Jofré A - Search Results

1

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, Guàrdia MD, Picouet P, Jofré A, Ros JM, Bañón S. Hurtado A, et al. Among authors: jofre a. J Sci Food Agric. 2017 Feb;97(3):770-776. doi: 10.1002/jsfa.7796. Epub 2016 Jun 15. J Sci Food Agric. 2017. PMID: 27170492

2

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

Jofré A, Garriga M, Aymerich T. Jofré A, et al. J Food Prot. 2007 Nov;70(11):2498-502. doi: 10.4315/0362-028x-70.11.2498. J Food Prot. 2007. PMID: 18044426 Free article.

3

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

Rubio R, Jofré A, Aymerich T, Guàrdia MD, Garriga M. Rubio R, et al. Among authors: jofre a. Meat Sci. 2014 Feb;96(2 Pt A):937-42. doi: 10.1016/j.meatsci.2013.09.008. Epub 2013 Sep 14. Meat Sci. 2014. PMID: 24211552

4

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

Hurtado A, Guàrdia MD, Picouet P, Jofré A, Ros JM, Bañón S. Hurtado A, et al. Among authors: jofre a. J Sci Food Agric. 2017 Feb;97(3):777-783. doi: 10.1002/jsfa.7795. Epub 2016 Jun 15. J Sci Food Agric. 2017. PMID: 27170436

5

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. Stollewerk K, et al. Among authors: jofre a. Food Sci Technol Int. 2022 Jul;28(5):451-460. doi: 10.1177/10820132211022112. Epub 2021 Jun 9. Food Sci Technol Int. 2022. PMID: 34107780

6

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. Serra-Castelló C, et al. Among authors: jofre a. Food Microbiol. 2022 Jun;104:104002. doi: 10.1016/j.fm.2022.104002. Epub 2022 Feb 7. Food Microbiol. 2022. PMID: 35287821

7

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. Serra-Castelló C, et al. Among authors: jofre a. Food Microbiol. 2023 Feb;109:104139. doi: 10.1016/j.fm.2022.104139. Epub 2022 Sep 9. Food Microbiol. 2023. PMID: 36309441

8

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. Aymerich T, et al. Among authors: jofre a. J Food Prot. 2005 Jan;68(1):173-7. doi: 10.4315/0362-028x-68.1.173. J Food Prot. 2005. PMID: 15690822 Free article.

9

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

Stollewerk K, Jofré A, Comaposada J, Arnau J, Garriga M. Stollewerk K, et al. Among authors: jofre a. Meat Sci. 2012 Feb;90(2):472-7. doi: 10.1016/j.meatsci.2011.09.009. Epub 2011 Sep 22. Meat Sci. 2012. PMID: 22000500

10

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

Rubio R, Jofré A, Martín B, Aymerich T, Garriga M. Rubio R, et al. Among authors: jofre a. Food Microbiol. 2014 Apr;38:303-11. doi: 10.1016/j.fm.2013.07.015. Epub 2013 Aug 14. Food Microbiol. 2014. PMID: 24290655

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