publicações selecionadas
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artigo de revista
- A Meta-Analysis on the In Vitro Antagonistic Effects of Lactic Acid Bacteria from Dairy Products on Foodborne Pathogens. Foods. 2025
- Microbiological and Physicochemical Profile of Traditionally Produced Chouriça de Carne Dry-Fermented Sausages: Towards Benchmarking of Products Against Established Quality Groups. Foods. 2024
- Susceptibility of Foodborne Pathogens to Milk-Origin Lactic Acid Bacteria Supernatants: A Comprehensive Meta-Regression Study. 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
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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 and Phylogenetic Inference of Lactic Acid Bacteria Isolated from Goat’s Raw Milk Cheese 2023
- Molecular Identification of Lactic Acid Producing Bacteria Isolated from Alheira, a Traditional Portuguese Fermented Sausage. Biology and Life Sciences Forum. 2022
- Screening of lactic acid bacteria isolated from artisanally produced “Alheira” fermented sausages as potential starter cultures 2021
- Screening of Lactic Acid Bacteria Isolated from Artisanally Produced Alheira Fermented Sausages as Potential Starter Cultures. Biology and Life Sciences Forum. 2021
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teses
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documento
- Genomic and Phenotypic Analysis of Lactic Acid Bacteria Isolated from Alheira, a Portuguese Traditional Fermented Sausage 2023
- Phylogenetic Analysis of Lactic Acid Bacteria species from Cheese: a Comparison between Taxonomy and Physicochemical Characteristics 2023
- Molecular and phenotypic features of lactic acid producing bacteria isolated from Alheira–Portuguese traditional meat product 2022
- Genetic Identification and Technological Potential of Indigenous Lactic Acid Bacteria Isolated from Alheira, A Traditional Portuguese Sausage