All Stories

  1. Bioactive Substances as Anti-infective Strategies Against Clostridioides Difficile

    Article • July 2021, Bentham Science Publishers

    Paula Teixeira

  2. Cross-contamination of lettuce with Campylobacter spp. via cooking salt during handling raw poultry

    Article • PLoS ONE, May 2021, PLOS

    Paula Teixeira

  3. Microbial contamination of main contact surfaces of Automated Teller Machines from Metropolitan Area of Porto

    Article • International Journal of Environmental Studies, October 2019, Taylor & Francis

    Paula Teixeira

  4. Are meats indeed sold in Portugal without Clostridioides difficile?

    Article • Acta Alimentaria, September 2019, Akademiai Kiado

    Paula Teixeira

  5. Inhibitory Effect of Lactobacillus plantarum FL75 and Leuconostoc mesenteroides FL14 against Foodborne Pathogens in Artificially Contaminated Fermented Tomato Juices

    Article • BioMed Research International, February 2019, Hindawi Publishing Corporation

    Joana Barbosa, Paula Teixeira, Boudabous Abdellatif, BAH Aïssé

  6. Natural Antimicrobial Agents as an Alternative to Chemical Antimicrobials in the Safety and Preservation of Food Products

    Article • Current Chemical Biology, February 2019, Bentham Science Publishers

    Paula Teixeira, Joana Barbosa

  7. Genome Sequence of Listeria monocytogenes 2542, a Serotype 4b Strain from a Cheese-Related Outbreak in Portugal

    Article • Genome Announcements, June 2018, ASM Journals

    Paula Teixeira

  8. Virulence and resistance profile of Staphylococcus aureus isolated from food

    Article • Acta Alimentaria, June 2017, Akademiai Kiado

    Paula Teixeira

  9. Biofilm formation by persistent and non-persistent Listeria monocytogenes strains on abiotic surfaces

    Article • Acta Alimentaria, March 2017, Akademiai Kiado

    Paula Teixeira

  10. Enhancement of bacteriocin production and antimicrobial activity of Pediococcus acidilactici HA-6111-2

    Article • Acta Alimentaria, March 2017, Akademiai Kiado

    Paula Teixeira

  11. Evaluation of the Combined Effect of Chitosan and Lactic Acid Bacteria inAlheira(Fermented Meat Sausage) Paste

    Article • Journal of Food Processing and Preservation, July 2016, Wiley

    Paula Teixeira