| Timing of surgery following SARS‐CoV‐2 infection: an international prospective cohort study H Gacaferi, GS Collaborative, COVIDSurg Collaborative Anaesthesia 76 (6), 2021 | 532* | 2021 |
| Applications of high-hydrostatic pressure on milk and dairy products: a review AJ Trujillo, M Capellas, J Saldo, R Gervilla, B Guamis Innovative Food Science & Emerging Technologies 3 (4), 295-307, 2002 | 320 | 2002 |
| Ingenieria industrial online BS López Recuperado el 11, 2016 | 219 | 2016 |
| Changes in textural, microstructural, and colour characteristics during ripening of cheeses made from raw, pasteurized or high-pressure-treated goats’ milk MN Buffa, AJ Trujillo, M Pavia, B Guamis International Dairy Journal 11 (11-12), 927-934, 2001 | 215 | 2001 |
| Influence of ultra-high pressure homogenisation on antioxidant capacity, polyphenol and vitamin content of clear apple juice Á Suárez-Jacobo, CE Rüfer, R Gervilla, B Guamis, AX Roig-Sagués, ... Food chemistry 127 (2), 447-454, 2011 | 211 | 2011 |
| Necesidades de la infancia y protección infantil F López, B López, J Fuertes, JM Sánchez, J Merino Madrid: Ministerio de Asuntos Sociales 2, 1995 | 197 | 1995 |
| Inactivation of spores of Bacillus cereus in cheese by high hydrostatic pressure with the addition of nisin or lysozyme TJ López-Pedemonte, AX Roig-Sagués, AJ Trujillo, M Capellas, ... Journal of dairy science 86 (10), 3075-3081, 2003 | 179 | 2003 |
| Comparison of ultra high pressure homogenization and conventional thermal treatments on the microbiological, physical and chemical quality of soymilk FH Poliseli-Scopel, M Hernández-Herrero, B Guamis, V Ferragut LWT-Food Science and Technology 46 (1), 42-48, 2012 | 158 | 2012 |
| Comparing the effects of ultra‐high‐pressure homogenization and conventional thermal treatments on the microbiological, physical, and chemical quality of almond beverages DC Valencia‐Flores, M Hernández‐Herrero, B Guamis, V Ferragut Journal of Food Science 78 (2), E199-E205, 2013 | 153 | 2013 |
| A seismological study of the 1835 seismic gap in south-central Chile J Campos, D Hatzfeld, R Madariaga, G López, E Kausel, A Zollo, ... Physics of the Earth and Planetary Interiors 132 (1-3), 177-195, 2002 | 153 | 2002 |
| Influence of ultra high pressure homogenization processing on bioactive compounds and antioxidant activity of orange juice RM Velázquez-Estrada, MM Hernández-Herrero, CE Rüfer, ... Innovative Food Science & Emerging Technologies 18, 89-94, 2013 | 140 | 2013 |
| Ultra high pressure homogenization of almond milk: Physico-chemical and physiological effects K Briviba, V Gräf, E Walz, B Guamis, P Butz Food Chemistry 192, 82-89, 2016 | 139 | 2016 |
| Physical and oxidative stability of whey protein oil-in-water emulsions produced by conventional and ultra high-pressure homogenization: Effects of pressure and protein … E Hebishy, M Buffa, B Guamis, A Blasco-Moreno, AJ Trujillo Innovative Food Science & Emerging Technologies 32, 79-90, 2015 | 127 | 2015 |
| Lipolysis in cheese made from raw, pasteurized or high-pressure-treated goats’ milk M Buffa, B Guamis, M Pavia, AJ Trujillo International Dairy Journal 11 (3), 175-179, 2001 | 124 | 2001 |
| Reproductive performance of Pelibuey and Blackbelly sheep under tropical management systems in Mexico MA Galina, R Morales, E Silva, B López Small ruminant research 22 (1), 31-37, 1996 | 121 | 1996 |
| Characterization and comparison of tiger nuts (Cyperus esculentus L.) from different geographical origin: Physico-chemical characteristics and protein fractionation I Codina-Torrella, B Guamis, AJ Trujillo Industrial Crops and Products 65, 406-414, 2015 | 115 | 2015 |
| Populations of aerobic mesophils and inoculated E. coli during storage of fresh goat's milk cheese treated with high pressure M Capellas, M Mor-Mur, E Sendra, R Pla, B Guamis Journal of Food Protection 59 (6), 582-587, 1996 | 108 | 1996 |
| Effect of UHPH on indigenous microbiota of apple juice: a preliminary study of microbial shelf-life Á Suárez-Jacobo, R Gervilla, B Guamis, AX Roig-Sagués, J Saldo International journal of food microbiology 136 (3), 261-267, 2010 | 101 | 2010 |
| SARS-CoV-2 infection and venous thromboembolism after surgery: an international prospective cohort study. C COVIDSurg, C GlobalSurg Anaesthesia 77 (1), 28-39, 2022 | 99 | 2022 |
| Changes in organic acids during ripening of cheeses made from raw, pasteurized or high-pressure-treated goats’ milk M Buffa, B Guamis, J Saldo, AJ Trujillo LWT-Food science and technology 37 (2), 247-253, 2004 | 98 | 2004 |
Jordi SaldoAnimal and Food Science Department. Universitat Autònoma de BarcelonaDirección de correo verificada de uab.cat
