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Beneficial Microbes
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November 9, 2014
Impact of different cryoprotectants on the survival of freeze-dried Lactobacillus rhamnosus and Lactobacillus casei/paracasei during long-term storage
A Jofré, T Aymerich, M Garriga
International Journal of Food Microbiology
|
November 5, 2003
Functionality of enterococci in meat products
Marta Hugas, M Garriga, M T Aymerich
Applied and Environmental Microbiology
|
August 7, 2003
Microbial quality and direct PCR identification of lactic acid bacteria and nonpathogenic Staphylococci from artisanal low-acid sausages
T Aymerich, B Martín, M Garriga, et al.
Journal of Applied Microbiology
|
April 20, 2005
Genetic diversity and safety aspects of enterococci from slightly fermented sausages
B Martin, M Garriga, M Hugas, et al.
Journal of Applied Microbiology
|
January 6, 2009
Identification and tracing of Enterococcus spp. by RAPD-PCR in traditional fermented sausages and meat environment
B Martín, L Corominas, M Garriga, et al.
Meat Science
|
November 9, 2011
Decontamination technologies for meat products
T Aymerich, P A Picouet, J M Monfort
Food Research International (Ottawa, Ont.)
|
August 8, 2022
Major lipophilic pigments in Atlantic seaweeds as valuable food ingredients: Analysis and assessment of quantification methods
S Rubiño, C Peteiro, T Aymerich, et al.
Food Microbiology
|
April 23, 2011
Model for Listeria monocytogenes inactivation on dry-cured ham by high hydrostatic pressure processing
S Bover-Cid, N Belletti, M Garriga, et al.
Beneficial Microbes
|
December 10, 2014
Potentially probiotic and bioprotective lactic acid bacteria starter cultures antagonise the Listeria monocytogenes adhesion to HT29 colonocyte-like cells
M Garriga, R Rubio, T Aymerich, et al.
Food Microbiology
|
May 1, 2013
Inactivation of Serratia liquefaciens on dry-cured ham by high pressure processing
N Belletti, M Garriga, T Aymerich, et al.
Page
of 3
Search research articles
Search
Showing results (1-10 of 27) with videos related to
Sort By:
Page
of 3
Beneficial Microbes
|
November 9, 2014
Impact of different cryoprotectants on the survival of freeze-dried Lactobacillus rhamnosus and Lactobacillus casei/paracasei during long-term storage
A Jofré, T Aymerich, M Garriga
International Journal of Food Microbiology
|
November 5, 2003
Functionality of enterococci in meat products
Marta Hugas, M Garriga, M T Aymerich
Applied and Environmental Microbiology
|
August 7, 2003
Microbial quality and direct PCR identification of lactic acid bacteria and nonpathogenic Staphylococci from artisanal low-acid sausages
T Aymerich, B Martín, M Garriga, et al.
Journal of Applied Microbiology
|
April 20, 2005
Genetic diversity and safety aspects of enterococci from slightly fermented sausages
B Martin, M Garriga, M Hugas, et al.
Journal of Applied Microbiology
|
January 6, 2009
Identification and tracing of Enterococcus spp. by RAPD-PCR in traditional fermented sausages and meat environment
B Martín, L Corominas, M Garriga, et al.
Meat Science
|
November 9, 2011
Decontamination technologies for meat products
T Aymerich, P A Picouet, J M Monfort
Food Research International (Ottawa, Ont.)
|
August 8, 2022
Major lipophilic pigments in Atlantic seaweeds as valuable food ingredients: Analysis and assessment of quantification methods
S Rubiño, C Peteiro, T Aymerich, et al.
Food Microbiology
|
April 23, 2011
Model for Listeria monocytogenes inactivation on dry-cured ham by high hydrostatic pressure processing
S Bover-Cid, N Belletti, M Garriga, et al.
Beneficial Microbes
|
December 10, 2014
Potentially probiotic and bioprotective lactic acid bacteria starter cultures antagonise the Listeria monocytogenes adhesion to HT29 colonocyte-like cells
M Garriga, R Rubio, T Aymerich, et al.
Food Microbiology
|
May 1, 2013
Inactivation of Serratia liquefaciens on dry-cured ham by high pressure processing
N Belletti, M Garriga, T Aymerich, et al.
Page
of 3