Authors:
ROIGSAGUES AX
HERNANDEZHERRERO M
RODRIGUEZJEREZ JJ
LOPEZSABATER EI
MORAVENTURA MT
Citation: Ax. Roigsagues et al., HISTIDINE-DECARBOXYLASE ACTIVITY OF ENTEROBACTER-CLOACAE S15 19 DURING THE PRODUCTION OF RIPENED SAUSAGES AND ITS INFLUENCE ON THE FORMATION OF CADAVERINE/, Journal of food protection, 60(4), 1997, pp. 430-432
Authors:
ROIGSAGUES AX
HERNANDEZHERRERO MM
LOPEZSABATER EI
RODRIGUEZJEREZ JJ
MORAVENTURA MT
Citation: Ax. Roigsagues et al., EVALUATION OF 3 DECARBOXYLATING AGAR MEDIA TO DETECT HISTAMINE AND TYRAMINE-PRODUCING BACTERIA IN RIPENED SAUSAGES, Letters in applied microbiology, 25(5), 1997, pp. 309-312
Authors:
ROIGSAGUES AX
HERNANDEZHERRERO M
RODRIGUEZJEREZ JJ
LOPEZSABATER EI
MORAVENTURA MT
Citation: Ax. Roigsagues et al., OCCURRENCE OF TYRAMINE PRODUCING MICROORGANISMS IN SALCHICHON AND TYRAMINE PRODUCTION IN SAUSAGES INOCULATED WITH A TYRAMINE PRODUCING STRAIN OF LACTOBACILLUS-BREVIS, Journal of food safety, 17(1), 1997, pp. 13-22
Authors:
ROIGSAGUES AX
HERNANDEZHERRERO M
LOPEZSABATER EI
RODRIGUEZJEREZ JJ
MORAVENTURA MT
Citation: Ax. Roigsagues et al., HISTIDINE-DECARBOXYLASE ACTIVITY OF BACTERIA ISOLATED FROM RAW AND RIPENED SALCHICHON, A SPANISH CURED SAUSAGE, Journal of food protection, 59(5), 1996, pp. 516-520
Authors:
LOPEZSABATER EI
RODIGUEZJEREZ JJ
HERNADEZHERRERO M
ROIGSAGUES AX
MORAVENTURA MT
Citation: Ei. Lopezsabater et al., SENSORY QUALITY AND HISTAMINE FORMATION DURING CONTROLLED DECOMPOSITION OF TUNA (THUNNUS-THYNNUS), Journal of food protection, 59(2), 1996, pp. 167-174
Authors:
LOPEZSABATER EI
RODRIGUEZJEREZ JJ
HERNANDEZHERRERO M
MORAVENTURA MT
Citation: Ei. Lopezsabater et al., INCIDENCE OF HISTAMINE-FORMING BACTERIA AND HISTAMINE CONTENT IN SCOMBROID FISH SPECIES FROM RETAIL MARKETS IN THE BARCELONA AREA, International journal of food microbiology, 28(3), 1996, pp. 411-418
Authors:
MUNTADAGARRIGA JM
RODRIGUEZJEREZ JJ
LOPEZSABATER EI
MORAVENTURA MT
Citation: Jm. Muntadagarriga et al., EFFECT OF CHILL AND FREEZING TEMPERATURES ON SURVIVAL OF VIBRIO-PARAHAEMOLYTICUS INOCULATED IN HOMOGENATES OF OYSTER MEAT, Letters in applied microbiology, 20(4), 1995, pp. 225-227
Authors:
RODRIGUEZJEREZ JJ
MORAVENTURA MT
LOPEZSABATER EI
HERNANDEZHERRERO M
Citation: Jj. Rodriguezjerez et al., HISTIDINE, LYSINE AND ORNITHINE DECARBOXYLASE BACTERIA IN SPANISH SALTED SEMIPRESERVED ANCHOVIES, Journal of food protection, 57(9), 1994, pp. 784
Authors:
LOPEZSABATER EI
RODRIGUEZJEREZ JJ
HERNANDEZHERRERO M
MORAVENTURA MT
Citation: Ei. Lopezsabater et al., EVALUATION OF HISTIDINE-DECARBOXYLASE ACTIVITY OF BACTERIA ISOLATED FROM SARDINE (SARDINA-PILCHARDUS) BY AN ENZYMATIC METHOD, Letters in applied microbiology, 19(2), 1994, pp. 70-75
Authors:
RODRIGUEZJEREZ JJ
LOPEZSABATER EI
HERNANDEZHERRERO MM
MORAVENTURA MT
Citation: Jj. Rodriguezjerez et al., HISTAMINE, PUTRESCINE AND CADAVERINE FORMATION IN SPANISH SEMIPRESERVED ANCHOVIES AS AFFECTED BY TIME TEMPERATURE/, Journal of food science, 59(5), 1994, pp. 993-997
Authors:
RODRIGUEZJEREZ JJ
LOPEZSABATER EI
HERNANDEZHERRERO MM
MORAVENTURA MT
Citation: Jj. Rodriguezjerez et al., HISTAMINE, PUTRESCINE AND CADAVERINE FORMATION IN SPANISH SEMIPRESERVED ANCHOVIES AS AFFECTED BY TIME TEMPERATURE/, Journal of food science, 59(5), 1994, pp. 993-997
Authors:
RODRIGUEZJEREZ JJ
LOPEZSABATER EI
ROIGSAGUES AX
MORAVENTURA MT
Citation: Jj. Rodriguezjerez et al., HISTAMINE, CADAVERINE AND PUTRESCINE FORMING BACTERIA FROM RIPENED SPANISH SEMIPRESERVED ANCHOVIES, Journal of food science, 59(5), 1994, pp. 998-1001
Authors:
RODRIGUEZJEREZ JJ
LOPEZSABATER EI
ROIGSAGUES AX
MORAVENTURA MT
Citation: Jj. Rodriguezjerez et al., HISTAMINE, CADAVERINE AND PUTRESCINE FORMING BACTERIA FROM RIPENED SPANISH SEMIPRESERVED ANCHOVIES, Journal of food science, 59(5), 1994, pp. 998-1001
Authors:
RODRIGUEZJEREZ JJ
MORAVENTURA MT
CIVERA T
Citation: Jj. Rodriguezjerez et al., HISTAMINE AND FISH - AN OVERVIEW OF A REC ENT CONCERN .2. RELATIONSHIP BETWEEN FISH SPOILAGE AND HISTAMINE FORMATION, Industrie alimentari, 33(325), 1994, pp. 393-399
Authors:
RODRIGUEZJEREZ JJ
LOPEZSABATER EI
ROIGSAGUES AX
MORAVENTURA MT
Citation: Jj. Rodriguezjerez et al., EVOLUTION OF HISTIDINE-DECARBOXYLASE BACTERIAL GROUPS DURING THE RIPENING OF SPANISH SEMIPRESERVED ANCHOVIES, Journal of veterinary medicine. Series B, 40(8), 1993, pp. 533-543
Authors:
LOPEZSABATER EI
RODRIGUEZJEREZ JJ
ROIGSAGUES AX
MORAVENTURA MT
Citation: Ei. Lopezsabater et al., DETERMINATION OF HISTAMINE IN FISH USING AN ENZYMATIC METHOD, Food additives and contaminants, 10(5), 1993, pp. 593-602