Emilio Ignacio López Sabater - Research output - Universitat Autònoma de Barcelona Research Portal

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19 Article

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2012
Malignant pheochromocytoma in a pig
Martínez, J., Galindo-Cardiel, I., Díez-Padrisa, M., López-Sabater, E. I. & Segalés, J., 1 Jan 2012, In: Journal of Veterinary Diagnostic Investigation. 24, 1, p. 207-210
Research output: Contribution to journal › Article › Research › peer-review
6 Citations (Scopus)
2006

Total volatile basic nitrogen and other physico-chemical and microbiological characteristics as related to ripening of salted anchovies
Hernandez-Herrero, M., Roig-Sagues, A., Lopez-Sabater, E., Rodriguez-Jerez, J. & Mora-Ventura, M., 20 Jul 2006, In: Journal of food science. 64, 2, p. 344-347
Research output: Contribution to journal › Article › Research › peer-review

68 Citations (Scopus)
2002
Influence of raw fish quality on some physicochemical and microbial characteristics as related to ripening of salted anchovies (Engraulis encrasicholus L)
Roig-Sagues, A. X., Rodriguez-Jerez, J. J., Lopez-Sabater, E. I., Mora-Ventura, M. T. & Hernandez-Herrero, M. M., Sept 2002, In: Journal of Food Science. 67, 7, p. 2631-2640 10 p.
Research output: Contribution to journal › Article › Research › peer-review
41 Citations (Scopus)
2000
SDS-PAGE of salted anchovies (Engraulis encrasicholus L) during the ripening process
Hernández-Herrero, M. M., Roig-Sagués, A. X., López-Sabater, E. I., Rodríguez-Jerez, J. J. & Mora-Ventura, M. T., 1 Jan 2000, In: European Food Research and Technology. 212, 1, p. 26-30
Research output: Contribution to journal › Article › Research › peer-review
12 Citations (Scopus)
1999
Influence of storage temperature on the quality of beef liver; pH as a reliable indicator of beef liver spoilage
Hernández-Herrero, M. M., Mora-Ventura, M. T., Roig-Sagués, A. X., Rodríguez-Jerez, J. J. & López-Sabater, E. I., 1 Jan 1999, In: Journal of the Science of Food and Agriculture. 79, 14, p. 2035-2039
Research output: Contribution to journal › Article › Research › peer-review
19 Citations (Scopus)
Microbiological events during the elaboration of "fuet", a Spanish ripened sausage: Relationships between the development of histidine- and tyrosine-decarboxylase-containing bacteria and pH and water activity
Roig-Sagués, A. X., Hernández-Herrero, M. M., López-Sabater, E. I., Rodríguez-Jerez, J. J. & Mora-Ventura, M. T., 1 Jan 1999, In: European Food Research and Technology. 209, 2, p. 108-112
Research output: Contribution to journal › Article › Research › peer-review
42 Citations (Scopus)
Protein hydrolysis and proteinase activity during the ripening of salted anchovy (Engraulis encrasicholus L.). A microassay method for determining the protein hydrolysis
Hernández-Herrero, M. M., Roig-Sagués, A. X., López-Sabater, E. I., Rodríguez-Jerez, J. J. & Mora-Ventura, M. T., 1 Aug 1999, In: Journal of Agricultural and Food Chemistry. 47, 8, p. 3319-3324 6 p.
Research output: Contribution to journal › Article › Research › peer-review
34 Citations (Scopus)
1997
Evaluation of three decarboxylating agar media to detect histamine and tyramine-producing bacteria in ripened sausages
Roig-Sagués, A. X., Hernàndez-Herrero, M. M., López-Sabater, E. I., Rodríguez-Jerez, J. J. & Mora-Ventura, M. T., 1 Jan 1997, In: Letters in Applied Microbiology. 25, 5, p. 309-312
Research output: Contribution to journal › Article › Research › peer-review
22 Citations (Scopus)
Occurrence of tyramine producing microorganisms in 'salchichon' and tyramine production in sausages inoculated with a tyramine producing strain of Lactobacillus brevis
Roig-Sagués, A. X., Hernández-Herrero, M., Rodríguez-Jerez, J. J., López-Sabater, E. I. & Mora-Ventura, M. T., 1 Jan 1997, In: Journal of Food Safety. 17, 1, p. 13-22 10 p.
Research output: Contribution to journal › Article › Research › peer-review
14 Citations (Scopus)
1996

