José António de Oliveira e Silva
AuthID: R-000-RJG
11
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 WOS12
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 WOS13
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
14
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
15
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
Scopus16
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
17
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
18
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
WOS19
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
20
TITLE: The effect of carcass weight and sex on carcass composition and meat quality of "Cordeiro Mirandes"-Protected designation of origin lambs Full Text
AUTHORS: Santos, VAC; Cabo, A; Raposo, P; Silva, JA; Jorge Azevedo ; Silva, SR;
PUBLISHED: 2015, SOURCE: SMALL RUMINANT RESEARCH, VOLUME: 130
AUTHORS: Santos, VAC; Cabo, A; Raposo, P; Silva, JA; Jorge Azevedo ; Silva, SR;
PUBLISHED: 2015, SOURCE: SMALL RUMINANT RESEARCH, VOLUME: 130
