Hugas M - Search Results

1

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.

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

Rapid quantitative detection of Listeria monocytogenes in meat products by real-time PCR.

Rodríguez-Lázaro D, Jofré A, Aymerich T, Hugas M, Pla M. Rodríguez-Lázaro D, et al. Among authors: hugas m. Appl Environ Microbiol. 2004 Oct;70(10):6299-301. doi: 10.1128/AEM.70.10.6299-6301.2004. Appl Environ Microbiol. 2004. PMID: 15466579 Free PMC article.

4

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.

5

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

6

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

7

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

8

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

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

Quantification of Listeria monocytogenes in fermented sausages by MPN-PCR method.

Martín B, Jofré A, Garriga M, Hugas M, Aymerich T. Martín B, et al. Among authors: hugas m. Lett Appl Microbiol. 2004;39(3):290-5. doi: 10.1111/j.1472-765X.2004.01580.x. Lett Appl Microbiol. 2004. PMID: 15287877

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