The Influence of (Poly)phenol Intake in Saliva Proteome: Short- and Medium-Term Effects of Apple

Autor: Teresa Louro, Laura Carreira, Inês Caeiro, Carla Simões, Sara Ricardo-Rodrigues, Ana Elisa Rato, Fernando Capela e Silva, Henrique Luís, Pedro Moreira, Elsa Lamy

Publikováno v: Foods, Vol 12, Iss 13, p 2540 (2023)

The relationship between salivary proteome and dietary habits was studied in previous works, where a relationship between salivary proteins like cystatins and polyphenol/tannin levels in diet was observed. However, it remains to be elucidated if this

Externí odkaz: https://doaj.org/article/6e21e912daca4f078ecdd354b9a1f370

Autochthonous Starter Cultures Are Able to Reduce Biogenic Amines in a Traditional Portuguese Smoked Fermented Sausage

Autor: Igor Dias, Marta Laranjo, Maria Eduarda Potes, Ana Cristina Agulheiro-Santos, Sara Ricardo-Rodrigues, Ana Rita Fialho, Joana Véstia, Maria João Fraqueza, Margarida Oliveira, Miguel Elias

Publikováno v: Microorganisms, Vol 8, Iss 5, p 686 (2020)

Traditional smoked fermented sausages are highly appreciated in Portugal and are mostly manufactured according to traditional procedures. The aim of the present work was to evaluate the effect of autochthonous starter cultures on the safety and quali

Externí odkaz: https://doaj.org/article/4b92a881474a4597a4a63d57beac1715

Methods for quality evaluation of sweet cherry

Autor: Sara Ricardo‐Rodrigues, Marta Laranjo, Ana Cristina Agulheiro‐Santos

Publikováno v: Journal of the science of food and agricultureREFERENCES. 103(2)

Sweet cherry (Prunus avium L.) is a highly valued fruit, whose quality can be evaluated using several objective methodologies, such as calibre, colour, texture, soluble solids content (SSC), titratable acidity (TA), as well as maturity indexes. Funct

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::310c1e106ca851236457a85c3a5f9a69
https://pubmed.ncbi.nlm.nih.gov/35870155

Non-destructive prediction of total soluble solids in strawberry using near infrared spectroscopy

Autor: Ana Cristina Agulheiro‐Santos, Sara Ricardo‐Rodrigues, Marta Laranjo, Catarina Melgão, Rocío Velázquez

Publikováno v: Journal of the science of food and agricultureREFERENCES. 102(11)

Near-infrared spectroscopy (NIRS) is considered to be a fast and reliable non-destructive technique for fruit analysis. Considering that consumers are looking for strawberries with good sweetness, texture, and appearance, producers need to effectivel

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d74f994c30f060238d078c02bd570e64
https://pubmed.ncbi.nlm.nih.gov/35244203

Co-Inoculation with Staphylococcus equorum and Lactobacillus sakei Reduces Vasoactive Biogenic Amines in Traditional Dry-Cured Sausages

Autor: M. E. Potes, Sara Ricardo-Rodrigues, Ana Fialho, Igor Dias, Joana Véstia, Miguel Elias, Ana Cristina Agulheiro-Santos, Margarida Oliveira, Maria João Fraqueza, Marta Laranjo

Publikováno v: International Journal of Environmental Research and Public Health, Vol 18, Iss 7100, p 7100 (2021)
International Journal of Environmental Research and Public Health
Volume 18
Issue 13
Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP

Research Areas: Environmental Sciences & Ecology ; Public, Environmental & Occupational Health : Dry-cured sausages are traditional in Mediterranean countries, and Paio do Alentejo (PA) is one of the most popular in South Portugal. The aim of the pre

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fcdc0c9f072c095821d5bbbee7c98a0a
https://www.mdpi.com/1660-4601/18/13/7100