publicações selecionadas
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artigo de revista
- Modelação da sobrevivência do Staphylococcus aureus em bifes revestidos com extrato de Urucum (Bixa orellana L.) em óleo de coco 2022
- Quality attributes of lamb meat from European breeds: Effects of intrinsic properties and storage. Small Ruminant Research. 2021
- Microbial deterioration of lamb meat from European local breeds as affected by its intrinsic properties. Small Ruminant Research. 2021
- Microbiological and Physicochemical Assessment of Artisanally Produced Alheira Fermented Sausages in Northern Portugal. MDPI. 2021
- Microbial Deterioration of Portuguese Lamb Meat as Affected by Its Intrinsic Properties. Proceedings. 2020
- The impact of the winery's wastewater treatment system on the winery water footprint. Water Science and Technology. 2019
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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
- Staphylococcus aureus Inactivation in a Non-Ready-to-Eat Sausage during Maturation: A Dynamic Model. Biology and Life Sciences Forum. 2022
- Effect of Sage (Salvia officinalis L.) Extract on the Survival of Staphylococcus aureus in Portuguese Alheira Sausage during Maturation 2021
- Microbial deterioration of lamb meat of portuguese origin as affected by its intrinsic properties 2020
- Características físico-químicas y terneza de la carne de cordero de dos razas autóctonas portuguesas 2019
- Evolution of lamb meat quality traits under prolonged vacuum storage 2019
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teses
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documento
- Quality maps of alheiras produced in Trás-os-Montes (Mapas de qualidade das alheiras produzidas em Trás-os-Montes) 2021
- . Effect of Sage (Salvia officinalis L.) Extract on the Survival of Staphylococcus aureus in Portuguese Alheira Sausage during Maturation 2021
- Effect of Sage (Salvia officinalis L.) Extract on the Survival of Staphylococcus aureus in Portuguese Alheira Sausage during Maturation. 2021