selected publications
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academic article
- Fermented Meat Products. FOOD MICROBIOLOGY: PRINCIPLES INTO PRACTICE, VOL 2: MICROORGANISMS IN FOOD PRESERVATION AND PROCESSING. 78-94. 2016
- Assessment of Physiological Conditions in E. Coli Fermentations by. Biotechnology Progress. 882-891. 2009
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book
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chapter
- Mead Production 2011
- Mead production: tradition versus modernity. 101-118. 2011
- Mercury methylation versus demethylation: main processes involved. 123-166. 2011
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conference paper
- Pilot study of the air mycobiota of a cheese factory 2022
- Comparison of the quality of bee pollen stored frozen and dried. 20-20. 2019
- Discrimination of three bacteria species using a potentiometric electronic tongue 2019
- Efeito de uma cultura starter e de leveduras nativas na produção de Ocratoxina A por Penicillium nordicum em produtos cárneos 2017
- Monitoring fructooligossacharides production using Aspergillus aculeatus by HPLC ELSD 2017
- The effects of starter culture on the biogenic amine accumulation in traditional Portuguese dry sausages. 123-123. 2017
- Variation of lipids indexes in pollen with its botanical origin 2017
- Antioxidant and chealting activities of fermentation broths containing fructooligossacharides. 106-106. 2016
- Efeito de uma cultura starter e de leveduras nativas na produção de Ocratoxina A por Penicillium nordicum em produtos cárneos 2016
- Effect of commercial starter cultures and native yeasts on Ochratoxin A production in meat products 2016
- Encapsulation efficiency of Lactobacillus plantarum microencapsulado in Acrycoat S100 2016
- Influence of starter culture and ripening temperature on survival of L. monocytognes in traditional Portuguese dry-feremnted sausage. 205-208. 2016
- Morfologia de microcápsulas de Lactobacillus plantarum 2016
- Composición de los aditivos en embutido fermentado portugués (chouriço) despues del secado. 636-638. 2015
- Contaminación por Staphylococcus aureus en el procesamiento de un embutido fermentado portugués [linguiça]. XVI Jornadas Sobre Producción Animal. 639-641. 2015
- Evaluación de la higiene e inocuidad de un embutido fermentado Portugués (linguiça) a lo largo de su procesamiento. 642-644. 2015
- Influence of starter culture and ripening temperature on the survival of L. monocytogenes in traditional Portuguese dry-fermented sausages 2015
- Levels of hygiene and safety quality indicators along the processing stages of a Portuguese traditional dry-fermented sausage (Linguiça) 2015
- Microbial quality indicators and physicochemical properties of a Portuguese traditional dry-fermented sausage along processing 2015
- Microbiological and physicochemical aspects of “salpicão”, a traditional dry sausage produced in the northeast of Portugal. Agriculture & Food. 112-120. 2015
- Relating microbiological and physicochemical patterns of a traditional Portuguese fermented sausage along processing 2015
- Utilização de células imobilizadas na produção de hidromel. III Congresso Ibérico de Apicultura. 2014
- Reutilização de células imobilizadas na produção de hidromel 2013
- Evaluation of the effect of hidrogen peroxide (H2O2) in the antimicrobial activity of honey 2012
- Análise sensorial de vários tipos de hidromel 2011
- Honeybee-collected pollen from five Portuguese Natural Parks: palynological origin, phenolic content, antioxidant properties and antimicrobial activity 2011
- Mead production improvements after using a factorial desing. 6th International CIGR Technical Symposium. 2011
- Mead production improvements after using a factorial desing. 6th International CIGR Technical Symposium. 2011
- Propolis influence on erythrocyte membrane disorder (hereditary spherocytosis): a first approach 2011
- Propriedades nutraceuticas do pólen português. 100-100. 2011
- Cloning and expression analysis of glucanase genes from Phytophthora cinnamomi. 181-181. 2010
