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A 10-kDa class-CI sHsp protects E-coli from oxidative and high-temperature stress
Jofre, A; Molinas, M; Pla, M
10.1007/s00425-003-1048-x
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A mathematical model to predict the antilisteria bioprotective effect of Latilactobacillus sakei CTC494 in vacuum packaged cooked ham
Serra-Castello, C; Costa, JCCP; Jofre, A; Bolivar, A; Perez-Rodriguez, F; Bover-Cid, S
10.1016/j.ijfoodmicro.2021.109491
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Application of enterocins A and B, sakacin K and nisin to extend the safe shelf-life of pressurized ready-to-eat meat products
Jofre, A; Aymerich, T; Monfort, JM; Garriga, M
10.1007/s00217-008-0913-z
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Application of High Pressure Processing for Obtaining "Fresh-Like" Fruit Smoothies
Hurtado, A; Picouet, P; Jofre, A; Guardia, MD; Ros, JM; Banon, S
10.1007/s11947-015-1598-5
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Assessment of the effectiveness of antimicrobial packaging combined with high pressure to control Salmonella sp in cooked ham
Jofre, Anna; Aymerich, Teresa; Garriga, Margarita
10.1016/j.foodcont.2007.06.007
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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
10.1016/j.psj.2024.104625
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Characterization of lactic acid bacteria isolated from infant faeces as potential probiotic starter cultures for fermented sausages
Rubio, R; Jofre, A; Martin, B; Aymerich, T; Garriga, M
10.1016/j.fm.2013.07.015
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Combined effect of enterocin AS-48 and high hydrostatic pressure to control food-borne pathogens inoculated in low acid fermented sausages
Ananou, S; Garriga, M; Jofre, A; Aymerich, T; Galvez, A; Maqueda, M; Martinez-Bueno, M; Valdivia, E
10.1016/j.meatsci.2009.10.017
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Control of Listeria monocytogenes in chicken dry-fermented sausages with bioprotective starter culture and high-pressure processing
Austrich-Comas, A; Serra-Castello, C; Jofre, A; Gou, P; Bover-Cid, S
10.3389/fmicb.2022.983265
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Developmentally and stress-induced small heat shock proteins in cork oak somatic embryos
Puigderrajols, P; Jofre, A; Mir, G; Pla, M; Verdaguer, D; Huguet, G; Molinas, M
10.1093/jexbot/53.373.1445
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Domestic refrigerator temperatures in Spain: Assessment of its impact on the safety and shelf-life of cooked meat products
Jofre, Anna; Luz Latorre-Moratalla, Mari; Garriga, Margarita; Bover-Cid, Sara
10.1016/j.foodres.2019.108578
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Effects of Thermal and High-pressure Treatments on the Microbiological, Nutritional and Sensory Quality of a Multi-fruit Smoothie
Picouet, PA; Hurtado, A; Jofre, A; Banon, S; Ros, JM; Guardia, MD
10.1007/s11947-016-1705-2
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Efficiency of high hydrostatic pressure at 600 MPa against food-borne microorganisms by challenge tests on convenience meat products
Jofre, A; Aymerich, T; Grebol, N; Garriga, M
10.1016/j.lwt.2008.12.001
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Enhanced high hydrostatic pressure lethality in acidulated raw pet food formulations was pathogen species and strain dependent
Serra-Castello, C; Possas, A; Jofre, A; Garriga, M; Bover-Cid, S
10.1016/j.fm.2022.104002
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Ensuring food safety by an innovative fermented sausage manufacturing system
Stollewerk, Katharina; Jofre, Anna; Comaposada, Josep; Ferrini, Gabriele; Garriga, Margarita
10.1016/j.foodcont.2011.05.016
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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; Jofre, A; Bover-Cid, S
10.1016/j.fm.2022.104005
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Expression of low molecular weight heat-shock proteins and total antioxidant activity in the Mediterranean tree Quercus ilex L. in relation to seasonal and diurnal changes in physiological parameters
Verdaguer, D; Aranda, X; Jofre, A; El Omari, B; Molinas, M; Fleck, I
10.1046/j.1365-3040.2003.01065.x
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Food safety and microbiological quality aspects of QDS process (R) and high pressure treatment of fermented fish sausages
Stollewerk, Katharina; Jofre, Anna; Comaposada, Josep; Arnau, Jacint; Garriga, Margarita
10.1016/j.foodcont.2013.10.009
