Sílvia de Lamo Castellví
Sílvia de Lamo Castellví
Departament d'Enginyeria Química, Universitat Rovira i Virgili
Correu electrònic verificat a urv.cat
Citada per
Citada per
Mechanism of bacterial inactivation by (+)-limonene and its potential use in food preservation combined processes
L Espina, TK Gelaw, S de Lamo-Castellvi, R Pagán, D Garcia-Gonzalo
PloS one 8 (2), 2013
New insights in mechanisms of bacterial inactivation by carvacrol
A Ait‐Ouazzou, L Espina, TK Gelaw, S Lamo‐Castellví, R Pagán, ...
Journal of Applied Microbiology, 2012
Reduction of counts of Listeria monocytogenes in cheese by means of high hydrostatic pressure
T López-Pedemonte, A Roig-Sagués, S De Lamo, M Hernández-Herrero, ...
Food microbiology 24 (1), 59-66, 2007
Fish oil microcapsules from O/W emulsions produced by premix membrane emulsification
S Ramakrishnan, M Ferrando, L Aceña-Muñoz, S De Lamo-Castellví, ...
Food and bioprocess technology 6 (11), 3088-3101, 2013
Rapid Detection and Differentiation of Alicyclobacillus Species in Fruit Juice Using Hydrophobic Grid Membranes and Attenuated Total Reflectance Infrared …
EM Grasso, AE Yousef, S de Lamo Castellvi, LE Rodriguez-Saona
Journal of agricultural and food chemistry 57 (22), 10670-10674, 2009
Influence of emulsification technique and wall composition on physicochemical properties and oxidative stability of fish oil microcapsules produced by spray drying
S Ramakrishnan, M Ferrando, L Aceña-Muñoz, M Mestres, ...
Food and Bioprocess Technology 7 (7), 1959-1972, 2014
Protein-stabilized emulsions containing beta-carotene produced by premix membrane emulsification
A Trentin, S De Lamo, C Güell, F López, M Ferrando
Journal of food engineering 106 (4), 267-274, 2011
High hydrostatic pressure treatment applied to model cheeses made from cow’s milk inoculated with Staphylococcus aureus
T López-Pedemonte, AX Roig-Sagués, S De Lamo, R Gervilla, B Guamis
Food Control 18 (5), 441-447, 2007
Behavior of Yersinia enterocolitica strains inoculated in model cheese treated with high hydrostatic pressure
S De Lamo-Castellví, M Capellas, T López-Pedemonte, ...
Journal of food protection 68 (3), 528-533, 2005
Efficacy of Pressure‐Assisted Thermal Processing, in Combination with Organic Acids, against Bacillus amyloliquefaciens Spores Suspended in Deionized …
W Ratphitagsanti, S De Lamo‐Castellvi, VM Balasubramaniam, ...
Journal of food science 75 (1), M46-M52, 2010
Survival and growth of Yersinia enterocolitica strains inoculated in skimmed milk treated with high hydrostatic pressure
S De Lamo-Castellví, AX Roig-Sagués, M Capellas, ...
International journal of food microbiology 102 (3), 337-342, 2005
Fourier-transform infrared spectroscopy combined with immunomagnetic separation as a tool to discriminate Salmonella serovars
S De Lamo-Castellví, A Männing, LE Rodríguez-Saona
Analyst 135 (11), 2987-2992, 2010
Response of two Salmonella enterica strains inoculated in model cheese treated with high hydrostatic pressure
S De Lamo-Castellví, AX Roig-Sagués, T López-Pedemonte, ...
Journal of dairy science 90 (1), 99-109, 2007
Linking findings in microfluidics to membrane emulsification process design: the importance of wettability and component interactions with interfaces
K Schroën, M Ferrando, D Lamo-Castellví, S Sahin, C Güell
Membranes 6 (2), 26, 2016
Cleaning Protocols for Organic Microfiltration Membranes Used in Premix Membrane Emulsification
A Trentin, C Güell, T Gelaw, S de Lamo, M Ferrando
Separation and Purification Technology, 2011
Fate of Escherichia coli strains inoculated in model cheese elaborated with or without starter and treated by high hydrostatic pressure
S De Lamo-Castellvi, M Capellas, AX Roig-Sagues, T Lopez-Pedemonte, ...
Journal of food protection 69 (12), 2856-2864, 2006
Inactivation of Bacillus amyloliquefaciens spores by a combination of sucrose laurate and pressure-assisted thermal processing
S De Lamo-Castellvi, W Ratphitagsanti, VM Balasubramaniam, ...
Journal of food protection 73 (11), 2043-2052, 2010
Characterisation of RO fouling in an integrated MBR/RO system for wastewater reuse
J Moreno, H Monclús, M Stefani, E Cortada, J Aumatell, N Adroer, ...
Water science and technology 67 (4), 780-788, 2013
Encapsulation of grape seed phenolic-rich extract within W/O/W emulsions stabilized with complexed biopolymers: Evaluation of their stability and release
M Estévez, C Güell, S De Lamo-Castellví, M Ferrando
Food chemistry 272, 478-487, 2019
Prediction of Injured and Dead Inactivated Escherichia coli O157:H7 Cells after Heat and Pulsed Electric Field Treatment with Attenuated Total Reflectance Infrared …
TK Gelaw, L Espina, R Pagán, D García-Gonzalo, S De Lamo-Castellví
Food and bioprocess technology 7 (7), 2084-2092, 2014
En aquests moments el sistema no pot dur a terme l'operació. Torneu-ho a provar més tard.
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