B. Martín

发表

Characterization of lactic acid bacteria isolated from infant faeces as potential probiotic starter cultures for fermented sausages.

R. Rubio, A. Jofré, B. Martín, 2014, Food microbiology.

Effect of Amplicon Length in Propidium Monoazide Quantitative PCR for the Enumeration of Viable Cells of Salmonella in Cooked Ham

B. Martín, T. Aymerich, M. Garriga, 2013, Food Analytical Methods.

MLVA subtyping of Listeria monocytogenes isolates from meat products and meat processing plants.

S. Bover-Cid, B. Martín, T. Aymerich, 2018, Food research international.

Genetic diversity and safety aspects of enterococci from slightly fermented sausages

B. Martín, T. Aymerich, M. Garriga, 2005, Journal of applied microbiology.

Identification of Enterococcus species by melting curve analysis of restriction fragments.

B. Martín, T. Aymerich, M. Garriga, 2008, Journal of microbiological methods.

Microbial Quality and Direct PCR Identification of Lactic Acid Bacteria and Nonpathogenic Staphylococci from Artisanal Low-Acid Sausages

B. Martín, T. Aymerich, M. Garriga, 2005, Applied and Environmental Microbiology.

Rapid Quantitative Detection of Lactobacillus sakei in Meat and Fermented Sausages by Real-Time PCR

A. Jofré, B. Martín, T. Aymerich, 2006, Applied and Environmental Microbiology.

Microbial Quality and Direct PCR Identification of Lactic Acid Bacteria and Nonpathogenic Staphylococci from Artisanal Low-Acid Sausages

B. Martín, T. Aymerich, M. Garriga, 2003, Applied and Environmental Microbiology.

Simultaneous detection of Listeria monocytogenes and Salmonella by multiplex PCR in cooked ham

D. Rodríguez-Lázaro, A. Jofré, B. Martín, 2005 .

Quantification of Listeria monocytogenes in fermented sausages by MPN‐PCR method

A. Jofré, B. Martín, T. Aymerich, 2004, Letters in applied microbiology.

Molecular, technological and safety characterization of Gram-positive catalase-positive cocci from slightly fermented sausages.

S. Bover-Cid, M. T. Veciana-Nogués, B. Martín, 2006, International journal of food microbiology.

Assessment of safe enterococci as bioprotective cultures in low-acid fermented sausages combined with high hydrostatic pressure.

S. Bover-Cid, R. Rubio, B. Martín, 2013, Food microbiology.

Protein synthesis in lactic acid and pathogenic bacteria during recovery from a high pressure treatment.

M. Zagorec, A. Jofré, B. Martín, 2007, Research in microbiology.

Prevalence of Salmonella spp. and Listeria monocytogenes at small-scale spanish factories producing traditional fermented sausages.

B. Martín, T. Aymerich, M. Garriga, 2011, Journal of food protection.

Pre-PCR treatments as a key factor on the probability of detection of Listeria monocytogenes and Salmonella in ready-to-eat meat products by real-time PCR

Belén Martín, B. Martín, T. Aymerich, 2012 .

Safety properties and molecular strain typing of lactic acid bacteria from slightly fermented sausages

S. Bover-Cid, M. C. Vidal-Carou, B. Martín, 2006, Journal of applied microbiology.

Diversity and distribution of Listeria monocytogenes in meat processing plants.

B. Martín, T. Aymerich, M. Garriga, 2014, Food microbiology.

Starter cultures and high-pressure processing to improve the hygiene and safety of slightly fermented sausages.

S. Bover-Cid, B. Marcos, M. T. Veciana-Nogués, 2005, Journal of food protection.

The potential probiotic Lactobacillus rhamnosus CTC1679 survives the passage through the gastrointestinal tract and its use as starter culture results in safe nutritionally enhanced fermented sausages.

R. Rubio, B. Martín, T. Aymerich, 2014, International journal of food microbiology.

Identification and tracing of Enterococcus spp. by RAPD‐PCR in traditional fermented sausages and meat environment

L. Corominas, B. Martín, T. Aymerich, 2009, Journal of applied microbiology.

Clinical comparison of the BACTEC 9000 Standard Anaerobic/F and Lytic/F blood culture media.

B. Martín, G. Hollick, R. Edinger, 1996, Diagnostic microbiology and infectious disease.

Utilization of Porcine Livers through the Formation of Zn-Protoporphyrin Pigment Optimized by a Response Surface Methodology

S. Bover-Cid, J. Arnau, B. Martín, 2023, Foods.

Dynamics of Microbial Communities in Nitrite-Free and Nutritionally Improved Dry Fermented Sausages

S. Bover-Cid, A. Jofré, B. Martín, 2023, Fermentation.