José António de Oliveira e Silva
AuthID: R-000-RJG
11
TITLE: MS-222 and Propofol Sedation during and after the Simulated Transport of Nile tilapia (Oreochromis niloticus)
AUTHORS: Felix, Luis; Correia, Rita; Sequeira, Rita; Ribeiro, Cristiana; Monteiro, Sandra; Antunes, Luis; Silva, Jose; Venancio, Carlos; Valentim, Ana;
PUBLISHED: 2021, SOURCE: BIOLOGY-BASEL, VOLUME: 10, ISSUE: 12
AUTHORS: Felix, Luis; Correia, Rita; Sequeira, Rita; Ribeiro, Cristiana; Monteiro, Sandra; Antunes, Luis; Silva, Jose; Venancio, Carlos; Valentim, Ana;
PUBLISHED: 2021, SOURCE: BIOLOGY-BASEL, VOLUME: 10, ISSUE: 12
INDEXED IN: 
WOS
WOS12
TITLE: Red Wine and Garlic as a Possible Alternative to Minimize the Use of Nitrite for Controlling Clostridium Sporogenes and Salmonella in a Cured Sausage: Safety and Sensory Implications
AUTHORS: Luis Patarata; Silvia Martins; Jose Antonio Silva; Maria Joao Fraqueza;
PUBLISHED: 2020, SOURCE: FOODS, VOLUME: 9, ISSUE: 2
AUTHORS: Luis Patarata; Silvia Martins; Jose Antonio Silva; Maria Joao Fraqueza;
PUBLISHED: 2020, SOURCE: FOODS, VOLUME: 9, ISSUE: 2
INDEXED IN: 
Scopus WOS
Scopus WOS13
TITLE: Influence of Meat Spoilage Microbiota Initial Load on the Growth and Survival of Three Pathogens on a Naturally Fermented Sausage
AUTHORS: Luis Patarata; Margarida Novais; Maria Joao Fraqueza; Jose Antonio Silva;
PUBLISHED: 2020, SOURCE: FOODS, VOLUME: 9, ISSUE: 5
AUTHORS: Luis Patarata; Margarida Novais; Maria Joao Fraqueza; Jose Antonio Silva;
PUBLISHED: 2020, SOURCE: FOODS, VOLUME: 9, ISSUE: 5
INDEXED IN: Scopus WOS
Scopus WOS14
TITLE: Behavior of Listeria monocytogenes in beef Sous vide cooking with Salvia officinalis L. essential oil, during storage at different temperatures Full Text
AUTHORS: Marcio Moura Alves; Ana R Gouveia; Jose M M M de Almeida ; Filipe Monteiro Silva ; Jose A Silva; Cristina Saraiva;
PUBLISHED: 2020, SOURCE: LWT-FOOD SCIENCE AND TECHNOLOGY, VOLUME: 132
AUTHORS: Marcio Moura Alves; Ana R Gouveia; Jose M M M de Almeida ; Filipe Monteiro Silva ; Jose A Silva; Cristina Saraiva;
PUBLISHED: 2020, SOURCE: LWT-FOOD SCIENCE AND TECHNOLOGY, VOLUME: 132
15
TITLE: Utilization of Bioelectrical Impedance to Predict Intramuscular Fat and Physicochemical Traits of the Beef Longissimus Thoracis et Lumborum Muscle
AUTHORS: Afonso, J; Guedes, C; Santos, V; Morais, R ; Silva, J; Teixeira, A; Silva, S;
PUBLISHED: 2020, SOURCE: FOODS, VOLUME: 9, ISSUE: 6
AUTHORS: Afonso, J; Guedes, C; Santos, V; Morais, R ; Silva, J; Teixeira, A; Silva, S;
PUBLISHED: 2020, SOURCE: FOODS, VOLUME: 9, ISSUE: 6
16
TITLE: Determination of D and z values for Salmonella Typhimurium inoculated in an egg-based pastry
AUTHORS: Moura Alves, M; Machado, C; Saraiva, C; Silva, JA;
PUBLISHED: 2020, SOURCE: Brazilian Journal of Food Technology, VOLUME: 23
AUTHORS: Moura Alves, M; Machado, C; Saraiva, C; Silva, JA;
PUBLISHED: 2020, SOURCE: Brazilian Journal of Food Technology, VOLUME: 23
INDEXED IN: Scopus
Scopus17
TITLE: Safety and quality assessment of roasted pork loin obtained BY COOK-CHILL system and packed in modified atmosphere Full Text
AUTHORS: Moreira, MJ; Oliveira, I ; Silva, JA; Saraiva, C;
PUBLISHED: 2019, SOURCE: LWT-FOOD SCIENCE AND TECHNOLOGY, VOLUME: 101
AUTHORS: Moreira, MJ; Oliveira, I ; Silva, JA; Saraiva, C;
PUBLISHED: 2019, SOURCE: LWT-FOOD SCIENCE AND TECHNOLOGY, VOLUME: 101
18
TITLE: THE ANTIMICROBIAL EFFECT OF ESSENTIAL OILS AGAINST LISTERIA MONOCYTOGENES IN SOUS VIDE COOK-CHILL BEEF DURING STORAGE. Essential oils agains LIsteria in sous vide cook-chill storage Full Text
AUTHORS: Ana R Gouveia; Marcio Alves; Jose M M M de Almeida ; Filipe Monteiro Silva ; Gerardo Gonzalez Aguilar; Jose A Silva; Cristina Saraiva;
PUBLISHED: 2017, SOURCE: JOURNAL OF FOOD PROCESSING AND PRESERVATION, VOLUME: 41, ISSUE: 4
AUTHORS: Ana R Gouveia; Marcio Alves; Jose M M M de Almeida ; Filipe Monteiro Silva ; Gerardo Gonzalez Aguilar; Jose A Silva; Cristina Saraiva;
PUBLISHED: 2017, SOURCE: JOURNAL OF FOOD PROCESSING AND PRESERVATION, VOLUME: 41, ISSUE: 4
19
TITLE: The Antimicrobial Effect of Rosemary and Thyme Essential Oils Against Listeria monocytogenes in Sous Vide Cook-Chill Beef During Storage
AUTHORS: Ana Rita Gouveia; Marcio Alves; Jose Antonio Silva; Cristina Saraiva;
PUBLISHED: 2016, SOURCE: 9th International Conference on Predictive Modelling in Food in 9TH INTERNATIONAL CONFERENCE ON PREDICTIVE MODELLING IN FOOD, VOLUME: 7
AUTHORS: Ana Rita Gouveia; Marcio Alves; Jose Antonio Silva; Cristina Saraiva;
PUBLISHED: 2016, SOURCE: 9th International Conference on Predictive Modelling in Food in 9TH INTERNATIONAL CONFERENCE ON PREDICTIVE MODELLING IN FOOD, VOLUME: 7
INDEXED IN: WOS
WOS20
TITLE: Implementation of multivariate techniques for the selection of volatile compounds as indicators of sensory quality of raw beef Full Text
AUTHORS: Cristina Saraiva; Oliveira, I ; Silva, JA; Martins, C; Ventanas, J; Garcia, C;
PUBLISHED: 2015, SOURCE: JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, VOLUME: 52, ISSUE: 6
AUTHORS: Cristina Saraiva; Oliveira, I ; Silva, JA; Martins, C; Ventanas, J; Garcia, C;
PUBLISHED: 2015, SOURCE: JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, VOLUME: 52, ISSUE: 6
