity of Bacteria Present in Spanish Artisanal Ripened Cheeses

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

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

Evaluation of Continuous UVC Treatments and its Combination with UHPH on Spores of Bacillus subtilis in Whole and Skim Milk

por Martinez-Garcia, María, Sauceda-Gálvez, Jezer N., Codina-Torrella, Idoia, Hernández-Herrero, Mª Manuela, Gervilla, Ramón, Roig-Sagués, Artur X.
Publicado 2019