A.S. Barreto

Universidade de Lisboa

H指数:17

被引数:731

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Enterococcus spp. from Azeitao and Nisa PDO-cheeses: Surveillance for antimicrobial drug resistance

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2022-01-0111

OAAI

Antimicrobial Effects of Essential Oils on Oral Microbiota Biofilms: The Toothbrush In Vitro Model

精油对口腔微生物生物膜的抗菌作用: 牙刷体外模型

ANTIBIOTICS-BASEL

IF4.6

2020-12-2923

OAAI

Genetic Subtyping, Biofilm-Forming Ability and Biocide Susceptibility ofListeria monocytogenesStrains Isolated from a Ready-to-Eat Food Industry

ANTIBIOTICS-BASEL

IF4.6

2020-07-1613

OAAI

EstimatingListeria monocytogenesGrowth in Ready-to-Eat Chicken Salad Using a Challenge Test for Quantitative Microbial Risk Assessment

使用挑战性测试进行定量微生物风险评估，估计即食鸡肉沙拉中的单核细胞增生李斯特菌生长

RISK ANALYSIS

IF3.3

2020-07-019

OAAI

High hydrostatic pressure and time effects on hygienic and physical characteristics of natural casings and condiments used in the processing of cured meat sausage

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES

IF6.8

2019-12-017

PREAI

What is the Main Processing Factor Influencing Staphylococcus Species Diversity in Different Manufacturing Units?

JOURNAL OF FOOD SCIENCE

IF3.4

2019-09-167

PREAI

Assessment of Coagulase-Negative Staphylococci and Lactic Acid Bacteria Isolated from Portuguese Dry Fermented Sausages as Potential Starters Based on Their Biogenic Amine Profile

JOURNAL OF FOOD SCIENCE

IF3.4

2018-09-0536

PREAI

Traditional dry smoked fermented meat sausages: Characterization of autochthonous enterococci

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2017-06-0122

PREAI

Characterization and Technological Features of Autochthonous Coagulase-Negative Staphylococci as Potential Starters for Portuguese Dry Fermented Sausages

JOURNAL OF FOOD SCIENCE

IF3.4

2016-04-1925

Genetic and antibiotic resistance profiles of thermophilic Campylobacter spp. isolated from quails (Coturnix coturnix japonica) in a Portuguese slaughterhouse

嗜热弯曲菌的遗传和抗生素抗性特征。从葡萄牙屠宰场的鹌鹑 (Coturnix coturnix japonica) 中分离出来

FOOD CONTROL

IF6.3

2016-01-016

PREAI

Antimicrobial resistance among Campylobacter spp. strains isolated from different poultry production systems at slaughterhouse level

POULTRY SCIENCE

IF4.2

2014-06-0133

OAAI

Eating quality of Vitela Tradicional do Montado-PGI veal and Mertolenga-PDO veal and beef

MEAT SCIENCE

IF6.1

2013-05-0122

PRE

Nutritional evaluation of the lipid fraction of Iberian red deer (Cervus elaphus hispanicus) tenderloin

伊比利亚马鹿 (Cervus elaphus hispanicus) 里脊肉脂质部分的营养评价

MEAT SCIENCE

IF6.1

2012-12-0122

PRE

Biogenic amine formation in turkey meat under modified atmosphere packaging with extended shelf life: Index of freshness

POULTRY SCIENCE

IF4.2

2012-06-0135

OAAI

Nutritional evaluation of the lipid fraction of feral wild boar (Sus scrofa scrofa) meat

野生野猪 (Sus scrofa scrofa) 肉的脂质部分的营养评价

MEAT SCIENCE

IF6.1

2011-12-0143

PRE

Gas mixtures approach to improve turkey meat shelf life under modified atmosphere packaging: The effect of carbon monoxide

POULTRY SCIENCE

IF4.2

2011-09-0121

OAAI

The effect on turkey meat shelf life of modified-atmosphere packaging with an argon mixture

POULTRY SCIENCE

IF4.2

2009-09-0135

OAAI

Growth inhibition of bacterial isolates recovered from two types of Portuguese dry smoked sausages (chouriqo)

MEAT SCIENCE

IF6.1

2008-12-015

OAAI

Incidence of pectoralis major turkey muscles with light and dark color in a Portuguese slaughterhouse

POULTRY SCIENCE

IF4.2

2006-11-0152

OAAI

A.S. Barreto

个人简介

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