Armando Albino Dias Venâncio
AuthID: R-000-2GK
21
TITLE: Mycobiota and mycotoxins in Portuguese pork, goat and sheep dry-cured hams Full Text
AUTHORS: Rodrigues, P; Silva, D; Costa, P; Abrunhosa, L; Venancio, A; Teixeira, A;
PUBLISHED: 2019, SOURCE: MYCOTOXIN RESEARCH, VOLUME: 35, ISSUE: 4
AUTHORS: Rodrigues, P; Silva, D; Costa, P; Abrunhosa, L; Venancio, A; Teixeira, A;
PUBLISHED: 2019, SOURCE: MYCOTOXIN RESEARCH, VOLUME: 35, ISSUE: 4
22
TITLE: Gamma irradiation effects on ochratoxin A: Degradation, cytotoxicity and application in food
AUTHORS: Calado, T; Fernandez Cruz, ML; Verde, SC; Venancio, A; Abrunhosa, L;
PUBLISHED: 2018, SOURCE: FOOD CHEMISTRY, VOLUME: 240
AUTHORS: Calado, T; Fernandez Cruz, ML; Verde, SC; Venancio, A; Abrunhosa, L;
PUBLISHED: 2018, SOURCE: FOOD CHEMISTRY, VOLUME: 240
23
TITLE: Anti-aflatoxigenic effect of organic acids produced by Lactobacillus plantarum Full Text
AUTHORS: Guimarães, A; Santiago, A; Teixeira, JA; Venâncio, A; Abrunhosa, L;
PUBLISHED: 2018, SOURCE: International Journal of Food Microbiology, VOLUME: 264
AUTHORS: Guimarães, A; Santiago, A; Teixeira, JA; Venâncio, A; Abrunhosa, L;
PUBLISHED: 2018, SOURCE: International Journal of Food Microbiology, VOLUME: 264
24
TITLE: Anti-aflatoxigenic effect of organic acids produced by &ITLactobacillus plantarum&IT Full Text
AUTHORS: Ana Guimaraes; Ana Santiago; Jose A Teixeira; Armando Venancio; Luis Abrunhosa;
PUBLISHED: 2018, SOURCE: INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, VOLUME: 264
AUTHORS: Ana Guimaraes; Ana Santiago; Jose A Teixeira; Armando Venancio; Luis Abrunhosa;
PUBLISHED: 2018, SOURCE: INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, VOLUME: 264
INDEXED IN: 
WOS
WOS IN MY: 
ORCID
ORCID25
TITLE: Toxic reagents and expensive equipment: are they really necessary for the extraction of good quality fungal DNA?
AUTHORS: Rodrigues, P; Venancio, A; Lima, N;
PUBLISHED: 2018, SOURCE: LETTERS IN APPLIED MICROBIOLOGY, VOLUME: 66, ISSUE: 1
AUTHORS: Rodrigues, P; Venancio, A; Lima, N;
PUBLISHED: 2018, SOURCE: LETTERS IN APPLIED MICROBIOLOGY, VOLUME: 66, ISSUE: 1
26
TITLE: Predominant mycotoxins, mycotoxigenic fungi and climate change related to wine Full Text
AUTHORS: Paterson, RRM; Venancio, A; Lima, N; Guilloux Benatier, M; Rousseaux, S;
PUBLISHED: 2018, SOURCE: FOOD RESEARCH INTERNATIONAL, VOLUME: 103
AUTHORS: Paterson, RRM; Venancio, A; Lima, N; Guilloux Benatier, M; Rousseaux, S;
PUBLISHED: 2018, SOURCE: FOOD RESEARCH INTERNATIONAL, VOLUME: 103
27
TITLE: Lipase production by solid-state fermentation of olive pomace in tray-type and pressurized bioreactors Full Text
AUTHORS: Oliveira, F; Salgado, JM; Perez Rodriguez, N; Dominguez, JM; Venancio, A; Belo, I;
PUBLISHED: 2018, SOURCE: JOURNAL OF CHEMICAL TECHNOLOGY AND BIOTECHNOLOGY, VOLUME: 93, ISSUE: 5
AUTHORS: Oliveira, F; Salgado, JM; Perez Rodriguez, N; Dominguez, JM; Venancio, A; Belo, I;
PUBLISHED: 2018, SOURCE: JOURNAL OF CHEMICAL TECHNOLOGY AND BIOTECHNOLOGY, VOLUME: 93, ISSUE: 5
28
TITLE: Biological Techniques
AUTHORS: Rodrigues, P; Venâncio, A;
PUBLISHED: 2018, SOURCE: Food Chemistry, Function and Analysis, VOLUME: 2018-January, ISSUE: 4
AUTHORS: Rodrigues, P; Venâncio, A;
PUBLISHED: 2018, SOURCE: Food Chemistry, Function and Analysis, VOLUME: 2018-January, ISSUE: 4
INDEXED IN: 
Scopus
Scopus IN MY: ORCID
ORCID29
TITLE: Antifungal effect of organic acids from lactic acid bacteria on Penicillium nordicum Full Text
AUTHORS: Guimarães, A; Venancio, A; Abrunhosa, L;
PUBLISHED: 2018, SOURCE: Food Additives and Contaminants - Part A Chemistry, Analysis, Control, Exposure and Risk Assessment, VOLUME: 35, ISSUE: 9
AUTHORS: Guimarães, A; Venancio, A; Abrunhosa, L;
PUBLISHED: 2018, SOURCE: Food Additives and Contaminants - Part A Chemistry, Analysis, Control, Exposure and Risk Assessment, VOLUME: 35, ISSUE: 9
30
TITLE: Mediterranean agro-industrial wastes as valuable substrates for lignocellulolytic enzymes and protein production by solid-state fermentation Full Text
AUTHORS: Sousa, D; Venancio, A; Belo, I; Salgado, JM;
PUBLISHED: 2018, SOURCE: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, VOLUME: 98, ISSUE: 14
AUTHORS: Sousa, D; Venancio, A; Belo, I; Salgado, JM;
PUBLISHED: 2018, SOURCE: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, VOLUME: 98, ISSUE: 14
