Hugas M - Search Results

1

Technological and sensorial evaluation of Lactobacillus strains as starter cultures in fermented sausages.

Garriga M, Hugas M, Gou P, Aymerich MT, Arnau J, Monfort JM. Garriga M, et al. Among authors: hugas m. Int J Food Microbiol. 1996 Sep;32(1-2):173-83. doi: 10.1016/0168-1605(96)01122-1. Int J Food Microbiol. 1996. PMID: 8880337

2

Functionality of enterococci in meat products.

Hugas M, Garriga M, Aymerich MT. Hugas M, et al. Int J Food Microbiol. 2003 Dec 1;88(2-3):223-33. doi: 10.1016/s0168-1605(03)00184-3. Int J Food Microbiol. 2003. PMID: 14596994 Review.

3

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

Garriga M, Marcos B, Martin B, Veciana-Nogués MT, Bover-Cid S, Hugas M, Aymerich T. Garriga M, et al. Among authors: hugas m. J Food Prot. 2005 Nov;68(11):2341-8. doi: 10.4315/0362-028x-68.11.2341. J Food Prot. 2005. PMID: 16300071 Free article.

4

Bacteriocinogenic activity of lactobacilli from fermented sausages.

Garriga M, Hugas M, Aymerich T, Monfort JM. Garriga M, et al. Among authors: hugas m. J Appl Bacteriol. 1993 Aug;75(2):142-8. doi: 10.1111/j.1365-2672.1993.tb02759.x. J Appl Bacteriol. 1993. PMID: 8407674

5

Biochemical characterization of lactobacilli from dry fermented sausages.

Hugas M, Garriga M, Aymerich T, Monfort JM. Hugas M, et al. Int J Food Microbiol. 1993 Apr;18(2):107-13. doi: 10.1016/0168-1605(93)90215-3. Int J Food Microbiol. 1993. PMID: 8494677

6

Effect of sausage ingredients and additives on the production of enterocin A and B by Enterococcus faecium CTC492. Optimization of in vitro production and anti-listerial effect in dry fermented sausages.

Aymerich T, Artigas MG, Garriga M, Monfort JM, Hugas M. Aymerich T, et al. Among authors: hugas m. J Appl Microbiol. 2000 Apr;88(4):686-94. doi: 10.1046/j.1365-2672.2000.01012.x. J Appl Microbiol. 2000. PMID: 10792528

7

Application of enterocins as biopreservatives against Listeria innocua in meat products.

Aymerich T, Garriga M, Ylla J, Vallier J, Monfort JM, Hugas M. Aymerich T, et al. Among authors: hugas m. J Food Prot. 2000 Jun;63(6):721-6. doi: 10.4315/0362-028x-63.6.721. J Food Prot. 2000. PMID: 10852564 Free article.

8

Microbial quality and direct PCR identification of lactic acid bacteria and nonpathogenic Staphylococci from artisanal low-acid sausages.

Aymerich T, Martín B, Garriga M, Hugas M. Aymerich T, et al. Among authors: hugas m. Appl Environ Microbiol. 2003 Aug;69(8):4583-94. doi: 10.1128/AEM.69.8.4583-4594.2003. Appl Environ Microbiol. 2003. PMID: 12902246 Free PMC article.

9

Selection of lactobacilli for chicken probiotic adjuncts.

Garriga M, Pascual M, Monfort JM, Hugas M. Garriga M, et al. Among authors: hugas m. J Appl Microbiol. 1998 Jan;84(1):125-32. doi: 10.1046/j.1365-2672.1997.00329.x. J Appl Microbiol. 1998. PMID: 15244067

10

Genetic diversity and safety aspects of enterococci from slightly fermented sausages.

Martin B, Garriga M, Hugas M, Aymerich T. Martin B, et al. Among authors: hugas m. J Appl Microbiol. 2005;98(5):1177-90. doi: 10.1111/j.1365-2672.2005.02555.x. J Appl Microbiol. 2005. PMID: 15836488

Save citations to file

Email citations

Send citations to clipboard

Add to Collections

Add to My Bibliography

Create a file for external citation management software

Your saved search

Your RSS Feed

My Custom Filters

Publication date

Text availability

Article attribute

Article type

Article Language

Species

Sex

Age

Other

51 results

Search Page

Filters