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Application of Bacteriocins and Protective Cultures in Dairy Food Preservation

Frontiers in microbiology, 2018-04, Vol.9, p.594-594

2018

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Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions

Foods, 2022-07, Vol.11 (15), p.2276

2022

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Distinct Bacterial Communities in São Jorge Cheese with Protected Designation of Origin (PDO)

Foods, 2023-02, Vol.12 (5), p.990

2023

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Prevention of Fungal Contamination in Semi-Hard Cheeses by Whey-Gelatin Film Incorporated with Levilactobacillus brevis SJC120

Foods, 2023-03, Vol.12 (7), p.1396

2023

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Consumption of fermented dairy products is associated with lower anxiety levels in Azorean university students

Frontiers in nutrition (Lausanne), 2022-08, Vol.9

2022

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Evaluation of gamma-aminobutyric acid content in Portuguese cheeses with protected designation of origin status

Journal of dairy research, 2023-02, Vol.90 (1), p.88-91

2023

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Application of enterocin-whey films to reduce Listeria monocytogenes contamination on ripened cheese

Food microbiology, 2023-02, Vol.109, p.104134-104134, Article 104134

2023

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Microorganisms and Their Importance in the Food Industry: Safety, Quality and Health Properties

Foods, 2024-05, Vol.13 (10), p.1452

2024

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Physicochemical, biochemical, microbiological and safety aspects of Pico cheese: Assessment throughout maturation and on the final product

International journal of dairy technology, 2017-11, Vol.70 (4), p.542-555

2017

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Exopolysaccharides Produced by Lactic Acid Bacteria: From Biosynthesis to Health-Promoting Properties

Foods, 2022-01, Vol.11 (2), p.156

2022

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Comparative study of the bacterial community of organic and conventional cow's milk

Food microbiology, 2024-06, Vol.120, p.104488-104488, Article 104488

2024

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Characterization and Application of Antilisterial Enterocins on Model Fresh Cheese

Journal of food protection, 2017-08, Vol.80 (8), p.1303-1316

2017

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Editorial: Microbial communities and microbiomes in dairy products

Frontiers in microbiology, 2023-08, Vol.14, p.1265035-1265035

2023

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Dried algae as potential functional ingredient in fresh cheese

Food bioengineering, 2024-03, Vol.3 (1), p.65-72

2024

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Application of Enterococcus malodoratus SJC25 for the Manufacture of Whey-Based Beverage Naturally Enriched with GABA

Foods, 2022-02, Vol.11 (3), p.447

2022

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Probiotic, technological, and health-related characteristics of lactobacilli isolated from breast milk

Journal of applied microbiology, 2023-06, Vol.134 (6)

2023

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Prevention of Fungal Contamination in Semi-Hard Cheeses by Whey–Gelatin Film Incorporated with ILevilactobacillus brevis/I SJC120

Foods, 2023-03, Vol.12 (7)

2023

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Application of an alginate-based edible coating with bacteriocin-producing Lactococcus strains in fresh cheese preservation

Food science & technology, 2022-01, Vol.153, p.112486, Article 112486

2022

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Production of Υ‐aminobutyric acid (GABA) by Lactobacillus otakiensis and other Lactobacillus sp. isolated from traditional Pico cheese

International journal of dairy technology, 2018-11, Vol.71 (4), p.1012-1017

2018

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Conjugated linoleic acid production and probiotic assessment of Lactobacillus plantarum isolated from Pico cheese

Food science & technology, 2018-04, Vol.90, p.403-411

2018

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An anti-listerial Lactococcus lactis strain isolated from Azorean Pico cheese produces lacticin 481

International dairy journal, 2016-12, Vol.63, p.18-28

2016

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Recent advances in the use of edible films and coatings with probiotic and bacteriocin-producing lactic acid bacteria

Food bioscience, 2023-12, Vol.56, p.103196, Article 103196

2023

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Physicochemical traits and sensory quality of commercial butter produced in the Azores

International dairy journal, 2019-01, Vol.88, p.10-17

2019

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Production of ‐aminobutyric acid ( GABA ) by Lactobacillus otakiensis and other Lactobacillus sp. isolated from traditional Pico cheese

International journal of dairy technology, 2018-11, Vol.71 (4), p.1012-1017

2018

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Ensino Religioso na educação brasileira e os marcos legais: prerrogativas e impasses

Protestantismo em revista, 2019-12, Vol.44 (2), p.57

2019

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Application of Bacteriocins and Protective Cultures in Dairy Food Preservation

Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions

Distinct Bacterial Communities in São Jorge Cheese with Protected Designation of Origin (PDO)

Prevention of Fungal Contamination in Semi-Hard Cheeses by Whey-Gelatin Film Incorporated with Levilactobacillus brevis SJC120

Consumption of fermented dairy products is associated with lower anxiety levels in Azorean university students

Evaluation of gamma-aminobutyric acid content in Portuguese cheeses with protected designation of origin status

Application of enterocin-whey films to reduce Listeria monocytogenes contamination on ripened cheese

Microorganisms and Their Importance in the Food Industry: Safety, Quality and Health Properties

Physicochemical, biochemical, microbiological and safety aspects of Pico cheese: Assessment throughout maturation and on the final product

Exopolysaccharides Produced by Lactic Acid Bacteria: From Biosynthesis to Health-Promoting Properties

Comparative study of the bacterial community of organic and conventional cow's milk

Characterization and Application of Antilisterial Enterocins on Model Fresh Cheese

Editorial: Microbial communities and microbiomes in dairy products

Dried algae as potential functional ingredient in fresh cheese

Application of Enterococcus malodoratus SJC25 for the Manufacture of Whey-Based Beverage Naturally Enriched with GABA

Probiotic, technological, and health-related characteristics of lactobacilli isolated from breast milk

Prevention of Fungal Contamination in Semi-Hard Cheeses by Whey–Gelatin Film Incorporated with ILevilactobacillus brevis/I SJC120

Application of an alginate-based edible coating with bacteriocin-producing Lactococcus strains in fresh cheese preservation

Production of Υ‐aminobutyric acid (GABA) by Lactobacillus otakiensis and other Lactobacillus sp. isolated from traditional Pico cheese

Conjugated linoleic acid production and probiotic assessment of Lactobacillus plantarum isolated from Pico cheese

An anti-listerial Lactococcus lactis strain isolated from Azorean Pico cheese produces lacticin 481

Recent advances in the use of edible films and coatings with probiotic and bacteriocin-producing lactic acid bacteria

Physicochemical traits and sensory quality of commercial butter produced in the Azores

Production of ‐aminobutyric acid ( GABA ) by Lactobacillus otakiensis and other Lactobacillus sp. isolated from traditional Pico cheese

Ensino Religioso na educação brasileira e os marcos legais: prerrogativas e impasses

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