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  • Anna Jofré i Fradera

Jofré i Fradera, Anna

Researcher in Microbiology and food safety

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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

  • Selected Staphylococcus spp. and ZnPP-containing liver extract are nitrite-free alternatives to enhance red colour of dry-fermented sausages

    Premi, Lara; Jofre, Anna; Rocchetti, Gabriele; Lucini, Luigi; Rebecchi, Annalisa; Bou, Ricard

    Meat Science. 2025 10.1016/j.meatsci.2025.109919

  • 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

  • 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

  • Positive impact of early-probiotic administration on performance parameters, intestinal health and microbiota populations in broiler chickens

    Hussain, M; Aizpurua, O; de Rozas, A Perez; Paris, N; Guivernau, M; Jofre, A; Tous, N; Ng'ang'a, Z W; Alberdi, A; Rodriguez-Gallego, E; Kogut, M H;...

    Poultry Science. 2024 10.1016/j.psj.2024.104401

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

    Torrents-Masoliver, B; Terriente-Palacios, C; Bover-Cid, S; Jofré, A; Castellari, M; Ribas-Agustí, A

    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, A; Serra-Castelló, C; Viella, M; Gou, P; Jofré, A; Bover-Cid, S

    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, A; Jofré, A; Gou, P; Bover-Cid, S

    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-Castelló, C; Possas, A; Jofré, A; Garriga, M; Bover-Cid, S

    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, A; Serra-Castelló, C; Jofré, A; Gou, P; Bover-Cid, S

    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, T; Jofré, A; Bover-Cid, S

    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-Castelló, C; Possas, A; Jofré, A; Garriga, M; Bover-Cid, S

    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-Castelló, C; Possas, A; Jofré, A; Garriga, M; Bover-Cid, S

    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-Castelló, C; Costa, JCCP; Jofré, A; Bolívar, A; Pérez-Rodríguez, F; Bover-Cid, S

    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, S; Martin-Garcia, A; Ferrer-Bustins, N; Comas-Baste, O; Riu-Aumatell, M; Lopez-Tamames, E; Jofre, A; Latorre-Moratalla, ML;...

    Frontiers In Microbiology. 2022 10.3389/fmicb.2021.818565

  • Revalorization of Cava Lees to Improve the Safety of Fermented Sausages

    Hernández-Macias, S; Ferrer-Bustins, N; Comas-Basté, O; Jofré, A; Latorre-Moratalla, M; Bover-Cid, S; Vidal-Carou, MD

    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

    Hernández-Macias, S; Comas-Basté, O; Jofré, A; Bover-Cid, S; Latorre-Moratalla, ML; Vidal-Carou, MC

    Foods. 2021 10.3390/foods10071636

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

    Serra-Castelló, C; Bover-Cid, S; Garriga, M; Hansen, TB; Gunvig, A; Jofré, A

    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-Castelló, C; Ferrocino, I; Jofré, A; Cocolin, L; Bover-Cid, S; Rantsiou, K

    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-Castelló, C; Jofré, A; Belletti, N; Garriga, M; Bover-Cid, S

    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-Castelló, C; Jofré, A; Garriga, M; Bover-Cid, S

    Meat Science. 2020 10.1016/j.meatsci.2020.108131
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