publicações selecionadas
-
artigo de revista
- 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
-
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
-
documento