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Citation: Ma. Oliver et al., Evaluation of the electrical impedance spectroscopy (EIS) equipment for ham meat quality selection, MEAT SCI, 58(3), 2001, pp. 305-312

Authors: Aymerich, T Artigas, MG Garriga, M Monfort, JM Hugas, M

Citation: T. Aymerich et al., Effect of sausage ingredients and additives on the production of enterocinA and B by Enterococcus faecium CTC492. Optimization of in vitro production and anti-listerial effect in dry fermented sausages, J APPL MICR, 88(4), 2000, pp. 686-694

Authors: Aymerich, MT Garriga, M Monfort, JM Nes, I Hugas, M

Citation: Mt. Aymerich et al., Bacteriocin-producing lactobacilli in Spanish-style fermented sausages: Characterization of bacteriocins, FOOD MICROB, 17(1), 2000, pp. 33-45

Authors: Aymerich, T Garriga, M Ylla, J Vallier, J Monfort, JM Hugas, M

Citation: T. Aymerich et al., Application of enterocins as biopreservatives against Listeria innocua in meat products, J FOOD PROT, 63(6), 2000, pp. 721-726

Authors: Pascual, M Hugas, M Badiola, JI Monfort, JM Garriga, M

Citation: M. Pascual et al., Lactobacillus salivarius CTC2197 prevents Salmonella enteritidis colonization in chickens, APPL ENVIR, 65(11), 1999, pp. 4981-4986

Authors: Hugas, M Pages, F Garriga, M Monfort, JM

Citation: M. Hugas et al., Application of the bacteriocinogenic Lactobacilus sakei CTC494 to prevent growth of Listeria in fresh and cooked meat products packed with different atmospheres, FOOD MICROB, 15(6), 1998, pp. 639-650