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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
10.3390/foods10071636
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High pressure processing to control Salmonella in raw pet food without compromising the freshness appearance: The impact of acidulation and frozen storage
Serra-Castello, C; Possas, A; Jofre, A; Garriga, M; Bover-Cid, S
10.1016/j.fm.2022.104139
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High-pressure processing inactivation of Salmonella in raw pet food for dog is enhanced by acidulation with lactic acid
Serra-Castello, C; Possas, A; Jofre, A; Garriga, M; Bover-Cid, S
10.1016/j.anifeedsci.2022.115347
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Impact of different cryoprotectants on the survival of freeze-dried Lactobacillus rhamnosus and Lactobacillus casei/paracasei during long-term storage
Jofre, A; Aymerich, T; Garriga, M
10.3920/BM2014.0038
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Improvement of the food safety of low acid fermented sausages by enterocins A and B and high pressure
Jofre, Anna; Aymerich, Teresa; Garriga, Margarita
10.1016/j.foodcont.2008.04.001
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Inactivation and recovery of Listeria monocytogenes, Salmonella enterica and Staphylococcus aureus after high hydrostatic pressure treatments up to 900 MPa
Jofre, A; Aymerich, T; Bover-Cid, S; Garriga, M
10.2436/20.1501.01.115
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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;...
10.3389/fmicb.2021.818565
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Inhibition of Listeria monocytogenes and Salmonella by natural antimicrobials and high hydrostatic pressure in sliced cooked ham.
Aymerich T, Jofré A, Garriga M, Hugas M
10.4315/0362-028x-68.1.173
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Inhibition of Listeria monocytogenes in cooked ham through active packaging with natural antimicrobials and high-pressure processing.
Jofré A, Garriga M, Aymerich T
10.4315/0362-028x-70.11.2498
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Inhibition of Salmonella sp Listeria monocytogenes and Staphylococcus aureus in cooked ham by combining antimicrobials, high hydrostatic pressure and refrigeration
Jofre, Anna; Garriga, Margarita; Aymerich, Teresa
10.1016/j.meatsci.2007.06.015
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Innovative strategies to enhance the sensory quality of dry fermented sausages containing lactic ingredients by the addition of exogenous enzymes
Stollewerk, Katharina; Jofre, Anna; Comaposada, Josep; Guardia, M. Dolors; Arnau, Jacint; Kilcawley, Kieran;
10.1177/10820132211022112
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Large accumulation of mRNA and DNA point modifications in a plant senescent tissue
Pla M., Jofré A., Martell M., Molinas M., Gómez J.
10.1016/S0014-5793(00)01424-1
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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
10.1016/j.meatsci.2020.108131
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Modeling the combined effects of enterocins A and B, lactate, and EDTA on the growth of Salmonella at different temperatures
Bover-Cid, S; Jofre, A; Aymerich, T; Garriga, M
10.2436/20.1501.01.39
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Modelling the piezo-protection effect exerted by lactate on the high pressure resistance of Listeria monocytogenes in cooked ham
Serra-Castello, C; Jofre, A; Belletti, N; Garriga, M; Bover-Cid, S
10.1016/j.foodres.2020.110003
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NaCl-free processing, acidification, smoking and high pressure: Effects on growth of Listeria monocytogenes and Salmonella enterica in QDS processed (R) dry-cured ham
Stollewerk, Katharina; Jofre, Anna; Comaposada, Josep; Arnau, Jacint; Garriga, Margarita
10.1016/j.foodcont.2013.06.032
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New insights on Listeria monocytogenes growth in pressurised cooked ham: A piezo-stimulation effect enhanced by organic acids during storage
Bover-Cid, Sara; Serra-Castello, Cristina; Dalgaard, Paw; Garriga, Margarita; Jofre, Anna
10.1016/j.ijfoodmicro.2018.10.008
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Nutritionally enhanced fermented sausages as a vehicle for potential probiotic lactobacilli delivery
Rubio, R; Jofre, A; Aymerich, T; Guardia, MD; Garriga, M
10.1016/j.meatsci.2013.09.008
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Probiotic fermented sausages: Myth or reality?
