Buffa M.
30
Coauthors
7
Documentos
Volumen de publicaciones por año
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| Año de publicación | Num. Publicaciones |
|---|---|
| 2000 | 2 |
| 2004 | 1 |
| 2012 | 1 |
| 2013 | 1 |
| 2014 | 1 |
| 2016 | 1 |
Publicaciones por áreas de conocimiento
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| Área de conocimiento | Num. Publicaciones |
|---|---|
| Microbiología | 8 |
| Bioquímica | 1 |
| Ciencia de los alimentos | 1 |
Publicaciones por áreas temáticas
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| Área temática | Num. Publicaciones |
|---|---|
| Tecnología alimentaria | 5 |
| Procesado de productos lácteos y afines | 2 |
| Huertos, frutas, silvicultura | 1 |
| Ingeniería química | 1 |
| Microorganismos, hongos y algas | 1 |
| Tecnología de las bebidas | 1 |
Principales fuentes de datos
| Origen | Num. Publicaciones |
|---|---|
| Scopus | 7 |
| Google Scholar | 0 |
| RRAAE | 0 |
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Coautores destacados por número de publicaciones
| Coautor | Num. Publicaciones |
|---|---|
| Jordi Saldo | 7 |
| Guamis B.V. | 7 |
| Syed Q.A. | 4 |
| Trujillo A.J. | 3 |
| Sendra E. | 2 |
| Royo C. | 1 |
| Felipe X. | 1 |
| Gervilla R. | 1 |
| Ferragut V. | 1 |
| Capellas M. | 1 |
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Top Keywords
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Publicaciones del autor
Changes in organic acids during ripening of cheeses made from raw, pasteurized or high-pressure-treated goats' milk
ArticleAbstract: Organic acids of cheeses made from raw (RA), pasteurized (PA; 72°C, 15s) or pressure-treated (PR; 50Palabras claves:Goat cheese, High-pressure treatment, Organic acidsAutores:Buffa M., Guamis B.V., Jordi Saldo, Trujillo A.J.Fuentes:scopusFactors Affecting Bacterial Inactivation during High Hydrostatic Pressure Processing of Foods: A Review
ArticleAbstract: Although, the High Hydrostatic Pressure (HHP) technology has been gaining gradual popularity in foodPalabras claves:Bacterial inactivation, Compression Rate, Decompression rate, effect of matrix, effect of microbial strains, High Hydrostatic Pressure (HHP)Autores:Buffa M., Guamis B.V., Jordi Saldo, Syed Q.A.Fuentes:scopusEffect of Compression and Decompression Rates of High Hydrostatic Pressure on Inactivation of Staphylococcus aureus in Different Matrices
ArticleAbstract: Staphylococcus aureus ATCC6538 was inoculated in skimmed milk, orange juice, and Tris buffer samplesPalabras claves:Compression Rate, Decompression rate, High hydrostatic pressure, STAPHYLOCOCCUS AUREUSAutores:Buffa M., Guamis B.V., Jordi Saldo, Syed Q.A.Fuentes:scopusLethality and injuring the effect of compression and decompression rates of high hydrostatic pressure on Escherichia coli O157:H7 in different matrices
ArticleAbstract: The effect of compression and decompression rates of high hydrostatic pressure (HHP) on EscherichiaPalabras claves:Compression Rate, Decompression rate, E. coli, High hydrostatic pressureAutores:Buffa M., Guamis B.V., Jordi Saldo, Syed Q.A.Fuentes:scopusHigh pressure applications in milk treatment for cheese-making and accelerated ripening
ArticleAbstract: Several studies have been carried out in order to evaluate the effect of high hydrostatic pressure oPalabras claves:Cheese, High pressure, Milk, RipeningAutores:Buffa M., Guamis B.V., Jordi Saldo, Sendra E., Trujillo A.J.Fuentes:scopus