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In vitro fermentation and prebiotic potential of selected extracts from seaweeds and mushrooms

Food science & technology, 2016-11, Vol.73, p.131-139

2016

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Marine biotechnology advances towards applications in new functional foods

Biotechnology advances, 2012-11, Vol.30 (6), p.1506-1515

2012

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Efficiency of purification methods on the recovery of exopolysaccharides from fermentation media

Carbohydrate polymers, 2020-03, Vol.231, p.115703-115703, Article 115703

2020

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Novel synbiotic fermented finger millet-based yoghurt-like beverage: Nutritional, physicochemical, and sensory characterization

Journal of functional foods, 2022-12, Vol.99, p.105324, Article 105324

2022

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Sargassum muticum and Osmundea pinnatifida Enzymatic Extracts: Chemical, Structural, and Cytotoxic Characterization

Marine drugs, 2019-04, Vol.17 (4), p.209

2019

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Chemical and structural characterization of Pholiota nameko extracts with biological properties

Food chemistry, 2017-02, Vol.216, p.176-185

2017

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Microbiological, biochemical and biogenic amine profiles of Terrincho cheese manufactured in several dairy farms

International dairy journal, 2008-06, Vol.18 (6), p.631-640

2008

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Bifidobacterium spp. and Lactobacillus acidophilus: biological, biochemical, technological and therapeutical properties relevant for use as probiotics

Trends in Food Science & Technology, 1999-04, Vol.10 (4), p.139-157

1999

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Proteolysis in model Portuguese cheeses: Effects of rennet and starter culture

Food chemistry, 2008-06, Vol.108 (3), p.862-868

2008

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The Combined Effect of Pressure and Temperature on Kefir Production—A Case Study of Food Fermentation in Unconventional Conditions

Foods, 2020-08, Vol.9 (8), p.1133

2020

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Analytical strategies for characterization and validation of functional dairy foods

TrAC, Trends in analytical chemistry (Regular ed.), 2012-12, Vol.41, p.27-45

2012

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Microstructure of cheese: Processing, technological and microbiological considerations

Trends in food science & technology, 2009-05, Vol.20 (5), p.213-219

2009

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In vitro evaluation of “horchata” co-products as carbon source for probiotic bacteria growth

Food and bioproducts processing, 2013-07, Vol.91 (3), p.279-286

2013

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Influence of bacterial dynamics upon the final characteristics of model Portuguese traditional cheeses

Food microbiology, 2010-05, Vol.27 (3), p.339-346

2010

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Chemical composition of red, brown and green macroalgae from Buarcos bay in Central West Coast of Portugal

Food chemistry, 2015-09, Vol.183, p.197-207

2015

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Bacterial Dynamics in Model Cheese Systems, Aiming at Safety and Quality of Portuguese-Style Traditional Ewe's Cheeses

Journal of food protection, 2009-11, Vol.72 (11), p.2243-2251

2009

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Impact of Enzyme- and Ultrasound-Assisted Extraction Methods on Biological Properties of Red, Brown, and Green Seaweeds from the Central West Coast of Portugal

Journal of agricultural and food chemistry, 2015-04, Vol.63 (12), p.3177-3188

2015

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Bovine whey proteins – Overview on their main biological properties

Food research international, 2007-12, Vol.40 (10), p.1197-1211

2007

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Growth Enhancement of Bifidobacterium lactis Bo and Lactobacillus acidophilus Ki by Milk Hydrolyzates

Journal of dairy science, 1998-11, Vol.81 (11), p.2817-2825

1998

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Disposable sensors for environmental monitoring of lead, cadmium and mercury

TrAC, Trends in analytical chemistry (Regular ed.), 2015-01, Vol.64, p.183-190

2015

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Serra da Estrela cheese: A review

Journal of food processing and preservation, 2020-05, Vol.44 (5), p.n/a

2020

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Evidences and perspectives in the utilization of CLNA isomers as bioactive compounds in foods

Critical reviews in food science and nutrition, 2017-08, Vol.57 (12), p.2611-2622

2017

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A culture-sensitive semi-quantitative FFQ for use among the adult population in Nairobi, Kenya: development, validity and reproducibility

Public health nutrition, 2021-04, Vol.24 (5), p.834-844

2021

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Effect of high pressure pre‐treatment on raw ewes' milk and on subsequently produced cheese throughout ripening

Journal of the science of food and agriculture, 2021-07, Vol.101 (9), p.3975-3980

2021

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Incorporation and Survival of Probiotic Bacteria in Whey Cheese Matrices

Journal of food science, 2005-04, Vol.70 (3), p.M160-M165

2005

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In vitro fermentation and prebiotic potential of selected extracts from seaweeds and mushrooms

Marine biotechnology advances towards applications in new functional foods

Efficiency of purification methods on the recovery of exopolysaccharides from fermentation media

Novel synbiotic fermented finger millet-based yoghurt-like beverage: Nutritional, physicochemical, and sensory characterization

Sargassum muticum and Osmundea pinnatifida Enzymatic Extracts: Chemical, Structural, and Cytotoxic Characterization

Chemical and structural characterization of Pholiota nameko extracts with biological properties

Microbiological, biochemical and biogenic amine profiles of Terrincho cheese manufactured in several dairy farms

Bifidobacterium spp. and Lactobacillus acidophilus: biological, biochemical, technological and therapeutical properties relevant for use as probiotics

Proteolysis in model Portuguese cheeses: Effects of rennet and starter culture

The Combined Effect of Pressure and Temperature on Kefir Production—A Case Study of Food Fermentation in Unconventional Conditions

Analytical strategies for characterization and validation of functional dairy foods

Microstructure of cheese: Processing, technological and microbiological considerations

In vitro evaluation of “horchata” co-products as carbon source for probiotic bacteria growth

Influence of bacterial dynamics upon the final characteristics of model Portuguese traditional cheeses

Chemical composition of red, brown and green macroalgae from Buarcos bay in Central West Coast of Portugal

Bacterial Dynamics in Model Cheese Systems, Aiming at Safety and Quality of Portuguese-Style Traditional Ewe's Cheeses

Impact of Enzyme- and Ultrasound-Assisted Extraction Methods on Biological Properties of Red, Brown, and Green Seaweeds from the Central West Coast of Portugal

Bovine whey proteins – Overview on their main biological properties

Growth Enhancement of Bifidobacterium lactis Bo and Lactobacillus acidophilus Ki by Milk Hydrolyzates

Disposable sensors for environmental monitoring of lead, cadmium and mercury

Serra da Estrela cheese: A review

Evidences and perspectives in the utilization of CLNA isomers as bioactive compounds in foods

A culture-sensitive semi-quantitative FFQ for use among the adult population in Nairobi, Kenya: development, validity and reproducibility

Effect of high pressure pre‐treatment on raw ewes' milk and on subsequently produced cheese throughout ripening

Incorporation and Survival of Probiotic Bacteria in Whey Cheese Matrices

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