G V Barbosa-Cánovas

Effects of combined exposure of micrococcus luteus to nisin and pulsed electric fields.

S Notermans, M. M. Góngora-Nieto, G. Barbosa‐Cánovas, 2000, International journal of food microbiology.

Food Processing by High Hydrostatic Pressure

G. Barbosa‐Cánovas, B. Swanson, G V Barbosa-Cánovas, 2002, Critical reviews in food science and nutrition.

Transmission electron microscopy of Listeria innocua treated by pulsed electric fields and nisin in skimmed milk.

G. Barbosa‐Cánovas, B. Swanson, G V Barbosa-Cánovas, 1999, International journal of food microbiology.

Effect of oscillatory high hydrostatic pressure treatments on Byssochlamys nivea ascospores suspended in fruit juice concentrates

B. Swanson, A. López‐Malo, E. Palou, 1998, Letters in applied microbiology.

Low-fat set yogurt made from milk subjected to combinations of high hydrostatic pressure and thermal processing.

G. Barbosa‐Cánovas, B. Swanson, F. Harte, 2003, Journal of dairy science.

Inactivation of Listeria innocua in skim milk by pulsed electric fields and nisin.

G. Barbosa‐Cánovas, B. Swanson, G V Barbosa-Cánovas, 1999, International journal of food microbiology.

Pulsed electric fields inactivation of attached and free-living Escherichia coli and Listeria innocua under several conditions.

S Notermans, M. M. Góngora-Nieto, T Wijtzes, 2000, International journal of food microbiology.

Inactivation of Listeria innocua in liquid whole egg by pulsed electric fields and nisin.

G. Barbosa‐Cánovas, B. Swanson, G V Barbosa-Cánovas, 1999, International journal of food microbiology.