Neus Bernat

Effect of high pressure homogenisation and heat treatment on physical properties and stability of almond and hazelnut milks

Neus Bernat, Maite Cháfer, Julia Rodríguez‐García et al. · LWT · 2014 · 171 citations · Full text

Mechanical Engineering, Food Engineering, Food Processing +6

Development of a non-dairy probiotic fermented product based on almond <i>milk</i> and inulin

Neus Bernat, Maite Cháfer, Amparo Chiralt et al. · Food Science and Technology International · 2014 · 80 citations · Full text

Nutrition, Almond Milk Fermentation, Probiotics +17

Vegetable milks and their fermented derivative products

Neus Bernat, Maite Cháfer, Amparo Chiralt et al. · International Journal of Food Studies · 2013 · 72 citations · Full text

Optimisation of oat <i>milk</i> formulation to obtain fermented derivatives by using probiotic <i>Lactobacillus reuteri</i> microorganisms

Neus Bernat, M. Cháfer, Chelo González‐Martínez et al. · Food Science and Technology International · 2014 · 68 citations · Full text

Hazelnut <i>milk</i> fermentation using probiotic <i>Lactobacillus rhamnosus </i><scp>GG</scp> and inulin

Neus Bernat, Maite Cháfer, Amparo Chiralt et al. · International Journal of Food Science & Technology · 2014 · 65 citations · Full text

Nutrition, Microbial Inactivation, Shelf Life +17