Armando Albino Dias Venâncio


AuthID: R-000-2GK

Confirmed Publications: 151



31
TITLE: Pre- and Postharvest Strategies to Minimize Mycotoxin Contamination in the Rice Food Chain  Full Text
AUTHORS: Gonçalves, A; Gkrillas, A; Dorne, JL; Dall'Asta, C; Palumbo, R; Lima, N ; Battilani, P; Venâncio, A ; Giorni, P;
PUBLISHED: 2019, SOURCE: Comprehensive Reviews in Food Science and Food Safety, VOLUME: 18, ISSUE: 2
INDEXED IN: Scopus CrossRef: 69 Handle
IN MY: ORCID | CIÊNCIAVITAE
32
TITLE: Thin Films Sensor Devices for Mycotoxins Detection in Foods: Applications and Challenges
AUTHORS: Santos, AO; Vaz, A; Rodrigues, P ; Veloso, ACA ; Venancio, A ; Peres, AM ;
PUBLISHED: 2019, SOURCE: CHEMOSENSORS, VOLUME: 7, ISSUE: 1
INDEXED IN: Scopus WOS CrossRef: 21 Handle
IN MY: ORCID | CIÊNCIAVITAE
33
TITLE: Anti-aflatoxigenic effect of organic acids produced by &ITLactobacillus plantarum&IT  Full Text
AUTHORS: Ana Guimaraes; Ana Santiago; Jose A Teixeira; Armando Venancio ; Luis Abrunhosa;
PUBLISHED: 2018, SOURCE: INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, VOLUME: 264
INDEXED IN: WOS
IN MY: ORCID | CIÊNCIAVITAE
34
TITLE: Anti-aflatoxigenic effect of organic acids produced by Lactobacillus plantarum  Full Text
AUTHORS: Guimarães, A; Santiago, A; Teixeira, JA ; Venâncio, A ; Abrunhosa, L;
PUBLISHED: 2018, SOURCE: International Journal of Food Microbiology, VOLUME: 264
INDEXED IN: Scopus CrossRef: 107
IN MY: ORCID | CIÊNCIAVITAE
35
TITLE: Antifungal effect of organic acids from lactic acid bacteria on Penicillium nordicum  Full Text
AUTHORS: Guimarães, A; Venancio, A ; Abrunhosa, L;
PUBLISHED: 2018, SOURCE: Food Additives and Contaminants - Part A Chemistry, Analysis, Control, Exposure and Risk Assessment, VOLUME: 35, ISSUE: 9
INDEXED IN: Scopus CrossRef: 81
IN MY: ORCID | CIÊNCIAVITAE
36
TITLE: Biological Techniques
AUTHORS: Rodrigues, P; Venâncio, A ;
PUBLISHED: 2018, SOURCE: Food Chemistry, Function and Analysis, VOLUME: 2018-January, ISSUE: 4
INDEXED IN: Scopus
IN MY: ORCID | CIÊNCIAVITAE
37
TITLE: Gamma irradiation effects on ochratoxin A: Degradation, cytotoxicity and application in food
AUTHORS: Calado, T; Fernandez Cruz, ML; Verde, SC; Venancio, A ; Abrunhosa, L;
PUBLISHED: 2018, SOURCE: FOOD CHEMISTRY, VOLUME: 240
INDEXED IN: Scopus WOS CrossRef: 59 Handle
IN MY: ORCID | CIÊNCIAVITAE
38
TITLE: Lipase production by solid-state fermentation of olive pomace in tray-type and pressurized bioreactors  Full Text
AUTHORS: Oliveira, F; Salgado, JM; Perez Rodriguez, N; Dominguez, JM; Venancio, A ; Belo, I ;
PUBLISHED: 2018, SOURCE: JOURNAL OF CHEMICAL TECHNOLOGY AND BIOTECHNOLOGY, VOLUME: 93, ISSUE: 5
INDEXED IN: Scopus WOS CrossRef: 8
IN MY: ORCID | CIÊNCIAVITAE
39
TITLE: Mediterranean agro-industrial wastes as valuable substrates for lignocellulolytic enzymes and protein production by solid-state fermentation  Full Text
AUTHORS: Sousa, D; Venancio, A ; Belo, I ; Salgado, JM;
PUBLISHED: 2018, SOURCE: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, VOLUME: 98, ISSUE: 14
INDEXED IN: Scopus WOS CrossRef: 40
IN MY: ORCID | CIÊNCIAVITAE
40
TITLE: Predominant mycotoxins, mycotoxigenic fungi and climate change related to wine  Full Text
AUTHORS: Paterson, RRM; Venancio, A ; Lima, N; Guilloux Benatier, M; Rousseaux, S;
PUBLISHED: 2018, SOURCE: FOOD RESEARCH INTERNATIONAL, VOLUME: 103
INDEXED IN: Scopus WOS CrossRef: 72
IN MY: ORCID | CIÊNCIAVITAE
Page 4 of 16. Total results: 151.

footer slogan

Useful Links

Get Help

© 2026 CRACS & Inesc TEC - All Rights Reserved Privacy Policy | Terms of Service