| New mild technologies in meat processing: high pressure as a model technology M Hugas, M Garriga, JM Monfort Meat science 62 (3), 359-371, 2002 | 617 | 2002 |
| Biochemical and genetic characterization of enterocin A from Enterococcus faecium, a new antilisterial bacteriocin in the pediocin family of bacteriocins T Aymerich, H Holo, LS Håvarstein, M Hugas, M Garriga, IF Nes Applied and Environmental Microbiology 62 (5), 1676-1682, 1996 | 564 | 1996 |
| Lactobacillus salivarius CTC2197 Prevents Salmonella enteritidis Colonization in Chickens M Pascual, M Hugas, JI Badiola, JM Monfort, M Garriga Applied and environmental microbiology 65 (11), 4981-4986, 1999 | 482 | 1999 |
| Microbial inactivation after high-pressure processing at 600 MPa in commercial meat products over its shelf life M Garriga, N Grebol, MT Aymerich, JM Monfort, M Hugas Innovative Food Science & Emerging Technologies 5 (4), 451-457, 2004 | 413 | 2004 |
| Microbial quality and direct PCR identification of lactic acid bacteria and nonpathogenic staphylococci from artisanal low-acid sausages T Aymerich, B Martin, M Garriga, M Hugas Applied and environmental microbiology 69 (8), 4583-4594, 2003 | 388 | 2003 |
| Functionalty of enterococci in meat products M Hugas, M Garriga, MT Aymerich International journal of food microbiology 88 (2-3), 223-233, 2003 | 379 | 2003 |
| Bactericidal synergism through bacteriocins and high pressure in a meat model system during storage M Garriga, MT Aymerich, S Costa, JM Monfort, M Hugas Food Microbiology 19 (5), 509-518, 2002 | 265 | 2002 |
| Selection of lactobacilli for chicken probiotic adjuncts Garriga, Pascual, Monfort, Hugas Journal of applied microbiology 84 (1), 125-132, 1998 | 263 | 1998 |
| Inhibition of Listeria in dry fermented sausages by the bacteriocinogenic Lactobacillus sake CTC494 M Hugas, M Garriga, MT Aymerich, JM Monfort Journal of Applied Microbiology 79 (3), 322-330, 1995 | 245 | 1995 |
| Biogenic amines in traditional fermented sausages produced in selected European countries ML Latorre-Moratalla, T Veciana-Nogués, S Bover-Cid, M Garriga, ... Food Chemistry 107 (2), 912-921, 2008 | 238 | 2008 |
| Safety properties and molecular strain typing of lactic acid bacteria from slightly fermented sausages T Aymerich, B Martin, M Garriga, MC Vidal‐Carou, S Bover‐Cid, M Hugas Journal of Applied Microbiology 100 (1), 40-49, 2006 | 225 | 2006 |
| Molecular, technological and safety characterization of Gram-positive catalase-positive cocci from slightly fermented sausages B Martín, M Garriga, M Hugas, S Bover-Cid, MT Veciana-Nogués, ... International Journal of Food Microbiology 107 (2), 148-158, 2006 | 223 | 2006 |
| Biochemical characterization of lactobacilli from dry fermented sausages M Hugas, M Garriga, T Aymerich, JM Monfort International journal of food microbiology 18 (2), 107-113, 1993 | 216 | 1993 |
| Application of enterocins as biopreservatives against Listeria innocua in meat products T Aymerich, M Garriga, J Ylla, J Vallier, JM Monfort, M Hugas Journal of Food Protection 63 (6), 721-726, 2000 | 195 | 2000 |
| Inhibition of Listeria monocytogenes and Salmonella by natural antimicrobials and high hydrostatic pressure in sliced cooked ham T Aymerich, A Jofré, M Garriga, M Hugas Journal of Food Protection 68 (1), 173-178, 2005 | 192 | 2005 |
| Diversity and distribution of Listeria monocytogenes in meat processing plants B Martín, A Perich, D Gómez, J Yangüela, A Rodríguez, M Garriga, ... Food microbiology 44, 119-127, 2014 | 188 | 2014 |
| 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 … T Aymerich, MG Artigas, M Garriga, JM Monfort, M Hugas Journal of applied microbiology 88 (4), 686-694, 2000 | 184 | 2000 |
| Characterization of lactic acid bacteria isolated from infant faeces as potential probiotic starter cultures for fermented sausages R Rubio, A Jofré, B Martín, T Aymerich, M Garriga Food microbiology 38, 303-311, 2014 | 181 | 2014 |
| Traditional dry fermented sausages produced in small-scale processing units in Mediterranean countries and Slovakia. 1: Microbial ecosystems of processing environments R Talon, I Lebert, A Lebert, S Leroy, M Garriga, T Aymerich, EH Drosinos, ... Meat Science 77 (4), 570-579, 2007 | 170 | 2007 |
| Inhibition of Salmonella sp. Listeria monocytogenes and Staphylococcus aureus in cooked ham by combining antimicrobials, high hydrostatic pressure and refrigeration A Jofré, M Garriga, T Aymerich Meat science 78 (1-2), 53-59, 2008 | 168 | 2008 |