Showing 1 - 20 results of 37 for search 'Vasco Cadavez', query time: 0.24s Refine Results
  1. 1
    Thermal Inactivation Kinetics of <i>Salmonella typhimurium</i> in <i>alheira</i> Sausage Batter
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  2. 2
    A Critical Review of Risk Assessment Models for <i>Listeria monocytogenes</i> in Dairy Products
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  3. 3
    Updated Parameters for <i>Listeria monocytogenes</i> Dose–Response Model Considering Pathogen Virulence and Age and Sex of Consumer
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  4. 4
    Effects of Essential Oils on <i>Escherichia coli</i> Inactivation in Cheese as Described by Meta-Regression Modelling
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  5. 5
    Mild Heat Treatment and Biopreservatives for Artisanal Raw Milk Cheeses: Reducing Microbial Spoilage and Extending Shelf-Life through Thermisation, Plant Extracts and Lactic Acid Bacteria
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  6. 6
    Molecular Identification and Phylogenetic Inference of Lactic Acid Bacteria Isolated from Goat’s Raw Milk Cheese
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  7. 7
    Optimization of Quality Properties of Gluten-Free Bread by a Mixture Design of Xanthan, Guar, and Hydroxypropyl Methyl Cellulose Gums
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  8. 8
    A Critical Review of Risk Assessment Models for <i>Listeria monocytogenes</i> in Produce
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  9. 9
    Prevalence of Pathogens in Poultry Meat: A Meta-Analysis of European Published Surveys
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  10. 10
    A Critical Review of Risk Assessment Models for <i>Listeria monocytogenes</i> in Seafood
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  11. 11
    <i>Staphylococcus aureus</i> Inactivation in a Non-Ready-to-Eat Sausage during Maturation: A Dynamic Model
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  12. 12
    A Critical Review of Risk Assessment Models for <i>Listeria monocytogenes</i> in Meat and Meat Products
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  13. 13
    Dynamic Modelling to Describe the Effect of Plant Extracts and Customised Starter Culture on <i>Staphylococcus aureus</i> Survival in Goat’s Raw Milk Soft Cheese
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  14. 14
    Technological Potential of Lactic Acid Bacteria Isolated from Portuguese Goat’s Raw Milk Cheeses
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  15. 15
    Effect of Lemon Balm and Spearmint Extracts on the Survival of <i>S. aureus</i> in Goat’s Raw Milk Cheese
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  16. 16
    Omnibus Modeling of <i>Listeria monocytogenes</i> Growth Rates at Low Temperatures
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  17. 17
    Optimization of Pigment Extraction from Quinoa Flour Fermented by <i>Monascus purpureus</i> Supplemented with Fish Hydrolysate and Sodium Chloride
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  18. 18
    Effect of Fish Hydrolysate and Sodium Chloride on the Colour of Quinoa Flour Fermented by <i>Monascus purpureus</i>
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  19. 19
    Colorimetric Evaluation of Quinoa Flour Fermented by <i>Monascus purpureus</i> Enriched with Monosodium Glutamate and Sodium Chloride
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  20. 20
    Optimization of Pigment Extraction from Quinoa Flour Fermented by <i>Monascus purpureus</i> Supplemented with Sodium Chloride
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