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Foodborne Origin and Local and Global Spread of Staphylococcus saprophyticus Causing Human Urinary Tract Infections

Emerging infectious diseases, 2021-03, Vol.27 (3), p.880-893

2021

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Staphylococcus saprophyticus From Clinical and Environmental Origins Have Distinct Biofilm Composition

Frontiers in microbiology, 2021-06, Vol.12

2021

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Editorial: Natural Compounds in Food Safety and Preservation

Frontiers in nutrition (Lausanne), 2021-09, Vol.8, p.759594-759594

2021

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Genomic and Phenotypic Characterization of Campylobacter fetus subsp. venerealis Strains

Microorganisms (Basel), 2021-02, Vol.9 (2), p.340

2021

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Traditional Meat Products: Improvement of Quality and Safety

Journal of food quality, 2017-01, Vol.2017, p.1-2

2017

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Staphylococcus saprophyticus Causing Infections in Humans Is Associated with High Resistance to Heavy Metals

Antimicrobial agents and chemotherapy, 2021-06, Vol.65 (7), p.e0268520-e0268520

2021

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The Effect of Drying Parameters on the Quality of Pork and Poultry-Pork Kabanosy Produced according to the Traditional Specialties Guaranteed Recipe

Journal of food quality, 2017-01, Vol.2017, p.1-7

2017

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Assessment of Coagulase‐Negative Staphylococci and Lactic Acid Bacteria Isolated from Portuguese Dry Fermented Sausages as Potential Starters Based on Their Biogenic Amine Profile

Journal of food science, 2018-10, Vol.83 (10), p.2544-2549

2018

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Human, food and animal Campylobacter spp. isolated in Portugal: High genetic diversity and antibiotic resistance rates

International journal of antimicrobial agents, 2014-10, Vol.44 (4), p.306-313

2014

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Effect of high hydrostatic pressure challenge on biogenic amines, microbiota, and sensory profile in traditional poultry‐ and pork‐based semidried fermented sausage

Journal of food science, 2020-04, Vol.85 (4), p.1256-1264

2020

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Genetic diversity, antibiotic resistance and biofilm-forming ability of Arcobacter butzleri isolated from poultry and environment from a Portuguese slaughterhouse

International journal of food microbiology, 2013-03, Vol.162 (1), p.82-88

2013

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

International journal of environmental research and public health, 2021-07, Vol.18 (13), p.7100

2021

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Characterization and Technological Features of Autochthonous Coagulase-Negative Staphylococci as Potential Starters for Portuguese Dry Fermented Sausages

Journal of food science, 2016-05, Vol.81 (5), p.M1197-M1202

2016

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Quality and Acceptability of Dry Fermented Sausages Prepared with Low Value Pork Raw Material

Journal of food processing and preservation, 2017-04, Vol.41 (2), p.np-n/a

2017

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Tracing Nutritional Composition of Dry Fermented Sausages from Distinct Origins

Journal of food processing and preservation, 2015-12, Vol.39 (6), p.2969-2978

2015

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Screening chemical hazards of dry fermented sausages from distinct origins: Biogenic amines, polycyclic aromatic hydrocarbons and heavy elements

Journal of food composition and analysis, 2017-06, Vol.59, p.124-131

2017

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Binomial effects of high isostatic pressure and time on the microbiological, sensory characteristics and lipid composition stability of vacuum packed dry fermented sausages “chouriço”

Innovative food science & emerging technologies, 2015-12, Vol.32, p.37-44

2015

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Genetic diversity, antibiotic resistance and biofilm-forming ability of Arcobacrer butzleri isolated from poultry and environment from a Portuguese slaughterhouse

International journal of food microbiology, 2013, Vol.162 (1), p.82-88

2013

Volltextzugriff (PDF)

Quality and Acceptability of Dry Fermented Sausages Prepared with Low Value Pork Raw Material: Dry Fermented Sausages Quality and Acceptability

Journal of food processing and preservation, 2017-04, Vol.41 (2), p.e12823

2017

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Tracing Nutritional Composition of Dry Fermented Sausages from Distinct Origins: Dry Fermented Sausages' Nutritional Composition

