Joaquina Teresa Gaudencio Dias


AuthID: R-000-7KW

Confirmed Publications: 17



1
TITLE: Mechanisms underlying the effect of commercial starter cultures and a native yeast on ochratoxin A production in meat products
AUTHORS: Meftah, S; Abid, S; Dias, T ; Rodrigues, P ;
PUBLISHED: 2020, SOURCE: LWT-FOOD SCIENCE AND TECHNOLOGY, VOLUME: 117
INDEXED IN: Scopus WOS CrossRef: 13 Handle
IN MY: ORCID | CIÊNCIAVITAE
2
TITLE: Influence of the Storage Conditions (Frozen vs. Dried) in Health-Related Lipid Indexes and Antioxidants of Bee Pollen
AUTHORS: Estevinho, LM ; Dias, T ; Anjos, O;
PUBLISHED: 2019, SOURCE: EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, VOLUME: 121, ISSUE: 2
INDEXED IN: Scopus WOS CrossRef: 12
IN MY: ORCID | CIÊNCIAVITAE
3
TITLE: Effect of dry-sausage starter culture and endogenous yeasts on Aspergillus westerdijkiae and Penicillium nordicum growth and OTA production
AUTHORS: Meftah, S; Abid, S; Dias, T ; Rodrigues, P ;
PUBLISHED: 2018, SOURCE: LWT-FOOD SCIENCE AND TECHNOLOGY, VOLUME: 87
INDEXED IN: Scopus WOS CrossRef: 40 Handle
IN MY: ORCID | CIÊNCIAVITAE
4
TITLE: Application of FTIR-ATR spectroscopy on the bee pollen characterization
AUTHORS: Anjos, O; Santos, AJA; Dias, T ; Estevinho, LM ;
PUBLISHED: 2017, SOURCE: JOURNAL OF APICULTURAL RESEARCH, VOLUME: 56, ISSUE: 3
INDEXED IN: Scopus WOS CrossRef: 31
IN MY: ORCID | CIÊNCIAVITAE
5
TITLE: Monitoring fructooligossacharides production using Aspergillus aculeatus by HPLC-ELSD
AUTHORS: Aelina Lama; Sara Silvério; Ana C Veloso ; Lígia R Rodrigues; Teresa Dias ; António M Peres;
PUBLISHED: 2017, SOURCE: 10º Encontro de Cromatografia
INDEXED IN: Handle
IN MY: CIÊNCIAVITAE
6
TITLE: VARIATION OF LIPIDS INDEXES IN POLLEN WITH ITS BOTANICAL ORIGIN
AUTHORS: Anjos, O; Campos Maria, G; Dias, T ; LM Estevinho;
PUBLISHED: 2017, SOURCE: Planta Medica International Open - 65th International Congress and Annual Meeting of the Society for Medicinal Plant and Natural Product Research (GA 2017), VOLUME: 4
INDEXED IN: CrossRef: 1 Handle
IN MY: CIÊNCIAVITAE
7
TITLE: An assessment of the processing and physicochemical factors contributing to the microbial contamination of salpicao, a naturally-fermented Portuguese sausage
AUTHORS: Cadavez, V ; Gonzales Barron, U; Pires, P; Fernandes, E; Pereira, AP; Gomes, A; Araujo, JP ; Lopes Da Silva, F; Rodrigues, P ; Fernandes, C; Saavedra, MJ; Butler, F; Dias, T ;
PUBLISHED: 2016, SOURCE: LWT-FOOD SCIENCE AND TECHNOLOGY, VOLUME: 72
INDEXED IN: Scopus WOS CrossRef Handle
IN MY: ORCID | CIÊNCIAVITAE
8
TITLE: Influence of Sweetness and Ethanol Content on Mead Acceptability  Full Text
AUTHORS: Teresa Gomes; Teresa Dias ; Vasco Cadavez ; Joao Verdial; Jorge Sa Morais; Elsa Ramalhosa ; Letcia M Estevinho ;
PUBLISHED: 2015, SOURCE: POLISH JOURNAL OF FOOD AND NUTRITION SCIENCES, VOLUME: 65, ISSUE: 2
INDEXED IN: Scopus WOS CrossRef
IN MY: ORCID | CIÊNCIAVITAE
9
TITLE: Relating physicochemical and microbiological safety indicators during processing of linguica, a Portuguese traditional dry-fermented sausage
AUTHORS: Gonzales Barron, U; Cadavez, V ; Pereira, AP; Gomes, A; Araujo, JP ; Saavedra, MJ; Estevinho, L ; Butler, F; Pires, P; Dias, T ;
PUBLISHED: 2015, SOURCE: FOOD RESEARCH INTERNATIONAL, VOLUME: 78
INDEXED IN: Scopus WOS CrossRef Handle
IN MY: ORCID | CIÊNCIAVITAE
10
TITLE: Dietary Sugars Analysis: Quantification of Fructooligossacharides during Fermentation by HPLC-RI Method
AUTHORS: Daniela M Correia; Luís G Dias ; Ana C A Veloso ; Teresa Dias ; Isabel Rocha; Lígia R Rodrigues ; António M Peres ;
PUBLISHED: 2014, SOURCE: Frontiers in Nutrition, VOLUME: 1
INDEXED IN: Scopus CrossRef: 16 Handle
IN MY: ORCID | CIÊNCIAVITAE
Page 1 of 2. Total results: 17.

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