Jofre, Anna; Aymerich, Teresa; Garriga, Margarita;
10.1016/j.profoo.2015.09.038
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Processing of Meat Products Utilizing High Pressure
Jofre, Anna; Serra, Xavier;
10.1007/978-1-4939-3234-4_26
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Protein synthesis in lactic acid and pathogenic bacteria during recovery from a high pressure treatment
Jofre, A; Champomier-Verges, M; Anglade, P; Baraige, F; Martin, B; Garriga, M; Zagorec, M; Aymerich, T
10.1016/j.resmic.2007.05.005
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Quantification of Listeria monocytogenes in fermented sausages by MPN-PCR method
Martin, B; Jofre, A; Garriga, M; Hugas, M; Aymerich, T
10.1111/j.1472-765X.2004.01580.x
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Rapid quantitative detection of Lactobacillus sakei in meat and fermented sausages by real-time PCR
Martin, Belen; Jofre, Anna; Garriga, Margarita; Pla, Maria; Aymerich, Teresa
10.1128/AEM.02852-05
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Rapid quantitative detection of Listeria monocytogenes in meat products by real-time PCR
Rodriguez-Lazaro, D; Jofre, A; Aymerich, T; Hugas, M; Pla, M
10.1128/AEM.70.10.6299-6301.2004
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Rapid quantitative detection of listeria monocytogenes in salmon products: Evaluation of pre-real-time PCR strategies
Rodriguez-Lazaro, D; Jofre, A; Aymerich, T; Garriga, M; Pla, M
10.4315/0362-028X-68.7.1467
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Revalorization of Cava Lees to Improve the Safety of Fermented Sausages
Hernandez-Macias, S; Ferrer-Bustins, N; Comas-Baste, O; Jofre, A; Latorre-Moratalla, M; Bover-Cid, S; Vidal-Carou, MD
10.3390/foods10081916
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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;
10.1016/j.ijfoodmicro.2021.109160
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Shelf-life extension of multi-vegetables smoothies by high pressure processing compared with thermal treatment. Part II: Retention of selected nutrients and sensory quality
Hurtado, A; Guardia, MD; Picouet, P; Jofre, A; Banon, S; Ros, JM
10.1111/jfpp.14210
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Shelf-life extension of multi-vegetables smoothies by high-pressure processing compared with thermal treatment. Part I: Microbial and enzyme inhibition, antioxidant status, and physical stability
Hurtado, A; Guardia, MD; Picouet, P; Jofre, A; Banon, S; Ros, JM
10.1111/jfpp.14139
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Simultaneous detection of Listeria monocytogenes and Salmonella by multiplex PCR in cooked ham
Jofre, A; Martin, B; Garriga, M; Hugas, M; Pla, M; Rodriguez-Lazaro, D; Aymerich, T
10.1016/j.fm.2004.04.009
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Stabilisation of red fruit-based smoothies by high-pressure processing. Part II: effects on sensory quality and selected nutrients
Hurtado, A; Guardia, MD; Picouet, P; Jofre, A; Ros, JM; Banon, S
10.1002/jsfa.7795
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Stabilization of red fruit-based smoothies by high-pressure processing. Part A. Effects on microbial growth, enzyme activity, antioxidant capacity and physical stability
Hurtado, A; Guardia, MD; Picouet, P; Jofre, A; Ros, JM; Banon, S
10.1002/jsfa.7796
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The effect of mild preservation treatments on the invasiveness of different Listeria monocytogenes strains on Greenshell (TM) mussels
Stollewerk, K; Cruz, CD; Fletcher, G; Garriga, M; Jofre, A
10.1016/j.foodcont.2016.07.012
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The effect of NaCl-free processing and high pressure on the fate of Listeria monocytogenes and Salmonella on sliced smoked dry-cured ham
Stollewerk, Katharina; Jofre, Anna; Comaposada, Josep; Arnau, Jacint; Garriga, Margarita
10.1016/j.meatsci.2011.09.009
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The impact of fast drying (QDS process (R)) and high pressure on food safety of NaCl-free processed dry fermented sausages
Stollewerk, Katharina; Jofre, Anna; Comaposada, Josep; Arnau, Jacint; Garriga, Margarita
10.1016/j.ifset.2012.04.010
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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;
10.3390/biom11050677
