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Vania Alexandra Borges Ferreira

AuthID: R-000-HCT

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Confirmed Publications: 56

51

TITLE: Antibiotic susceptibility of enterococci isolated from traditional fermented meat products Full Text
AUTHORS: Barbosa, J; Ferreira, V ; Teixeira, P ;
PUBLISHED: 2009, SOURCE: FOOD MICROBIOLOGY, VOLUME: 26, ISSUE: 5

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52

TITLE: Microbiological profile of Salpicao de Vinhais and Chourica de Vinhais from raw materials to final products: Traditional dry sausages produced in the North of Portugal Full Text
AUTHORS: Ferreira, V ; Barbosa, J; Silva, J ; Gibbs, P; Hogg, T ; Teixeira, P ;
PUBLISHED: 2009, SOURCE: INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, VOLUME: 10, ISSUE: 2

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53

TITLE: Characterisation of alheiras, traditional sausages produced in the North of Portugal, with respect to their microbiological safety Full Text
AUTHORS: Vania Ferreira ; Joana Barbosa; Joana Silva ; Maria Teresa Felicio; Cristina Mena; Tim Hogg ; Paul Gibbs; Paula Teixeira ;
PUBLISHED: 2007, SOURCE: FOOD CONTROL, VOLUME: 18, ISSUE: 5

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54

TITLE: Chemical and microbiological characterisation of "Salpicao de Vinhais" and "Chourica de Vinhais": Traditional dry sausages produced in the North of Portugal Full Text
AUTHORS: Vania Ferreira ; Joana Barbosa; Joana Silva ; Sandra Vendeiro; Ana Mota; Fatima Silva; Maria J Joao Monteiro; Tim Hogg ; Paul Gibbs; Paula Teixeira ;
PUBLISHED: 2007, SOURCE: FOOD MICROBIOLOGY, VOLUME: 24, ISSUE: 6

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55

TITLE: Chemical and microbiological characterization of alheira: A typical Portuguese fermented sausage with particular reference to factors relating to food safety Full Text
AUTHORS: Ferreira, V ; Barbosa, J; Vendeiro, S; Mota, A; Silva, F; Monteiro, MJ; Hogg, T ; Gibbs, P; Teixeira, P ;
PUBLISHED: 2006, SOURCE: MEAT SCIENCE, VOLUME: 73, ISSUE: 4

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56

TITLE: Survival of Lactobacillus sakei during heating, drying and storage in the dried state when growth has occurred in the presence of sucrose or monosodium glutamate Full Text
AUTHORS: Ferreira, V ; Soares, V; Santos, C; Silva, J ; Gibbs, P; Teixeira, P ;
PUBLISHED: 2005, SOURCE: BIOTECHNOLOGY LETTERS, VOLUME: 27, ISSUE: 4

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