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

por Austrich-Comas, Anna, Jofré, Anna, Gou, Pere, Bover-Cid, Sara
Publicado 2023

Control of Listeria monocytogenes in chicken dry-fermented sausages with bioprotective starter culture and high-pressure processing

por Austrich-Comas, Anna, Serra-Castelló, Cristina, Jofré, Anna, Gou, Pere, Bover-Cid, Sara
Publicado 2022

Unravelling the Molecular Mechanisms Underlying the Protective Effect of Lactate on the High-Pressure Resistance of Listeria monocytogenes

por Serra-Castelló, Cristina, Ferrocino, Ilario, Jofré, Anna, Cocolin, Luca, Bover-Cid, Sara, Rantsiou, Kalliopi
Publicado 2021

Growth and Non-Thermal Inactivation of Staphylococcus aureus in Sliced Dry-Cured Ham in Relation to Water Activity, Packaging Type and Storage Temperature

por Austrich-Comas, Anna, Serra-Castelló, Cristina, Viella, Maria, Gou, Pere, Jofré, Anna, Bover-Cid, Sara
Publicado 2023

Growth-Promoting Effect of Cava Lees on Lactic Acid Bacteria Strains: A Potential Revalorization Strategy of a Winery By-Product

por Hernández-Macias, Salvador, Comas-Basté, Oriol, Jofré, Anna, Bover-Cid, Sara, Latorre-Moratalla, M. Luz, Vidal-Carou, M. Carmen
Publicado 2021

Revalorization of Cava Lees to Improve the Safety of Fermented Sausages

por Hernández-Macias, Salvador, Ferrer-Bustins, Núria, Comas-Basté, Oriol, Jofré, Anna, Latorre-Moratalla, Mariluz, Bover-Cid, Sara, Vidal-Carou, María del Carmen
Publicado 2021

Inhibition of Biogenic Amines Formation in Fermented Foods by the Addition of Cava Lees

por Hernández-Macias, Salvador, Martín-Garcia, Alba, Ferrer-Bustins, Núria, Comas-Basté, Oriol, Riu-Aumatell, Montserrat, López-Tamames, Elvira, Jofré, Anna, Latorre-Moratalla, M. Luz, Bover-Cid, Sara, Vidal-Carou, M. Carmen
Publicado 2022