101 results on '"Cadavez, Vasco"'
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2. Modelling the kinetics of Staphylococcus aureus in goat's raw milk under different sub-pasteurisation temperatures
3. Chemical profiles and bioactivities of polyphenolic extracts of Lavandula stoechas L., Artemisia dracunculus L. and Ocimum basilicum L.
4. Updated Parameters for Listeria monocytogenes Dose–Response Model Considering Pathogen Virulence and Age and Sex of Consumer
5. A Critical Review of Risk Assessment Models for Listeria monocytogenes in Produce
6. Genetic Identification and Technological Potential of Indigenous Lactic Acid Bacteria Isolated from Alheira, a Traditional Portuguese Sausage
7. A Critical Review of Risk Assessment Models for Listeria monocytogenes in Seafood
8. Arthropod biodiversity associated to European sheep production systems
9. On farm welfare assessment of European fattening lambs
10. A Critical Review of Risk Assessment Models for Listeria monocytogenes in Meat and Meat Products
11. Influence of feeding system on Longissimus thoracis et lumborum volatile compounds of an Iberian local lamb breed
12. A Critical Review of Risk Assessment Models for Listeria monocytogenes in Dairy Products
13. Application of novel predictive microbiology techniques to shelf‐life studies on Listeria monocytogenes in ready‐to‐eat foods (ListeriaPredict)
14. Fatty acid composition of lamb meat from Italian and German local breeds
15. A Critical Review of Risk Assessment Models for Listeria monocytogenes in Produce.
16. A Critical Review of Risk Assessment Models for Listeria monocytogenes in Seafood.
17. Lactic acid bacteria from artisanal raw goat milk cheeses: technological properties and antimicrobial potential
18. Genetic Identification and Technological Potential of Indigenous Lactic Acid Bacteria Isolated from Alheira, A Traditional Portuguese Sausage
19. Molecular Identification and Phylogenetic Inference of Lactic Acid Bacteria Isolated from Goat’s Raw Milk Cheese
20. Preliminary Assessment of Microbiological and Physicochemical Properties of Artisanal “Chouriço de Carne” Fermented Sausages, Manufactured in Northern Portugal
21. Effect of Fish Hydrolysate and Sodium Chloride on the Colour of Quinoa Flour Fermented by Monascus purpureus
22. 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
23. In vitro antimicrobial activity of extracts and essential oils ofCinnamomum,Salvia, andMenthaspp. against foodborne pathogens: A meta‐analysis study
24. In vitro antimicrobial activity of extracts and essential oils of Cinnamomum, Salvia, and Mentha spp. against foodborne pathogens: A meta‐analysis study.
25. Dynamic Modelling to Describe the Effect of Plant Extracts and Customised Starter Culture on Staphylococcus aureus Survival in Goat’s Raw Milk Soft Cheese
26. Discovering Pathogens-in-Foods: resources and applications of a database on occurrence data of foodborne pathogens in European-marketed foods
27. ArtiSaneFood – Biopreservation and Risk Modelling Approaches: Book of Abstracts
28. 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
29. Phytochemical Composition and Bioactive Potential of Melissa officinalis L., Salvia officinalis L. and Mentha spicata L. Extracts
30. Preliminary Assessment of Microbiological and Physicochemical Properties of Artisanal "Chouriço de Carne" Fermented Sausages, Manufactured in Northern Portugal †.
31. Describing the Fate of Autochthonous Lactic Acid Bacteria in Artisanal Goat's Raw Milk Cheeses during Storage: An Omnibus Modelling Approach †.
32. Colorimetric Evaluation of Quinoa Flour Fermented by Monascus purpureus Enriched with Monosodium Glutamate and Sodium Chloride †.
33. Molecular Identification and Phylogenetic Inference of Lactic Acid Bacteria Isolated from Goat's Raw Milk Cheese †.
34. Effect of Fish Hydrolysate and Sodium Chloride on the Colour of Quinoa Flour Fermented by Monascus purpureus †.
35. Review Protocol for the 'Pathogens in Foods' Database: Prevalence and Concentration of Main Biological Hazards in Food Matrices
36. Resistome and virulome diversity of foodborne pathogens isolated from artisanal food production chain of animal origin in the Mediterranean region
37. Molecular Identification of Lactic Acid Producing Bacteria Isolated from Alheira, a Traditional Portuguese Fermented Sausage
38. Staphylococcus aureus Inactivation in a Non-Ready-to-Eat Sausage during Maturation: A Dynamic Model
39. Inoculum Production of Monascus purpureus with Chenopodium quinoa in Submerged Culture
40. Optimization of Pigment Extraction from Quinoa Flour Fermented by Monascus purpureus Supplemented with Fish Hydrolysate and Sodium Chloride
41. Pathogens-in-Foods Database: A Web Application for Assessing the Occurrence Data of Microbiological Hazards in Foods Marketed in Europe
42. Thermal Inactivation Kinetics of Salmonella typhimurium in alheira Sausage Batter
43. Optimization of Pigment Extraction from Quinoa Flour Fermented by Monascus purpureus Supplemented with Sodium Chloride
44. Effect of Carbon, Nitrogen and Salt Sources on the Growth of Monascus purpureus in Quinoa (Chenopodium quinoa)-Based Culture Media
45. Effect of Lemon Balm and Spearmint Extracts on the Survival of S. aureus in Goat’s Raw Milk Cheese
46. Effect of lemon balm and spearmint extracts on the survival of s. aureus in goat's raw milk cheese
47. ArtiSaneFood Safety Decision-Support Tool: Manual for Data Insertion by Producers
48. Correction: Silva et al. Chemical Profile and Bioactivities of Extracts from Edible Plants Readily Available in Portugal. Foods 2021, 10, 673
49. Estudio de la aplicación en seguridad alimentaria de extractos de plantas comunes en la Región Mediterránea con capacidad antimicrobiana una evaluación meta-analítica
50. Modelação da sobrevivência do Staphylococcus aureus em bifes revestidos com extrato de Urucum (Bixa orellana L.) em óleo de coco
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