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Data fusion of UPLC data, NIR spectra and physicochemical parameters with chemometrics as an alternative to evaluating kombucha fermentation

Autor: Barbosa, Cosme Damião, Baqueta, Michel Rocha, Rodrigues Santos, Wildon César, Gomes, Dhionne, Alvarenga, Verônica O., Teixeira, Paula, Albano, Helena, Rosa, Carlos Augusto, Valderrama, Patrícia, Lacerda, Inayara C.A.

Publikováno v: In LWT November 2020 133

Food safety in the domestic environment

Autor: Azevedo, Inês, Albano, Helena, Silva, Joana, Teixeira, Paula

Publikováno v: In Food Control March 2014 37:272-276

INFLUENCE OF OREGANO ESSENTIAL OIL ON THE INHIBITION OF SELECTED PATHOGENS IN “ALHEIRA" DURING STORAGE.

Autor: Carvalho, Marta I. P.¹, Albano, Helena C. P.¹, Teixeira, Paula C. M.¹ pcteixeira@porto.ucp.pt

Publikováno v: Acta Scientiarum Polonorum. Technologia Alimentaria. Jan-Mar2019, Vol. 18 Issue 1, p13-23. 11p.

Microbiological characterization of different formulations of alheiras (fermented sausages)

Autor: Silva, Julieta, Barbosa, Joana, Albano, Helena, Sequeira, Maria, Pinto, Ana, Bonito, Conceição Costa, Saraiva, Margarida, Teixeira, Paula

Publikováno v: AIMS Agriculture and Food, Vol 4, Iss 2, Pp 399-413 (2019)
Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP

Different ingredients in old recipes are becoming popular and the traditional alheira did not escape to this new trend. The objective of this preliminary study was to characterize microbiologically nine different formulations of alheira from five pro

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::e1a88d5f0bd445a8bfb92609f3e30125
https://www.aimspress.com/article/10.3934/agrfood.2019.2.399/fulltext.html