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Dissolved organic matter fractions formed during composting of winery and distillery residues: Evaluation of the process by fluorescence excitation–emission matrix

Chemosphere (Oxford), 2007-06, Vol.68 (2), p.301-309

2007

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Study of the Organic Fraction in Biosolids

Communications in Soil Science and Plant Analysis, 2013, Vol.44 (1-4), p.492-501

2013

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

Journal of food science, 2002-09, Vol.67 (7), p.2631-2640

2002

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

International journal of food microbiology, 1996, Vol.28 (3), p.411-418

1996

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

Letters in applied microbiology, 1997-02, Vol.24 (2), p.101-104

1997

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Protein Hydrolysis and Proteinase Activity during the Ripening of Salted Anchovy (Engraulis e ncrasicholus L.). A Microassay Method for Determining the Protein Hydrolysis

Journal of agricultural and food chemistry, 1999-08, Vol.47 (8), p.3319-3324

1999

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Total volatile basic nitrogen and other physicochemical and microbiological characteristics as related to ripening of salted anchovies

Journal of food science, 1999-03, Vol.64 (2), p.344-347

1999

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Sensory quality and histamine formation during controlled decomposition of tuna (Thunnus thynnus)

Journal of food protection, 1996-02, Vol.59 (2), p.167-174

1996

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Bacteriological quality of tuna fish (Thunnus thynnus) destined for canning: effect of tuna handling on presence of histidine decarboxylase bacteria and histamine level

Journal of food protection, 1994-04, Vol.57 (4), p.318-323

1994

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Histidine, lysine and ornithine decarboxylase bacteria in Spanish salted semi-preserved anchovies

Journal of food protection, 1994-09, Vol.57 (9), p.784-787

1994

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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

Zeitschrift für Lebensmittel-Untersuchung und -Forschung. A, European food research and technology, 1999, Vol.209 (2), p.108-112

1999

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

Letters in applied microbiology, 1997-11, Vol.25 (5), p.309-312

1997

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

Journal of the science of food and agriculture, 1999-11, Vol.79 (14), p.2035-2039

1999

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

Letters in applied microbiology, 1994, Vol.19 (2), p.70-75

1994

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

Journal of food science, 1994-09, Vol.59 (5), p.998-1001

1994

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

Letters in applied microbiology, 1995-04, Vol.20 (4), p.225-227

1995

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Histamine, putrescine and cadaverine formation in Spanish semipreserved anchovies as affected by time/temperature

Journal of food science, 1994-09, Vol.59 (5), p.993-997

1994

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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, 1997-04, Vol.60 (4), p.430-432

1997

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Adventitial remodeling with increased matrix metalloproteinase-2 activity in a porcine arteriovenous polytetrafluoroethylene grafts

Kidney international, 2005-12, Vol.68 (6), p.2890-2900

2005

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

European food research & technology, 2000-01, Vol.212 (1), p.26-30

2000

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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, 1997-06, Vol.17 (1), p.13-22

1997

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Determination of histamine in fish using an enzymic method

Food additives and contaminants, 1993-09, Vol.10 (5), p.593-602

1993

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Genetic variability in morphine sensitivity and tolerance between different strains of rats

Brain research, 2000-06, Vol.866 (1), p.109-115

2000

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Evolution of histidine decarboxylase bacterial groups during the ripening of Spanish semipreserved anchovies

Journal of veterinary medicine. Series B, 1993-01, Vol.40 (8), p.533-543

1993

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Histidine decarboxylase activity of bacteria isolated from raw and ripened Salchichón, a Spanich cured sausage

Journal of food protection, 1996, Vol.59 (5), p.516-520

1996

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Dissolved organic matter fractions formed during composting of winery and distillery residues: Evaluation of the process by fluorescence excitation–emission matrix

Study of the Organic Fraction in Biosolids

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

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

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

Protein Hydrolysis and Proteinase Activity during the Ripening of Salted Anchovy (Engraulis e ncrasicholus L.). A Microassay Method for Determining the Protein Hydrolysis

Total volatile basic nitrogen and other physicochemical and microbiological characteristics as related to ripening of salted anchovies

Sensory quality and histamine formation during controlled decomposition of tuna (Thunnus thynnus)

Bacteriological quality of tuna fish (Thunnus thynnus) destined for canning: effect of tuna handling on presence of histidine decarboxylase bacteria and histamine level

Histidine, lysine and ornithine decarboxylase bacteria in Spanish salted semi-preserved anchovies

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

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

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

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

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

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

Histamine, putrescine and cadaverine formation in Spanish semipreserved anchovies as affected by time/temperature

Histidine decarboxylase activity of Enterobacter cloacae S15/19 during the production of ripened sausages and its influence on the formation of cadaverine

Adventitial remodeling with increased matrix metalloproteinase-2 activity in a porcine arteriovenous polytetrafluoroethylene grafts

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

Occurrence of tyramine producing microorganisms in "salchichon" and tyramine production in sausages inoculated with a tyramine producing strain of Lactobacillus brevis

Determination of histamine in fish using an enzymic method

Genetic variability in morphine sensitivity and tolerance between different strains of rats

Evolution of histidine decarboxylase bacterial groups during the ripening of Spanish semipreserved anchovies

Histidine decarboxylase activity of bacteria isolated from raw and ripened Salchichón, a Spanich cured sausage

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