J.Á. Guerrero-Beltrán

High-pressure homogenization of orange juice to inactivate pectinmethylesterase

Jorge Welti‐Chanes, Carlos Enrique Ochoa‐Velasco, J.Á. Guerrero-Beltrán · Innovative Food Science & Emerging Technologies · 2009 · 140 citations

Food Chemistry, Engineering, High-pressure Homogenization +3

High Hydrostatic Pressure Processing of Cheese

Yamile Martínez‐Rodríguez, Carlos Horacio Acosta‐Muñiz, Guadalupe I. Olivas et al. · Comprehensive Reviews in Food Science and Food Safety · 2012 · 71 citations

High Hydrostatic Pressure, Engineering, Fluid Mechanics +18

Study of the inactivation of <i>Escherichia coli</i> and pectin methylesterase in mango nectar under selected high hydrostatic pressure treatments

Daniela Bermúdez‐Aguirre, J.Á. Guerrero-Beltrán, Gustavo V. Barbosa‐Cánovas et al. · Food Science and Technology International · 2011 · 29 citations

Engineering, Microbial Contamination, Biotechnology +12

RENNETABILITY OF CHEESE‐MAKING MILK PROCESSED BY NONTHERMAL TECHNOLOGIES

Luis Eduardo García-Amezquita, ÁNGEL RICARDO PRIMO‐MORA, J.Á. Guerrero-Beltrán et al. · Journal of Food Process Engineering · 2012 · 12 citations

High Hydrostatic Pressure, Engineering, Abstract Heat Treatments +19