- Isolation and phylogenetic analysis of two actin genes from Phytophthora cinnamomi. 259-260. 2010
- Isolation and sequence analysis of alfa-tubulin gene from Phytophora cinnamomi 2010
- Mead production: comparison of different production scales (preliminary results). FoodSim'2010. 244-247. 2010
- Red blood cells disease (hereditary spherocytosis): propolis effect 2010
- Bee propolis effect on protection of RBCs membrane integrity 2009
- Bee propolis effect on protection of RBC’s membrane integrity 2009
- Hive products effect against fermentativ spoilage yeasts 2009
- Mead production: selection and characterization assays of Saccharomyces cerevisiae 2009
- Eficácia da própolis no controlo da loque americana. Avaliação em zonas controladas 2008
- Selecção e caracterização de leveduras para produção de hidromel 2008
- Caracterização química do extracto lipofilico do pólen apícola do Parque Natural de Montesinho. Pesquisa da sua actividade biológica 2003
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document
- Comparison of the quality of bee pollen stored frozen and dried 2019
- The effects of starter culture on the biogenic amine accumulation in traditional Portuguese dry sausages. 123-123. 2017
- Efeito de uma cultura starter e de leveduras nativas na produção de Ocratoxina A por Penicillium nordicum em produtos cárneos 2017
- Levels of hygiene and safety quality indicators along the processing stages of a Portuguese traditional dry-fermented sausage (Linguiça). 108-108. 2015
- Mead production improvements after using a factorial desing. 82. 2011
- Avaliação sensorial de vários tipos de hidromel. 62. 2011
- Mead production: comparison of different production scales (preliminary results) 2010
- Mead production: selection and characterization assays of Saccharomyces cerevisiae 2009
- Assessment of physiological conditions in e. Coli fermentations by epifluorescent microscopy and image analysis 2009
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journal article
- A Lab-Made E-Nose-MOS Device for Assessing the Bacterial Growth in a Solid Culture Medium. Biosensors. 19-19. 2023
- Melipona scutellaris Geopropolis: Chemical Composition and Bioactivity. Microorganisms. 2023
- A potentiometric electronic tongue as a discrimination tool of water-food indicator/contamination bacteria. Chemosensors. 2021
- Mechanisms underlying the effect of commercial starter cultures and a native yeast on ochratoxin A production in meat products. Current Opinion in Food Science. 108611-108611. 2020
- Influence of the storage conditions (Frozen vs. Dried) in health-related lipid indexes and antioxidants of bee pollen. European Journal of Lipid Science and Technology. 2019
- Effect of dry-sausage starter culture and endogenous yeasts on Aspergillus westerdijkiae and Penicillium nordicum growth and OTA production. Current Opinion in Food Science. 250-258. 2018
- Application of FTIR-ATR spectroscopy on the bee pollen characterization. Journal of Apicultural Research. 210-218. 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. 107-116. 2016
- Relating physicochemical and microbiological safety indicators during processing of linguiça , a Portuguese traditional dry-fermented sausage. Food Research International. 50-61. 2015
- Influence of Sweetness and Ethanol Content on Mead Acceptability. POLISH JOURNAL OF FOOD AND NUTRITION SCIENCES. 137-142. 2015
- Dietary Sugars Analysis: Quantification of Fructooligossacharides during Fermentation by HPLC-RI Method. Frontiers in Nutrition. 1-11. 2014
- Optimization of mead production using Response Surface Methodology. Food and Chemical Toxicology. 680-686. 2013
- Propolis influence on erythrocyte membrane disorder (hereditary spherocytosis): A first approach. Food and Chemical Toxicology. 520-526. 2011
- Mead production: Selection and characterization assays of Saccharomyces cerevisiae strains. Food and Chemical Toxicology. 2057-2063. 2009
- Assessment of physiological conditions in E. Coli fermentations by epifluorescent microscopy and image analysis. Biotechnology Progress. 882-891. 2009
- Pesquisa de Giardia lamblia em humanos e bovinos na região de Bragança. 67-69. 2007