Jofré i Fradera, Anna

Researcher in Microbiology and food safety

IRTA Monells

anna.jofre@irta.cat

Tel. 93 467 40 40 Ext.1402 (centre)

Program

Functionality and food safety

Latest
Publications

Showcasing the potential of Pulse Spray Drying for infant foods from the food safety perspective

Torrents-Masoliver, Berta; Boix, Emmanuelle; Quinteros, Gisela; Jofre, Anna; Ribas-Agusti, Albert; Felipe, Xavier; Bover-Cid, Sara

Future Foods. 2025 10.1016/j.fufo.2025.100745
Discrimination of normal and wooden breast chicken fillets using NIR, fluorescence and Raman spectroscopy

Muñoz-Lapeira, M; Lintvedt, TA; Sanden, KW; Afseth, NK; Zomeño, C; Font-i-Furnols, M; Jofre, A; Wold, JP

Spectrochimica Acta Part A: Molecular And Biomolecular Spectroscopy. 2025 10.1016/j.saa.2025.126463
Visible near-infrared hyperspectral imaging as a tool to characterise chicken breasts with myopathies and their durability

Munoz-Lapeira, Miriam; Wold, Jens Petter; Jofre, Anna; Font-i-Furnols, Maria; Sayavera, Susana; Zomeno, Cristina

Spectrochimica Acta Part A: Molecular And Biomolecular Spectroscopy. 2025 10.1016/j.saa.2025.125954
Breast myopathy co-occurrence and its impact on carcass and meat quality attributes in broiler chickens

Munoz-Lapeira, Miriam; Font-i-Furnols, Maria; Brun, Albert; Jofre, Anna; Botella, Marcos; Zomeno, Cristina

Poultry Science. 2025 10.1016/j.psj.2024.104625
Effect of pH and temperature on tropane alkaloids within a processing strategy to provide safe infant cereal-based food

Torrents-Masoliver, Berta; Terriente-Palacios, Carlos; Bover-Cid, Sara; Jofre, Anna; Castellari, Massimo; Ribas-Agusti, Albert

Food Research International. 2024 10.1016/j.foodres.2024.114439
Growth and Non-Thermal Inactivation of Staphylococcus aureus in Sliced Dry-Cured Ham in Relation to Water Activity, Packaging Type and Storage Temperature

Austrich-Comas, Anna; Serra-Castello, Cristina; Viella, Maria; Gou, Pere; Jofre, Anna; Bover-Cid, Sara

Foods. 2023 10.3390/foods12112199
Assessing the Impact of Different Technological Strategies on the Fate of Salmonella in Chicken Dry-Fermented Sausages by Means of Challenge Testing and Predictive Models

Austrich-Comas, Anna; Jofre, Anna; Gou, Pere; Bover-Cid, Sara

Microorganisms. 2023 10.3390/microorganisms11020432
High pressure processing to control Salmonella in raw pet food without compromising the freshness appearance: The impact of acidulation and frozen storage

Serra-Castello, Cristina; Possas, Aricia; Jofre, Anna; Garriga, Margarita; Bover-Cid, Sara

Food Microbiology. 2023 10.1016/j.fm.2022.104139
Control of Listeria monocytogenes in chicken dry-fermented sausages with bioprotective starter culture and high-pressure processing

Austrich-Comas, Anna; Serra-Castello, Cristina; Jofre, Anna; Gou, Pere; Bover-Cid, Sara

Frontiers In Microbiology. 2022 10.3389/fmicb.2022.983265
Enterocin A-based antimicrobial film exerted strong antilisterial activity in sliced dry-cured ham immediately and after 6 months at 8 degrees C

Aymerich, Teresa; Jofre, Anna; Bover-Cid, Sara

Food Microbiology. 2022 10.1016/j.fm.2022.104005
High-pressure processing inactivation of Salmonella in raw pet food for dog is enhanced by acidulation with lactic acid

Serra-Castello, Cristina; Possas, Aricia; Jofre, Anna; Garriga, Margarita; Bover-Cid, Sara

Animal Feed Science And Technology. 2022 10.1016/j.anifeedsci.2022.115347
Innovative strategies to enhance the sensory quality of dry fermented sausages containing lactic ingredients by the addition of exogenous enzymes

Stollewerk, K; Jofré, A; Comaposada, J; Guardia, MD; Arnau, J; Kilcawley, K

Food Science And Technology International. 2022 10.1177/10820132211022112
Enhanced high hydrostatic pressure lethality in acidulated raw pet food formulations was pathogen species and strain dependent

Serra-Castello, Cristina; Possas, Aricia; Jofre, Anna; Garriga, Margarita; Bover-Cid, Sara

Food Microbiology. 2022 10.1016/j.fm.2022.104002
Hazard control through processing and preservation technologies for enhancing the food safety management of infant food chains

Berta Torrents-Masoliver; Donelle Sandjong; Anna Jofré; Albert Ibarz Ribas; Israel Muñoz; Xavier Felipe; Massimo Castellari; Maïa Meurillon; Heidy...

