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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
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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
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Quantitative characterization of high-pressure inactivation of E. coli and Salmonella in fruit purees enhanced by acid exposure and delayed sampling
Torrents-Masoliver, Berta; Jofre, Anna; Ribas-Agusti, Albert; Bover-Cid, Sara
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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
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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
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Towards safer fruit and vegetable products: Global meta-regression modelling of vegetative pathogen inactivation by non-thermal high-pressure processing
Torrents-Masoliver, Berta; Serra-Castello, Cristina; Jofré, Anna; Ribas-Agustí, Albert; Bover-Cid, Sara
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Novel high-pressure thermal processing at industrial scale efficiently inactivates bacterial spores while minimises process-induced contaminants in acid and low-acid infant food
Torrents-Masoliver, Berta; Jofré, Anna; Ribas-Agustí, Albert; Bover-Cid, Sara
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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
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Impact of intervention strategies on listeriosis risk in cooked ham: Biopreservation and high pressure processing
Serra-Castello, Cristina; Bover-Cid, Sara; Jofre, Anna; Lindqvist, Roland
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Enhancing High-Pressure Bacterial Inactivation by Modified Atmosphere Packaging: Effect of Exposure Time and Cooked Ham Formulation
Serra-Castelló, C; Jofré, A; Bover-Cid, S
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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
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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
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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
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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;...
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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;...
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Enumeration Agar, Acid Exposure and Sampling Time Are Relevant Factors Accounting for the High-Pressure Inactivation of Vegetative Pathogens in Fruit Puree
Torrents-Masoliver, B; Jofré, A; Ribas-Agustí, A; Bover-Cid, S
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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
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The Antilisterial Effect of Latilactobacillus sakei CTC494 in Relation to Dry Fermented Sausage Ingredients and Temperature in Meat Simulation Media
Ferrer-Bustins, N; Costa, JCCP; Pérez-Rodríguez, F; Martín, B; Bover-Cid, S; Jofré, A
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Genomic insights of Salmonella isolated from dry fermented sausage production chains in Spain and France
Ferrer-Bustins, N; Yvon, C; Martín, B; Leclerc, V; Leblanc, JC; Corominas, L; Sabaté, S; Tolosa-Muñoz, E; Chacón-Villanueva, C; Bover-Cid, S;...
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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
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Dynamics of Microbial Communities in Nitrite-Free and Nutritionally Improved Dry Fermented Sausages
Ferrer-Bustins, N; Martín, B; Llauger, M; Bou, R; Bover-Cid, S; Jofré, A
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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
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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-Castelló, C; Possas, A; Jofré, A; Garriga, M; Bover-Cid, S
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Key Factors Determining the Behavior of Pathogens in Dry-Cured Ham after High Pressure Processing
Serra-Castelló, C; Desriac, N; Jofré, A; Belletti, N; Coroller, L; Bover-Cid, S
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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-Castelló, C; Jofré, A; Gou, P; Bover-Cid, S
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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; Jofré, A; Bover-Cid, S
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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
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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, K; Jofré, A; Comaposada, J; Guardia, MD; Arnau, J; Kilcawley, K
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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
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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
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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;...
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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
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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
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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
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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
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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
