Martı́n Buffa

Changes in textural, microstructural, and colour characteristics during ripening of cheeses made from raw, pasteurized or high-pressure-treated goats’ milk

Martı́n Buffa, A.J. Trujillo, M. Pavia et al. · International Dairy Journal · 2001 · 143 citations

High-pressure-treated Goats, Caprine, Health Sciences +5

Physical and oxidative stability of whey protein oil-in-water emulsions produced by conventional and ultra high-pressure homogenization: Effects of pressure and protein concentration on emulsion characteristics

Essam Hebishy, Martı́n Buffa, B. Güamis et al. · Innovative Food Science & Emerging Technologies · 2015 · 124 citations

Biomanufacturing, Emulsion Characteristics, Oil-in-water Emulsions +8

Application of high pressure treatment for cheese production

A.J. Trujillo, Marta Capellas, Martı́n Buffa et al. · Food Research International · 2000 · 105 citations

High Hydrostatic Pressure, High Pressure Treatment, High-pressure Processing +6

Changes in organic acids during ripening of cheeses made from raw, pasteurized or high-pressure-treated goats’ milk

Martı́n Buffa, B. Güamis, Jordi Saldo et al. · LWT · 2003 · 83 citations

High-pressure-treated Goats, Caprine, Animal Nutrition +5

Microbiological changes throughout ripening of goat cheese made from raw, pasteurized and high-pressure-treated milk

Martı́n Buffa, B. Güamis, Carolina Royo et al. · Food Microbiology · 2001 · 67 citations

Microbial Contamination, Food Spoilage, Food Microbiology +8