T. Aymerich

发表

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

R. Rubio, A. Jofré, B. Martín, 2014, Food microbiology.

Effect of Amplicon Length in Propidium Monoazide Quantitative PCR for the Enumeration of Viable Cells of Salmonella in Cooked Ham

B. Martín, T. Aymerich, M. Garriga, 2013, Food Analytical Methods.

MLVA subtyping of Listeria monocytogenes isolates from meat products and meat processing plants.

S. Bover-Cid, B. Martín, T. Aymerich, 2018, Food research international.

Physical performance of biodegradable films intended for antimicrobial food packaging.

B. Marcos, J. Monfort, T. Aymerich, 2010, Journal of food science.

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

S. Bover-Cid, P. Dalgaard, T. Aymerich, 2014, International journal of food microbiology.

Active packaging containing nisin and high pressure processing as post-processing listericidal treatments for convenience fermented sausages

J. Arnau, B. Marcos, T. Aymerich, 2013 .

Contribution of enterococci to the volatile profile of slightly-fermented sausages.

S. Bover-Cid, M. C. Vidal-Carou, T. Aymerich, 2011 .

Distribution of aminogenic activity among potential autochthonous starter cultures for dry fermented sausages.

R. Talon, S. Bover-Cid, M. Elias, 2010, Journal of Food Protection.

High hydrostatic pressure and biopreservation of dry-cured ham to meet the Food Safety Objectives for Listeria monocytogenes.

S. Bover-Cid, T. Aymerich, M. Garriga, 2012, International journal of food microbiology.

High-pressure processing and antimicrobial biodegradable packaging to control Listeria monocytogenes during storage of cooked ham.

B. Marcos, J. Monfort, T. Aymerich, 2008, Food microbiology.

Inhibition of Listeria monocytogenes and Salmonella by natural antimicrobials and high hydrostatic pressure in sliced cooked ham.

A. Jofré, T. Aymerich, M. Garriga, 2005, Journal of food protection.

Modelling the impact of water activity and fat content of dry-cured ham on the reduction of Salmonella enterica by high pressure processing.

S. Bover-Cid, N. Belletti, T. Aymerich, 2017, Meat science.

Model for Listeria monocytogenes inactivation on dry-cured ham by high hydrostatic pressure processing.

S. Bover-Cid, N. Belletti, T. Aymerich, 2011, Food microbiology.

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

D. Rodríguez-Lázaro, A. Jofré, T. Aymerich, 2005, Journal of food protection.

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

A. Jofré, T. Aymerich, M. Garriga, 2015, Beneficial microbes.

Genetic diversity and safety aspects of enterococci from slightly fermented sausages

B. Martín, T. Aymerich, M. Garriga, 2005, Journal of applied microbiology.

Rapid Quantitative Detection of Listeria monocytogenes in Meat Products by Real-Time PCR

D. Rodríguez-Lázaro, A. Jofré, T. Aymerich, 2004, Applied and Environmental Microbiology.

Identification of Enterococcus species by melting curve analysis of restriction fragments.

B. Martín, T. Aymerich, M. Garriga, 2008, Journal of microbiological methods.

Aminogenesis control in fermented sausages manufactured with pressurized meat batter and starter culture.

S. Bover-Cid, B. Marcos, M. C. Vidal-Carou, 2007, Meat science.

Microbial Quality and Direct PCR Identification of Lactic Acid Bacteria and Nonpathogenic Staphylococci from Artisanal Low-Acid Sausages

B. Martín, T. Aymerich, M. Garriga, 2005, Applied and Environmental Microbiology.

Biochemical and genetic characterization of enterocin A from Enterococcus faecium, a new antilisterial bacteriocin in the pediocin family of bacteriocins

I. Nes, T. Aymerich, M. Garriga, 1996, Applied and environmental microbiology.

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

S. Bover-Cid, T. Aymerich, M. Garriga, 2019, Food microbiology.

Applications of protective cultures, bacteriocins and bacteriophages in fermented meat products

J. Monfort, T. Aymerich, M. Garriga, 2011 .

Biochemical characterization of lactobacilli from dry fermented sausages.

J. Monfort, T. Aymerich, M. Garriga, 1993, International journal of food microbiology.

Molecular Basis of the Behavior of Hepatitis A Virus Exposed to High Hydrostatic Pressure

A. Bosch, S. Guix, R. Pintó, 2014, Applied and Environmental Microbiology.

Rapid Quantitative Detection of Lactobacillus sakei in Meat and Fermented Sausages by Real-Time PCR

A. Jofré, B. Martín, T. Aymerich, 2006, Applied and Environmental Microbiology.

Fermented meats (and the symptomatic case of the Flemish food pyramid): Are we heading towards the vilification of a valuable food group?

