publicações selecionadas
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artigo de revista
- Volatile Composition and Sensory Properties of Mead. Microorganisms. 2019
- Computational intelligence applied to discriminate bee pollen quality and botanical origin. Food Chemistry. 2018
- Influence of fining agents on the sensorial characteristics and volatile composition of mead. Journal of the Institute of Brewing. 2017
- An assessment of the processing and physicochemical factors contributing to the microbial contamination of salpicão, a naturally-fermented Portuguese sausage. Current Opinion in Food Science. 2016
- Characterization of lavandula spp. honey using multivariate techniques. PLOS ONE. 2016
- Relating physicochemical and microbiological safety indicators during processing of linguiça , a Portuguese traditional dry-fermented sausage. Food Research International. 2015
- Improvement of mead fermentation by honey-must supplementation. Journal of the Institute of Brewing. 2015
- Mead production: Effect of nitrogen supplementation on growth, fermentation profile and aroma formation by yeasts in mead fermentation. Journal of the Institute of Brewing. 2015
- Mead production: Fermentative performance of yeasts entrapped in different concentrations of alginate. Journal of the Institute of Brewing. 2014
- Effect of Saccharomyces cerevisiae cells immobilisation on mead production. Current Opinion in Food Science. 2014
- High-cell-density fermentation of Saccharomyces cerevisiae for the optimisation of mead production. Food Microbiology. 2013
- Comparative study of different Portuguese samples of propolis: Pollinic, sensorial, physicochemical, microbiological characterization and antibacterial activity. Food and Chemical Toxicology. 2012
- Portuguese bee pollen: Palynological study, nutritional and microbiological evaluation. International Journal of Food Science. 2012
- Mead production: tradition versus modernity.. Advances in Food and Nutrition Research. 2011
- Mead production: Selection and characterization assays of Saccharomyces cerevisiae strains. Food and Chemical Toxicology. 2009
- Antioxidant and antimicrobial effects of phenolic compounds extracts of Northeast Portugal honey. Food and Chemical Toxicology. 2008
- Microbiological characterization of table olives commercialized in Portugal in respect to safety aspects. Food and Chemical Toxicology. 2008
- Phenolic Compounds and Antimicrobial Activity of Olive (Olea europaea L. Cv. Cobrançosa) Leaves. Molecules. 2007
- Table Olives from Portugal: Phenolic Compounds, Antioxidant Potential, and Antimicrobial Activity. Journal of Agricultural and Food Chemistry. 2006
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artigo de conferência
- Influence of starter culture and ripening temperature on survival of L. monocytogenes in traditional Portuguese dry-fermented sausages. 2015
- Microbiological and physicochemical aspects of Salpicão, a traditional sausage produced in the Northeast of Portugal 2015
- Contaminación por Staphylococcus aureus en el procesamiento de un embutido fermentado português (Linguiça) 2015
- Evaluación de la higiene e inocuidad de un embutido fermentado Portugués (linguiça) a lo largo de su procesamiento 2015
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livro
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capítulo de livro
- Mead Production 2011
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teses
- Optimization of mead production: design of different strategies for improvement of alcoholic fermentation 2015
- Caracterização de Mel com vista à Produção de Hidromel 2009
- Controlo de Qualidade e Composição Fenólica, Actividade Antioxidante e Antimicrobiana de Azeitonas de Mesa Portuguesas 2006
- Caracterização da Comunidade de Protozoários do Tanque de Arejamento da ETAR (Estação de Tratamento de Águas Residuais) de Frossos 2003
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documento