Hasil Pencarian - Ana Sofia Faria

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  1. 1
    <i>Staphylococcus aureus</i> Inactivation in a Non-Ready-to-Eat Sausage during Maturation: A Dynamic Model

    <i>Staphylococcus aureus</i> Inactivation in a Non-Ready-to-Eat Sausage during Maturation: A Dynamic Model oleh Sara Coelho-Fernandes, Gisela Rodrigues, Ana Sofia Faria, Vasco Cadavez, Ursula Gonzales-Barron

    Diterbitkan 2022-10-01
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  2. 2
    Technological Potential of Lactic Acid Bacteria Isolated from Portuguese Goat’s Raw Milk Cheeses

    Technological Potential of Lactic Acid Bacteria Isolated from Portuguese Goat’s Raw Milk Cheeses oleh Beatriz Nunes Silva, Ana Sofia Faria, Vasco Cadavez, José António Teixeira, Ursula Gonzales-Barron

    Diterbitkan 2021-10-01
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  3. 3
    Genetic Identification and Technological Potential of Indigenous Lactic Acid Bacteria Isolated from <i>Alheira</i>, a Traditional Portuguese Sausage

    Genetic Identification and Technological Potential of Indigenous Lactic Acid Bacteria Isolated from <i>Alheira</i>, a Traditional Portuguese Sausage oleh Nathália Fernandes, Ana Sofia Faria, Laís Carvalho, Altino Choupina, Carina Rodrigues, Ursula Gonzales-Barron, Vasco Cadavez

    Diterbitkan 2024-02-01
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  4. 4
    Molecular Identification of Lactic Acid Producing Bacteria Isolated from Alheira, a Traditional Portuguese Fermented Sausage

    Molecular Identification of Lactic Acid Producing Bacteria Isolated from Alheira, a Traditional Portuguese Fermented Sausage oleh Nathália Fernandes, Ana Sofia Faria, Laís Carvalho, Altino Choupina, Carina Rodrigues, Vasco Cadavez, Ursula Gonzales-Barron

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  5. 5
    Pathogens-in-Foods Database: A Web Application for Assessing the Occurrence Data of Microbiological Hazards in Foods Marketed in Europe

    Pathogens-in-Foods Database: A Web Application for Assessing the Occurrence Data of Microbiological Hazards in Foods Marketed in Europe oleh Ana Sofia Faria, Maiara Winter, Anne Thebault, Laurent Guillier, Moez Sanaa, Pauline Kooh, Vasco Cadavez, Ursula Gonzales-Barron

    Diterbitkan 2022-09-01
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  6. 6
    Lactic acid bacteria from artisanal raw goat milk cheeses: technological properties and antimicrobial potential

    Lactic acid bacteria from artisanal raw goat milk cheeses: technological properties and antimicrobial potential oleh Beatriz Nunes Silva, Nathália Fernandes, Laís Carvalho, Ana Sofia Faria, José António Teixeira, Carina Rodrigues, Ursula Gonzales-Barron, Vasco Cadavez

    Diterbitkan 2023-10-01
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  7. 7
    Effect of Sage (<i>Salvia officinalis</i> L.) Extract on the Survival of <i>Staphylococcus aureus</i> in Portuguese <i>Alheira</i> Sausage during Maturation

    Effect of Sage (<i>Salvia officinalis</i> L.) Extract on the Survival of <i>Staphylococcus aureus</i> in Portuguese <i>Alheira</i> Sausage during Maturation oleh Sara Coelho-Fernandes, Gisela Rodrigues, Ana Sofia Faria, Cristina Caleja, Eliana Pereira, José Pinela, Márcio Carocho, Lillian Barros, Vasco Cadavez, Ursula Gonzales-Barron

    Diterbitkan 2021-10-01
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  8. 8
    Preliminary Assessment of Microbiological and Physicochemical Properties of Artisanal “Chouriço de Carne” Fermented Sausages, Manufactured in Northern Portugal

    Preliminary Assessment of Microbiological and Physicochemical Properties of Artisanal “Chouriço de Carne” Fermented Sausages, Manufactured in Northern Portugal oleh Ana Sofia Faria, Gisela Rodrigues, Rebeca Becker Miranda, Olga María Bonilla-Luque, Laís Carvalho, Nathália Fernandes, Miguel Angel Prieto, Vasco Cadavez, Ursula Gonzales-Barron

    Diterbitkan 2023-10-01
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