Leon M. T. Dicks
AuthID: R-00F-YXC
1
TITLE: Characterization of bacteriocins produced by two strains of Lactobacillus plantarum isolated from Beloura and Chourico, traditional pork products from Portugal Full Text
AUTHORS: Todorov, SD; Ho, P; Vaz Velho, M; Dicks, LMT;
PUBLISHED: 2010, SOURCE: MEAT SCIENCE, VOLUME: 84, ISSUE: 3
AUTHORS: Todorov, SD; Ho, P; Vaz Velho, M; Dicks, LMT;
PUBLISHED: 2010, SOURCE: MEAT SCIENCE, VOLUME: 84, ISSUE: 3
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TITLE: Characterisation of an antiviral pediocin-like bacteriocin produced by Enterococcus faecium Full Text
AUTHORS: Todorov, SD; Wachsman, M; Tome, E; Dousset, X; Destro, MT; Dicks, LMT; de Melo Franco, BDG; Vaz Velho, M; Drider, D;
PUBLISHED: 2010, SOURCE: Food Microbiology, VOLUME: 27, ISSUE: 7
AUTHORS: Todorov, SD; Wachsman, M; Tome, E; Dousset, X; Destro, MT; Dicks, LMT; de Melo Franco, BDG; Vaz Velho, M; Drider, D;
PUBLISHED: 2010, SOURCE: Food Microbiology, VOLUME: 27, ISSUE: 7
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TITLE: Phenotypic and genetic heterogeneity of lactic acid bacteria isolated from "Alheira", a traditional fermented sausage produced in Portugal Full Text
AUTHORS: Helena Albano ; Carol A van Reenen; Svetoslav D Todorov; Diana Cruz; Luisa Fraga; Tim Hogg; Leon M T Dicks; Paula Teixeira ;
PUBLISHED: 2009, SOURCE: MEAT SCIENCE, VOLUME: 82, ISSUE: 3
AUTHORS: Helena Albano ; Carol A van Reenen; Svetoslav D Todorov; Diana Cruz; Luisa Fraga; Tim Hogg; Leon M T Dicks; Paula Teixeira ;
PUBLISHED: 2009, SOURCE: MEAT SCIENCE, VOLUME: 82, ISSUE: 3
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TITLE: Characterization of two bacteriocins produced by Pediococcus acidilactici isolated from "Alheira", a fermented sausage traditionally produced in Portugal Full Text
AUTHORS: Helena Albano ; Svetoslav D Todorov; Carol A van Reenen; Tim Hogg; Leon M T Dicks; Paula Teixeira ;
PUBLISHED: 2007, SOURCE: INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, VOLUME: 116, ISSUE: 2
AUTHORS: Helena Albano ; Svetoslav D Todorov; Carol A van Reenen; Tim Hogg; Leon M T Dicks; Paula Teixeira ;
PUBLISHED: 2007, SOURCE: INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, VOLUME: 116, ISSUE: 2
