Luis Avelino da Silva Coutinho Patarata
AuthID: R-000-9CH
1
TITLE: Behaviour of Escherichia coli O157:H7 and Listeria monocytogenes in Normal and DFD Beef of an Autochthonous Portuguese Breed
AUTHORS: Saraiva, Cristina; Saraiva, Sonia; Patarata, Luis; Fontes, Maria da Conceicao; Martins, Conceicao;
PUBLISHED: 2023, SOURCE: FOODS, VOLUME: 12, ISSUE: 7
AUTHORS: Saraiva, Cristina; Saraiva, Sonia; Patarata, Luis; Fontes, Maria da Conceicao; Martins, Conceicao;
PUBLISHED: 2023, SOURCE: FOODS, VOLUME: 12, ISSUE: 7
INDEXED IN: 
Scopus 
WOS
Scopus WOS2
TITLE: Effect of Immunocastration on Culled Sows-A Preliminary Study on Reproductive Tract, Carcass Traits, and Meat Quality
AUTHORS: Botelho Fontela, Sofia; Paixao, Gustavo; Pereira-Pinto, R. ; Vaz Velho, Manuela; Pires, Maria dos Anjos; Payan Carreira, Rita; Patarata, Luis; Lorenzo, Jose; Silva, Antonio; Esteves, Alexandra;
PUBLISHED: 2023, SOURCE: VETERINARY SCIENCES, VOLUME: 10, ISSUE: 10
AUTHORS: Botelho Fontela, Sofia; Paixao, Gustavo; Pereira-Pinto, R. ; Vaz Velho, Manuela; Pires, Maria dos Anjos; Payan Carreira, Rita; Patarata, Luis; Lorenzo, Jose; Silva, Antonio; Esteves, Alexandra;
PUBLISHED: 2023, SOURCE: VETERINARY SCIENCES, VOLUME: 10, ISSUE: 10
3
TITLE: Probiotics as starter and nonstarter cultures in fermented foods
AUTHORS: Luis Patarata; Paulo Eduardo Sichetti Munekata; Maria João dos Ramos Fraqueza;
PUBLISHED: 2023, SOURCE: Strategies to Improve the Quality of Foods
AUTHORS: Luis Patarata; Paulo Eduardo Sichetti Munekata; Maria João dos Ramos Fraqueza;
PUBLISHED: 2023, SOURCE: Strategies to Improve the Quality of Foods
INDEXED IN: Scopus
Scopus4
TITLE: The Risk of Salt Reduction in Dry-Cured Sausage Assessed by the Influence on Water Activity and the Survival of Salmonella
AUTHORS: Patarata, L; Fernandes, L; Silva, JA; Fraqueza, MJ;
PUBLISHED: 2022, SOURCE: FOODS, VOLUME: 11, ISSUE: 3
AUTHORS: Patarata, L; Fernandes, L; Silva, JA; Fraqueza, MJ;
PUBLISHED: 2022, SOURCE: FOODS, VOLUME: 11, ISSUE: 3
INDEXED IN: Scopus WOS
Scopus WOS5
TITLE: Nitrite-Free Implications on Consumer Acceptance and the Behavior of Pathogens in Cured Pork Loins
AUTHORS: Patarata, Luis; Carvalho, Filipa; Fraqueza, Maria Joao;
PUBLISHED: 2022, SOURCE: FOODS, VOLUME: 11, ISSUE: 6
AUTHORS: Patarata, Luis; Carvalho, Filipa; Fraqueza, Maria Joao;
PUBLISHED: 2022, SOURCE: FOODS, VOLUME: 11, ISSUE: 6
INDEXED IN: Scopus WOS
Scopus WOS6
TITLE: The Effect of Weaning and Slaughter Age on the Physicochemical and Sensory Characteristics of Arouquesa Beef-A PDO Portuguese Meat
AUTHORS: Silva, Jose Antonio; Cardoso, Ricardo; Vieira, Raquel; Almeida, Jose Carlos; Gomes, Maria Jose; Venancio, Carlos; Patarata, Luis;
PUBLISHED: 2022, SOURCE: FOODS, VOLUME: 11, ISSUE: 16
AUTHORS: Silva, Jose Antonio; Cardoso, Ricardo; Vieira, Raquel; Almeida, Jose Carlos; Gomes, Maria Jose; Venancio, Carlos; Patarata, Luis;
PUBLISHED: 2022, SOURCE: FOODS, VOLUME: 11, ISSUE: 16
INDEXED IN: Scopus WOS
Scopus WOS7
TITLE: Morcela de Arroz Sausage: Manufacturing Process, Chemical Composition and Shelf Life
AUTHORS: Pereira, JA; Dionísio, L; Patarata, L; Matos, TJS;
PUBLISHED: 2021, SOURCE: Pork: Meat Quality and Processed Meat Products
AUTHORS: Pereira, JA; Dionísio, L; Patarata, L; Matos, TJS;
PUBLISHED: 2021, SOURCE: Pork: Meat Quality and Processed Meat Products
INDEXED IN: Scopus
Scopus8
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 WOS9
TITLE: Effect of high hydrostatic pressure challenge on biogenic amines, microbiota, and sensory profile in traditional poultry- and pork-based semidried fermented sausage Full Text
AUTHORS: Ana F Borges; Almudena Cozar; Luis Patarata; Luis T Gama; Cristina M Alfaia; Maria J Fernandes; Maria H Fernandes; Herminia Vergara Perez; Maria J Fraqueza;
PUBLISHED: 2020, SOURCE: JOURNAL OF FOOD SCIENCE, VOLUME: 85, ISSUE: 4
AUTHORS: Ana F Borges; Almudena Cozar; Luis Patarata; Luis T Gama; Cristina M Alfaia; Maria J Fernandes; Maria H Fernandes; Herminia Vergara Perez; Maria J Fraqueza;
PUBLISHED: 2020, SOURCE: JOURNAL OF FOOD SCIENCE, VOLUME: 85, ISSUE: 4
INDEXED IN: Scopus WOS
Scopus WOS10
TITLE: Sensory Changes andListeria monocytogenesBehavior in Sliced Cured Pork Loins during Extended Storage
AUTHORS: Rita Silva; Jorge Pereira ; Margarida Rouxinol; Luis Patarata;
PUBLISHED: 2020, SOURCE: FOODS, VOLUME: 9, ISSUE: 5
AUTHORS: Rita Silva; Jorge Pereira ; Margarida Rouxinol; Luis Patarata;
PUBLISHED: 2020, SOURCE: FOODS, VOLUME: 9, ISSUE: 5
INDEXED IN: Scopus WOS
Scopus WOS