| Influence of ultra-high pressure homogenisation on antioxidant capacity, polyphenol and vitamin content of clear apple juice Á Suárez-Jacobo, CE Rüfer, R Gervilla, B Guamis, AX Roig-Sagués, ... Food chemistry 127 (2), 447-454, 2011 | 213 | 2011 |
| Electrochemical detection of Salmonella using gold nanoparticles AS Afonso, B Pérez-López, RC Faria, LHC Mattoso, ... Biosensors and Bioelectronics 40 (1), 121-126, 2013 | 187 | 2013 |
| Inactivation of spores of Bacillus cereus in cheese by high hydrostatic pressure with the addition of nisin or lysozyme TJ López-Pedemonte, AX Roig-Sagués, AJ Trujillo, M Capellas, ... Journal of dairy science 86 (10), 3075-3081, 2003 | 179 | 2003 |
| Halotolerant and halophilic histamine-forming bacteria isolated during the ripening of salted anchovies (Engraulis encrasicholus) MM Hernández-Herrero, AX Roig-Sagués, JJ Rodríguez-Jerez, ... Journal of Food Protection 62 (5), 509-514, 1999 | 174 | 1999 |
| Histamine and tyramine-forming microorganisms in Spanish traditional cheeses AX Roig-Sagués, AP Molina, M Hernández-Herrero European Food Research and Technology 215, 96-100, 2002 | 162 | 2002 |
| Sensory quality and histamine formation during controlled decomposition of tuna (Thunnus thynnus) EI López-Sabater, JJ Rodríguez-Jerez, M Hernádez-Herrero, ... Journal of Food Protection 59 (2), 167-174, 1996 | 159 | 1996 |
| Bacteriological quality of tuna fish (Thunnus thynnus) destined for canning: effect of tuna handling on presence of histidine decarboxylase bacteria and histamine level EI Lopez-Sabater, JJ Rodriguez-Jerez, AX Roig-Sagues, ... Journal of Food Protection 57 (4), 318-323, 1994 | 153 | 1994 |
| Influence of ultra high pressure homogenization processing on bioactive compounds and antioxidant activity of orange juice RM Velázquez-Estrada, MM Hernández-Herrero, CE Rüfer, ... Innovative Food Science & Emerging Technologies 18, 89-94, 2013 | 142 | 2013 |
| Evaluation of biogenic amines and microbial counts throughout the ripening of goat cheeses from pasteurized and raw milk S Novella-Rodríguez, MT Veciana-Nogués, AX Roig-Sagués, ... Journal of Dairy Research 71 (2), 245-252, 2004 | 132 | 2004 |
| Total volatile basic nitrogen and other physico‐chemical and microbiological characteristics as related to ripening of salted anchovies MM Hernández‐Herrero, AX Roig‐Sagués, EI López‐Sabater, ... Journal of Food Science 64 (2), 344-347, 1999 | 131 | 1999 |
| Biogenic amines in Finnish dry sausages HS Eerola, AXR Sagués, TK Hirvi Journal of Food Safety 18 (2), 127-138, 1998 | 125 | 1998 |
| Influence of starter and nonstarter on the formation of biogenic amine in goat cheese during ripening S Novella-Rodríguez, MT Veciana-Nogués, AX Roig-Sagués, ... Journal of Dairy Science 85 (10), 2471-2478, 2002 | 108 | 2002 |
| Biogenic amines in dry sausages during shelf-life storage S Eerola, AXR Sagués, L Lilleberg, H Aalto Zeitschrift für Lebensmitteluntersuchung und-Forschung A 205, 351-355, 1997 | 107 | 1997 |
| Effect of UHPH on indigenous microbiota of apple juice: a preliminary study of microbial shelf-life Á Suárez-Jacobo, R Gervilla, B Guamis, AX Roig-Sagués, J Saldo International journal of food microbiology 136 (3), 261-267, 2010 | 102 | 2010 |
| Biogenic amines in dry sausages as affected by starter culture and contaminant amine‐positive Lactobacillus S Eerola, R Maijala, AXR SAGUÉS, M Salminen, T Hirvi Journal of Food Science 61 (6), 1243-1246, 1996 | 98 | 1996 |
| Impact of ultra high pressure homogenization on pectin methylesterase activity and microbial characteristics of orange juice: A comparative study against conventional heat … RM Velázquez-Estrada, MM Hernández-Herrero, B Guamis-López, ... Innovative Food Science & Emerging Technologies 13, 100-106, 2012 | 96 | 2012 |
| Inactivation of Staphylococcus spp. strains in whole milk and orange juice using ultra high pressure homogenisation at inlet temperatures of 6 and 20 C WJ Briñez, AX Roig-Sagués, MMH Herrero, BG López Food Control 18 (10), 1282-1288, 2007 | 83 | 2007 |
| Histidine decarboxylase activity of bacteria isolated from raw and ripened salchichón, a Spanish cured sausage AX Roig-Sagues, M Hernandez-Herrero, EI Lopez-Sabater, ... Journal of Food Protection 59 (5), 516-520, 1996 | 83 | 1996 |
| Inactivation of Listeria innocua in milk and orange juice by ultrahigh-pressure homogenization WJ Briñez, AX Roig-Sagués, MMH Herrero, BG López Journal of food protection 69 (1), 86-92, 2006 | 82 | 2006 |
| Bactericidal efficacy of peracetic acid in combination with hydrogen peroxide against pathogenic and non pathogenic strains of Staphylococcus spp., Listeria spp. and … WJ Briñez, AX Roig-Sagués, MMH Herrero, T López-Pedemonte, ... Food Control 17 (7), 516-521, 2006 | 79 | 2006 |
