Artur X. Roig-Sagués

Influence of ultra-high pressure homogenisation on antioxidant capacity, polyphenol and vitamin content of clear apple juice

Ángela Suárez‐Jacobo, Corinna E. Rüfer, R. Gervilla et al. · Food Chemistry · 2011 · 203 citations

Food Chemistry, Ultra-high Pressure Homogenisation, Clear Apple Juice +6

Electrochemical detection of Salmonella using gold nanoparticles

André S. Afonso, Briza Pérez‐López, Ronaldo C. Faria et al. · Biosensors and Bioelectronics · 2012 · 164 citations

Metal Nanoparticles, Electrochemistry, Electroanalytical Sensor +2

Influence of ultra high pressure homogenization processing on bioactive compounds and antioxidant activity of orange juice

Rita M. Velázquez-Estrada, M.M. Hernández-Herrero, Corinna E. Rüfer et al. · Innovative Food Science & Emerging Technologies · 2013 · 139 citations

Biochemistry, Antioxidant Activity, Bioactive Compounds +5

Halotolerant and Halophilic Histamine-Forming Bacteria Isolated during the Ripening of Salted Anchovies (Engraulis encrasicholus)

M.M. Hernández-Herrero, Artur X. Roig-Sagués, José Juan Rodríguez Jerez et al. · Journal of Food Protection · 1999 · 137 citations · Full text

Microbial Hazard, Microbial Contamination, Food Microbiology +5

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