| 1 |
Identification and tracing of Enterococcus spp. by RAPD-PCR in traditional fermented sausages and meat environment
Martin B, Corominas L, Garriga M, Aymerich T
Journal of Applied Microbiology, 106(1), 66, 2009 |
| 2 |
Tracing Salmonella in Alheira processing plants
Esteves A, Aymerich T, Garriga M, Patarata L, Fontes MC, Martins C
Journal of Applied Microbiology, 103(1), 1, 2007 |
| 3 |
Safety properties and molecular strain typing of lactic acid bacteria from slightly fermented sausages
Aymerich T, Martin B, Garriga M, Vidal-Carou MC, Bover-Cid S, Hugas M
Journal of Applied Microbiology, 100(1), 40, 2006 |
| 4 |
Genetic diversity and safety aspects of enterococci from slightly fermented sausages
Martin B, Garriga M, Hugas M, Aymerich T
Journal of Applied Microbiology, 98(5), 1177, 2005 |
| 5 |
Effect of sausage ingredients and additives on the production of enterocin A and B by Enterococcus faecium CTC492. Optimization of in vitro production and anti-listerial effect in dry fermented sausages
Aymerich T, Artigas MG, Garriga M, Monfort JM, Hugas M
Journal of Applied Microbiology, 88(4), 686, 2000 |
