Publications (15)


  1. Pressure-induced modification of sodium caseinate techno-functional properties

    Journal of Food Process Engineering, Vol. 44, Núm. 7


  1. Preface

    Journal of Physics: Conference Series

  2. Industrial viability of the hyperbaric method to store perishable foods at room temperature

    Journal of Food Engineering, Vol. 193, pp. 76-85


  1. Physical properties of fluid media

    An Introduction to High-Pressure Science and Technology (CRC Press), pp. 301-532

  2. Food science and technology: Preservation and processing below 50 mpa and up to 1 gpa

    An Introduction to High-Pressure Science and Technology (CRC Press), pp. 353-374

  3. Evidence of low-density water to high-density water structural transformation in milk during high-pressure processing

    Innovative Food Science and Emerging Technologies, Vol. 38, pp. 238-242


  1. Speed of sound in liquid water from (253.15 to 348.15) K and pressures from (0.1 to 700) MPa

    Journal of Chemical and Engineering Data, Vol. 56, Núm. 12, pp. 4800-4807


  1. The initial freezing temperature of foods at high pressure

    Critical Reviews in Food Science and Nutrition, Vol. 48, Núm. 4, pp. 328-340


  1. Modelling of high-pressure treatments of foods by an artificial neural network

    CHISA 2006 - 17th International Congress of Chemical and Process Engineering

  2. Determining thermal parameters in the cooling of a small-scale high-pressure freezing vessel

    International Journal of Refrigeration, Vol. 29, Núm. 7, pp. 1152-1159