Norton Komora

Golega, 2150268, Portugal

Last Updated: 09/26/2026

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Found 15 publications

Nitrite reduction in cooked ham: an organoleptic and food safety concern?

Nitrite reduction in cooked ham: an organoleptic and food safety concern?

Journal: Meat science

Published: October 10, 2025

Development of a Clean-Label Meat-Free Alternative to Deli Ham.

Development of a Clean-Label Meat-Free Alternative to Deli Ham.

Journal: Foods (Basel, Switzerland)

Published: May 28, 2025

Spicy Food Ingredient from Red Habanero By-Product Obtained by Ultrasound-Assisted Extraction.

Spicy Food Ingredient from Red Habanero By-Product Obtained by Ultrasound-Assisted Extraction.

Journal: Foods (Basel, Switzerland)

Published: February 22, 2025

From a Coriander Mayonnaise to a Vegan Analogue: Assessing pH and Salt Influence in a Saccharomyces cerevisiae Yeast Protein Extract and Chlorella vulgaris Mixed System.

From a Coriander Mayonnaise to a Vegan Analogue: Assessing pH and Salt Influence in a Saccharomyces cerevisiae Yeast Protein Extract and Chlorella vulgaris Mixed System.

Journal: Foods (Basel, Switzerland)

Published: December 30, 2024

In vitro colonic fermentation of clean label ham formulations: Gut microbiota modulation and metabolite production.

In vitro colonic fermentation of clean label ham formulations: Gut microbiota modulation and metabolite production.

Journal: Food research international (Ottawa, Ont.)

Published: October 30, 2024

The influence of salt reduction with encapsulated oleoresins on the quality of mayonnaise, mustard, and ketchup.

The influence of salt reduction with encapsulated oleoresins on the quality of mayonnaise, mustard, and ketchup.

Journal: Frontiers in nutrition

Published: June 28, 2024

Clean labelling sodium nitrite at pilot scale: In-situ reduction of nitrate from plant sources and its effects on the overall quality and safety of restructured cooked ham.

Clean labelling sodium nitrite at pilot scale: In-situ reduction of nitrate from plant sources and its effects on the overall quality and safety of restructured cooked ham.

Journal: Meat science

Published: February 14, 2024

The Impact of HPP-Assisted Biocontrol Approach on the Bacterial Communities' Dynamics and Quality Parameters of a Fermented Meat Sausage Model.

The Impact of HPP-Assisted Biocontrol Approach on the Bacterial Communities' Dynamics and Quality Parameters of a Fermented Meat Sausage Model.

Journal: Biology

Published: July 26, 2023

Innovative hurdle system towards Listeria monocytogenes inactivation in a fermented meat sausage model - high pressure processing assisted by bacteriophage P100 and bacteriocinogenic Pediococcus acidilactici.

Innovative hurdle system towards Listeria monocytogenes inactivation in a fermented meat sausage model - high pressure processing assisted by bacteriophage P100 and bacteriocinogenic Pediococcus acidilactici.

Journal: Food research international (Ottawa, Ont.)

Published: December 30, 2020

Microbiological and Chemical Quality of Portuguese Lettuce-Results of a Case Study.

Microbiological and Chemical Quality of Portuguese Lettuce-Results of a Case Study.

Journal: Foods (Basel, Switzerland)

Published: August 15, 2020

Non-thermal approach to Listeria monocytogenes inactivation in milk: The combined effect of high pressure, pediocin PA-1 and bacteriophage P100.

Non-thermal approach to Listeria monocytogenes inactivation in milk: The combined effect of high pressure, pediocin PA-1 and bacteriophage P100.

Journal: Food microbiology

Published: January 09, 2019

The protective effect of food matrices on Listeria lytic bacteriophage P100 application towards high pressure processing.

The protective effect of food matrices on Listeria lytic bacteriophage P100 application towards high pressure processing.

Journal: Food microbiology

Published: November 18, 2017

Showing 1-12 of 15

Last Updated: 09/26/2026