publicações selecionadas
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artigo de revista
- Abandono escolar no ensino superior e fatores concorrentes. EduSer. 2023
- Manual de boas práticas de higiene, segurança e saúde no trabalho apícola: beekeeper safety - Abordagem para uma cultura de segurança no sector. Revista Voz do Campo . 2021
- Volatile Composition and Sensory Properties of Mead. Microorganisms. 2019
- Computational intelligence applied to discriminate bee pollen quality and botanical origin. Food Chemistry. 2018
- Influence of fining agents on the sensorial characteristics and volatile composition of mead. Journal of the Institute of Brewing. 2017
- An assessment of the processing and physicochemical factors contributing to the microbial contamination of salpicão, a naturally-fermented Portuguese sausage. Current Opinion in Food Science. 2016
- Characterization of lavandula spp. honey using multivariate techniques. PLOS ONE. 2016
- Relating physicochemical and microbiological safety indicators during processing of linguiça , a Portuguese traditional dry-fermented sausage. Food Research International. 2015
- Improvement of mead fermentation by honey-must supplementation. Journal of the Institute of Brewing. 2015
- Mead production: Effect of nitrogen supplementation on growth, fermentation profile and aroma formation by yeasts in mead fermentation. Journal of the Institute of Brewing. 2015
- Mead production: Fermentative performance of yeasts entrapped in different concentrations of alginate. Journal of the Institute of Brewing. 2014
- Effect of Saccharomyces cerevisiae cells immobilisation on mead production. Current Opinion in Food Science. 2014
- High-cell-density fermentation of Saccharomyces cerevisiae for the optimisation of mead production. Food Microbiology. 2013
- Comparative study of different Portuguese samples of propolis: pollinic, sensorial, physicochemical, microbiological characterization and antibacterial activity. Food and Chemical Toxicology. 2012
- Portuguese bee pollen: Palynological study, nutritional and microbiological evaluation. International Journal of Food Science. 2012
- Mead production: Selection and characterization assays of Saccharomyces cerevisiae strains. Food and Chemical Toxicology. 2009
- Antioxidant and antimicrobial effects of phenolic compounds extracts of Northeast Portugal honey. Food and Chemical Toxicology. 2008
- Microbiological characterization of table olives commercialized in Portugal in respect to safety aspects. Food and Chemical Toxicology. 2008
- Phenolic Compounds and Antimicrobial Activity of Olive (Olea europaea L. Cv. Cobrançosa) Leaves. Molecules. 2007
- Table Olives from Portugal: Phenolic Compounds, Antioxidant Potential, and Antimicrobial Activity. Journal of Agricultural and Food Chemistry. 2006
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artigo de conferência
- The effects of starter culture on the biogenic amine accumulation in traditional Portuguese dry sausages 2017
- Comparison between FTIR-ATR and NIR spectroscopy for Lavandula honey characterization 2016
- Distillation process characterization for honey spirit production 2016
- Efeito da adição de pólen na produção de hidromel. 2016
- Effect of storage conditions on bee pollen quality 2016
- Influence of starter culture and ripening temperature on survival of L. monocytognes in traditional Portuguese dry-feremnted sausage 2016
- Raw material influence in mead production 2016
- Contaminación por Staphylococcus aureus en el procesamiento de un embutido fermentado portugués [linguiça]. XVI Jornadas Sobre Producción Animal. 2015
- Determination of total phenolic and flavonoids pollen composition by FTIR-ATR Spectroscopy 2015
- Evaluación de la higiene e inocuidad de un embutido fermentado Portugués (linguiça) a lo largo de su procesamiento 2015
- Influence of starter culture and ripening temperature on the survival of L. monocytogenes in traditional Portuguese dry-fermented sausages 2015
- Levels of hygiene and safety quality indicators along the processing stages of a Portuguese traditional dry-fermented sausage (Linguiça) 2015
- Microbial quality indicators and physicochemical properties of a Portuguese traditional dry-fermented sausage along processing 2015
- Microbiological and physicochemical aspects of “salpicão”, a traditional dry sausage produced in the northeast of Portugal. Agriculture & Food. 2015
- Relating microbiological and physicochemical patterns of a traditional Portuguese fermented sausage along processing 2015
- Atividade antioxidante e antimicrobiana de extratos de própolis de diferentes localidades 2014
- Effect of heat in the bioactive properties of bee pollen 2014
- Utilização de células imobilizadas na produção de hidromel. III Congresso Ibérico de Apicultura. 2014
- Antimicrobial activity of dehydrated bee-pollen produced in four Brasilian States against microorganisms with clinical importance 2013
- Effect of storage conditions on the quality of the bee pollen 2013
- Effect of temperature on the bioactive properties of bee pollen 2013
- Reutilização de células imobilizadas na produção de hidromel 2013
- Caracterização polínica, sensorial, físico-química e avaliação da atividade antimicrobiana de diferentes amostras de propolis 2012
- Effects of high cell density fermentations on the optimisation of mead fermentation 2012
- Estudo do pólen apícola comercial proveniente de diferentes origens geográficas 2012
- Optimização da produção de hidromel utilizando diferentes sistemas de imobilização de células 2012
- Propolis: antimicrobial activity, phenolic compounds and role in the inflammation 2012
- Effect of nitrogen supplementation on yeast fermentation performance and mead quality 2011
- Propriedades nutraceuticas do pólen português 2011
- Red blood cells disease (hereditary spherocytosis): propolis effect 2010
- Actividade antioxidante de produtos da colmeia 2009
- Bee propolis effect on protection of RBCs membrane integrity 2009
- Bee propolis effect on protection of RBC’s membrane integrity 2009
- Caracterização e avaliação da actividade antifúngica de méis escuros e claros do Nordeste de Portugal. 2009
- Estudo preliminar da actividade antifúngica e efeito quelante de iões do própolis 2009
- Hive products effect against fermentativ spoilage yeasts 2009
- Influência do peróxido de hidrogénio na actividade inibitória do mel contra leveduras patogénicas 2009
- Propriedades anti-fúngicas de meis comerciais. 2009
- Própolis: efeito na fragilidade osmótica da membrana eritrocitária 2009
- Qualidade microbiológica de azeitonas de mesa comercializadas em Portugal 2009
- Selecção e caracterização de leveduras para produção de hidromel 2008
- Antioxidant activity of honey samples from Trás-os-Montes and inhibitory effect of hydrogen peroxide on pathogenic yeast growth 2007
- Compostos fenólicos e actividade antifúngica do mel de Trás-os-Montes 2007
- Compostos fenólicos e actividade antioxidante de diferentes tipos de azeitona de mesa 2006
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