Zobrazeno 1 - 10
of 91
pro vyhledávání: '"Paulo Vaz-Pires"'
Autor:
Inês C. Rodrigues, Ana Paula Cristal, Marisa Ribeiro-Almeida, Leonor Silveira, Joana C. Prata, Roméo Simões, Paulo Vaz-Pires, Ângela Pista, Paulo Martins da Costa
Publikováno v:
Microorganisms, Vol 12, Iss 1, p 59 (2023)
Gulls act as intermediaries in the exchange of microorganisms between the environment and human settlements, including Salmonella spp. This study assessed the antimicrobial resistance and molecular profiles of Salmonella spp. isolates obtained from f
Externí odkaz:
https://doaj.org/article/a3997cab718942a7882adae657f23d4d
Autor:
Maria-Leonor Lemos, Joana C. Prata, Inês C. Rodrigues, Sofia Martins-Costa, Bernardo Archer, Jorge Machado, Rui Dilão, Paulo Vaz-Pires, Paulo Martins da Costa
Publikováno v:
Veterinary Sciences, Vol 10, Iss 7, p 423 (2023)
A growing population increases the demand for food, but short shelf-lives and microbial hazards reduce supply and increase food waste. Fresh fish is highly perishable and may be consumed raw, such as salmon in sushi. This work aims to identify strate
Externí odkaz:
https://doaj.org/article/41904f24a08e4c8a92704ffc18883220
Autor:
Patrícia G. Cardoso, Odete Gonçalves, Thais Cavalheri, Vânia E. Amorim, Weiwei Cao, Diogo A. M. Alexandrino, Zhongjun Jia, Maria F. Carvalho, Paulo Vaz-Pires, Rodrigo O. A. Ozório
Publikováno v:
Animals, Vol 13, Iss 6, p 1068 (2023)
A fish trial was carried out to evaluate the combined effects of temperature and dietary lipid level on the body composition, growth performance, and freshness profile of the European seabass (Dicentrarchus labrax). Fish were kept for 56 days at 20
Externí odkaz:
https://doaj.org/article/cb6acc1ba5a441f5b1592bc0b99e8e40
Publikováno v:
Foods, Vol 10, Iss 7, p 1567 (2021)
Freshness is considered one of the most important parameters to judge the quality of most fish products. In the current study, the seasonality effect on the freshness profile of different economic fish species was evaluated for the first time, using
Externí odkaz:
https://doaj.org/article/e31cd9b7b65c4aa886bf9a4a34432180
Publikováno v:
Foods, Vol 9, Iss 9, p 1321 (2020)
The volatile amines trimethylamine (TMA) and dimethylamine (DMA) could be used as important spoilage indices for seafood products, assisting in the determination of the rejection period. In the present study, a systematic analytical duality-by-design
Externí odkaz:
https://doaj.org/article/512dc5c19d354d2ba4019c487411c235
Autor:
Ana Rato, Sandra Joaquim, Tânia G. Tavares, Zita E. Martins, A. Catarina Guedes, Luís F. Pereira, Jorge Machado, A. Margarete Matias, José F. M. Gonçalves, Paulo Vaz-Pires, Leonardo J. Magnoni, Rodrigo O. A. Ozório, Domitília Matias
Publikováno v:
Biology Open, Vol 7, Iss 9 (2018)
The current study evaluated the microalgae replacement by dry macroalgae (Ulva rigida) in the reproductive success and biochemical composition of the Pacific oyster (Crassostrea gigas) during broodstock conditioning. Five nutritional regimes were tes
Externí odkaz:
https://doaj.org/article/f55244df2e92418eab90dcfa3af8374a
Publikováno v:
Molecules, Vol 24, Iss 19, p 3530 (2019)
Fish and fish-based products are easily perishable foods due to different factors, including fragile organization, abundant endo-enzymes, psychrophilic bacteria, and impact of pre-harvest operations, that contribute to reducing its value. Therefore,
Externí odkaz:
https://doaj.org/article/4ed35a2ab1384af1816ea05c97ea835c
Autor:
Costa, Maria-Leonor Lemos, Joana C. Prata, Inês C. Rodrigues, Sofia Martins-Costa, Bernardo Archer, Jorge Machado, Rui Dilão, Paulo Vaz-Pires, Paulo Martins da
Publikováno v:
Veterinary Sciences; Volume 10; Issue 7; Pages: 423
A growing population increases the demand for food, but short shelf-lives and microbial hazards reduce supply and increase food waste. Fresh fish is highly perishable and may be consumed raw, such as salmon in sushi. This work aims to identify strate
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=multidiscipl::d13be7f9fbff3608a537b19cef78be49
Publikováno v:
Trends in Food Science & Technology. 111:333-345
Background The Quality Index Method (QIM) is a widely used approach for fish sensory grading, based on a structured scaling for freshness measurements, providing information concerning the fish freshness status, as a prediction of the remaining shelf
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2de7acf82a8150eb7a639d0edddb650e
https://doi.org/10.1016/j.tifs.2021.03.011
https://doi.org/10.1016/j.tifs.2021.03.011
Publikováno v:
Foods, Vol 10, Iss 1567, p 1567 (2021)
Foods
Volume 10
Issue 7
Foods
Volume 10
Issue 7
Freshness is considered one of the most important parameters to judge the quality of most fish products. In the current study, the seasonality effect on the freshness profile of different economic fish species was evaluated for the first time, using
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7bea80b4a8a495949f69b49f6c5e021e
https://www.mdpi.com/2304-8158/10/7/1567
https://www.mdpi.com/2304-8158/10/7/1567