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40篇 您的检索式：作者名="GUAMIS B"

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	题名	作者	年代	出处	被引量
1	High hydrostatic pressure effects on colour and milk-fat globule of ewe's milk显示文摘	Gervilla R Ferragut V Guamis B	2001	Journal of Food Science2001，66，6：	1
2	Influence of pressurisation on goat milk and cheese composition and yield显示文摘	Trujillo A J Royo C Guamis B	1999	Milchwissenschaft1999，54，4：	1
3	Synergistic effect of carbon dioxide atmospheres and high hydrostatic pressure to reduce spoilage bacteria on poultry sausages显示文摘	Al-Nehlawi A Guri S Guamis B	2014	LWT-Food Science and Technology2014，58，2：	1
4	Influence ofunicellular protein on gluten-free bread characteristics 显示文摘	Minarro B Normahomed I Guamis B	2010	European Food Research and Technology2010，231，2：	1
5	Changes in water binding in high-pressure treated cheese, measured by TGA (thermogravimetrical analysis) 显示文摘	Saldo J Sendm E Guamis B	2002	Innovative Food Science & Emerging Technologies2002，3，3：	1
6	Comparison of ultra high pressure homogenization and conventional thermal treatments on the microbiological,physical and chemical quality of soymilk显示文摘	POLISELI-SCOPEL F H HERNANDEZ-HERRERO M GUAMIS B		0，，：	1
7	, Microbial changes throughout ripening of goat cheese made from raw, pasteurised and high-pressure-treated milk显示文摘	BUFFA M GUAMIS B ROYO C	2001	FoodMicrobiology2001，18，1：	1
8	Proteolysis of goat casein by calf rennet显示文摘	TRUJILLO A J GUAMIS B CARRETEROB C	1997	Int Dairy Journal1997，7，：	1
9	Flavour profiles and survival of starter euhures of yoghurt produced from high-pressure homoge- nized milk显示文摘	Mar S Trujillo A J Guamis B	2009	International Dairy Journal2009，19，：	1
10	Protein composition of caprine milk fat globule membrane 显示文摘	Zamora A Guamis B Trujillo A	2009	Small Ruminant Res2009，82，2：	1
11	The effect of high-pressure treatment at 300MPa on ripening of ewes' milk cheese 显示文摘	Juan B Ferragut V Guamis B	2008	International Dairy Journal2008，18，2：	1
12	Infuence of unicellular protein on gluten-free bread characteristics显示文摘	MINARRO B NORMAHOMED I GUAMIS B	2010	Europe Food Research Technology2010，231，2：	1
13	Changes in water binding in high-pressure treated cheese,measured by TGA(thermogravimetrical analysis)显示文摘	Saldo J Sendra E Guamis B	2002	Innovative Food Science & Emerging Technologies2002，3，3：	1
14	Evaluation of physical properties during storage of set and stirred yogurts made from ultra-high pressure homogenization- treated milk 显示文摘	M Serra AJ Trujillo B Guamis	2009	Food HydrocoUoids2009，23，：	1
15	Destruction of Salmonella enteritidis inoculated in liquid whole egg by high hydrostatic pressure: comparative study in selective and non-selective media显示文摘	Ponce E Pla R Sendra E Guamis B Mor-Mur M	1999	Food Microbiology1999，16，4：	1
16	Combined effect of nisin and high hydrostatic pressure on destruction of Listeria innocua and Eschefichia coli in liquid whole egg显示文摘	Ponce E Pla R Sendra E Guamis B Mor-Mur M		International Journal of Food Microbiology0，43，1：	1
17	Hydrolysis of caprine β-casein by Plasmin显示文摘	TRUJILLO A J GUAMIS B CARRETER O C	1997	J Dairy Sci1997，80，：	1
18	Evaluation of Physical Properties during Storage of Set and Stirred Yogurts made From ultra-High Pressure Homogenization-Treated Milk 显示文摘	SERRA M TILUJILLO A J GUAMIS B	2009	Food Hydrocolloids2009，23，1：	1
19	Effect of UHPH on indigenous microbiota of apple juice:a preliminary study of microbial shelf-life显示文摘	SUAREZ-JACOBO A GERVILLA R GUAMIS B	2010	Int J Food Microbiol2010，136，3：	1
20	Iufuence of unicellular protein on gluten-free bread characteristics显示文摘	MI(N)ARRO B NORMAHOMED I GUAMIS B		0，，02：	1

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