| 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 | 172 | 1999 |
| Incidence of histamine-forming bacteria and histamine content in scombroid fish species from retail markets in the Barcelona area EI López-Sabater, JJ Rodríguez-Jerez, M Hernández-Herrero, ... International journal of food microbiology 28 (3), 411-418, 1996 | 162 | 1996 |
| 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 | 152 | 1994 |
| Biofilms in the spotlight: Detection, quantification, and removal methods F González‐Rivas, C Ripolles‐Avila, F Fontecha‐Umaña, ... Comprehensive reviews in food science and food safety 17 (5), 1261-1276, 2018 | 146 | 2018 |
| Effect of different environmental conditions on the bacteria survival on stainless steel surfaces N Fuster-Valls, M Hernández-Herrero, M Marín-de-Mateo, ... Food control 19 (3), 308-314, 2008 | 144 | 2008 |
| 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 | 130 | 1999 |
| Histidine, lysine and ornithine decarboxylase bacteria in Spanish salted semi-preserved anchovies JJ Rodriguez-Jerez, MT Mora-Ventura, EI Lopez-Sabater, ... Journal of Food Protection 57 (9), 784-787, 1994 | 101 | 1994 |
| Listeria monocytogenes biofilms in the food industry: is the current hygiene program sufficient to combat the persistence of the pathogen? T Mazaheri, BRH Cervantes-Huamán, M Bermúdez-Capdevila, ... Microorganisms 9 (1), 181, 2021 | 96 | 2021 |
| Use of epifluorescence microscopy to assess the effectiveness of phage P100 in controlling Listeria monocytogenes biofilms on stainless steel surfaces VY Montañez-Izquierdo, DI Salas-Vázquez, JJ Rodríguez-Jerez Food Control 23 (2), 470-477, 2012 | 92 | 2012 |
| Bioavailability of heme iron in biscuit filling using piglets as an animal model for humans AG Quintero-Gutiérrez, G González-Rosendo, J Sánchez-Muñoz, ... International Journal of Biological Sciences 4 (1), 58, 2008 | 90 | 2008 |
| Microbial safety of wood in contact with food: a review F Aviat, C Gerhards, J Rodriguez‐Jerez, V Michel, IL Bayon, R Ismail, ... Comprehensive reviews in food science and food safety 15 (3), 491-505, 2016 | 85 | 2016 |
| Bactericidal efficacy of hydrogen peroxide‐based disinfectants against Gram‐positive and Gram‐negative bacteria on stainless steel surfaces AG Ríos‐Castillo, F González‐Rivas, JJ Rodríguez‐Jerez Journal of Food Science 82 (10), 2351-2356, 2017 | 83 | 2017 |
| 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 | 82 | 1996 |
| Evaluation of histidine decarboxylase activity of bacteria isolated from sardine (Sardina pilchardus) by an enzymic method EI López‐Sabater, JJ Rodriguez‐Jerez, M Hernández‐Herrero, ... Letters in applied microbiology 19 (2), 70-75, 1994 | 77 | 1994 |
| Establishment of incubation conditions to optimize the in vitro formation of mature Listeria monocytogenes biofilms on food-contact surfaces C Ripolles-Avila, AS Hascoët, AE Guerrero-Navarro, JJ Rodríguez-Jerez Food Control 92, 240-248, 2018 | 67 | 2018 |
| Effect of chill and freezing temperatures on survival of Vibrio parahaemolyticus inoculated in homogenates of oyster meat JM Muntada‐Garriga, JJ Rodriguez‐Jerez, EI Lopez‐Sabater, ... Letters in Applied Microbiology 20 (4), 225-227, 1995 | 66 | 1995 |
| Determination of histamine in fish using an enzymic method EI López‐Sabater, JJ Rodriguez‐Jerez, AX Roig‐Sagues, ... Food Additives & Contaminants 10 (5), 593-602, 1993 | 66 | 1993 |
| Microbiological events during the elaboration of" fuet", a Spanish ripened sausage Relationships between the development of histidine-and tyrosine-decarboxylase-containing … AX Roig-Sagués, MM Hernández-Herrero, EI López-Sabater, ... European Food Research and Technology 209, 108-112, 1999 | 60 | 1999 |
| Effect of Low Doses of Disinfectants on the Biofilm-Forming Ability of Listeria monocytogenes C Rodriguez-Melcon, R Capita, JJ Rodríguez-Jerez, JV Martinez-Suarez, ... Foodborne pathogens and disease 16 (4), 262-268, 2019 | 56 | 2019 |
