Margarita Garriga - Publications, H-index & Citations

Margarita Garriga

IRTA

55H指数

149论文数

7.9K被引数

收录论文 58

发表时间

Risk management tool to define a corrective storage to enhance Salmonella inactivation in dry fermented sausages

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

IF5.2

2021-05-01

OAAI

Serra-Castello, Cristina; Bover-Cid, Sara; Garriga, Margarita; Hansen, Tina Beck; Gunvig, Annemarie; Jofre, Anna

Modelling the piezo-protection effect exerted by lactate on the high pressure resistance of Listeria monocytogenes in cooked ham

FOOD RESEARCH INTERNATIONAL

IF8

2021-02-01

OAAI

Serra-Castello, Cristina; Jofre, Anna; Belletti, Nicoletta; Garriga, Margarita; Bover-Cid, Sara

Modeling and designing a Listeria monocytogenes control strategy for dry-cured ham taking advantage of water activity and storage temperature

MEAT SCIENCE

IF6.1

2020-07-01

PREAI

Serra-Castello, Cristina; Jofre, Anna; Garriga, Margarita; Bover-Cid, Sara

Domestic refrigerator temperatures in Spain: Assessment of its impact on the safety and shelf-life of cooked meat products 西班牙的家用冰箱温度: 评估其对熟肉制品安全性和保质期的影响

FOOD RESEARCH INTERNATIONAL

IF8

2019-12-01

OAAI

Jofre, Anna; Luz Latorre-Moratalla, Mari; Garriga, Margarita; Bover-Cid, Sara

New insights on Listeria monocytogenes growth in pressurised cooked ham: A piezo-stimulation effect enhanced by organic acids during storage 加压煮熟的火腿中单核细胞增生李斯特菌生长的新见解: 储存过程中有机酸增强的压电刺激作用

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

IF5.2

2019-02-01

OAAI

Bover-Cid, Sara; Serra-Castello, Cristina; Dalgaard, Paw; Garriga, Margarita; Jofre, Anna

The effect of mild preservation treatments on the invasiveness of different Listeria monocytogenes strains on Greenshell™ mussels

FOOD CONTROL

IF6.3

2017-01-01

PREAI

Stollewerk, Katharina; Cruz, Cristina D.; Fletcher, Graham; Garriga, Margarita; Jofre, Anna

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

MEAT SCIENCE

IF6.1

2017-01-01

PREAI

Bover-Cid, S.; Belletti, N.; Aymerich, T.; Garriga, M.

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

FOOD RESEARCH INTERNATIONAL

IF8

2015-09-01

PREAI

Bover-Cid, S.; Belletti, N.; Aymerich, T.; Garriga, M.

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

BENEFICIAL MICROBES

IF3.1

2015-01-01

OAAI

Garriga, M.; Rubio, R.; Aymerich, T.; Ruas-Madiedo, P.

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

BENEFICIAL MICROBES

IF3.1

2015-01-01

PREAI

Jofre, A.; Aymerich, T.; Garriga, M.

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

IF5.2

2014-09-01

PREAI

Hereu, A.; Dalgaard, P.; Garriga, M.; Aymerich, T.; Bover-Cid, S.

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

IF5.2

2014-09-01

PREAI

Rubio, Raquel; Martin, Belen; Aymerich, Teresa; Garriga, Margarita

Food safety and microbiological quality aspects of QDS process® and high pressure treatment of fermented fish sausages

FOOD CONTROL

IF6.3

2014-04-01

PREAI

Stollewerk, Katharina; Jofre, Anna; Comaposada, Josep; Arnau, Jacint; Garriga, Margarita

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

MEAT SCIENCE

IF6.1

2014-02-01

PREAI

Rubio, Raquel; Jofre, Anna; Aymerich, Teresa; Dolors Guardia, Maria; Garriga, Margarita

NaCl-free processing, acidification, smoking and high pressure: Effects on growth of Listeria monocytogenes and Salmonella enterica in QDS processed® dry-cured ham

FOOD CONTROL

IF6.3

2014-01-01

PREAI

Stollewerk, Katharina; Jofre, Anna; Comaposada, Josep; Arnau, Jacint; Garriga, Margarita

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

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2013-11-01

PREAI

Rubio, Raquel; Aymerich, Teresa; Bover-Cid, Sara; Dolors Guardia, M.; Arnau, Jacint; Garriga, Margarita

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

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES

IF6.8

2013-04-01

PREAI

Belletti, N.; Garriga, M.; Aymerich, T.; Bover-Cid, S.

Active packaging containing nisin and high pressure processing as post-processing listericidal treatments for convenience fermented sausages 含有nisin的活性包装和高压处理作为方便发酵香肠的后处理李斯特菌处理

FOOD CONTROL

IF6.3

2013-03-01

OAAI

Marcos, Begonya; Aymerich, Teresa; Garriga, Margarita; Arnau, Jacint

The impact of fast drying (QDS process®) and high pressure on food safety of NaCl-free processed dry fermented sausages

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES

IF6.8

2012-10-01

PREAI

Stollewerk, Katharina; Jofre, Anna; Comaposada, Josep; Arnau, Jacint; Garriga, Margarita

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

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES

IF6.8

2012-10-01

PREAI

Hereu, A.; Dalgaard, P.; Garriga, M.; Aymerich, T.; Bover-Cid, S.

研究方向