Histidine decarboxylase activity of bacteria isolated from raw and ripened Salchichon, a Spanish cured sausage
Roig-Sagues, A. X., Hernandez-Herrero, M., Lopez-Sabater, E. I., Rodriguez-Jerez, J. J. & Mora-Ventura, M. T., 1 Jan 1996, In: Journal of Food Protection. 59, 5, p. 516-520
Research output: Contribution to journal › Article › Research

58 Citations (Scopus)
Incidence of histamine-forming bacteria and histamine content in scombroid fish species from retail markets in the Barcelona area
López-Sabater, E. I., Rodríguez-Jerez, J. J., Hernández-Herrero, M. & Mora-Ventura, M. T., 1 Jan 1996, In: International Journal of Food Microbiology. 28, 3, p. 411-418 8 p.
Research output: Contribution to journal › Article › Research › peer-review
98 Citations (Scopus)
Sensory quality and histamine formation during controlled decomposition of tuna (Thunnus thynnus)
López-Sabater, E. I., Rodríguez-Jerez, J. J., Hernádez-Herrero, M., Roig-Sagués, A. X. & Mora-Ventura, M. T., 1 Jan 1996, In: Journal of Food Protection. 59, 2, p. 167-174
Research output: Contribution to journal › Article › Research › peer-review
111 Citations (Scopus)
1994

Bacteriological quality of tuna fish (Thunnus thynnus) destined for canning: Effect of tuna handling on presence of histidine decarboxylase bacteria and histamine level
Lopez-Sabater, E. I., Rodriguez-Jerez, J. J., Roig-Sagues, A. X. & Mora-Ventura, M. A. T., 1 Jan 1994, In: Journal of Food Protection. 57, 4, p. 318-323
Research output: Contribution to journal › Article › Research › peer-review

108 Citations (Scopus)
Evaluation of histidine decarboxylase activity of bacteria isolated from sardine (Sardina pilchardus) by an enzymic method
López‐Sabater, E. I., Rodriguez‐Jerez, J. J., Hernández‐Herrero, M. & Mora‐Ventura, M. T., 1 Jan 1994, In: Letters in Applied Microbiology. 19, 2, p. 70-75
Research output: Contribution to journal › Article › Research › peer-review
60 Citations (Scopus)
Histamine, Cadaverine and Putrescine Forming Bacteria from Ripened Spanish Semipreserved Anchovies
RODRIGUEZ‐JEREZ, J. J., LOPEZ‐SABATER, E. I., ROIG‐SAGUES, A. X. & MORA‐VENTURA, M. T., 1 Jan 1994, In: Journal of Food Science. 59, 5, p. 998-1001
Research output: Contribution to journal › Article › Research › peer-review
41 Citations (Scopus)
Histamine, Putrescine and Cadaverine Formation in Spanish Semipreserved Anchovies as Affected by Time/Temperature
RODRIGUEZ‐JEREZ, J. J., LOPEZ‐SABATER, E. I., HERNANDEZ‐HERRERO, M. M. & MORA‐VENTURA, M. T., 1 Jan 1994, In: Journal of Food Science. 59, 5, p. 993-997
Research output: Contribution to journal › Article › Research › peer-review
26 Citations (Scopus)
Histidine, lysine and ornithine decarboxylase bacteria in Spanish salted semi-preserved anchovies
Rodriguez-Jerez, J. J., Mora-Ventura, M. T., Lopez-Sabater, E. I. & Hernandez-Herrero, M., 1 Jan 1994, In: Journal of Food Protection. 57, 9, p. 784-787
Research output: Contribution to journal › Article › Research › peer-review

76 Citations (Scopus)
1993
Determination of histamine in fish using an enzymic method
López-Sabater, E. I., Rodríguez-Jerez, J. J., Roig-Sagues, A. X. & Mora-Ventura, M. T., 1 Jan 1993, In: Food Additives and Contaminants. 10, 5, p. 593-602
Research output: Contribution to journal › Article › Research › peer-review
41 Citations (Scopus)
Evolution of Histidine Decarboxylase Bacterial Groups during the Ripening of Spanish Semipreserved Anchovies
Rodriguez‐Jerez, J. J., Lopez‐Sabater, E. I., Roig‐Sagues, A. X. & Mora‐Ventura, M. T., 1 Jan 1993, In: Journal of Veterinary Medicine, Series B. 40, 1-10, p. 533-543
Research output: Contribution to journal › Article › Research › peer-review
12 Citations (Scopus)

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