Paula Cristina Azevedo Rodrigues
AuthID: R-000-E46
31
TITLE: Chestnut brown rot and Gnomoniopsis smithogilvyi: characterization of the disease and of the causal agent in Portugal
AUTHORS: Guilherme Possamai; Jihen O Driss; Rosângela Giaretta; José Gomes Laranjo; Verónica Camelo; Ana Sampaio; Paula Rodrigues;
PUBLISHED: 2021, SOURCE: Book of Abstracts of the II Plant pests and diseases forum - redefining concepts, mechanisms & management tools
AUTHORS: Guilherme Possamai; Jihen O Driss; Rosângela Giaretta; José Gomes Laranjo; Verónica Camelo; Ana Sampaio; Paula Rodrigues;
PUBLISHED: 2021, SOURCE: Book of Abstracts of the II Plant pests and diseases forum - redefining concepts, mechanisms & management tools
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Handle
Handle32
TITLE: Development of natural hypocholesterolemic agents: application in cottage cheese
AUTHORS: Filipa A Fernandes; Dora Khouja; Márcio Carocho; Ricardo C Calhelha; Bruno Melgar Castañeda; Paula Rodrigues; Filipa S Reis; Sandrina A Heleno; Isabel C Ferreira; Lillian Barros;
PUBLISHED: 2021, SOURCE: The 17th Annual Conference of the Natural Health Products Research Society of Canada: Canada and the Changing Global NHP Landscape, VOLUME: 3, ISSUE: 1
AUTHORS: Filipa A Fernandes; Dora Khouja; Márcio Carocho; Ricardo C Calhelha; Bruno Melgar Castañeda; Paula Rodrigues; Filipa S Reis; Sandrina A Heleno; Isabel C Ferreira; Lillian Barros;
PUBLISHED: 2021, SOURCE: The 17th Annual Conference of the Natural Health Products Research Society of Canada: Canada and the Changing Global NHP Landscape, VOLUME: 3, ISSUE: 1
INDEXED IN: Handle
Handle33
TITLE: Enzymes and secondary metabolites profiles of Gnomoniopsis smithogilvyi are affected by chestnut medium
AUTHORS: Ana Sampaio; Verónica Camelo; Irene Fraga; A. Gomes; Michael Sulyok; José Gomes Laranjo; Albino A Dias; Paula Rodrigues;
PUBLISHED: 2021, SOURCE: MicroBiotec21: book of abstracts
AUTHORS: Ana Sampaio; Verónica Camelo; Irene Fraga; A. Gomes; Michael Sulyok; José Gomes Laranjo; Albino A Dias; Paula Rodrigues;
PUBLISHED: 2021, SOURCE: MicroBiotec21: book of abstracts
INDEXED IN: Handle
Handle34
TITLE: Nutraceutical formulations: addition of natural ingredients as preservatives
AUTHORS: Filipa A Fernandes; Márcio Carocho; Sandrina A Heleno; Paula Rodrigues; Maria I Dias; José Pinela; Miguel A Prieto Lage; Jesus Simal Gandara; Lillian Barros; Isabel C Ferreira;
PUBLISHED: 2021, SOURCE: 7th Portuguese Young Chemists Meeting
AUTHORS: Filipa A Fernandes; Márcio Carocho; Sandrina A Heleno; Paula Rodrigues; Maria I Dias; José Pinela; Miguel A Prieto Lage; Jesus Simal Gandara; Lillian Barros; Isabel C Ferreira;
PUBLISHED: 2021, SOURCE: 7th Portuguese Young Chemists Meeting
INDEXED IN: Handle
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ORCID
ORCID35
TITLE: Propolis application in food preservation: development of chitosan-based edible films
AUTHORS: Cristiane d Carli; Volkan Aylanc; Arantzazu Santamaria Echart; Celeide Pereira; Miguel Sousa; M.F. Barreiro; Paula Rodrigues; Miguel Vilas Boas; Soraia Falcão;
PUBLISHED: 2021, SOURCE: nternational Propolis Research Group conference: IPRG 2021
