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Journal of Food Protection|September 13, 2000
Microbial evaluation of Spanish potato omelette and cooked meat samples in University restaurantsJ M Soriano, H Rico, J C Moltó, et al.International Journal of Food Microbiology|July 18, 2000
Assessment of the microbiological quality and wash treatments of lettuce served in University restaurantsJ M Soriano, H Rico, J C Moltó, et al.Journal of Chromatography. A|November 24, 2004
Concentration of ochratoxin A in wines from supermarkets and stores of Valencian Community (Spain)J Blesa, J M Soriano, J C Moltó, et al.Food Additives and Contaminants|February 3, 2004
Limited survey for the presence of aflatoxins in foods from local markets and supermarkets in Valencia, SpainJ Blesa, J M Soriano, J C Moltó, et al.Journal of Food Protection|April 20, 2001
Listeria species in raw and ready-to-eat foods from restaurantsJ M Soriano, H Rico, J C Moltó, et al.Critical Reviews in Food Science and Nutrition|July 26, 2006
Factors affecting the presence of ochratoxin A in winesJ Blesa, J M Soriano, J C Moltó, et al.Food Additives and Contaminants|September 14, 2007
Exposure to patulin from consumption of apple-based productsL González-Osnaya, J M Soriano, J C Moltó, et al.Journal of Chromatography. A|November 12, 1998
Comparison of different sorbents for on-line liquid-solid extraction followed by high-performance liquid chromatographic determination of nitrogen-containing pesticidesJ M Soriano, B Jiménez, M J Redondo, et al.International Journal of Food Microbiology|September 9, 2008
Levels of ochratoxin A in wheat and maize bread from the central zone of PortugalC Juan, A Pena, C Lino, et al.Food Additives and Contaminants|January 1, 1990
Aldicarb residues in citrus soil, leaves and fruitsY Picó, C Albelda, J C Moltó, et al.Pageof 4