Ursula Gonzales Barron
AuthID: R-004-EFH
71
TITLE: Optimization of Quality Properties of Gluten-Free Bread by a Mixture Design of Xanthan, Guar, and Hydroxypropyl Methyl Cellulose Gums
AUTHORS: Christian R Encina-Zelada; Vasco Cadavez; José A Teixeira; Ursula Gonzales-Barron;
PUBLISHED: 2019, SOURCE: Foods, VOLUME: 8, ISSUE: 5
AUTHORS: Christian R Encina-Zelada; Vasco Cadavez; José A Teixeira; Ursula Gonzales-Barron;
PUBLISHED: 2019, SOURCE: Foods, VOLUME: 8, ISSUE: 5
72
TITLE: Investigação do cordeiro como fonte de Escherichia coli shigatoxina produtora em Portugal
AUTHORS: Ana P Lima; Altino Choupina; Ursula Gonzales Barron; Vasco Cadavez;
PUBLISHED: 2019, SOURCE: VI Encontro de jovens Investigadores do IPB
AUTHORS: Ana P Lima; Altino Choupina; Ursula Gonzales Barron; Vasco Cadavez;
PUBLISHED: 2019, SOURCE: VI Encontro de jovens Investigadores do IPB
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Handle73
TITLE: Physicochemical and textural quality attributes of gluten-free bread formulated with guar gum
AUTHORS: Christian R Encina Zelada; Vasco Cadavez; Fernando Monteiro; Teixeira, J. A.; Ursula Gonzales Barron;
PUBLISHED: 2019
AUTHORS: Christian R Encina Zelada; Vasco Cadavez; Fernando Monteiro; Teixeira, J. A.; Ursula Gonzales Barron;
PUBLISHED: 2019
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Handle74
TITLE: Estimation of Proximate Composition of Quinoa (Chenopodium quinoa, Willd.) Flour by Near-Infrared Transmission Spectroscopy
AUTHORS: Christian Encina-Zelada; Vasco Cadavez; Jorge Pereda; Luz Gómez-Pando; Bettit Salvá-Ruíz; Martha Ibañez; José A Teixeira; Ursula Gonzales-Barron;
PUBLISHED: 2018, SOURCE: INCREaSE
AUTHORS: Christian Encina-Zelada; Vasco Cadavez; Jorge Pereda; Luz Gómez-Pando; Bettit Salvá-Ruíz; Martha Ibañez; José A Teixeira; Ursula Gonzales-Barron;
PUBLISHED: 2018, SOURCE: INCREaSE
75
TITLE: Selection of indigenous lactic acid bacteria presenting anti-listerial activity, and their role in reducing the maturation period and assuring the safety of traditional Brazilian cheeses Full Text
AUTHORS: Campagnollo, FB; Margalho, LP; Kamimura, BA; Feliciano, MD; Freire, L; Lopes, LS; Alvarenga, VO; Cadavez, VAP; Gonzales Barron, U; Schaffner, DW; Sant'Ana, AS;
PUBLISHED: 2018, SOURCE: FOOD MICROBIOLOGY, VOLUME: 73
AUTHORS: Campagnollo, FB; Margalho, LP; Kamimura, BA; Feliciano, MD; Freire, L; Lopes, LS; Alvarenga, VO; Cadavez, VAP; Gonzales Barron, U; Schaffner, DW; Sant'Ana, AS;
PUBLISHED: 2018, SOURCE: FOOD MICROBIOLOGY, VOLUME: 73
76
TITLE: Microbiological safety of goat milk and cheese: Evidences from a meta-analysis
AUTHORS: Cadavez, VAP; Rodrigues, V; Gonzales Barron, UA;
PUBLISHED: 2018, SOURCE: Sustainable Goat Production in Adverse Environments, VOLUME: 1
AUTHORS: Cadavez, VAP; Rodrigues, V; Gonzales Barron, UA;
PUBLISHED: 2018, SOURCE: Sustainable Goat Production in Adverse Environments, VOLUME: 1
77
TITLE: Prevalence of Pathogens in Poultry Meat: A Meta-Analysis of European Published Surveys
AUTHORS: Andiara Gonçalves-Tenório; Beatriz Silva; Vânia Rodrigues; Vasco Cadavez; Ursula Gonzales-Barron;
PUBLISHED: 2018, SOURCE: Foods, VOLUME: 7, ISSUE: 5
AUTHORS: Andiara Gonçalves-Tenório; Beatriz Silva; Vânia Rodrigues; Vasco Cadavez; Ursula Gonzales-Barron;
PUBLISHED: 2018, SOURCE: Foods, VOLUME: 7, ISSUE: 5
78
TITLE: Corrigendum to ‘Selection of indigenous lactic acid bacteria presenting anti-listerial activity, and their role in reducing the maturation period and assuring the safety of traditional Brazilian cheeses’ Food Microbiol. 73 288-297 Full Text
AUTHORS: Fernanda B Campagnollo; Larissa P Margalho; Bruna A Kamimura; Marcelo D Feliciano; Luisa Freire; Letícia S Lopes; Verônica O Alvarenga; Vasco A.P Cadavez; Ursula Gonzales-Barron; Donald W Schaffner; Anderson S Sant’Ana;
PUBLISHED: 2018, SOURCE: Food Microbiology
AUTHORS: Fernanda B Campagnollo; Larissa P Margalho; Bruna A Kamimura; Marcelo D Feliciano; Luisa Freire; Letícia S Lopes; Verônica O Alvarenga; Vasco A.P Cadavez; Ursula Gonzales-Barron; Donald W Schaffner; Anderson S Sant’Ana;
PUBLISHED: 2018, SOURCE: Food Microbiology
79
TITLE: Quantitative risk assessment of Listeria monocytogenes in traditional Minas cheeses: The cases of artisanal semi-hard and fresh soft cheeses
AUTHORS: Campagnollo, FB; Gonzales Barron, U; Cadavez, VAP; Sant'Ana, AS; Schaffner, DW;
PUBLISHED: 2018, SOURCE: FOOD CONTROL, VOLUME: 92
AUTHORS: Campagnollo, FB; Gonzales Barron, U; Cadavez, VAP; Sant'Ana, AS; Schaffner, DW;
PUBLISHED: 2018, SOURCE: FOOD CONTROL, VOLUME: 92
80
TITLE: Effect of xanthan gum on physicochemical and textural properties of gluten-free batter and bread
AUTHORS: Encina Zelada, CR; Teixeira, JA; Monteiro, F; Gonzales Barron, U; Cadavez, V;
PUBLISHED: 2018, SOURCE: 10th International Conference on Simulation and Modelling in the Food and Bio-Industry, FOODSIM 2018 in 10th International Conference on Simulation and Modelling in the Food and Bio-Industry 2018, FOODSIM 2018
AUTHORS: Encina Zelada, CR; Teixeira, JA; Monteiro, F; Gonzales Barron, U; Cadavez, V;
PUBLISHED: 2018, SOURCE: 10th International Conference on Simulation and Modelling in the Food and Bio-Industry, FOODSIM 2018 in 10th International Conference on Simulation and Modelling in the Food and Bio-Industry 2018, FOODSIM 2018
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