| 1 |
An enzyme sensor for the determination of total amines in dry-fermented sausages (Reprinted from Journal of Food Engineering, vol 106, pg 166-169, 2011)
Hernandez-Cazares AS, Aristoy MC, Toldra F
Journal of Food Engineering, 110(2), 324, 2012 |
| 2 |
An enzyme sensor for the determination of total amines in dry-fermented sausages
Hernandez-Cazares AS, Aristoy MC, Toldra F
Journal of Food Engineering, 106(2), 166, 2011 |
| 3 |
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 |
| 4 |
Relationships between microbial population dynamics and putrescine and cadaverine accumulation during dry fermented sausage ripening
Bover-Cid S, Torriani S, Gatto V, Tofalo R, Suzzi G, Belletti N, Gardini F
Journal of Applied Microbiology, 106(4), 1397, 2009 |
| 5 |
Characterization of microbial population of'Alheira' (a traditional Portuguese fermented sausage) by PCR-DGGE and traditional cultural microbiological methods
Albano H, Henriques I, Correia A, Hogg T, Teixeira P
Journal of Applied Microbiology, 105(6), 2187, 2008 |
| 6 |
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 |
| 7 |
Lyophilized preparations of bacteriocinogenic Lactobacillus curvatus and Lactococcus lactis subsp lactis as potential protective adjuncts to control Listeria monocytogenes in dry-fermented sausages
Benkerroum N, Daoudi A, Hamraoui T, Ghalfi H, Thiry C, Duroy M, Evrart P, Roblain D, Thonart P
Journal of Applied Microbiology, 98(1), 56, 2005 |
| 8 |
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 |
