Paula M. Teixeira
Porto, 4169005, Portugal
Last Updated: 09/26/2026
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Found 113 publications
Comparative Physicochemical, Structural, Thermal, and Rheological Analyses of Lemon By-Product Pectin: Hot Acid-Assisted Extraction Coupled with Drying Techniques.
Journal: Polymers
Published: June 29, 2026
An in-depth analysis of the core microbiota of Tenebrio molitor: a comprehensive evaluation of its influences and significance for food safety.
Journal: Critical reviews in food science and nutrition
Published: June 10, 2026
Using consumer acceptance to guide microbial thresholds for the shelf life of fresh chicken breasts.
Using consumer acceptance to guide microbial thresholds for the shelf life of fresh chicken breasts.
Journal: Food microbiology
Published: April 27, 2026
Impact of sodium nitrite reduction on microbiological safety and quality of cooked-smoked traditional Portuguese sausage (Chourição).
Journal: Food research international (Ottawa, Ont.)
Published: April 26, 2026
Sanitation of Staphylococcus aureus genotype B as a model for community of practice for improving food safety and animal health.
Journal: Frontiers in veterinary science
Published: March 20, 2026
Sublethal cooking temperatures and simulated digestion: survival responses of Listeria monocytogenes and the emerging contaminant Acinetobacter spp.
Journal: International journal of food microbiology
Published: February 25, 2026
FTIR-ATR Spectroscopy as a Tool to Differentiate Listeria monocytogenes by Geno-Serogroups, Growth Conditions and Persistence Status.
Journal: Journal of biophotonics
Published: January 20, 2026
Sharing of bacteria between water and plants in wastewater treatment and hydroponic production.
Journal: Journal of applied microbiology
Published: December 19, 2025
Nitrite reduction in cooked ham: an organoleptic and food safety concern?
Journal: Meat science
Published: October 10, 2025
Molecular typing and genomic characterization of persistent Listeria monocytogenes clones in a bakery production facility.
Journal: International journal of food microbiology
Published: September 06, 2025
Lemon co-products as functional ingredients for mortadella reformulation: Impact on shelf life, nutritional quality and sensory properties.
Journal: Meat science
Published: August 08, 2025
Dry-Aged Beef: A Global Review of Meat Quality Traits, Microbiome Dynamics, Safety, and Sustainable Strategies.
Journal: Journal of food science
Published: July 10, 2025
Last Updated: 09/26/2026