Maria de Lurdes Nunes Enes Dapkevicius


AuthID: R-000-B4F

Confirmed Publications: 43



21
TITLE: Escherichia coli as Commensal and Pathogenic Bacteria among Food-Producing Animals: Health Implications of Extended Spectrum beta-Lactamase (ESBL) Production  Full Text
AUTHORS: Ramos, S; Silva, V; Dapkevicius, MDE ; Canica, M; Tejedor Junco, MT; Igrejas, G ; Poeta, P;
PUBLISHED: 2020, SOURCE: ANIMALS, VOLUME: 10, ISSUE: 12
INDEXED IN: Scopus WOS CrossRef: 115
IN MY: ORCID | CIÊNCIAVITAE
22
TITLE: Potential of lactic acid bacteria from Pico cheese for starter culture development
AUTHORS: Câmara, SC; Dapkevicius, A; Riquelme, C; Elias, RB ; Silva, CCG ; Malcata, FX; Dapkevicius, MLNE ;
PUBLISHED: 2019, SOURCE: Food Science and Technology International, VOLUME: 25, ISSUE: 4
INDEXED IN: Scopus CrossRef: 31
IN MY: ORCID | CIÊNCIAVITAE
23
TITLE: Biotechnological potential of Actinobacteria from Canadian and Azorean volcanic caves
AUTHORS: Riquelme, C; Dapkevicius, MDE ; Miller, AZ; Charlop Powers, Z; Brady, S; Mason, C; Cheeptham, N;
PUBLISHED: 2017, SOURCE: APPLIED MICROBIOLOGY AND BIOTECHNOLOGY, VOLUME: 101, ISSUE: 2
INDEXED IN: Scopus WOS CrossRef: 39
IN MY: ORCID | CIÊNCIAVITAE
24
TITLE: Genetic diversity, safety and technological characterization of lactic acid bacteria isolated from artisanal Pico cheese  Full Text
AUTHORS: Domingos Lopes, MFP; Stanton, C; Ross, PR; Dapkevicius, MLE ; Silva, CCG ;
PUBLISHED: 2017, SOURCE: FOOD MICROBIOLOGY, VOLUME: 63
INDEXED IN: Scopus WOS CrossRef: 131
IN MY: ORCID | CIÊNCIAVITAE
25
TITLE: Physicochemical, biochemical, microbiological and safety aspects of Pico cheese: Assessment throughout maturation and on the final product
AUTHORS: Camara, SPA; Dapkevicius, A; Rosa, HJD ; Silva, CCG ; Malcata, FX; Dapkevicius, MLNE ;
PUBLISHED: 2017, SOURCE: INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, VOLUME: 70, ISSUE: 4
INDEXED IN: Scopus WOS CrossRef: 8
IN MY: ORCID | CIÊNCIAVITAE
26
27
TITLE: Cave microbial community composition in oceanic islands: disentangling the effect of different colored mats in diversity patterns of Azorean lava caves  Full Text
AUTHORS: Riquelme, C; Rigal, F; Hathaway, JJM; Northup, DE; Spilde, MN; Borges, PAV ; Gabriel, R ; Amorim, IR ; Dapkevicius, MDNE ;
PUBLISHED: 2015, SOURCE: FEMS MICROBIOLOGY ECOLOGY, VOLUME: 91, ISSUE: 12
INDEXED IN: Scopus WOS CrossRef Handle
IN MY: ORCID | CIÊNCIAVITAE
28
TITLE: Characterization of the bacterial biodiversity in Pico cheese (an artisanal Azorean food)  Full Text
AUTHORS: Riquelme, C; Camara, S; Dapkevicius, MDNE ; Vinuesa, P; da Silva, CCG ; Malcata, FX; Rego, OA;
PUBLISHED: 2015, SOURCE: INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, VOLUME: 192
INDEXED IN: Scopus WOS CrossRef Handle
IN MY: ORCID | CIÊNCIAVITAE
29
TITLE: Erratum to:Diversity of Ammonia Oxidation (amoA) and Nitrogen Fixation (nifH) Genes in Lava Caves of Terceira, Azores, Portugal[Geomicrobiology Journal, (2015), 31, 3, 221-235, DOI: 10.1080/01490451.2012.752424]
AUTHORS: Jennifer J Marshall Hathaway; Robert L Sinsabaugh; Maria De Lurdes N E Dapkevicius ; Diana E Northup;
PUBLISHED: 2015, SOURCE: Geomicrobiology Journal, VOLUME: 32, ISSUE: 3-4
INDEXED IN: Scopus
IN MY: ORCID | CIÊNCIAVITAE
30
Page 3 of 5. Total results: 43.

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