Luis Avelino da Silva Coutinho Patarata
AuthID: R-000-9CH
41
TITLE: Behaviour of food-borne pathogens on dry cured sausage manufactured with herbs and spices essential oils and their sensorial acceptability
AUTHORS: García-Díez, J; Alheiro, J; A.L Pinto; Soares, L; Falco, V; M.J Fraqueza; Patarata, L;
PUBLISHED: 2016, SOURCE: Food Control, VOLUME: 59
AUTHORS: García-Díez, J; Alheiro, J; A.L Pinto; Soares, L; Falco, V; M.J Fraqueza; Patarata, L;
PUBLISHED: 2016, SOURCE: Food Control, VOLUME: 59
42
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
43
TITLE: Modelling the fate of Listeria monocytogenes in beef meat stored at refrigeration temperatures under different packaging conditions
AUTHORS: Saraiva, C; Fontes, MD; Patarata, L; Martins, C; Cadavez, V ; Gonzales Barron, U;
PUBLISHED: 2016, SOURCE: 9th International Conference on Predictive Modelling in Food in 9TH INTERNATIONAL CONFERENCE ON PREDICTIVE MODELLING IN FOOD, VOLUME: 7
AUTHORS: Saraiva, C; Fontes, MD; Patarata, L; Martins, C; Cadavez, V ; Gonzales Barron, U;
PUBLISHED: 2016, SOURCE: 9th International Conference on Predictive Modelling in Food in 9TH INTERNATIONAL CONFERENCE ON PREDICTIVE MODELLING IN FOOD, VOLUME: 7
44
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
45
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
46
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
47
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
48
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
49
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: 
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Scopus CrossRef50
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: 
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ORCID
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