Publicaciones

Papers IRTA

20/11/2020
inprocarsa

Physicochemical characterisation of restructured Fenalår and safety implications of salt and nitrite reduction

Processing parameters involved in the development of texture and tyrosine precipitates in dry-cured ham: Modelisation of texture development.

Meat Science (2021) 172,108362

Coll-Brasas, E., Gou, P., Arnau, J., Olmos, A., Fulladosa, E.

Instrumental texture analysis on the surface of dry-cured ham to define the end of the process.

Assessment of the bioprotective potential of lactic acid bacteria against Listeria monocytogenes on vacuum-packed cold-smoked salmon stored at 8 °C.

The potential probiotic Lactobacillus rhamnosus CTC1679 survives the passage through the gastrointestinal tract and its use as starter culture results in safe nutritionally enhanced fermented sausages

  • International Journal of Food Microbiology (2014) 186, 55-60
  • Raquel Rubio, Belén Martín, Teresa Aymerich, Margarita Garriga*.

Stability of phenolic compounds in dry fermented sausages added with cocoa and grape seed extracts

  • LWT – Food Science and Technology (2014) 57, 329-336
  • Albert Ribas-Agustí, Marta Gratacós-Cubarsí, Carmen Sárraga, M. Dolors Guàrdia, José-Antonio García-Regueiro, Massimo Castellari.

Potentially probiotic and bioprotective lactic acid bacteria starter cultures antagonise the Listeria monocytogenes adhesion to HT29 colonocyte-like cells

  • Beneficial Microbes (2015) 6, 337-343
  • Margarita Garriga1, Raquel Rubio1, Teresa Aymerich1, Patricia Rúas-Madiedo2, *.

Optimisation of stir-bar sorptive extraction (SBSE), targeting medium and long-chain free fatty acids in cooked ham exudates

  • Food Chemistry (2015) 185, 75-83
  • Iu Benet1, 2, Carles Ibañez2, Maria Dolors Guàrdia3, Josep Solà2, Jacint Arnau3, Eugeni Roura1, *.

Modeling the protective effect of aw and fat content on the high pressure resistance of Listeria monocytogenes in dry-cured ham

  • Food Research International (2015) 75, 194-199
  • Sara Bover-Cid*, N Belletti, Teresa Aymerich, Margarita Garriga.

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

  • Beneficial Microbes (2015) 6, 381-386
  • Ana Jofré*, Teresa Aymerich, Margarita Garriga.

Immunochemical determination of fluoroquinolone antibiotics in cattle hair: A strategy to ensure food safety

  • Food Chemistry (2014) 157, 221-228
  • Fátima Fernández1, 2, Daniel G. Pinacho1, 2, Marta Gratacós-Cubarsí3, José-Antonio García-Regueiro3, Massimo Castellari3, Francisco Sánchez-Baeza1, 2, M.-Pilar Marco1, 2, *

Electrical stunning effectiveness with current levels lower than 1 A in lambs and kid goats

  • Research in Veterinary Science (2015) 98, 154-161
  • Pol Llonch1, *, Pedro Rodríguez1, Nicolau Casal1, Ricard Carreras1, Israel Muñoz2, Antoni Dalmau1, Antonio Velarde1.

Effects of acerola fruit extract on sensory and shelf-life of salted beef patties from grinds differing in fatty acid composition

  • Meat Science (2015) 99, 18-24
  • C. E. Realini*, M. D. Guàrdia, I. Díaz, J. A. García-Regueiro, J. Arnau.

Effect of temperature, high pressure and freezing/thawing of dry-cured ham slices on dielectric time domain reflectometry response

  • Meat Science (2015) 100, 91-96
  • Marc Rubio-Celorio, Núria Garcia-Gil, Pere Gou, Jacint Arnau, Elena Fulladosa*.

Effect of temperature on nitrite and water diffusion in pork meat

  • Journal of Food Engineering (2015) 149, 188-194
  • Julian Gómez1, Neus Sanjuán2, José Bon2, Jacint Arnau3, Gabriela Clemente2, *.

Development of biodegradable films with antioxidant properties based on polyesters containing α-tocopherol and olive leaf extract for food packaging applications

  • Food Packaging and Shelf Life (2014) 1, 140-150
  • Begonya Marcos1, *, Carmen Sárraga1, Massimo Castellari1, Frans Kappen2, Gerald Schennink2, Jacint Arnau1.

Computer image analysis as a tool for classifying marbling: A case study in dry-cured ham

  • Journal of Food Engineering (2015) 166, 148-155
  • Israel Muñoz*, Marc Rubio-Celorio, Núria Garcia-Gil, Maria Dolors Guàrdia, Elena Fulladosa.

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

  • Food Microbiology (2014) 38, 303-311
  • Raquel Rubio, Anna Jofré, Belén Martín Teresa Aymerich, Margarita Garriga*.

Analysis of SPME or SBSE extracted volatile compounds from cooked cured pork ham differing in intramuscular fat profiles

  • LWT – Food Science and Technology (2015) 60, 393-399
  • Iu Benet1, 3, Maria Dolors Guárdia2, Carles Ibañez3, Josep Solá3, Jacint Arnau2, Eugeni Roura1, *.

Analysing and modelling the growth behaviour of Listeria monocytogenes on RTE cooked meat products after a high pressure treatment at 400 MPa

  • International Journal of Food Microbiology (2014) 186, 84-94
  • Anna Hereu1, Paw Dalgaard2, Margarita Garriga1, Teresa Aymerich1, Sara Bover-Cid1, *.