Pedro Pablo Mejía Fernández

Conventional freezing plus high pressure–low temperature treatment: Physical properties, microbial quality and storage stability of beef meat

Pedro Pablo Mejía Fernández, P.D. Sanz, Antonio D. Molina García et al. · Meat Science · 2007 · 127 citations

Beef Meat, Food Preservation, Meat Science +8

High-pressure shift freezing versus high-pressure assisted freezing: Effects on the microstructure of a food model

Pedro Pablo Mejía Fernández, Laura Otero, Bérengère Guignon et al. · Food Hydrocolloids · 2005 · 100 citations

Freeze-thaw Cycling, Ice-water System, Food Model +8

Effects of locust bean, xanthan and guar gums on the ice crystals of a sucrose solution frozen at high pressure

Pedro Pablo Mejía Fernández, Miriam N. Martino, Noemí Zaritzky et al. · Food Hydrocolloids · 2006 · 56 citations

Food Chemistry, Ice Crystals, Food Biophysics +4

Assessment of cell damage in high-pressure-shift frozen broccoli: comparison with market samples

Pedro Pablo Mejía Fernández, Guadalupe Préstamo, Laura Otero et al. · European Food Research and Technology · 2006 · 29 citations

Market Samples, Food Packaging, Cell Damage +6

High-pressure shift freezing: recrystallization during storage

Pedro Pablo Mejía Fernández, Laura Otero, Miriam M. Martino et al. · European Food Research and Technology · 2008 · 29 citations

Materials Science, Freeze-thaw Cycling, Engineering +4