E. López-Sabater

发表

Histidine, Lysine and Ornithine Decarboxylase Bacteria in Spanish Salted Semi-preserved Anchovies.

M. Hernández-Herrero, J. Rodríguez-Jerez, M. T. Mora-Ventura, 1994, Journal of food protection.

Histidine Decarboxylase Activity of Bacteria Isolated from Raw and Ripened Salchichón , a Spanish Cured Sausage.

M. Hernández-Herrero, A. Roig-Sagués, J. Rodríguez-Jerez, 1996, Journal of food protection.

Microbiological events during the elaboration of "fuet", a Spanish ripened sausage Relationships between the development of histidine- and tyrosine-decarboxylase-containing bacteria and pH and water activity

M. Hernández-Herrero, A. Roig-Sagués, J. Rodríguez-Jerez, 1999 .

Determination of histamine in fish using an enzymic method.

A. Roig-Sagués, J. Rodríguez-Jerez, M. T. Mora-Ventura, 1993, Food additives and contaminants.

Bacteriological Quality of Tuna Fish ( Thunnus thynnus ) Destined for Canning: Effect of Tuna Handling on Presence of Histidine Decarboxylase Bacteria and Histamine Level.

A. Roig-Sagués, J. Rodríguez-Jerez, E. López-Sabater, 1994, Journal of food protection.

Sensory Quality and Histamine Formation during Controlled Decomposition of Tuna ( Thunnus thynnus ).

A. Roig-Sagués, J. Rodríguez-Jerez, M. T. Mora-Ventura, 1996, Journal of food protection.

Magnetic immunoseparation PCR assay (MIPA) for detection of hepatitis a virus (HAV) in American oyster (Crassostrea virginica)

M. Deng, D. Cliver, E. López-Sabater, 1997, Letters in applied microbiology.

Histamine, cadaverine and putrescine forming bacteria from ripened Spanish semipreserved anchovies

A. Roig-Sagués, J. Rodríguez-Jerez, M. T. Mora-Ventura, 1994 .

Evaluation of three decarboxylating agar media to detect histamine and tyramine‐producing bacteria in ripened sausages

A. Roig-Sagués, J. Rodríguez-Jerez, M. T. Mora-Ventura, 1997, Letters in applied microbiology.

Total Volatile Basic Nitrogen and other Physicochemical and Microbiological Characteristics as Related to Ripening of Salted Anchovies

M. Hernández-Herrero, A. Roig-Sagués, J. Rodríguez-Jerez, 1999 .

Incidence of histamine-forming bacteria and histamine content in scombroid fish species from retail markets in the Barcelona area.

M. Hernández-Herrero, J. Rodríguez-Jerez, M. T. Mora-Ventura, 1996, International journal of food microbiology.

Histidine Decarboxylase Activity of Enterobacter cloacae S15/19 during the Production of Ripened Sausages and Its Influence on the Formation of Cadaverine.

M. Hernández-Herrero, A. Roig-Sagués, J. Rodríguez-Jerez, 1997, Journal of food protection.

Evaluation of histidine decarboxylase activity of bacteria isolated from sardine (Sardina pilchardus) by an enzymic method

M. Hernández-Herrero, J. Rodríguez-Jerez, M. T. Mora-Ventura, 1994 .

Influence of Raw Fish Quality on Some Physicochemical and Microbial Characteristics as Related to Ripening of Salted Anchovies (Engraulis encrasicholus L)

M. Hernández-Herrero, A. Roig-Sagués, J. Rodríguez-Jerez, 2002 .

Evolution of histidine decarboxylase bacterial groups during the ripening of Spanish semi-preserved anchovies.

A. Roig-Sagués, J. Rodríguez-Jerez, M. T. Mora-Ventura, 1993, Zentralblatt fur Veterinarmedizin. Reihe B. Journal of veterinary medicine. Series B.

Influence of storage temperature on the quality of beef liver; pH as a reliable indicator of beef liver spoilage

E. López-Sabater, A. R. Sagués, M. M. Herrero, 1999 .

Effect of chill and freezing temperatures on survival of Vibrio parahaemolyticus inoculated in homogenates of oyster meat

J. Rodríguez-Jerez, M. T. Mora-Ventura, E. López-Sabater, 1995, Letters in applied microbiology.

Histamine, Putrescine and Cadaverine Formation in Spanish Semipreserved Anchovies as Affected by Time/Temperature

M. Hernández-Herrero, J. Rodríguez-Jerez, M. T. Mora-Ventura, 1994 .

Malignant pheochromocytoma in a pig

J. Segalés, Jorge Martínez, E. López-Sabater, 2012, Journal of veterinary diagnostic investigation : official publication of the American Association of Veterinary Laboratory Diagnosticians, Inc.

SDS-PAGE of salted anchovies (Engraulis encrasicholus L) during the ripening process

M. Hernández-Herrero, A. Roig-Sagués, J. Rodríguez-Jerez, 2000 .

OCCURRENCE OF TYRAMINE PRODUCING MICROORGANISMS IN “SALCHICHON” AND TYRAMINE PRODUCTION IN SAUSAGES INOCULATED WITH A TYRAMINE PRODUCING STRAIN OF LACTOBACILLUS BREVIS

M. Hernández-Herrero, A. Roig-Sagués, J. Rodríguez-Jerez, 1997 .