Peter Ho
AuthID: R-000-F46
1
TITLE: Characterization of bacteriocins produced by two strains of Lactobacillus plantarum isolated from Beloura and Chourico, traditional pork products from Portugal Full Text
AUTHORS: Todorov, SD; Ho, P; Vaz Velho, M; Dicks, LMT;
PUBLISHED: 2010, SOURCE: MEAT SCIENCE, VOLUME: 84, ISSUE: 3
AUTHORS: Todorov, SD; Ho, P; Vaz Velho, M; Dicks, LMT;
PUBLISHED: 2010, SOURCE: MEAT SCIENCE, VOLUME: 84, ISSUE: 3
2
TITLE: Experiments in Unit Operations and Processing of Foods
AUTHORS: VIEIRA, MC ; Peter Ho;
PUBLISHED: 2008
AUTHORS: VIEIRA, MC ; Peter Ho;
PUBLISHED: 2008
INDEXED IN: 
CrossRef
CrossRef3
TITLE: Optimisation of bacteriocin ST153Ch production by Lactobacillus sakei ST153Ch, strain isolated from salpicao, a traditional pork product from the north-west of Portugal Full Text
AUTHORS: Svetoslav Dimitrov Todorov; Peter Ho; Manuela Vaz Velho;
PUBLISHED: 2008, SOURCE: JOURNAL OF BIOTECHNOLOGY, VOLUME: 136
AUTHORS: Svetoslav Dimitrov Todorov; Peter Ho; Manuela Vaz Velho;
PUBLISHED: 2008, SOURCE: JOURNAL OF BIOTECHNOLOGY, VOLUME: 136
INDEXED IN: 
WOS
WOS4
TITLE: Case Studies in Food Safety and Environmental Health
AUTHORS: Peter Ho; VIEIRA, MC ;
PUBLISHED: 2007, SOURCE: Integrating Safety and Environmental Knowledge Into Food Studies towards European Sustainable Development
AUTHORS: Peter Ho; VIEIRA, MC ;
PUBLISHED: 2007, SOURCE: Integrating Safety and Environmental Knowledge Into Food Studies towards European Sustainable Development
INDEXED IN: CrossRef
CrossRef5
TITLE: Chemical, microbiological, and sensory quality of cod products salted in different brines Full Text
AUTHORS: Rodrigues, MJ; Ho, P; Lopez Caballero, ME; Bandarra, NM; Nunes, ML ;
PUBLISHED: 2005, SOURCE: JOURNAL OF FOOD SCIENCE, VOLUME: 70, ISSUE: 1
AUTHORS: Rodrigues, MJ; Ho, P; Lopez Caballero, ME; Bandarra, NM; Nunes, ML ;
PUBLISHED: 2005, SOURCE: JOURNAL OF FOOD SCIENCE, VOLUME: 70, ISSUE: 1
INDEXED IN: 
Scopus WOS
Scopus WOS6
TITLE: Effects of various sugars added to growth and drying media upon thermotolerance and survival throughout storage of freeze-dried lactobacillus delbrueckii ssp bulgaricus Full Text
AUTHORS: Carvalho, AS ; Silva, J ; Ho, P; Teixeira, P ; Malcata, FX ; Gibbs, P;
PUBLISHED: 2004, SOURCE: BIOTECHNOLOGY PROGRESS, VOLUME: 20, ISSUE: 1
AUTHORS: Carvalho, AS ; Silva, J ; Ho, P; Teixeira, P ; Malcata, FX ; Gibbs, P;
PUBLISHED: 2004, SOURCE: BIOTECHNOLOGY PROGRESS, VOLUME: 20, ISSUE: 1
7
TITLE: Effects of addition of sucrose and salt, and of starvation upon thermotolerance and survival during storage of freeze-dried Lactobacillus delbrueckii ssp bulgaricus Full Text
AUTHORS: Carvalho, AS ; Silva, J ; Ho, P; Teixeira, P ; Malcata, FX ; Gibbs, P;
PUBLISHED: 2003, SOURCE: JOURNAL OF FOOD SCIENCE, VOLUME: 68, ISSUE: 8
AUTHORS: Carvalho, AS ; Silva, J ; Ho, P; Teixeira, P ; Malcata, FX ; Gibbs, P;
PUBLISHED: 2003, SOURCE: JOURNAL OF FOOD SCIENCE, VOLUME: 68, ISSUE: 8
8
TITLE: Characterization and identification of microflora from soaked cod and respective salted raw materials Full Text
AUTHORS: Rodrigues, MJ; Ho, P; Lopez Caballero, ME; Vaz Pires, P ; Nunes, ML ;
PUBLISHED: 2003, SOURCE: FOOD MICROBIOLOGY, VOLUME: 20, ISSUE: 4
AUTHORS: Rodrigues, MJ; Ho, P; Lopez Caballero, ME; Vaz Pires, P ; Nunes, ML ;
PUBLISHED: 2003, SOURCE: FOOD MICROBIOLOGY, VOLUME: 20, ISSUE: 4
9
TITLE: Protective effect of sorbitol and monosodium glutamate during storage of freeze-dried lactic acid bacteria
AUTHORS: Carvalho, AS ; Silva, J ; Ho, P; Teixeira, P ; Malcata, FX ; Gibbs, P;
PUBLISHED: 2003, SOURCE: LAIT, VOLUME: 83, ISSUE: 3
AUTHORS: Carvalho, AS ; Silva, J ; Ho, P; Teixeira, P ; Malcata, FX ; Gibbs, P;
PUBLISHED: 2003, SOURCE: LAIT, VOLUME: 83, ISSUE: 3
10
TITLE: Impedimetric method for estimating the residual activity of freeze-dried Lactobacillus delbrueckii ssp bulgaricus Full Text
AUTHORS: Carvalho, AS ; Silva, J ; Ho, P; Teixeira, P ; Malcata, FX ; Gibbs, P;
PUBLISHED: 2003, SOURCE: INTERNATIONAL DAIRY JOURNAL, VOLUME: 13, ISSUE: 6
AUTHORS: Carvalho, AS ; Silva, J ; Ho, P; Teixeira, P ; Malcata, FX ; Gibbs, P;
PUBLISHED: 2003, SOURCE: INTERNATIONAL DAIRY JOURNAL, VOLUME: 13, ISSUE: 6
