A.J. Trujillo

Ultra high pressure homogenization of soymilk: Microbiological, physicochemical and microstructural characteristics

N.S. Cruz, Marta Capellas, M.M. Hernández-Herrero et al. · Food Research International · 2007 · 243 citations

Biomanufacturing, High Hydrostatic Pressure, Biotechnology +9

Effects of Ultra-High Pressure Homogenization on Microbial and Physicochemical Shelf Life of Milk

J. Pereda, V. Ferragut, Joan Miquel Quevedo et al. · Journal of Dairy Science · 2007 · 213 citations · Full text

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

Effects of Ultra-High Pressure Homogenization on the Cheese-Making Properties of Milk

Anna Zamora, V. Ferragut, Patricia Jaramillo et al. · Journal of Dairy Science · 2007 · 138 citations · Full text

Inactivation of Spores of Bacillus cereus in Cheese by High Hydrostatic Pressure with the Addition of Nisin or Lysozyme

Tomás López-Pedemonte, Artur X. Roig-Sagués, A.J. Trujillo et al. · Journal of Dairy Science · 2003 · 133 citations · Full text