Célia Costa Gomes da Silva
AuthID: R-000-3MJ
21
TITLE: Consumption of fermented dairy products is associated with lower anxiety levels in Azorean university students
AUTHORS: Sousa, Rodrigo J. M.; Baptista, Jose A. B.; Silva, Celia C. G.;
PUBLISHED: 2022, SOURCE: FRONTIERS IN NUTRITION, VOLUME: 9
AUTHORS: Sousa, Rodrigo J. M.; Baptista, Jose A. B.; Silva, Celia C. G.;
PUBLISHED: 2022, SOURCE: FRONTIERS IN NUTRITION, VOLUME: 9
22
TITLE: A rapid screening method to evaluate acidifying activity by lactic acid bacteria Full Text
AUTHORS: Ribeiro, SC; Coelho, MC; Silva, CCG;
PUBLISHED: 2021, SOURCE: JOURNAL OF MICROBIOLOGICAL METHODS, VOLUME: 185
AUTHORS: Ribeiro, SC; Coelho, MC; Silva, CCG;
PUBLISHED: 2021, SOURCE: JOURNAL OF MICROBIOLOGICAL METHODS, VOLUME: 185
23
TITLE: Application of Near Infrared Reflectance (NIR) spectroscopy to predict the moisture, protein, and fat content of beef for gourmet hamburger preparation Full Text
AUTHORS: Dias, CSAMM; Nunes, HP; Melo, TMMV; Rosa, HJD; Silva, CCG; Borba, AES;
PUBLISHED: 2021, SOURCE: LIVESTOCK SCIENCE, VOLUME: 254
AUTHORS: Dias, CSAMM; Nunes, HP; Melo, TMMV; Rosa, HJD; Silva, CCG; Borba, AES;
PUBLISHED: 2021, SOURCE: LIVESTOCK SCIENCE, VOLUME: 254
24
TITLE: Artisanal Pico cheese as reservoir of Enterococcus species possessing virulence and antibiotic resistance properties: implications for food safety Full Text
AUTHORS: Camara, SPA; Dapkevicius, A; Silva, CCG; Malcata, FX; Dapkevicius, MLNE;
PUBLISHED: 2020, SOURCE: FOOD BIOTECHNOLOGY, VOLUME: 34, ISSUE: 1
AUTHORS: Camara, SPA; Dapkevicius, A; Silva, CCG; Malcata, FX; Dapkevicius, MLNE;
PUBLISHED: 2020, SOURCE: FOOD BIOTECHNOLOGY, VOLUME: 34, ISSUE: 1
INDEXED IN: 
WOS
WOS IN MY: 
ORCID
ORCID25
TITLE: Artisanal Pico cheese as reservoir of Enterococcus species possessing virulence and antibiotic resistance properties: implications for food safety Full Text
AUTHORS: Câmara, SPA; Dapkevicius, A; Silva, CCG; Malcata, FX; L. N. Enes Dapkevicius, M;
PUBLISHED: 2020, SOURCE: Food Biotechnology, VOLUME: 34, ISSUE: 1
AUTHORS: Câmara, SPA; Dapkevicius, A; Silva, CCG; Malcata, FX; L. N. Enes Dapkevicius, M;
PUBLISHED: 2020, SOURCE: Food Biotechnology, VOLUME: 34, ISSUE: 1
26
TITLE: Histamine and cholesterol lowering abilities of lactic acid bacteria isolated from artisanal Pico cheese Full Text
AUTHORS: Domingos Lopes, MFP; Stanton, C; Ross, RP; Silva, CCG;
PUBLISHED: 2020, SOURCE: JOURNAL OF APPLIED MICROBIOLOGY, VOLUME: 129, ISSUE: 6
AUTHORS: Domingos Lopes, MFP; Stanton, C; Ross, RP; Silva, CCG;
PUBLISHED: 2020, SOURCE: JOURNAL OF APPLIED MICROBIOLOGY, VOLUME: 129, ISSUE: 6
27
TITLE: Physicochemical traits and sensory quality of commercial butter produced in the Azores Full Text
AUTHORS: Silva, CCG; Silva, SPM; Prates, JAM; Bessa, RJB; Rosa, HJD; Rego, OA;
PUBLISHED: 2019, SOURCE: INTERNATIONAL DAIRY JOURNAL, VOLUME: 88
AUTHORS: Silva, CCG; Silva, SPM; Prates, JAM; Bessa, RJB; Rosa, HJD; Rego, OA;
PUBLISHED: 2019, SOURCE: INTERNATIONAL DAIRY JOURNAL, VOLUME: 88
28
TITLE: Potential of lactic acid bacteria from Pico cheese for starter culture development
AUTHORS: Câmara, SC; Dapkevicius, A; Riquelme, C; Elias, RB; Silva, CCG; Malcata, FX; Dapkevicius, MLNE;
PUBLISHED: 2019, SOURCE: Food Science and Technology International, VOLUME: 25, ISSUE: 4
AUTHORS: Câmara, SC; Dapkevicius, A; Riquelme, C; Elias, RB; Silva, CCG; Malcata, FX; Dapkevicius, MLNE;
PUBLISHED: 2019, SOURCE: Food Science and Technology International, VOLUME: 25, ISSUE: 4
29
TITLE: Potential of lactic acid bacteria from Pico cheese for starter culture development
AUTHORS: Camara, SP; Dapkevicius, A; Riquelme, C; Elias, RB; Silva, CCG; Malcata, FX; Dapkevicius, MLNE;
PUBLISHED: 2019, SOURCE: FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL, VOLUME: 25, ISSUE: 4
AUTHORS: Camara, SP; Dapkevicius, A; Riquelme, C; Elias, RB; Silva, CCG; Malcata, FX; Dapkevicius, MLNE;
PUBLISHED: 2019, SOURCE: FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL, VOLUME: 25, ISSUE: 4
INDEXED IN: WOS
WOS IN MY: ORCID
ORCID30
TITLE: Conjugated linoleic acid production and probiotic assessment of Lactobacillus plantarum isolated from Pico cheese Full Text
AUTHORS: Ribeiro, SC; Stanton, C; Yang, B; Ross, RP; Silva, CCG;
PUBLISHED: 2018, SOURCE: LWT-FOOD SCIENCE AND TECHNOLOGY, VOLUME: 90
AUTHORS: Ribeiro, SC; Stanton, C; Yang, B; Ross, RP; Silva, CCG;
PUBLISHED: 2018, SOURCE: LWT-FOOD SCIENCE AND TECHNOLOGY, VOLUME: 90
