Lista de obras - Anna Jofré - Dominio Público Uruguay

A 10-kDa class-CI sHsp protects E. coli from oxidative and high-temperature stress.

artículo científico publicado en 2003

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

artículo científico publicado en 2013

Dynamics of Microbial Communities in Nitrite-Free and Nutritionally Improved Dry Fermented Sausages

artículo científico publicado en 2023

Enhanced high hydrostatic pressure lethality in acidulated raw pet food formulations was pathogen species and strain dependent

artículo científico publicado en 2022

Impact of different cryoprotectants on the survival of freeze-dried Lactobacillus rhamnosus and Lactobacillus casei/paracasei during long-term storage

artículo científico publicado en 2015

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

artículo científico publicado en 2007

Inhibition of Salmonella sp. Listeria monocytogenes and Staphylococcus aureus in cooked ham by combining antimicrobials, high hydrostatic pressure and refrigeration ⬇️

artículo científico publicado el 4 de julio de 2007

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

artículo científico publicado en 2013

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.

artículo científico publicado en 2004

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

artículo científico publicado en 2006

Rapid quantitative detection of Listeria monocytogenes in meat products by real-time PCR.

artículo científico publicado en 2004

Revalorization of Cava Lees to Improve the Safety of Fermented Sausages

artículo científico publicado en 2021

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

artículo científico publicado en 2016

Stabilization of red fruit-based smoothies by high-pressure processing. Part A. Effects on microbial growth, enzyme activity, antioxidant capacity and physical stability