Vania Alexandra Borges Ferreira
AuthID: R-000-HCT
61
TITLE: Chemical and microbiological characterisation of "Salpicao de Vinhais" and "Chourica de Vinhais": Traditional dry sausages produced in the North of Portugal Full Text
AUTHORS: Vania Ferreira; Joana Barbosa; Joana Silva ; Sandra Vendeiro; Ana Mota; Fatima Silva; Maria J Joao Monteiro; Tim Hogg; Paul Gibbs; Paula Teixeira ;
PUBLISHED: 2007, SOURCE: FOOD MICROBIOLOGY, VOLUME: 24, ISSUE: 6
AUTHORS: Vania Ferreira; Joana Barbosa; Joana Silva ; Sandra Vendeiro; Ana Mota; Fatima Silva; Maria J Joao Monteiro; Tim Hogg; Paul Gibbs; Paula Teixeira ;
PUBLISHED: 2007, SOURCE: FOOD MICROBIOLOGY, VOLUME: 24, ISSUE: 6
62
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
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: 
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TITLE: Characterisation of alheiras, traditional sausages produced in the North of Portugal, with respect to their microbiological safety Full Text
AUTHORS: Vania Ferreira; Joana Barbosa; Joana Silva ; Maria Teresa Felicio; Cristina Mena; Tim Hogg; Paul Gibbs; Paula Teixeira ;
PUBLISHED: 2007, SOURCE: FOOD CONTROL, VOLUME: 18, ISSUE: 5
AUTHORS: Vania Ferreira; Joana Barbosa; Joana Silva ; Maria Teresa Felicio; Cristina Mena; Tim Hogg; Paul Gibbs; Paula Teixeira ;
PUBLISHED: 2007, SOURCE: FOOD CONTROL, VOLUME: 18, ISSUE: 5
64
TITLE: Chemical and microbiological characterization of alheira: A typical Portuguese fermented sausage with particular reference to factors relating to food safety Full Text
AUTHORS: Ferreira, V; Barbosa, J; Vendeiro, S; Mota, A; Silva, F; Monteiro, MJ; Hogg, T ; Gibbs, P; Teixeira, P ;
PUBLISHED: 2006, SOURCE: MEAT SCIENCE, VOLUME: 73, ISSUE: 4
AUTHORS: Ferreira, V; Barbosa, J; Vendeiro, S; Mota, A; Silva, F; Monteiro, MJ; Hogg, T ; Gibbs, P; Teixeira, P ;
PUBLISHED: 2006, SOURCE: MEAT SCIENCE, VOLUME: 73, ISSUE: 4
65
TITLE: Survival of Lactobacillus sakei during heating, drying and storage in the dried state when growth has occurred in the presence of sucrose or monosodium glutamate Full Text
AUTHORS: Ferreira, V; Soares, V; Santos, C; Silva, J ; Gibbs, P; Teixeira, P ;
PUBLISHED: 2005, SOURCE: BIOTECHNOLOGY LETTERS, VOLUME: 27, ISSUE: 4
AUTHORS: Ferreira, V; Soares, V; Santos, C; Silva, J ; Gibbs, P; Teixeira, P ;
PUBLISHED: 2005, SOURCE: BIOTECHNOLOGY LETTERS, VOLUME: 27, ISSUE: 4
