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Community Markets for Conservation (COMACO) links biodiversity conservation with sustainable improvements in livelihoods and food productionBacterial attachment and biofilm formation on surfaces are reduced by small-diameter nanoscale pores: how small is small enough?Effect of micro- and nanoscale topography on the adhesion of bacterial cells to solid surfacesStructural changes induced by high-pressure processing in micellar casein and milk protein concentrates.Pulsed light and antimicrobial combination treatments for surface decontamination of cheese: Favorable and antagonistic effects.Pulsed-light inactivation of pathogenic and spoilage bacteria on cheese surface.Efficient reduction of pathogenic and spoilage microorganisms from apple cider by combining microfiltration with UV treatment.Development and optimization of a carbon dioxide-aided cold microfiltration process for the physical removal of microorganisms and somatic cells from skim milk.Effect of solvent and temperature on the size distribution of casein micelles measured by dynamic light scattering.Steady shear rheological properties of micellar casein concentrates obtained by membrane filtration as a function of shear rate, concentration, and temperature.Long-range interactions keep bacterial cells from liquid-solid interfaces: Evidence of a bacteria exclusion zone near Nafion surfaces and possible implications for bacterial attachment.The effect of commercial sterilization regimens on micellar casein concentratesHeat stability of micellar casein concentrates as affected by temperature and pHAlumina surfaces with nanoscale topography reduce attachment and biofilm formation by Escherichia coli and Listeria sppEffect of pulsed light treatments on the growth and resistance behavior of Listeria monocytogenes 10403S, Listeria innocua, and Escherichia coli ATCC 25922 in a liquid substrateUse of micellar casein concentrate for Greek-style yogurt manufacturing: effects on processing and product propertiesA physicochemical investigation of membrane fouling in cold microfiltration of skim milkShort communication: Influence of pulsed light treatment on the quality and sensory characteristics of Cheddar cheeseShelf life and quality of skim milk processed by cold microfiltration with a 1.4-μm pore size membrane, with or without heat treatmentNanoporous anodic alumina reduces Staphylococcus biofilm formation
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P50
description
investigador
@es
researcher
@en
wetenschapper
@nl
name
C I Moraru
@en
C I Moraru
@nl
type
label
C I Moraru
@en
C I Moraru
@nl
prefLabel
C I Moraru
@en
C I Moraru
@nl
P31
P496
0000-0001-8307-7123