Luis Avelino da Silva Coutinho Patarata
AuthID: R-000-9CH
41
TITLE: Modelling the kinetics of Listeria monocytogenes in refrigerated fresh beef under different packaging atmospheres
AUTHORS: Saraiva, C; Fontes, MC; Patarata, L; Martins, C; Cadavez, V ; Gonzales Barron, U;
PUBLISHED: 2016, SOURCE: LWT-FOOD SCIENCE AND TECHNOLOGY, VOLUME: 66
AUTHORS: Saraiva, C; Fontes, MC; Patarata, L; Martins, C; Cadavez, V ; Gonzales Barron, U;
PUBLISHED: 2016, SOURCE: LWT-FOOD SCIENCE AND TECHNOLOGY, VOLUME: 66
42
TITLE: The Impact of Essential Oils on Consumer Acceptance ofChouriço de vinho- A Dry-Cured Sausage Made from Wine-Marinated Meat - Assessed by the Hedonic Scale, JAR Intensity Scale and Consumers' “Will to Consume and Purchase”. IMPACT OF EOS ON CHOURIÇO ACCEPTANCE
AUTHORS: García-Díez, J; Alheiro, J; A.L Pinto; Soares, L; Falco, V; M.J Fraqueza; Patarata, L;
PUBLISHED: 2016, SOURCE: Journal of Food Processing and Preservation, VOLUME: 41, ISSUE: 4
AUTHORS: García-Díez, J; Alheiro, J; A.L Pinto; Soares, L; Falco, V; M.J Fraqueza; Patarata, L;
PUBLISHED: 2016, SOURCE: Journal of Food Processing and Preservation, VOLUME: 41, ISSUE: 4
43
TITLE: Effect of packaging technology on microbiological and sensory quality of a cooked blood sausage, Morcela de Arroz, from Monchique region of Portugal Full Text
AUTHORS: Pereira, JA ; Dionisio, L; Patarata, L; Matos, TJS ;
PUBLISHED: 2015, SOURCE: MEAT SCIENCE, VOLUME: 101
AUTHORS: Pereira, JA ; Dionisio, L; Patarata, L; Matos, TJS ;
PUBLISHED: 2015, SOURCE: MEAT SCIENCE, VOLUME: 101
44
TITLE: SENSORY LEXICON DEVELOPMENT FOR A PORTUGUESE COOKED BLOOD SAUSAGE - MORCELA DE ARROZ DE MONCHIQUE - TO PREDICT ITS USEFULNESS FOR A GEOGRAPHICAL CERTIFICATION. Sensory Lexicon of Monchique Cooked Blood Sausage Full Text
AUTHORS: Pereira, JA ; Dionisio, L; Matos, TJS ; Patarata, L;
PUBLISHED: 2015, SOURCE: JOURNAL OF SENSORY STUDIES, VOLUME: 30, ISSUE: 1
AUTHORS: Pereira, JA ; Dionisio, L; Matos, TJS ; Patarata, L;
PUBLISHED: 2015, SOURCE: JOURNAL OF SENSORY STUDIES, VOLUME: 30, ISSUE: 1
45
TITLE: Shelf Life Determination of Sliced Portuguese Traditional Blood Sausage-Morcela de Arroz de Monchique through Microbiological Challenge and Consumer Test. Shelf life of sliced blood sausage… Full Text
AUTHORS: Jorge A Pereira ; Pedro Silva; Teresa J S Matos ; Luis Patarata;
PUBLISHED: 2015, SOURCE: JOURNAL OF FOOD SCIENCE, VOLUME: 80, ISSUE: 3
AUTHORS: Jorge A Pereira ; Pedro Silva; Teresa J S Matos ; Luis Patarata;
PUBLISHED: 2015, SOURCE: JOURNAL OF FOOD SCIENCE, VOLUME: 80, ISSUE: 3
46
TITLE: Binomial effects of high isostatic pressure and time on the microbiological, sensory characteristics and lipid composition stability of vacuum packed dry fermented sausages "chourico" Full Text
AUTHORS: Alfaia, A; Alfaia, CM ; Patarata, L; Fernandes, MJ; Fernandes, MH; Elias, M ; Ribeiro, MH; Fraqueza, MJ ;
PUBLISHED: 2015, SOURCE: INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, VOLUME: 32
AUTHORS: Alfaia, A; Alfaia, CM ; Patarata, L; Fernandes, MJ; Fernandes, MH; Elias, M ; Ribeiro, MH; Fraqueza, MJ ;
PUBLISHED: 2015, SOURCE: INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, VOLUME: 32
47
TITLE: Calibration procedures for indoor location using fingerprinting
AUTHORS: Mestre, P ; Reigoto, L; Coutinho, L; Aldina Correia ; Matias, J ; C. Serôdio ;
PUBLISHED: 2013, SOURCE: 2012 World Congress on Engineering, WCE 2012 in Lecture Notes in Electrical Engineering, VOLUME: 229 LNEE
AUTHORS: Mestre, P ; Reigoto, L; Coutinho, L; Aldina Correia ; Matias, J ; C. Serôdio ;
PUBLISHED: 2013, SOURCE: 2012 World Congress on Engineering, WCE 2012 in Lecture Notes in Electrical Engineering, VOLUME: 229 LNEE
INDEXED IN: 
Scopus 
CrossRef
Scopus CrossRef48
TITLE: Effect of Oregano Essential Oil on the Quality of Pork Patties
AUTHORS: Nieto, G; Skibsted, LH; Andersen, ML; Patarata, L; Ros, G;
PUBLISHED: 2013, SOURCE: ANNALS OF NUTRITION AND METABOLISM, VOLUME: 62
AUTHORS: Nieto, G; Skibsted, LH; Andersen, ML; Patarata, L; Ros, G;
PUBLISHED: 2013, SOURCE: ANNALS OF NUTRITION AND METABOLISM, VOLUME: 62
INDEXED IN: 
WOS
WOS IN MY: 
ORCID
ORCID49
TITLE: Behavior of <I>Salmonella</I> spp., <I>Listeria</I> <I>monocytogenes,</I> and <I>Staphylococcus</I> <I>aureus</I> in Chouriço de Vinho, a Dry Fermented Sausage Made from Wine-Marinated Meat
AUTHORS: García G Díez; Patarata, L;
PUBLISHED: 2013, SOURCE: j food prot - Journal of Food Protection, VOLUME: 76, ISSUE: 4
AUTHORS: García G Díez; Patarata, L;
PUBLISHED: 2013, SOURCE: j food prot - Journal of Food Protection, VOLUME: 76, ISSUE: 4
50
TITLE: Microbial ecosystem of traditional dry fermented sausages in mediterranean countries and Slovakia
AUTHORS: Talon, R; Lebert, I; Leroy, S; Garriga, M; Aymerich, T; Drosinos, EH; Zanardi, E; Ianieri, A; Fraqueza, MJ ; Patarata, L; Laukova, A;
PUBLISHED: 2012, SOURCE: Mediterranean Ecosystems: Dynamics, Management and Conservation
AUTHORS: Talon, R; Lebert, I; Leroy, S; Garriga, M; Aymerich, T; Drosinos, EH; Zanardi, E; Ianieri, A; Fraqueza, MJ ; Patarata, L; Laukova, A;
PUBLISHED: 2012, SOURCE: Mediterranean Ecosystems: Dynamics, Management and Conservation
INDEXED IN: Scopus
Scopus IN MY: ORCID
ORCID