338 results on '"Cadavez, Vasco"'
Search Results
2. Meta-analysis of antimicrobial activity of Allium, Ocimum, and Thymus spp. confirms their promising application for increasing food safety
3. Modelling the kinetics of Staphylococcus aureus in goat's raw milk under different sub-pasteurisation temperatures
4. Susceptibility of Foodborne Pathogens to Milk-Origin Lactic Acid Bacteria Supernatants: A Comprehensive Meta-Regression Study.
5. Arthropod biodiversity associated to European sheep production systems
6. Updated Parameters for Listeria monocytogenes Dose–Response Model Considering Pathogen Virulence and Age and Sex of Consumer
7. A Critical Review of Risk Assessment Models for Listeria monocytogenes in Produce
8. Genetic Identification and Technological Potential of Indigenous Lactic Acid Bacteria Isolated from Alheira, a Traditional Portuguese Sausage
9. A Critical Review of Risk Assessment Models for Listeria monocytogenes in Seafood
10. On farm welfare assessment of European fattening lambs
11. Influence of feeding system on Longissimus thoracis et lumborum volatile compounds of an Iberian local lamb breed
12. Fatty acid composition of lamb meat from Italian and German local breeds
13. Quality attributes of lamb meat from European breeds: Effects of intrinsic properties and storage
14. Microbial deterioration of lamb meat from European local breeds as affected by its intrinsic properties
15. Compositional attributes and fatty acid profile of lamb meat from Iberian local breeds
16. Honey Bees Repellent Device: Preliminary Experimental Research with the Bees Hearing Sensitivity
17. A Critical Review of Risk Assessment Models for Listeria monocytogenes in Meat and Meat Products
18. A Critical Review of Risk Assessment Models for Listeria monocytogenes in Dairy Products
19. Application of novel predictive microbiology techniques to shelf‐life studies on Listeria monocytogenes in ready‐to‐eat foods (ListeriaPredict)
20. Estimation of Proximate Composition of Quinoa (Chenopodium quinoa, Willd.) Flour by Near-Infrared Transmission Spectroscopy
21. Chemical and nutritional characterization of Chenopodium quinoa Willd (quinoa) grains: A good alternative to nutritious food
22. A Critical Review of Risk Assessment Models for Listeria monocytogenes in Produce.
23. A Critical Review of Risk Assessment Models for Listeria monocytogenes in Seafood.
24. Lactic acid bacteria from artisanal raw goat milk cheeses: technological properties and antimicrobial potential
25. Genetic Identification and Technological Potential of Indigenous Lactic Acid Bacteria Isolated from Alheira, A Traditional Portuguese Sausage
26. Molecular Identification and Phylogenetic Inference of Lactic Acid Bacteria Isolated from Goat’s Raw Milk Cheese
27. Preliminary Assessment of Microbiological and Physicochemical Properties of Artisanal “Chouriço de Carne” Fermented Sausages, Manufactured in Northern Portugal
28. Effect of Fish Hydrolysate and Sodium Chloride on the Colour of Quinoa Flour Fermented by Monascus purpureus
29. Mild Heat Treatment and Biopreservatives for Artisanal Raw Milk Cheeses: Reducing Microbial Spoilage and Extending Shelf-Life through Thermisation, Plant Extracts and Lactic Acid Bacteria
30. In vitro antimicrobial activity of extracts and essential oils ofCinnamomum,Salvia, andMenthaspp. against foodborne pathogens: A meta‐analysis study
31. Statistical Derivation of Sampling Plans for Microbiological Testing of Foods
32. Microbiological Safety of Goat Milk and Cheese: Evidences from a Meta-Analysis
33. Physicochemical and textural quality attributes of gluten-free bread formulated with guar gum
34. Dynamic Modelling to Describe the Effect of Plant Extracts and Customised Starter Culture on Staphylococcus aureus Survival in Goat’s Raw Milk Soft Cheese
35. In vitro antimicrobial activity of extracts and essential oils of Cinnamomum, Salvia, and Mentha spp. against foodborne pathogens: A meta‐analysis study.
36. Discovering Pathogens-in-Foods: resources and applications of a database on occurrence data of foodborne pathogens in European-marketed foods
37. ArtiSaneFood – Biopreservation and Risk Modelling Approaches: Book of Abstracts
38. Meta-Analysis of In Vitro Antimicrobial Capacity of Extracts and Essential Oils of Syzygium aromaticum, Citrus L. and Origanum L.: Contrasting the Results of Different Antimicrobial Susceptibility Methods
39. Phytochemical Composition and Bioactive Potential of Melissa officinalis L., Salvia officinalis L. and Mentha spicata L. Extracts
40. Modelling the fate of Listeria Monocytogenes in Beef Meat Stored at Refrigeration Temperatures under Different Packaging Conditions
41. Review Protocol for the 'Pathogens in Foods' Database: Prevalence and Concentration of Main Biological Hazards in Food Matrices
42. Honey Bees Repellent Device: Preliminary Experimental Research with the Bees Hearing Sensitivity
43. Preliminary Assessment of Microbiological and Physicochemical Properties of Artisanal "Chouriço de Carne" Fermented Sausages, Manufactured in Northern Portugal †.
44. Describing the Fate of Autochthonous Lactic Acid Bacteria in Artisanal Goat's Raw Milk Cheeses during Storage: An Omnibus Modelling Approach †.
45. Colorimetric Evaluation of Quinoa Flour Fermented by Monascus purpureus Enriched with Monosodium Glutamate and Sodium Chloride †.
46. Molecular Identification and Phylogenetic Inference of Lactic Acid Bacteria Isolated from Goat's Raw Milk Cheese †.
47. Effect of Fish Hydrolysate and Sodium Chloride on the Colour of Quinoa Flour Fermented by Monascus purpureus †.
48. Resistome and virulome diversity of foodborne pathogens isolated from artisanal food production chain of animal origin in the Mediterranean region
49. Behavior of spoilage bacteria and Salmonella enterica subspecies enterica O:4,5 in vacuum-packaged beef during refrigeration/Comportamento de bacterias deteriorantes e Salmonella enterica subespecie enterica O:4,5 em carne bovina embalada a vacuo durante refrigeracao
50. Influence of Sweetness and Ethanol Content on Mead Acceptability
Catalog
Books, media, physical & digital resources
Discovery Service for Jio Institute Digital Library
For full access to our library's resources, please sign in.