Jofré A - Search Results

1

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

2

Developmentally and stress-induced small heat shock proteins in cork oak somatic embryos.

Puigderrajols P, Jofré A, Mir G, Pla M, Verdaguer D, Huguet G, Molinas M. Puigderrajols P, et al. Among authors: jofre a. J Exp Bot. 2002 Jun;53(373):1445-52. J Exp Bot. 2002. PMID: 12021292

3

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

Martín B, Jofré A, Garriga M, Hugas M, Aymerich T. Martín B, et al. Among authors: jofre a. Lett Appl Microbiol. 2004;39(3):290-5. doi: 10.1111/j.1472-765X.2004.01580.x. Lett Appl Microbiol. 2004. PMID: 15287877

4

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.

5

Rapid quantitative detection of, Listeria monocytogenes in salmon products: evaluation of pre-real-time PCR strategies.

Rodríguez-Lázaro D, Jofré A, Aymerich T, Garriga M, Pla M. Rodríguez-Lázaro D, et al. Among authors: jofre a. J Food Prot. 2005 Jul;68(7):1467-71. doi: 10.4315/0362-028x-68.7.1467. J Food Prot. 2005. PMID: 16013389 Free article.

6

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

Martín B, Jofré A, Garriga M, Pla M, Aymerich T. Martín B, et al. Among authors: jofre a. Appl Environ Microbiol. 2006 Sep;72(9):6040-8. doi: 10.1128/AEM.02852-05. Appl Environ Microbiol. 2006. PMID: 16957227 Free PMC article.

7

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

Jofré A, Champomier-Vergès M, Anglade P, Baraige F, Martín B, Garriga M, Zagorec M, Aymerich T. Jofré A, et al. Res Microbiol. 2007 Jul-Aug;158(6):512-20. doi: 10.1016/j.resmic.2007.05.005. Epub 2007 Jun 3. Res Microbiol. 2007. PMID: 17631981 Free article.

8

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.

9

Modeling the combined effects of enterocins A and B, lactate, and EDTA on the growth of Salmonella at different temperatures.

Bover-Cid S, Jofré A, Aymerich T, Garriga M. Bover-Cid S, et al. Among authors: jofre a. Int Microbiol. 2008 Mar;11(1):11-6. Int Microbiol. 2008. PMID: 18683627

10

Combined effect of enterocin AS-48 and high hydrostatic pressure to control food-borne pathogens inoculated in low acid fermented sausages.

Ananou S, Garriga M, Jofré A, Aymerich T, Gálvez A, Maqueda M, Martínez-Bueno M, Valdivia E. Ananou S, et al. Among authors: jofre a. Meat Sci. 2010 Apr;84(4):594-600. doi: 10.1016/j.meatsci.2009.10.017. Epub 2009 Oct 21. Meat Sci. 2010. PMID: 20374829

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