List of works - Anna Jofré

A 10-kDa class-CI sHsp protects E. coli from oxidative and high-temperature stress.

scientific article published on 13 May 2003

Characterization of lactic acid bacteria isolated from infant faeces as potential probiotic starter cultures for fermented sausages

scientific article

Dynamics of Microbial Communities in Nitrite-Free and Nutritionally Improved Dry Fermented Sausages

scientific article published in 2023

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

scientific article published in 2022

Impact of different cryoprotectants on the survival of freeze-dried Lactobacillus rhamnosus and Lactobacillus casei/paracasei during long-term storage

scientific article published on 01 January 2015

Inhibition of Listeria monocytogenes in cooked ham through active packaging with natural antimicrobials and high-pressure processing

scientific article

Inhibition of Salmonella sp. Listeria monocytogenes and Staphylococcus aureus in cooked ham by combining antimicrobials, high hydrostatic pressure and refrigeration ⬇️

scientific article published on July 4, 2007

Nutritionally enhanced fermented sausages as a vehicle for potential probiotic lactobacilli delivery.

scientific article published on 14 September 2013

Protein synthesis in lactic acid and pathogenic bacteria during recovery from a high pressure treatment

scientific article published on 03 June 2007

Quantification of Listeria monocytogenes in fermented sausages by MPN-PCR method.

scientific article

Rapid quantitative detection of Lactobacillus sakei in meat and fermented sausages by real-time PCR

scientific article

Rapid quantitative detection of Listeria monocytogenes in meat products by real-time PCR.

scientific article published on October 2004

Revalorization of Cava Lees to Improve the Safety of Fermented Sausages

scientific article published in 2021

Stabilisation of red fruit-based smoothies by high-pressure processing. Part II: effects on sensory quality and selected nutrients

scientific article published on 12 May 2016

Stabilization of red fruit-based smoothies by high-pressure processing. Part A. Effects on microbial growth, enzyme activity, antioxidant capacity and physical stability

scientific article

The effect of NaCl-free processing and high pressure on the fate of Listeria monocytogenes and Salmonella on sliced smoked dry-cured ham.

scientific article published on 22 September 2011

List of works by Anna Jofré

A 10-kDa class-CI sHsp protects E. coli from oxidative and high-temperature stress.

Characterization of lactic acid bacteria isolated from infant faeces as potential probiotic starter cultures for fermented sausages

Dynamics of Microbial Communities in Nitrite-Free and Nutritionally Improved Dry Fermented Sausages

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

Impact of different cryoprotectants on the survival of freeze-dried Lactobacillus rhamnosus and Lactobacillus casei/paracasei during long-term storage

Inhibition of Listeria monocytogenes in cooked ham through active packaging with natural antimicrobials and high-pressure processing

Inhibition of Salmonella sp. Listeria monocytogenes and Staphylococcus aureus in cooked ham by combining antimicrobials, high hydrostatic pressure and refrigeration ⬇️

Nutritionally enhanced fermented sausages as a vehicle for potential probiotic lactobacilli delivery.

Protein synthesis in lactic acid and pathogenic bacteria during recovery from a high pressure treatment

Quantification of Listeria monocytogenes in fermented sausages by MPN-PCR method.

Rapid quantitative detection of Lactobacillus sakei in meat and fermented sausages by real-time PCR

Rapid quantitative detection of Listeria monocytogenes in meat products by real-time PCR.

Revalorization of Cava Lees to Improve the Safety of Fermented Sausages

Stabilisation of red fruit-based smoothies by high-pressure processing. Part II: effects on sensory quality and selected nutrients

Stabilization of red fruit-based smoothies by high-pressure processing. Part A. Effects on microbial growth, enzyme activity, antioxidant capacity and physical stability

The effect of NaCl-free processing and high pressure on the fate of Listeria monocytogenes and Salmonella on sliced smoked dry-cured ham.