José João Freitas Barbosa Pereira Coutinho
AuthID: R-000-8D3
21
TITLE: Evaluation of characteristics of Pediococcus spp. to be used as a vaginal probiotic Full Text
AUTHORS: Borges, S; Barbosa, J; Silva, J ; Teixeira, P ;
PUBLISHED: 2013, SOURCE: JOURNAL OF APPLIED MICROBIOLOGY, VOLUME: 115, ISSUE: 2
AUTHORS: Borges, S; Barbosa, J; Silva, J ; Teixeira, P ;
PUBLISHED: 2013, SOURCE: JOURNAL OF APPLIED MICROBIOLOGY, VOLUME: 115, ISSUE: 2
22
TITLE: Migration of two antioxidants from packaging into a solid food and into Tenax (R) Full Text
AUTHORS: Reinas, I; Oliveira, J; Pereira, J; Machado, F; Pocas, MF ;
PUBLISHED: 2012, SOURCE: FOOD CONTROL, VOLUME: 28, ISSUE: 2
AUTHORS: Reinas, I; Oliveira, J; Pereira, J; Machado, F; Pocas, MF ;
PUBLISHED: 2012, SOURCE: FOOD CONTROL, VOLUME: 28, ISSUE: 2
23
TITLE: Behaviour of Listeria monocytogenes isolates through gastro-intestinal tract passage simulation, before and after two sub-lethal stresses Full Text
AUTHORS: Barbosa, J; Borges, S; Magalhaes, R; Ferreira, V ; Santos, I; Silva, J ; Almeida, G ; Gibbs, P; Teixeira, P ;
PUBLISHED: 2012, SOURCE: FOOD MICROBIOLOGY, VOLUME: 30, ISSUE: 1
AUTHORS: Barbosa, J; Borges, S; Magalhaes, R; Ferreira, V ; Santos, I; Silva, J ; Almeida, G ; Gibbs, P; Teixeira, P ;
PUBLISHED: 2012, SOURCE: FOOD MICROBIOLOGY, VOLUME: 30, ISSUE: 1
24
TITLE: Diverse Geno- and Phenotypes of Persistent Listeria monocytogenes Isolates from Fermented Meat Sausage Production Facilities in Portugal
AUTHORS: Ferreira, V ; Barbosa, J; Stasiewicz, M; Vongkamjan, K; Moreno M Switt; Hogg, T ; Gibbs, P; Teixeira, P ; Wiedmann, M;
PUBLISHED: 2011, SOURCE: APPLIED AND ENVIRONMENTAL MICROBIOLOGY, VOLUME: 77, ISSUE: 8
AUTHORS: Ferreira, V ; Barbosa, J; Stasiewicz, M; Vongkamjan, K; Moreno M Switt; Hogg, T ; Gibbs, P; Teixeira, P ; Wiedmann, M;
PUBLISHED: 2011, SOURCE: APPLIED AND ENVIRONMENTAL MICROBIOLOGY, VOLUME: 77, ISSUE: 8
25
TITLE: Virulence factors among enterococci isolated from traditional fermented meat products produced in the North of Portugal Full Text
AUTHORS: Barbosa, J; Gibbs, PA; Teixeira, P ;
PUBLISHED: 2010, SOURCE: FOOD CONTROL, VOLUME: 21, ISSUE: 5
AUTHORS: Barbosa, J; Gibbs, PA; Teixeira, P ;
PUBLISHED: 2010, SOURCE: FOOD CONTROL, VOLUME: 21, ISSUE: 5
26
TITLE: Listeriosis: is it a problem? Full Text
AUTHORS: Silva, J; Teixeira, P ; Barbosa, J; Almeida, G; Santos, I; Magalhaes, R;
PUBLISHED: 2009, SOURCE: NEW BIOTECHNOLOGY, VOLUME: 25
AUTHORS: Silva, J; Teixeira, P ; Barbosa, J; Almeida, G; Santos, I; Magalhaes, R;
PUBLISHED: 2009, SOURCE: NEW BIOTECHNOLOGY, VOLUME: 25
INDEXED IN: 
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WOS CrossRef27
TITLE: Antibiotic susceptibility of enterococci isolated from traditional fermented meat products Full Text
AUTHORS: Barbosa, J; Ferreira, V ; Teixeira, P ;
PUBLISHED: 2009, SOURCE: FOOD MICROBIOLOGY, VOLUME: 26, ISSUE: 5
AUTHORS: Barbosa, J; Ferreira, V ; Teixeira, P ;
PUBLISHED: 2009, SOURCE: FOOD MICROBIOLOGY, VOLUME: 26, ISSUE: 5
28
TITLE: Microbiological profile of Salpicao de Vinhais and Chourica de Vinhais from raw materials to final products: Traditional dry sausages produced in the North of Portugal Full Text
AUTHORS: Ferreira, V ; Barbosa, J; Silva, J ; Gibbs, P; Hogg, T ; Teixeira, P ;
PUBLISHED: 2009, SOURCE: INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, VOLUME: 10, ISSUE: 2
AUTHORS: Ferreira, V ; Barbosa, J; Silva, J ; Gibbs, P; Hogg, T ; Teixeira, P ;
PUBLISHED: 2009, SOURCE: INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, VOLUME: 10, ISSUE: 2
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TITLE: Chemical and microbiological characterization of alheira: A typical Portuguese fermented sausage with particular reference to factors relating to food safety Full Text
AUTHORS: Ferreira, V ; Barbosa, J; Vendeiro, S; Mota, A; Silva, F; Monteiro, MJ; Hogg, T ; Gibbs, P; Teixeira, P ;
PUBLISHED: 2006, SOURCE: MEAT SCIENCE, VOLUME: 73, ISSUE: 4
AUTHORS: Ferreira, V ; Barbosa, J; Vendeiro, S; Mota, A; Silva, F; Monteiro, MJ; Hogg, T ; Gibbs, P; Teixeira, P ;
PUBLISHED: 2006, SOURCE: MEAT SCIENCE, VOLUME: 73, ISSUE: 4
