1
TITLE: Potential of lactic acid bacteria from Pico cheese for starter culture development
AUTHORS: Câmara, SC; Dapkevicius, A; Riquelme, C; Elias, RB; Silva, CCG; Malcata, FX; Dapkevicius, MLNE;
PUBLISHED: 2019, SOURCE: Food Science and Technology International
INDEXED IN: Scopus
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TITLE: Potential of lactic acid bacteria from Pico cheese for starter culture development
AUTHORS: Camara, SP; Dapkevicius, A; Riquelme, C; Elias, RB; Silva, CCG; Malcata, FX; Dapkevicius, MLNE;
PUBLISHED: 2019, SOURCE: FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL, VOLUME: 25, ISSUE: 4
INDEXED IN: WOS
3
TITLE: Biotechnological potential of Actinobacteria from Canadian and Azorean volcanic caves  Full Text
AUTHORS: Cristina Riquelme; Maria de Lurdes Enes Dapkevicius; Ana Z Miller; Zachary Charlop Powers; Sean Brady; Cohord Mason; Naowarat Cheeptham;
PUBLISHED: 2017, SOURCE: APPLIED MICROBIOLOGY AND BIOTECHNOLOGY, VOLUME: 101, ISSUE: 2
INDEXED IN: Scopus WOS