José Javier Sanz

Different Lactobacillus populations dominate in “Chorizo de León” manufacturing performed in different production plants

Narciso M. Quijada, Francesca De Filippis, José Javier Sanz et al. · Food Microbiology · 2017 · 56 citations · Full text

Biomanufacturing, Food Fermentation, Lactic Acid Bacteria +10

Bacteriological Quality of Aquacultured Freshwater Fish Portions in Prepackaged Trays Stored at 3°C

Marı́a-Nieves González-Rodrı́guez, José Javier Sanz, Jesús A. Santos et al. · Journal of Food Protection · 2001 · 40 citations

Engineering, Microbial Contamination, Environmental Engineering +12

Foodborne pathogenic bacteria in prepackaged fresh retail portions of farmed rainbow trout and salmon stored at 3 °C

Marı́a-Nieves González-Rodrı́guez, José Javier Sanz, Jesús A. Santos et al. · International Journal of Food Microbiology · 2002 · 24 citations

Microbial Contamination, Medicine, Foodborne Pathogens +11

Physicochemical and microbiological characteristics of diverse Spanish cured meat products

Rosa Ana Menéndez, Eugenia Rendueles, José Javier Sanz et al. · CyTA - Journal of Food · 2018 · 19 citations · Full text

Nutrition, Food Analysis, Food Preservation +27

Behavior of Listeria monocytogenes in Sliced Ready-to-Eat Meat Products Packaged under Vacuum or Modified Atmosphere Conditions

Rosa Ana Menéndez, Eugenia Rendueles, José Javier Sanz et al. · Journal of Food Protection · 2015 · 11 citations

Meat Packaging, Food Packaging, Microbial Contamination +11