AUTHORS: Cristiane d Carli; Volkan Aylanc; Arantzazu Santamaria Echart; Celeide Pereira; Miguel Sousa; M.F. Barreiro; Paula Rodrigues; Miguel Vilas Boas; Soraia Falcão;
PUBLISHED: 2021, SOURCE: nternational Propolis Research Group conference: IPRG 2021
INDEXED IN: Handle
Handle36
TITLE: Influence of natural preservatives on the bioactivity and stability of a nutraceutical formulation
AUTHORS: Filipa A Fernandes; Márcio Carocho; Sandrina A Heleno; Paula Rodrigues; José Pinela; Miguel A Prieto Lage; Lillian Barros; Isabel C Ferreira;
PUBLISHED: 2021, SOURCE: Encontro com a Ciência e a Tecnologia em Portugal
AUTHORS: Filipa A Fernandes; Márcio Carocho; Sandrina A Heleno; Paula Rodrigues; José Pinela; Miguel A Prieto Lage; Lillian Barros; Isabel C Ferreira;
PUBLISHED: 2021, SOURCE: Encontro com a Ciência e a Tecnologia em Portugal
INDEXED IN: Handle
Handle37
TITLE: Bee bread preservation methods: physico-chemical and microbial stability throughout storage
AUTHORS: Nehed Smati; Volkan Aylanc; Miguel Vilas Boas; Vitor M R Martins; Paula Rodrigues;
PUBLISHED: 2021, SOURCE: 1st Natural Products Applications: Health, Cosmetic and Food
AUTHORS: Nehed Smati; Volkan Aylanc; Miguel Vilas Boas; Vitor M R Martins; Paula Rodrigues;
PUBLISHED: 2021, SOURCE: 1st Natural Products Applications: Health, Cosmetic and Food
INDEXED IN: Handle
Handle IN MY: ORCID
ORCID38
TITLE: Natural food preservatives: application of rosemary, basil, and sage in yogurts as a viable alternative to artificial ones, using sustainable, low cost and efficient process
AUTHORS: Jonata M Ueda; Mariana C Pedrosa; Filipa A Fernandes; Ricardo C Calhelha; Bruno Melgar Castañeda; Paula Rodrigues; Maria I Dias; José Pinela; Marija Ivanov; Marina Soković; Rafael P Ineu; Márcio Carocho; Isabel C Ferreira; Sandrina A Heleno; Lillian Barros;
PUBLISHED: 2021, SOURCE: 1st Natural products application: Health, Cosmetic and Food
AUTHORS: Jonata M Ueda; Mariana C Pedrosa; Filipa A Fernandes; Ricardo C Calhelha; Bruno Melgar Castañeda; Paula Rodrigues; Maria I Dias; José Pinela; Marija Ivanov; Marina Soković; Rafael P Ineu; Márcio Carocho; Isabel C Ferreira; Sandrina A Heleno; Lillian Barros;
PUBLISHED: 2021, SOURCE: 1st Natural products application: Health, Cosmetic and Food
INDEXED IN: Handle
Handle IN MY: ORCID
ORCID39
TITLE: Mechanisms underlying the effect of commercial starter cultures and a native yeast on ochratoxin A production in meat products
AUTHORS: Meftah, S; Abid, S; Dias, T; Rodrigues, P;
PUBLISHED: 2020, SOURCE: LWT-FOOD SCIENCE AND TECHNOLOGY, VOLUME: 117
AUTHORS: Meftah, S; Abid, S; Dias, T; Rodrigues, P;
PUBLISHED: 2020, SOURCE: LWT-FOOD SCIENCE AND TECHNOLOGY, VOLUME: 117
40
TITLE: Comparison of different bread types: Chemical and physical parameters
AUTHORS: Carocho, M; Morales, P; Ciudad Mulero, M; Fernandez Ruiz, V; Ferreira, E; Heleno, S; Rodrigues, P; Barros, L; Ferreira, ICFR;
PUBLISHED: 2020, SOURCE: FOOD CHEMISTRY, VOLUME: 310
AUTHORS: Carocho, M; Morales, P; Ciudad Mulero, M; Fernandez Ruiz, V; Ferreira, E; Heleno, S; Rodrigues, P; Barros, L; Ferreira, ICFR;
PUBLISHED: 2020, SOURCE: FOOD CHEMISTRY, VOLUME: 310
