Search filters

List of works by Teresa Aymerich

Aminogenesis control in fermented sausages manufactured with pressurized meat batter and starter culture.

scientific article published on 13 October 2006

Analysing and modelling the growth behaviour of Listeria monocytogenes on RTE cooked meat products after a high pressure treatment at 400 MPa.

scientific article published on 27 June 2014

Assessment of high hydrostatic pressure and starter culture on the quality properties of low-acid fermented sausages

scientific article published on 05 December 2006

Assessment of safe enterococci as bioprotective cultures in low-acid fermented sausages combined with high hydrostatic pressure

article

Assessment of the bioprotective potential of lactic acid bacteria against Listeria monocytogenes on vacuum-packed cold-smoked salmon stored at 8 °C

scientific article published on 26 April 2019

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

scientific article

Decontamination technologies for meat products

scientific article published on 14 July 2007

Diversity and distribution of Listeria monocytogenes in meat processing plants

scientific article

Effect of sausage ingredients and additives on the production of enterocin A and B by Enterococcus faecium CTC492. Optimization of in vitro production and anti-listerial effect in dry fermented sausages

scientific article published on 01 April 2000

Fermented meats (and the symptomatic case of the Flemish food pyramid): Are we heading towards the vilification of a valuable food group?

scientific article published on 5 February 2018

Functionalty of enterococci in meat products ⬇️

scientific article published on December 1, 2003

High hydrostatic pressure and biopreservation of dry-cured ham to meet the Food Safety Objectives for Listeria monocytogenes

scientific article published on 26 February 2011

High-pressure processing and antimicrobial biodegradable packaging to control Listeria monocytogenes during storage of cooked ham.

scientific article published on 31 May 2007

Identification and tracing of Enterococcus spp. by RAPD-PCR in traditional fermented sausages and meat environment.

scientific article

Identification of Enterococcus species by melting curve analysis of restriction fragments.

scientific article published on 13 May 2008

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

Microbial quality and direct PCR identification of lactic acid bacteria and nonpathogenic Staphylococci from artisanal low-acid sausages.

scientific article

Model for Listeria monocytogenes inactivation on dry-cured ham by high hydrostatic pressure processing.

scientific article published on 15 May 2010

Modeling the protective effect of aw and fat content on the high pressure resistance of Listeria monocytogenes in dry-cured ham.

scientific article published on 31 May 2015

Modelling the impact of water activity and fat content of dry-cured ham on the reduction of Salmonella enterica by high pressure processing

scientific article published on 29 September 2016

Molecular basis of the behavior of hepatitis a virus exposed to high hydrostatic pressure.

scientific article published on 8 August 2014

Molecular, technological and safety characterization of Gram-positive catalase-positive cocci from slightly fermented sausages.

scientific article

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

scientific article published on 14 September 2013

Physical performance of biodegradable films intended for antimicrobial food packaging.

scientific article published on 20 September 2010

Potentially probiotic and bioprotective lactic acid bacteria starter cultures antagonise the Listeria monocytogenes adhesion to HT29 colonocyte-like cells

scientific article

Prevalence of Salmonella spp. and Listeria monocytogenes at small-scale spanish factories producing traditional fermented sausages.

scientific article published in May 2011

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

Safety properties and molecular strain typing of lactic acid bacteria from slightly fermented sausages.

scientific article

Technological and sensorial evaluation of Lactobacillus strains as starter cultures in fermented sausages

scientific article published on 01 September 1996

The potential probiotic Lactobacillus rhamnosus CTC1679 survives the passage through the gastrointestinal tract and its use as starter culture results in safe nutritionally enhanced fermented sausages.

scientific article published on 20 June 2014

Tracing Salmonella in Alheira processing plants.

scientific article published in July 2007

Paulina is supported by:

About Paulina

Help