Paula Cristina Maia Teixeira


AuthID: R-000-E5B

Confirmed Publications: 97



51
TITLE: Antilisterial activity of lactic acid bacteria isolated from "Alheiras" (traditional Portuguese fermented sausages): In situ assays  Full Text
AUTHORS: Helena Albano ; Marcia Oliveira; Ricardo Aroso; Nuria Cubero; Tim Hogg; Paula Teixeira ;
PUBLISHED: 2007, SOURCE: MEAT SCIENCE, VOLUME: 76, ISSUE: 4
INDEXED IN: Scopus WOS CrossRef
IN MY: ORCID
52
TITLE: Antimicrobial effects of a microemulsion and a nanoemulsion on enteric and other pathogens and biofilms  Full Text
AUTHORS: Paula C Teixeira ; Goriplo M Leite; Ricardo J Domingues; Joana Silva ; Paul A Gibbs; Joao Paulo Ferreira;
PUBLISHED: 2007, SOURCE: INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, VOLUME: 118, ISSUE: 1
INDEXED IN: Scopus WOS CrossRef
IN MY: ORCID
53
TITLE: Biofilm development by Enterococcus spp. isolated from traditional fermented meat products and potential correlations with some virulence factors  Full Text
AUTHORS: Joana Barbosa; Vania Ferreira; Paula Teixeira ;
PUBLISHED: 2007, SOURCE: 13th Ruropean Congress on Biotechnology (ECB 13) in JOURNAL OF BIOTECHNOLOGY, VOLUME: 131, ISSUE: 2
INDEXED IN: WOS CrossRef
IN MY: ORCID
54
55
TITLE: Characterization of two bacteriocins produced by Pediococcus acidilactici isolated from "Alheira", a fermented sausage traditionally produced in Portugal  Full Text
AUTHORS: Helena Albano ; Svetoslav D Todorov; Carol A van Reenen; Tim Hogg; Leon M T Dicks; Paula Teixeira ;
PUBLISHED: 2007, SOURCE: INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, VOLUME: 116, ISSUE: 2
INDEXED IN: Scopus WOS CrossRef
IN MY: ORCID
56
57
TITLE: Could modifications of processing parameters enhance the growth and selection of lactic acid bacteria in cold-smoked salmon to improve preservation by natural means?
AUTHORS: Elisabetta Tome; Paul A Gibbs; Paula C Teixeira ;
PUBLISHED: 2007, SOURCE: JOURNAL OF FOOD PROTECTION, VOLUME: 70, ISSUE: 7
INDEXED IN: Scopus WOS
IN MY: ORCID
58
TITLE: Microbiological characterization of randomly selected Portuguese raw milk cheeses with reference to food safety
AUTHORS: Almeida, G ; Figueiredo, A; Rola, M; Barros, RM; Gibbs, P; Hogg, T; Teixeira, P ;
PUBLISHED: 2007, SOURCE: JOURNAL OF FOOD PROTECTION, VOLUME: 70, ISSUE: 7
INDEXED IN: Scopus WOS CrossRef: 27 Handle
IN MY: ORCID
59
TITLE: Partial characterization of bacteriocins produced by Pediococcus pentosaceus and Enterococcus faecium isolated from ready-to-eat seafood  Full Text
AUTHORS: Ana L Luisa Pinto; Melissa Fernandes; Cristina Pinto; Helena Albano; Paula Teixeira ; Fernanda Castilho; Paul A Gibbs;
PUBLISHED: 2007, SOURCE: 13th European Congress on Biotechnology (ECB 13) in JOURNAL OF BIOTECHNOLOGY, VOLUME: 131, ISSUE: 2
INDEXED IN: WOS CrossRef: 4
IN MY: ORCID
60
TITLE: Recurrent and sporadic Listeria monocytogenes contamination in alheiras represents considerable diversity, including virulence-attenuated isolates
AUTHORS: Felicio, MTS; Hogg, T ; Gibbs, P; Teixeira, P ; Wiedmann, M;
PUBLISHED: 2007, SOURCE: APPLIED AND ENVIRONMENTAL MICROBIOLOGY, VOLUME: 73, ISSUE: 12
INDEXED IN: Scopus WOS CrossRef
IN MY: ORCID
Page 6 of 10. Total results: 97.

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