publicações selecionadas
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artigo de revista
- Pathogens-in-Foods (PIF): An open-access European database of occurrence data of biological hazards in foods. Microbial Risk Analysis. 2025
- Microbiological and Physicochemical Profile of Traditionally Produced Chouriça de Carne Dry-Fermented Sausages: Towards Benchmarking of Products Against Established Quality Groups. Foods. 2024
- Genetic Identification and Technological Potential of Indigenous Lactic Acid Bacteria Isolated from Alheira, a Traditional Portuguese Sausage. Foods. 2024
- Lactic acid bacteria from artisanal raw goat milk cheeses: technological properties and antimicrobial potential. Italian Journal of Food Safety. 2023
- From Health Literacy to Self-Care: Contributions of the Specialist Nurse in Rehabilitation Nursing. International Journal of Environmental Research and Public Health. 2022
- Microbiological and Physicochemical Assessment of Artisanally Produced Alheira Fermented Sausages in Northern Portugal. MDPI. 2021
- Microbial Deterioration of Portuguese Lamb Meat as Affected by Its Intrinsic Properties. Proceedings. 2020
- Serological evidence of Toxoplasma gondii in hunted wild boar from Portugal. Veterinary Parasitology. 2014
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artigo de conferência
- Preliminary Assessment of Microbiological and Physicochemical Properties of Artisanal "Chouriço de Carne" Fermented Sausages, Manufactured in Northern Portugal 2023
- Molecular Identification of Lactic Acid Producing Bacteria Isolated from Alheira, a Traditional Portuguese Fermented Sausage. Biology and Life Sciences Forum. 2022
- Staphylococcus aureus Inactivation in a Non-Ready-to-Eat Sausage during Maturation: A Dynamic Model. Biology and Life Sciences Forum. 2022
- Pathogens-in-Foods Database: A Web Application for Assessing the Occurrence Data of Microbiological Hazards in Foods Marketed in Europe. Biology and Life Sciences Forum. 2022
- Technological Potential of Lactic Acid Bacteria Isolated from Portuguese Goat’s Raw Milk Cheeses. Biology and Life Sciences Forum. 2021
- Effect of Sage (Salvia officinalis L.) Extract on the Survival of Staphylococcus aureus in Portuguese Alheira Sausage during Maturation 2021
- Screening of Lactic Acid Bacteria Isolated from Artisanally Produced Alheira Fermented Sausages as Potential Starter Cultures. Biology and Life Sciences Forum. 2021
- Leptospiral antibodies in sera of fish from the Ave river: preliminary results 2018
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documento