Global Pediatrics. 2022 10.1016/j.gpeds.2022.100014
A mathematical model to predict the antilisteria bioprotective effect of Latilactobacillus sakei CTC494 in vacuum packaged cooked ham

Serra-Castello, Cristina; Costa, Jean C C P; Jofre, Anna; Bolivar, Araceli; Perez-Rodriguez, Fernando; Bover-Cid, Sara

International Journal Of Food Microbiology. 2022 10.1016/j.ijfoodmicro.2021.109491
Inhibition of Biogenic Amines Formation in Fermented Foods by the Addition of Cava Lees

Hernandez-Macias, Salvador; Martin-Garcia, Alba; Ferrer-Bustins, Nuria; Comas-Baste, Oriol; Riu-Aumatell, Montserrat; Lopez-Tamames, Elvira; Jofre,...

Frontiers In Microbiology. 2022 10.3389/fmicb.2021.818565
Revalorization of Cava Lees to Improve the Safety of Fermented Sausages

Hernandez-Macias, Salvador; Ferrer-Bustins, Nuria; Comas-Baste, Oriol; Jofre, Anna; Latorre-Moratalla, Mariluz; Bover-Cid, Sara; Vidal-Carou, Maria...

Foods. 2021 10.3390/foods10081916
Growth-Promoting Effect of Cava Lees on Lactic Acid Bacteria Strains: A Potential Revalorization Strategy of a Winery By-Product

Hernandez-Macias, Salvador; Comas-Baste, Oriol; Jofre, Anna; Bover-Cid, Sara; Latorre-Moratalla, M Luz; Vidal-Carou, M Carmen

Foods. 2021 10.3390/foods10071636
Risk management tool to define a corrective storage to enhance Salmonella inactivation in dry fermented sausages

Serra-Castello, Cristina; Bover-Cid, Sara; Garriga, Margarita; Hansen, Tina Beck; Gunvig, Annemarie; Jofre, Anna

International Journal Of Food Microbiology. 2021 10.1016/j.ijfoodmicro.2021.109160
Unravelling the Molecular Mechanisms Underlying the Protective Effect of Lactate on the High-Pressure Resistance of Listeria monocytogenes

Serra-Castello, Cristina; Ferrocino, Ilario; Jofre, Anna; Cocolin, Luca; Bover-Cid, Sara; Rantsiou, Kalliopi

Biomolecules. 2021 10.3390/biom11050677
Modelling the piezo-protection effect exerted by lactate on the high pressure resistance of Listeria monocytogenes in cooked ham

Serra-Castello, Cristina; Jofre, Anna; Belletti, Nicoletta; Garriga, Margarita; Bover-Cid, Sara

Food Research International. 2021 10.1016/j.foodres.2020.110003
Modeling and designing a Listeria monocytogenes control strategy for dry-cured ham taking advantage of water activity and storage temperature

Serra-Castello, Cristina; Jofre, Anna; Garriga, Margarita; Bover-Cid, Sara

Meat Science. 2020 10.1016/j.meatsci.2020.108131

Jofré i Fradera, Anna

Researcher in Microbiology and food safety

Program

Functionality and food safety

LatestPublications

Showcasing the potential of Pulse Spray Drying for infant foods from the food safety perspective

Discrimination of normal and wooden breast chicken fillets using NIR, fluorescence and Raman spectroscopy

Visible near-infrared hyperspectral imaging as a tool to characterise chicken breasts with myopathies and their durability

Breast myopathy co-occurrence and its impact on carcass and meat quality attributes in broiler chickens

Effect of pH and temperature on tropane alkaloids within a processing strategy to provide safe infant cereal-based food

Growth and Non-Thermal Inactivation of Staphylococcus aureus in Sliced Dry-Cured Ham in Relation to Water Activity, Packaging Type and Storage Temperature

Assessing the Impact of Different Technological Strategies on the Fate of Salmonella in Chicken Dry-Fermented Sausages by Means of Challenge Testing and Predictive Models

High pressure processing to control Salmonella in raw pet food without compromising the freshness appearance: The impact of acidulation and frozen storage

Control of Listeria monocytogenes in chicken dry-fermented sausages with bioprotective starter culture and high-pressure processing

Enterocin A-based antimicrobial film exerted strong antilisterial activity in sliced dry-cured ham immediately and after 6 months at 8 degrees C

High-pressure processing inactivation of Salmonella in raw pet food for dog is enhanced by acidulation with lactic acid

Innovative strategies to enhance the sensory quality of dry fermented sausages containing lactic ingredients by the addition of exogenous enzymes

Enhanced high hydrostatic pressure lethality in acidulated raw pet food formulations was pathogen species and strain dependent

Hazard control through processing and preservation technologies for enhancing the food safety management of infant food chains

A mathematical model to predict the antilisteria bioprotective effect of Latilactobacillus sakei CTC494 in vacuum packaged cooked ham

Inhibition of Biogenic Amines Formation in Fermented Foods by the Addition of Cava Lees

Revalorization of Cava Lees to Improve the Safety of Fermented Sausages

Growth-Promoting Effect of Cava Lees on Lactic Acid Bacteria Strains: A Potential Revalorization Strategy of a Winery By-Product

Risk management tool to define a corrective storage to enhance Salmonella inactivation in dry fermented sausages

Unravelling the Molecular Mechanisms Underlying the Protective Effect of Lactate on the High-Pressure Resistance of Listeria monocytogenes

Modelling the piezo-protection effect exerted by lactate on the high pressure resistance of Listeria monocytogenes in cooked ham

Modeling and designing a Listeria monocytogenes control strategy for dry-cured ham taking advantage of water activity and storage temperature

Science to feed the future.

Latest
Publications