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- Fermented Food Consumption Across European Regions: Protocol for the Development and Validation of the Web-Based Fermented Foods Frequency Questionnaire (3FQ)
Article
- An Observational Study of the Microbiological Quality of Bovine Colostrum Fed to Calves on Three Dairy Farms
Article
- An Observational Study of the Microbiological Quality of Bovine Colostrum Fed to Calves on Three Dairy Farms
Article
- Characteristics of the Mare-Uterine-Culture-Based Bacterial Composition Using Practical Clinical Evaluation Methods
- Fermented Food Consumption Across European Regions: Protocol for the Development and Validation of the Web-Based Fermented Foods Frequency Questionnaire (3FQ) (Preprint)
Article
- Health benefits and risks of fermented foods—the PIMENTO initiative
- Establishment of a tenderness screening index for beef cuts using instrumental and sensory texture evaluations
Article
- Editorial: Mediterranean foods: quality, safety and sustainability
Article
- The Antioxidant and Antibacterial Potential of Thyme and Clove Essential Oils for Meat Preservation—An Overview
- Antimicrobial Resistance in Bacteria from Meat and Meat Products: A One Health Perspective
Article
- Prunus spp. Fruit Quality and Postharvest: Today’s Challenges and Future Perspectives
- STARTER CULTURES AND THEIR ROLE IN FERMENTED FOODS
- Antimicrobial, Antibiofilm and Toxicological Assessment of Propolis
- Methods for quality evaluation of sweet cherry
Article
- Table Grapes: There Is More to Vitiviniculture than Wine…
- Non‐destructive prediction of total soluble solids in strawberry using near infrared spectroscopy
- Staphylococcus spp. and Lactobacillus sakei Starters with High Level of Inoculation and an Extended Fermentation Step Improve Safety of Fermented Sausages
- Advantages and disadvantages of non‐starter lactic acid bacteria from traditional fermented foods: Potential use as starters or probiotics
Article
- Entremeada and Paia de Toucinho
- Salpicão and Paio
- Traditional Mediterranean cheeses: Lactic acid bacteria populations and functional traits
- Food Microbiology 2020
- Fermentation - Processes, Benefits and Risks
- Co-Inoculation with Staphylococcus equorum and Lactobacillus sakei Reduces Vasoactive Biogenic Amines in Traditional Dry-Cured Sausages
- Virulence Factors in Staphylococcus Associated with Small Ruminant Mastitis: Biofilm Production and Antimicrobial Resistance Genes
- Transcriptomic Profiling of Skeletal Muscle Reveals Candidate Genes Influencing Muscle Growth and Associated Lipid Composition in Portuguese Local Pig Breeds
- Microbiological hazards associated with salt and nitrite reduction in cured meat products: control strategies based on antimicrobial effect of natural ingredients and protective microbiota
- Quality of nonmeat ingredients used in the manufacturing of traditional dry‐cured pork sausages
- Autochthonous Starter Cultures Are Able to Reduce Biogenic Amines in a Traditional Portuguese Smoked Fermented Sausage
- Impact of a 25% Salt Reduction on the Microbial Load, Texture, and Sensory Attributes of a Traditional Dry-Cured Sausage
- Comparative Transcriptomic Analysis of Subcutaneous Adipose Tissue from Local Pig Breeds
- The Role of Salt on Food and Human Health
- Dry-Cured Meat Products According to the Smoking Regime: Process Optimization to Control Polycyclic Aromatic Hydrocarbons
- Essential oils of aromatic and medicinal plants play a role in food safety
- What is the Main Processing Factor Influencing Staphylococcus Species Diversity in Different Manufacturing Units?
- Role of Starter Cultures on the Safety of Fermented Meat Products
- Food Microbiology
- Terroir influence on quality of ‘Crimson’ table grapes
- Sheep mastitis Staphylococcus epidermidis biofilm effects on cell adhesion and inflammatory changes
- Shelf-life extension and quality improvement of a Portuguese traditional ready-to-eat meat product with vinegar
- Efeito do quitosano e ácido acético na conservação de uva de mesa
- Impact of salt reduction on biogenic amines, fatty acids, microbiota, texture and sensory profile in traditional blood dry-cured sausages
- Betaine supplementation regulates genes involved in lipid and cholesterol metabolism of pigs
- The Use of Starter Cultures in Traditional Meat Products
Article
- Traditional Meat Products: Improvement of Quality and Safety
- Global transcriptional response to salt shock of the plant microsymbiont Mesorhizobium loti MAFF303099
- Quality and Acceptability of Dry Fermented Sausages Prepared with Low Value Pork Raw Material
- Characterisation of “Catalão” and “Salsichão” Portuguese traditional sausages with salt reduction
- Development of a long-life vacuum-packaged ready-to-eat meat product based on a traditional Portuguese seasoned meat
- Effects of genotype, salt content and calibre on quality of traditional dry-fermented sausages
- Genes commonly involved in acid tolerance are not overexpressed in the plant microsymbiont Mesorhizobium loti MAFF303099 upon acidic shock
- Legume growth-promoting rhizobia: An overview on the Mesorhizobium genus
- Global Transcriptional Response to Heat Shock of the Legume Symbiont Mesorhizobium loti MAFF303099 Comprises Extensive Gene Downregulation
- A survey of entomopathogenic nematode species in continental Portugal
- Molecular characterization of Portuguese populations of the pinewood nematode Bursaphelenchus xylophilus using cytochrome b and cellulase genes
- Multilocus sequence analysis reveals multiple symbiovars within Mesorhizobium species
- The pine wood nematode, Bursaphelenchus xylophilus, in Portugal: possible introductions and spread routes of a serious biological invasion revealed by molecular methods
- Tolerance of Mesorhizobium type strains to different environmental stresses
- Survey of Chickpea Rhizobia Diversity in Portugal Reveals the Predominance of Species Distinct from Mesorhizobium ciceri and Mesorhizobium mediterraneum
- dnaJ is a useful phylogenetic marker for alphaproteobacteria
- Chickpea rhizobia symbiosis genes are highly conserved across multiple Mesorhizobium species
- Strains of Mesorhizobium amorphae and Mesorhizobium tianshanense, carrying symbiotic genes of common chickpea endosymbiotic species, constitute a novel biovar (ciceri) capable of nodulating Cicer arietinum
- Moderately acidophilic mesorhizobia isolated from chickpea
- Effect of Heat and pH Stress in the Growth of Chickpea Mesorhizobia
- Natural Populations of Chickpea Rhizobia Evaluated by Antibiotic Resistance Profiles and Molecular Methods
- High diversity of chickpea Mesorhizobium species isolated in a Portuguese agricultural region
- Comparison of chickpea rhizobia isolates from diverse Portuguese natural populations based on symbiotic effectiveness and DNA fingerprint
- Rhizobia of chickpea from southern Portugal: symbiotic efficiency and genetic diversity