1. Closing gaps for performing a risk assessment on Listeria monocytogenes in ready‐to‐eat (RTE) foods: activity 1, an extensive literature search and study selection with data extraction on L. monocytogenes in a wide range of RTE food. Issue 12 (14th December 2016) Authors: Jofré, Anna; Garriga, Margarita; Aymerich, Teresa; Pérez‐Rodríguez, Fernando; Valero, Antonio; Carrasco, Elena; Bover‐Cid, Sara Journal: EFSA supporting publications Issue: Volume 13:Issue 12(2016) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Closing gaps for performing a risk assessment on Listeria monocytogenes in ready‐to‐eat (RTE) foods: activity 2, a quantitative risk characterization on L. monocytogenes in RTE foods; starting from the retail stage. Issue 7 (13th July 2017) Authors: Pérez‐Rodríguez, Fernando; Carrasco, Elena; Bover‐Cid, Sara; Jofré, Anna; Valero, Antonio Journal: EFSA supporting publications Issue: Volume 14:Issue 7(2017) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Domestic refrigerator temperatures in Spain: Assessment of its impact on the safety and shelf-life of cooked meat products. (December 2019) Authors: Jofré, Anna; Latorre-Moratalla, Mari Luz; Garriga, Margarita; Bover-Cid, Sara Journal: Food research international Issue: Volume 126(2019) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Enhanced high hydrostatic pressure lethality in acidulated raw pet food formulations was pathogen species and strain dependent. (June 2022) Authors: Serra-Castelló, Cristina; Possas, Aricia; Jofré, Anna; Garriga, Margarita; Bover-Cid, Sara Journal: Food microbiology Issue: Volume 104(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Enterocin A-based antimicrobial film exerted strong antilisterial activity in sliced dry-cured ham immediately and after 6 months at 8 °C. (August 2022) Authors: Aymerich, Teresa; Jofré, Anna; Bover-Cid, Sara Journal: Food microbiology Issue: Volume 105(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. High pressure processing to control Salmonella in raw pet food without compromising the freshness appearance: The impact of acidulation and frozen storage. (February 2023) Authors: Serra-Castelló, Cristina; Possas, Arícia; Jofré, Anna; Garriga, Margarita; Bover-Cid, Sara Journal: Food microbiology Issue: Volume 109(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Innovative strategies to enhance the sensory quality of dry fermented sausages containing lactic ingredients by the addition of exogenous enzymes. (July 2022) Authors: Stollewerk, Katharina; Jofré, Anna; Comaposada, Josep; Guardia, M. Dolors; Arnau, Jacint; Kilcawley, Kieran Journal: Food science and technology international Issue: Volume 28:Number 5(2022) Page Start: 451 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Modeling and designing a Listeria monocytogenes control strategy for dry-cured ham taking advantage of water activity and storage temperature. (July 2020) Authors: Serra-Castelló, Cristina; Jofré, Anna; Garriga, Margarita; Bover-Cid, Sara Journal: Meat science Issue: Volume 165(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Modelling the piezo-protection effect exerted by lactate on the high pressure resistance of Listeria monocytogenes in cooked ham. (February 2021) Authors: Serra-Castelló, Cristina; Jofré, Anna; Belletti, Nicoletta; Garriga, Margarita; Bover-Cid, Sara Journal: Food research international Issue: Volume 140(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Probiotic Fermented Sausages: Myth or Reality?. (2015) Authors: Jofré, Anna; Aymerich, Teresa; Garriga, Margarita Journal: Procedia food science Issue: Volume 5(2015) Page Start: 133 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