• Czekaj, P.; López, F.; Güell, C. (2001) Membrane Fouling by Turbidity Constituents of Beer and Wine: Characterization and Prevention by Means of Infrasonic Pulsing, Journal of Food Engineering, 49(1), pp 25-36.

  • Achaerandio, I.; Pachova, V.; Güell, C. ; López , F. (2001) Protein adsorption by bentonite in a white wine model solution: Effect of protein molecular weight and ethanol concentration, American Journal of Enology and Viticulture, 52(2), pp 122-126.

  • M. Ferrando and W.E.L. Spiess (2001) Cellular response of plant tissue during the osmotic treatment with sucrose, maltose, and trehalose solutions, Journal of Food Engineering, 49, pp 115-127.

  • Achaerandio, A.; Güell, C.; López ,F. (2002) Continuous vinegar decolorization with exchange resins, Journal of Food Engineering, 51(4), pp 311-317.

  • Achaerandio, I.; Güell, C.; Jiménez, L.; Mateo, J.M.; López, F. (2002) Caracterización de Vinagres Comerciales mediante Análisis Multivariable, Tecnología del Vino, nº 3, pp 103-107.

  • Pachova, V.; Ferrando, M.; Güell, C. ; López , F. (2002) Protein Adsorption onto Metal Oxide Materials in White Wine Model Systems, Journal of Food Science, 67(6), pp 2118-2121.

  • Achaerandio, I.; Güell, C. ; Medina, F.; Lamuela-Raventós, R; López , F. (2002) Vinegar Decolorization by Re-Activated Carbon, Food Science and Technology International, 8(4), pp 239-242.

  • M. Ferrando and W.E.L. Spiess (2002) Transmembrane mass transfer in carrot protoplasts during osmotic treatment, Journal of Food Science, 67(7), pp 2673-2680.

  • W.E.L. Spiess, D.Behsnilian, M. Ferrando, M.Gaiser, U.Gärtner, M.Hasch, E. Mayer-Miebach, A.Rathjen y E.Walz. (2002) Mass Transfer and related Phenomena in Plant Tissue during Heat Treatment and Osmotic Stress in Engineering and Food for the 21st Century-Food Preservation Technology Series (ISBN 1-56676-963-9), pp 177-191.

  • M. Ferrando, B. Glasmacher y G. Rau (2002) Thermophysical properties of a monolayer tissue with respect to freeze-drying, Biomedizinische Technik – Biomedical Engineering, 47, pp 390-392.

  • López, F.; Medina, F.; Prodanov, M.; Güell, C. (2003) Oxidation of Activated Carbon: Application to Vinegar Decolorization, Journal of Colloid and Interface Science, 257(2), pp 173-178.

  • M. Ferrando; W.E.L. Spiess (2003) Effect of osmotic stress on microstructure and mass transfer in onion and strawberry tissue, Journal of the Science of Food and Agriculture, 83, pp 951-959.

  • M. Ferrando; W.E.L. Spiess (2003) Mass transfer in strawberry tissue during osmotic treatment (I). Microstructural changes, Journal of Food Science, 68, pp 1347-1355.

  • M. Ferrando; W.E.L. Spiess (2003) Mass transfer in strawberry tissue during osmotic treatment (II). Structure-function relationships, Journal of Food Science, 68, pp 1356-1364.

  • M. Ferrando y W.E.L. Spiess (2003) Microscopic technique to study mass transfer in plant tissue during osmotic treatment in Ingeniería de Alimentos. Nuevas Fronteras en el Siglo XXI Tomo II. Deshidratación de Alimentos y Propiedades Relacionadas, pp 261-266.