L. Cocolin, F. Leroy, R. Vogel, 2018, International journal of food microbiology.

Inactivation of Serratia liquefaciens on dry-cured ham by high pressure processing.

S. Bover-Cid, N. Belletti, T. Aymerich, 2013, Food microbiology.

Decontamination technologies for meat products.

P. Picouet, J. Monfort, T. Aymerich, 2008, Meat science.

The Microbiology of Fermentation and Ripening

T. Aymerich, M. Garriga, 2014 .

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

M. D. Guàrdia, R. Rubio, A. Jofré, 2014, Meat science.

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

M. Martínez-Bueno, M. Maqueda, A. Gálvez, 2010, Meat science.

Microbial Quality and Direct PCR Identification of Lactic Acid Bacteria and Nonpathogenic Staphylococci from Artisanal Low-Acid Sausages

B. Martín, T. Aymerich, M. Garriga, 2003, Applied and Environmental Microbiology.

Simultaneous detection of Listeria monocytogenes and Salmonella by multiplex PCR in cooked ham

D. Rodríguez-Lázaro, A. Jofré, B. Martín, 2005 .

Tracing Salmonella in Alheira processing plants

T. Aymerich, M. Garriga, L. Patarata, 2007, Journal of applied microbiology.

Multicenter validation of PCR-based method for detection of Salmonella in chicken and pig samples.

D. De Medici, P. Fach, J. Hoorfar, 2004, Journal of AOAC International.

Quantification of Listeria monocytogenes in fermented sausages by MPN‐PCR method

A. Jofré, B. Martín, T. Aymerich, 2004, Letters in applied microbiology.

Molecular, technological and safety characterization of Gram-positive catalase-positive cocci from slightly fermented sausages.

S. Bover-Cid, M. T. Veciana-Nogués, B. Martín, 2006, International journal of food microbiology.

Use of antimicrobial biodegradable packaging to control Listeria monocytogenes during storage of cooked ham.

B. Marcos, J. Monfort, T. Aymerich, 2007, International journal of food microbiology.

Combined effect of natural antimicrobials and high pressure processing to prevent Listeria monocytogenes growth after a cold chain break during storage of cooked ham

B. Marcos, J. Monfort, A. Jofré, 2008 .

Assessment of safe enterococci as bioprotective cultures in low-acid fermented sausages combined with high hydrostatic pressure.

S. Bover-Cid, R. Rubio, B. Martín, 2013, Food microbiology.

Traditional dry fermented sausages produced in small-scale processing units in Mediterranean countries and Slovakia. 1: Microbial ecosystems of processing environments.

A. Lebert, S. Leroy, R. Talon, 2007, Meat science.

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

M. Zagorec, A. Jofré, B. Martín, 2007, Research in microbiology.

Assessment of high hydrostatic pressure and starter culture on the quality properties of low-acid fermented sausages.

B. Marcos, M. Dolors Guàrdia, T. Aymerich, 2007, Meat science.

Challenge Test in Catalan “Mató” Fresh Cheese to Assess the Antimicrobial Activity of Ericaria selaginoides Extracts against Bacillus cereus

S. Bover-Cid, T. Aymerich, S. Rubiño, 2023, Applied Sciences.

Brown Macroalgae (Phaeophyceae): A Valuable Reservoir of Antimicrobial Compounds on Northern Coast of Spain

T. Aymerich, S. Rubiño, C. Peteiro, 2022, Marine drugs.

Major lipophilic pigments in Atlantic seaweeds as valuable food ingredients: Analysis and assessment of quantification methods.

T. Aymerich, S. Rubiño, C. Peteiro, 2022, Food research international.

Prevalence of Salmonella spp. and Listeria monocytogenes at small-scale spanish factories producing traditional fermented sausages.

B. Martín, T. Aymerich, M. Garriga, 2011, Journal of food protection.

Pre-PCR treatments as a key factor on the probability of detection of Listeria monocytogenes and Salmonella in ready-to-eat meat products by real-time PCR

Belén Martín, B. Martín, T. Aymerich, 2012 .

Safety properties and molecular strain typing of lactic acid bacteria from slightly fermented sausages

S. Bover-Cid, M. C. Vidal-Carou, B. Martín, 2006, Journal of applied microbiology.

Biogenic amines in traditional fermented sausages produced in selected European countries

R. Talon, S. Bover-Cid, A. Lauková, 2008 .

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

A. Jofré, T. Aymerich, M. Garriga, 2007, Journal of food protection.

Diversity and distribution of Listeria monocytogenes in meat processing plants.

