Maria T. Mora-Ventura

Halotolerant and Halophilic Histamine-Forming Bacteria Isolated during the Ripening of Salted Anchovies (Engraulis encrasicholus)

M.M. Hernández-Herrero, Artur X. Roig-Sagués, José Juan Rodríguez Jerez et al. · Journal of Food Protection · 1999 · 137 citations · Full text

Microbial Hazard, Microbial Contamination, Food Microbiology +5

Incidence of histamine-forming bacteria and histamine content in scombroid fish species from retail markets in the Barcelona area

Emilio I. López-Sabater, José Juan Rodríguez Jerez, M.M. Hernández-Herrero et al. · International Journal of Food Microbiology · 1996 · 127 citations

Histamine-forming Bacteria, Aquaculture, Seafood Industry +9

Sensory Quality and Histamine Formation during Controlled Decomposition of Tuna (Thunnus thynnus)

Emilio I. López-Sabater, José Juan Rodríguez Jerez, Manuela Hernádez-Herrero et al. · Journal of Food Protection · 1996 · 117 citations

Histamine Formation, Physiology, Sensory Quality +1

Total Volatile Basic Nitrogen and other Physico‐chemical and Microbiological Characteristics as Related to Ripening of Salted Anchovies

M.M. Hernández-Herrero, Artur X. Roig-Sagués, Emilio I. López-Sabater et al. · Journal of Food Science · 1999 · 103 citations

Fish Muscle, Nutrition, Health Sciences +15

Histidine, Lysine and Ornithine Decarboxylase Bacteria in Spanish Salted Semi-preserved Anchovies

José Juan Rodríguez Jerez, Maria T. Mora-Ventura, Emilio I. López-Sabater et al. · Journal of Food Protection · 1994 · 68 citations

Biology, Marine Biotechnology, Microbial Ecology +4