Journal of food processing and preservation, 2015-12, Vol.39 (6), p.2969-2978

2015

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Strategies to Reduce the Formation of Carcinogenic Chemicals in Dry Cured Meat Products

Food Control and Biosecurity, 2018, Vol.16

2018

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Chapter 9 - Strategies to Reduce the Formation of Carcinogenic Chemicals in Dry Cured Meat Products

Food Control and Biosecurity, 2018, p.295-342

2018

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Strategies to reduce biogenic amine accumulation in traditional sausage manufacturing

Food science & technology, 2010, Vol.43 (1), p.20-25

2010

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Spoilage of light (PSE-like) and dark turkey meat under aerobic or modified atmosphere package: microbial indicators and their relationship with total volatile basic nitrogen

British poultry science, 2008-01, Vol.49 (1), p.12-20

2008

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Inhibition of SERCA and PMCA Ca2+-ATPase activities by polyoxotungstates

Journal of inorganic biochemistry, 2022-11, Vol.236, p.111952-111952, Article 111952

2022

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Foodborne Origin and Local and Global Spread of Staphylococcus saprophyticus Causing Human Urinary Tract Infections

Staphylococcus saprophyticus From Clinical and Environmental Origins Have Distinct Biofilm Composition

Editorial: Natural Compounds in Food Safety and Preservation

Genomic and Phenotypic Characterization of Campylobacter fetus subsp. venerealis Strains

Traditional Meat Products: Improvement of Quality and Safety

Staphylococcus saprophyticus Causing Infections in Humans Is Associated with High Resistance to Heavy Metals

The Effect of Drying Parameters on the Quality of Pork and Poultry-Pork Kabanosy Produced according to the Traditional Specialties Guaranteed Recipe

Assessment of Coagulase‐Negative Staphylococci and Lactic Acid Bacteria Isolated from Portuguese Dry Fermented Sausages as Potential Starters Based on Their Biogenic Amine Profile

Human, food and animal Campylobacter spp. isolated in Portugal: High genetic diversity and antibiotic resistance rates

Effect of high hydrostatic pressure challenge on biogenic amines, microbiota, and sensory profile in traditional poultry‐ and pork‐based semidried fermented sausage

Genetic diversity, antibiotic resistance and biofilm-forming ability of Arcobacter butzleri isolated from poultry and environment from a Portuguese slaughterhouse

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

Characterization and Technological Features of Autochthonous Coagulase-Negative Staphylococci as Potential Starters for Portuguese Dry Fermented Sausages

Quality and Acceptability of Dry Fermented Sausages Prepared with Low Value Pork Raw Material

Tracing Nutritional Composition of Dry Fermented Sausages from Distinct Origins

Screening chemical hazards of dry fermented sausages from distinct origins: Biogenic amines, polycyclic aromatic hydrocarbons and heavy elements

Binomial effects of high isostatic pressure and time on the microbiological, sensory characteristics and lipid composition stability of vacuum packed dry fermented sausages “chouriço”

Genetic diversity, antibiotic resistance and biofilm-forming ability of Arcobacrer butzleri isolated from poultry and environment from a Portuguese slaughterhouse

Quality and Acceptability of Dry Fermented Sausages Prepared with Low Value Pork Raw Material: Dry Fermented Sausages Quality and Acceptability

Tracing Nutritional Composition of Dry Fermented Sausages from Distinct Origins: Dry Fermented Sausages' Nutritional Composition

Strategies to Reduce the Formation of Carcinogenic Chemicals in Dry Cured Meat Products

Chapter 9 - Strategies to Reduce the Formation of Carcinogenic Chemicals in Dry Cured Meat Products

Strategies to reduce biogenic amine accumulation in traditional sausage manufacturing

Spoilage of light (PSE-like) and dark turkey meat under aerobic or modified atmosphere package: microbial indicators and their relationship with total volatile basic nitrogen

Inhibition of SERCA and PMCA Ca2+-ATPase activities by polyoxotungstates

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