List of works - Pedro D. Sanz

A Model for Real Thermal Control in High-Pressure Treatment of Foods

article

Conventional freezing plus high pressure–low temperature treatment: Physical properties, microbial quality and storage stability of beef meat

scientific article published on 02 June 2007

Determination, analysis and prediction of the volumetric behavior of milk at high pressure

scientific article published on 04 July 2014

Effect of high pressure on the reduction of microbial populations in vegetables

scientific article published on 01 June 1997

Formation risk of toxic and other unwanted compounds in pressure-assisted thermally processed foods.

scientific article

High pressure response of fruit jams contaminated with Listeria monocytogenes

scientific article published on 01 April 1999

High-presssure shift freezing. Part 2. Modeling of freezing times for a finite cylindrical model.

scientific article

Liquid water-ice I phase diagrams under high pressure: sodium chloride and sucrose models for food systems.

scientific article published in March 2005

Modeling thermophysical properties of food under high pressure.

scientific article published on April 2010

Prediction of ice content in biological model solutions when frozen under high pressure.

scientific article published in March 2009

Response to high-pressure, low-temperature treatment in vegetables: determination of survival rates of microbial populations using flow cytometry and detection of peroxidase activity using confocal microscopy

scientific article published on 01 March 1999

Role of water structure on the high pressure micellization and phase transformations of sodium dodecanoate aqueous solutions

scientific article published on 20 June 2014

Some interrelated thermophysical properties of liquid water and ice. I. A user-friendly modeling review for food high-pressure processing.

scientific article

The effects of high hydrostatic pressure at subzero temperature on the quality of ready-to-eat cured beef carpaccio.

scientific article

The initial freezing temperature of foods at high pressure.

scientific article published in April 2008

Volumetric properties of sunflower methyl ester oil at high pressure.

scientific article published on 11 August 2007

List of works by Pedro D. Sanz

A Model for Real Thermal Control in High-Pressure Treatment of Foods

Conventional freezing plus high pressure–low temperature treatment: Physical properties, microbial quality and storage stability of beef meat

Determination, analysis and prediction of the volumetric behavior of milk at high pressure

Effect of high pressure on the reduction of microbial populations in vegetables

Formation risk of toxic and other unwanted compounds in pressure-assisted thermally processed foods.

High pressure response of fruit jams contaminated with Listeria monocytogenes

High-presssure shift freezing. Part 2. Modeling of freezing times for a finite cylindrical model.

Liquid water-ice I phase diagrams under high pressure: sodium chloride and sucrose models for food systems.

Modeling thermophysical properties of food under high pressure.

Prediction of ice content in biological model solutions when frozen under high pressure.

Response to high-pressure, low-temperature treatment in vegetables: determination of survival rates of microbial populations using flow cytometry and detection of peroxidase activity using confocal microscopy

Role of water structure on the high pressure micellization and phase transformations of sodium dodecanoate aqueous solutions

Some interrelated thermophysical properties of liquid water and ice. I. A user-friendly modeling review for food high-pressure processing.

The effects of high hydrostatic pressure at subzero temperature on the quality of ready-to-eat cured beef carpaccio.

The initial freezing temperature of foods at high pressure.

Volumetric properties of sunflower methyl ester oil at high pressure.