Zobrazeno 1 - 10
of 29
pro vyhledávání: '"Beatriz Nunes Silva"'
Publikováno v:
Foods, Vol 13, Iss 17, p 2669 (2024)
Spoilage fungi are a significant cause of financial loss in the food and beverage industry each year. These fungi thrive in challenging environments characterized by low acidity, low water activity and high sugar content, all of which are common in f
Externí odkaz:
https://doaj.org/article/f0926418772443559783f7cba958010f
Autor:
Beatriz Nunes Silva, Nathália Fernandes, Laís Carvalho, Ana Sofia Faria, José António Teixeira, Carina Rodrigues, Ursula Gonzales-Barron, Vasco Cadavez
Publikováno v:
Italian Journal of Food Safety (2023)
In cheese-making, a starter culture composed of adequately chosen lactic acid bacteria (LAB) may be suitable to ensure the rapid acidification of milk, improve textural and sensorial characteristics, and avoid pathogen proliferation. In this work, 23
Externí odkaz:
https://doaj.org/article/81604b8ae53a467e974dfa7a31d8997e
Autor:
Laís Carvalho, Nathália Fernandes, Beatriz Nunes Silva, Ursula Gonzales-Barron, Vasco Cadavez
Publikováno v:
Biology and Life Sciences Forum, Vol 26, Iss 1, p 39 (2023)
Lactic acid bacteria (LAB) have a vast genetic potential and are used in food production. The aims of this work were to identify forty-six 16S ribosomal gene sequences of LAB isolated from goat’s raw milk cheeses and to evaluate the phylogenetic re
Externí odkaz:
https://doaj.org/article/731d8acf9f3c4dc58eb794f8f0297fc0
Publikováno v:
Foods, Vol 12, Iss 17, p 3206 (2023)
The microbial quality of raw milk artisanal cheeses is not always guaranteed due to the possible presence of pathogens in raw milk that can survive during manufacture and maturation. In this work, an overview of the existing information concerning la
Externí odkaz:
https://doaj.org/article/232fcb69ebaa44a4a10664d6ef9b567c
Autor:
Beatriz Nunes Silva, Sara Coelho-Fernandes, José António Teixeira, Vasco Cadavez, Ursula Gonzales-Barron
Publikováno v:
Foods, Vol 12, Iss 14, p 2683 (2023)
This study characterises the effect of a customised starter culture (CSC) and plant extracts (lemon balm, sage, and spearmint) on Staphylococcus aureus (SA) and lactic acid bacteria (LAB) kinetics in goat’s raw milk soft cheeses. Raw milk cheeses w
Externí odkaz:
https://doaj.org/article/611187a191964bd2b817b296ffe28e90
Autor:
Beatriz Nunes Silva, Olga María Bonilla-Luque, Arícia Possas, Youssef Ezzaky, Abdelkhaleq Elmoslih, José António Teixeira, Fouad Achemchem, Antonio Valero, Vasco Cadavez, Ursula Gonzales-Barron
Publikováno v:
Foods, Vol 12, Iss 6, p 1265 (2023)
Diffusion methods, including agar disk-diffusion and agar well-diffusion, as well as dilution methods such as broth and agar dilution, are frequently employed to evaluate the antimicrobial capacity of extracts and essential oils (EOs) derived from Or
Externí odkaz:
https://doaj.org/article/4480dfb5e844488fbd5cae11c6db4281
Autor:
Beatriz Nunes Silva, Vasco Cadavez, Cristina Caleja, Eliana Pereira, Ricardo C. Calhelha, Mikel Añibarro-Ortega, Tiane Finimundy, Marina Kostić, Marina Soković, José António Teixeira, Lillian Barros, Ursula Gonzales-Barron
Publikováno v:
Foods, Vol 12, Iss 5, p 947 (2023)
Plants are rich in bioactive phytochemicals that often display medicinal properties. These can play an important role in the production of health-promoting food additives and the replacement of artificial ones. In this sense, this study aimed to char
Externí odkaz:
https://doaj.org/article/029f94c5e61342a9b97504bcc142a2df
Autor:
Pedro Ferreira-Santos, Anna Barbara Duca, Zlatina Genisheva, Beatriz Nunes Silva, Filomena De Biasio, Cláudia Botelho, Cristina M. R. Rocha, Domenico Gorgoglione, José A. Teixeira
Publikováno v:
Frontiers in Sustainable Food Systems, Vol 5 (2021)
Eggplants contain a multitude of biocompounds with nutritional and/or biological activities. The objective of this work was to study the nutritional, chemical and bioactive value of red eggplant from Rotonda, Italy. Ohmic heating (OH) was compared to
Externí odkaz:
https://doaj.org/article/d6e312dc345d4a109291ca2c6be255e6
Autor:
Beatriz Nunes Silva, Sara Coelho-Fernandes, José António Teixeira, Vasco Cadavez, Ursula Gonzales-Barron
Publikováno v:
Biology and Life Sciences Forum, Vol 18, Iss 1, p 15 (2022)
A previous investigation from our research group has revealed that lemon balm and spearmint hydroethanolic extracts present high inhibitory capacity in vitro against S. aureus. Raw milk cheeses have exhibited moderate prevalence of S. aureus, thus im
Externí odkaz:
https://doaj.org/article/d04810211e374eebb19f4a9ac8ee64da
Autor:
Beatriz Nunes Silva, Vasco Cadavez, Pedro Ferreira-Santos, Maria José Alves, Isabel C. F. R. Ferreira, Lillian Barros, José António Teixeira, Ursula Gonzales-Barron
Publikováno v:
Foods, Vol 11, Iss 6, p 845 (2022)
The authors found a mistake in the original paper [...]
Externí odkaz:
https://doaj.org/article/ccdf555580a34b2c852ce832686ca54a