Luis Avelino da Silva Coutinho Patarata
AuthID: R-000-9CH
31
TITLE: Influence of Food Characteristics and Food Additives on the Antimicrobial Effect of Garlic and Oregano Essential Oils
AUTHORS: Garcia Diez, J; Alheiro, J; Pinto, AL; Soares, L; Falco, V; Fraqueza, MJ; Patarata, L;
PUBLISHED: 2017, SOURCE: FOODS, VOLUME: 6, ISSUE: 6
AUTHORS: Garcia Diez, J; Alheiro, J; Pinto, AL; Soares, L; Falco, V; Fraqueza, MJ; Patarata, L;
PUBLISHED: 2017, SOURCE: FOODS, VOLUME: 6, ISSUE: 6
32
TITLE: Protective cultures and bacteriocins in fermented meats
AUTHORS: Fraqueza, MJ; Patarata, L; Lauková, A;
PUBLISHED: 2017, SOURCE: Fermented Meat Products: Health Aspects
AUTHORS: Fraqueza, MJ; Patarata, L; Lauková, A;
PUBLISHED: 2017, SOURCE: Fermented Meat Products: Health Aspects
INDEXED IN: 
Scopus
Scopus IN MY: 
ORCID
ORCID33
TITLE: THE IMPACT OF ESSENTIAL OILS ON CONSUMER ACCEPTANCE OF <i>CHOURICO DE VINHO</i> - A DRY-CURED SAUSAGE MADE FROM WINE-MARINATED MEAT - ASSESSED BY THE HEDONIC SCALE, JAR INTENSITY SCALE AND CONSUMERS' "WILL TO CONSUME AND PURCHASE"
AUTHORS: García Díez, J; Alheiro, J; Pinto, AL; Soares, L; Falco, V; Fraqueza, MJ; Patarata, L;
PUBLISHED: 2017, SOURCE: JOURNAL OF FOOD PROCESSING AND PRESERVATION, VOLUME: 41, ISSUE: 4
AUTHORS: García Díez, J; Alheiro, J; Pinto, AL; Soares, L; Falco, V; Fraqueza, MJ; Patarata, L;
PUBLISHED: 2017, SOURCE: JOURNAL OF FOOD PROCESSING AND PRESERVATION, VOLUME: 41, ISSUE: 4
INDEXED IN: Scopus 
WOS
Scopus WOS IN MY: ORCID
ORCID34
TITLE: Synergistic Activity of Essential Oils from Herbs and Spices Used on Meat Products against Food Borne Pathogens
AUTHORS: Juan García-Díez; Joana Alheiro; Ana Luisa Pinto; Virgilio Falco; Maria João Fraqueza; Luís Patarata;
PUBLISHED: 2017, SOURCE: Natural Product Communications, VOLUME: 12, ISSUE: 2
AUTHORS: Juan García-Díez; Joana Alheiro; Ana Luisa Pinto; Virgilio Falco; Maria João Fraqueza; Luís Patarata;
PUBLISHED: 2017, SOURCE: Natural Product Communications, VOLUME: 12, ISSUE: 2
35
TITLE: Behaviour of food-borne pathogens on dry cured sausage manufactured with herbs and spices essential oils and their sensorial acceptability
AUTHORS: Garcia Diez, J; Alheiro, J; Pinto, AL; Soares, L; Falco, V; Fraqueza, MJ; Patarata, L;
PUBLISHED: 2016, SOURCE: FOOD CONTROL, VOLUME: 59
AUTHORS: Garcia Diez, J; Alheiro, J; Pinto, AL; Soares, L; Falco, V; Fraqueza, MJ; Patarata, L;
PUBLISHED: 2016, SOURCE: FOOD CONTROL, VOLUME: 59
INDEXED IN: Scopus WOS
Scopus WOS IN MY: ORCID
ORCID36
TITLE: Behaviour of food-borne pathogens on dry cured sausage manufactured with herbs and spices essential oils and their sensorial acceptability
AUTHORS: García-Díez, J; Alheiro, J; A.L Pinto; Soares, L; Falco, V; M.J Fraqueza; Patarata, L;
PUBLISHED: 2016, SOURCE: Food Control, VOLUME: 59
AUTHORS: García-Díez, J; Alheiro, J; A.L Pinto; Soares, L; Falco, V; M.J Fraqueza; Patarata, L;
PUBLISHED: 2016, SOURCE: Food Control, VOLUME: 59
37
TITLE: Modelling the kinetics of Listeria monocytogenes in refrigerated fresh beef under different packaging atmospheres
AUTHORS: Saraiva, C; Fontes, MC; Patarata, L; Martins, C; Cadavez, V ; Gonzales Barron, U;
PUBLISHED: 2016, SOURCE: LWT-FOOD SCIENCE AND TECHNOLOGY, VOLUME: 66
AUTHORS: Saraiva, C; Fontes, MC; Patarata, L; Martins, C; Cadavez, V ; Gonzales Barron, U;
PUBLISHED: 2016, SOURCE: LWT-FOOD SCIENCE AND TECHNOLOGY, VOLUME: 66
38
TITLE: The Impact of Essential Oils on Consumer Acceptance ofChouriço de vinho- A Dry-Cured Sausage Made from Wine-Marinated Meat - Assessed by the Hedonic Scale, JAR Intensity Scale and Consumers' “Will to Consume and Purchase”. IMPACT OF EOS ON CHOURIÇO ACCEPTANCE
AUTHORS: García-Díez, J; Alheiro, J; A.L Pinto; Soares, L; Falco, V; M.J Fraqueza; Patarata, L;
PUBLISHED: 2016, SOURCE: Journal of Food Processing and Preservation, VOLUME: 41, ISSUE: 4
AUTHORS: García-Díez, J; Alheiro, J; A.L Pinto; Soares, L; Falco, V; M.J Fraqueza; Patarata, L;
PUBLISHED: 2016, SOURCE: Journal of Food Processing and Preservation, VOLUME: 41, ISSUE: 4
39
TITLE: Effect of packaging technology on microbiological and sensory quality of a cooked blood sausage, Morcela de Arroz, from Monchique region of Portugal Full Text
AUTHORS: Pereira, JA ; Dionisio, L; Patarata, L; Matos, TJS;
PUBLISHED: 2015, SOURCE: MEAT SCIENCE, VOLUME: 101
AUTHORS: Pereira, JA ; Dionisio, L; Patarata, L; Matos, TJS;
PUBLISHED: 2015, SOURCE: MEAT SCIENCE, VOLUME: 101
40
TITLE: SENSORY LEXICON DEVELOPMENT FOR A PORTUGUESE COOKED BLOOD SAUSAGE - MORCELA DE ARROZ DE MONCHIQUE - TO PREDICT ITS USEFULNESS FOR A GEOGRAPHICAL CERTIFICATION. Sensory Lexicon of Monchique Cooked Blood Sausage Full Text
AUTHORS: Pereira, JA ; Dionisio, L; Matos, TJS; Patarata, L;
PUBLISHED: 2015, SOURCE: JOURNAL OF SENSORY STUDIES, VOLUME: 30, ISSUE: 1
AUTHORS: Pereira, JA ; Dionisio, L; Matos, TJS; Patarata, L;
PUBLISHED: 2015, SOURCE: JOURNAL OF SENSORY STUDIES, VOLUME: 30, ISSUE: 1
