Anna Jofré

Publication Activity (10 Years)

Years Active: 2021-2024
Publications (10 Years): 10

Top Topics

Multidrug Resistant

Systematic Review

Circulating Tumor Cells

Listeria Monocytogenes

Top Venues

Foods (Basel, Switzerland)

Food science and technology international = Ciencia y tecnologia de los alimentos internacional

This page only lists publications with an associated author ORCID identifier.

Publications

Berta Torrents-Masoliver, Anna Jofré, Albert Ribas-Agustí, Sara Bover-Cid
Enumeration Agar, Acid Exposure and Sampling Time Are Relevant Factors Accounting for the High-Pressure Inactivation of Vegetative Pathogens in Fruit Puree. Foods (Basel, Switzerland) 13 (16) (2024)
Berta Torrents-Masoliver, Anna Jofré, Albert Ribas-Agustí, Sara Bover-Cid
Enumeration Agar, Acid Exposure and Sampling Time Are Relevant Factors Accounting for the High-Pressure Inactivation of Vegetative Pathogens in Fruit Puree. Foods (Basel, Switzerland) 13 (16) (2024)
Anna Austrich-Comas, Anna Jofré, Pere Gou, Sara Bover-Cid
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. Microorganisms 11 (2) (2023)
Anna Austrich-Comas, Anna Jofré, Pere Gou, Sara Bover-Cid
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. Microorganisms 11 (2) (2023)
Anna Austrich-Comas, Anna Jofré, Pere Gou, Sara Bover-Cid
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. Microorganisms 11 (2) (2023)
Anna Austrich-Comas, Cristina Serra-Castelló, Maria Viella, Pere Gou, Anna Jofré, Sara Bover-Cid
Growth and Non-Thermal Inactivation of Staphylococcus aureus in Sliced Dry-Cured Ham in Relation to Water Activity, Packaging Type and Storage Temperature. Foods (Basel, Switzerland) 12 (11) (2023)
Salvador Hernández-Macias, Oriol Comas-Basté, Anna Jofré, Sara Bover-Cid, Mariluz Latorre-Moratalla, M Carmen Vidal-Carou
Growth-Promoting Effect of Cava Lees on Lactic Acid Bacteria Strains: A Potential Revalorization Strategy of a Winery By-Product. Foods (Basel, Switzerland) 10 (7) (2021)
Cristina Serra-Castelló, Ilario Ferrocino, Anna Jofré, Luca Simone Cocolin, Sara Bover-Cid, Kalliopi Rantsiou
Unravelling the Molecular Mechanisms Underlying the Protective Effect of Lactate on the High-Pressure Resistance of Listeria monocytogenes. Biomolecules 11 (5) (2021)
Salvador Hernández-Macias, Núria Ferrer-Bustins, Oriol Comas-Basté, Anna Jofré, Mariluz Latorre-Moratalla, Sara Bover-Cid, María Del Carmen Vidal-Carou
Revalorization of Cava Lees to Improve the Safety of Fermented Sausages. Foods (Basel, Switzerland) 10 (8) (2021)
Katharina Stollewerk, Anna Jofré, Josep Comaposada, M Dolors Guardia, Jacint Arnau, Kieran Kilcawley
Innovative strategies to enhance the sensory quality of dry fermented sausages containing lactic ingredients by the addition of exogenous enzymes. Food science and technology international = Ciencia y tecnologia de los alimentos internacional (2021)