| 1 |
Serum albumin ligand binding volumes using high pressure denaturation
Toleikis Z, Cimmperman P, Petrauskas V, Matulis D
Journal of Chemical Thermodynamics, 52, 24, 2012 |
| 2 |
Experimental determination of the amount of ice instantaneously formed in high-pressure shift freezing
Otero L, Sanz PD, Guignon B, Aparido C
Journal of Food Engineering, 95(4), 670, 2009 |
| 3 |
Effect of air freezing, spray freezing, and pressure shift freezing on membrane integrity and viability of Lactobacillus rhamnosus GG
Volkert M, Ananta E, Luscher C, Knorr D
Journal of Food Engineering, 87(4), 532, 2008 |
| 4 |
Modelling industrial scale high-pressure-low-temperature processes
Otero L, Ousegui A, Benet GU, de Elvira C, Havet M, Le Bail A, Sanz PD
Journal of Food Engineering, 83(2), 136, 2007 |
| 5 |
High-pressure-shift freezing: Main factors implied in the phase transition time
Otero L, Sanz PD
Journal of Food Engineering, 72(4), 354, 2006 |
| 6 |
Ice-crystal formation in gelatin gel during pressure shift versus conventional freezing
Zhu SM, Ramaswamy HS, Le Bail A
Journal of Food Engineering, 66(1), 69, 2005 |
| 7 |
Combined high pressure-sub-zero temperature processing of smoked salmon mince: phase transition phenomena and inactivation of Listeria innocua
Picart L, Dumay E, Guiraud JP, Cheftel JC
Journal of Food Engineering, 68(1), 43, 2005 |
| 8 |
Optical Spectroscopy of Thiazine and Oxazine Dyes in the Cages of Hydrated and Dehydrated Faujasite-Type Zeolites - Molecular-Dynamics in a Nanostructured Environment
Ehrl M, Kindervater HW, Deeg FW, Brauchle C, Hoppe R
Journal of Physical Chemistry, 98(45), 11756, 1994 |