B. Martín, T. Aymerich, M. Garriga, 2014, Food microbiology.

Assessment of the effectiveness of antimicrobial packaging combined with high pressure to control Salmonella sp. in cooked ham

A. Jofré, T. Aymerich, M. Garriga, 2008 .

The Use of Bacteriocins Against Meat-Borne Pathogens

J. Monfort, A. Jofré, T. Aymerich, 2006 .

Application of enterocins as biopreservatives against Listeria innocua in meat products.

J. Monfort, T. Aymerich, M. Garriga, 2000, Journal of food protection.

Efficiency of high hydrostatic pressure at 600 MPa against food-borne microorganisms by challenge tests on convenience meat products

N. Grébol, A. Jofré, T. Aymerich, 2009 .

Advanced Decontamination Technologies: High Hydrostatic Pressure on Meat Products

T. Aymerich, M. Garriga, 2009 .

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

A. Jofré, T. Aymerich, M. Garriga, 2008, Meat science.

Evaluation of High Pressure Processing as an Additional Hurdle to Control Listeria monocytogenes and Salmonella enterica in Low‐Acid Fermented Sausages

B. Marcos, T. Aymerich, M. Garriga, 2005 .

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

S. Bover-Cid, N. Belletti, T. Aymerich, 2015, Food research international.

Modeling the high pressure inactivation kinetics of Listeria monocytogenes on RTE cooked meat products

S. Bover-Cid, P. Dalgaard, T. Aymerich, 2012 .

Inactivation and recovery of Listeria monocytogenes, Salmonella enterica and Staphylococcus aureus after high hydrostatic pressure treatments up to 900 MPa.

S. Bover-Cid, A. Jofré, T. Aymerich, 2010, International microbiology : the official journal of the Spanish Society for Microbiology.

Application of enterocins A and B, sakacin K and nisin to extend the safe shelf-life of pressurized ready-to-eat meat products

J. Monfort, A. Jofré, T. Aymerich, 2008 .

Effect of sausage ingredients and additives on the production of enterocin A and B by Enterococcus faecium CTC492. Optimization of in vitro production and anti‐listerial effect in dry fermented sausages

J. Monfort, T. Aymerich, M. Garriga, 2000, Journal of applied microbiology.

Starter cultures and high-pressure processing to improve the hygiene and safety of slightly fermented sausages.

S. Bover-Cid, B. Marcos, M. T. Veciana-Nogués, 2005, Journal of food protection.

Improvement of the food safety of low acid fermented sausages by enterocins A and B and high pressure

A. Jofré, T. Aymerich, M. Garriga, 2009 .

High pressure inactivation of a virulent Enterococcus faecalis on dry-cured ham: Modeling the effect of processing parameters

S. Bover-Cid, N. Belletti, T. Aymerich, 2013 .

Response surface methodology to investigate the effect of high pressure processing on Salmonella inactivation on dry-cured ham

S. Bover-Cid, N. Belletti, T. Aymerich, 2012 .

Inactivation of Listeria monocytogenes by pulsed light in packaged and sliced salpicão, a ready-to-eat traditional cured smoked meat sausage

T. Aymerich, M. Fraqueza, L. T. Gama, 2023, LWT.

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.

R. Rubio, B. Martín, T. Aymerich, 2014, International journal of food microbiology.

Probiotic strains Lactobacillus plantarum 299V and Lactobacillus rhamnosus GG as starter cultures for fermented sausages

S. Bover-Cid, J. Arnau, M. D. Guàrdia, 2013 .

Identification and tracing of Enterococcus spp. by RAPD‐PCR in traditional fermented sausages and meat environment

L. Corominas, B. Martín, T. Aymerich, 2009, Journal of applied microbiology.

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

S. Bover-Cid, A. Valero, A. Jofré, 2016 .

Bacteriocinogenic activity of lactobacilli from fermented sausages.

J. Monfort, T. Aymerich, M. Garriga, 1993, The Journal of applied bacteriology.

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

P. Ruas-Madiedo, R. Rubio, T. Aymerich, 2015, Beneficial microbes.

Antimicrobial potential of Ericaria selaginoides extracts against Listeria monocytogenes in “mató”, a Catalan fresh cheese

S. Bover-Cid, T. Aymerich, S. Rubiño, 2023, Journal of Applied Phycology.

Properties of Low-Acid Fermented Sausages

M. D. Guàrdia, B. Marcos, T. Aymerich, 2013 .

Enterocin A-based antimicrobial film exerted strong antilisterial activity in sliced dry-cured ham immediately and after 6 months at 8 °C.

S. Bover-Cid, A. Jofré, T. Aymerich, 2022, Food microbiology.

Multiple correspondence analysis and random amplified polymorphic DNA molecular typing to assess the sources of Staphylococcus aureus contamination in alheira production lines.

T. Aymerich, M. Garriga, L. Patarata, 2007, Journal of food protection.