Pereira AP - Search Results

1

Microbiological characterization of table olives commercialized in Portugal in respect to safety aspects.

Pereira AP, Pereira JA, Bento A, Estevinho ML. Pereira AP, et al. Among authors: pereira ja. Food Chem Toxicol. 2008 Aug;46(8):2895-902. doi: 10.1016/j.fct.2008.05.033. Epub 2008 Jun 4. Food Chem Toxicol. 2008. PMID: 18573303 Free article.

2

Phenolic compounds and antimicrobial activity of olive (Olea europaea L. Cv. Cobrançosa) leaves.

Pereira AP, Ferreira IC, Marcelino F, Valentão P, Andrade PB, Seabra R, Estevinho L, Bento A, Pereira JA. Pereira AP, et al. Among authors: pereira ja. Molecules. 2007 May 26;12(5):1153-62. doi: 10.3390/12051153. Molecules. 2007. PMID: 17873849 Free PMC article.

3

Comparative study of different Portuguese samples of propolis: pollinic, sensorial, physicochemical, microbiological characterization and antibacterial activity.

Dias LG, Pereira AP, Estevinho LM. Dias LG, et al. Among authors: pereira ap. Food Chem Toxicol. 2012 Dec;50(12):4246-53. doi: 10.1016/j.fct.2012.08.056. Epub 2012 Sep 5. Food Chem Toxicol. 2012. PMID: 22981908

4

Antioxidant and antimicrobial effects of phenolic compounds extracts of Northeast Portugal honey.

Estevinho L, Pereira AP, Moreira L, Dias LG, Pereira E. Estevinho L, et al. Among authors: pereira e, pereira ap. Food Chem Toxicol. 2008 Dec;46(12):3774-9. doi: 10.1016/j.fct.2008.09.062. Epub 2008 Oct 4. Food Chem Toxicol. 2008. PMID: 18940227

5

Mead production: selection and characterization assays of Saccharomyces cerevisiae strains.

Pereira AP, Dias T, Andrade J, Ramalhosa E, Estevinho LM. Pereira AP, et al. Food Chem Toxicol. 2009 Aug;47(8):2057-63. doi: 10.1016/j.fct.2009.05.028. Epub 2009 May 27. Food Chem Toxicol. 2009. PMID: 19481129 Free article.

6

Mead production: tradition versus modernity.

Ramalhosa E, Gomes T, Pereira AP, Dias T, Estevinho LM. Ramalhosa E, et al. Among authors: pereira ap. Adv Food Nutr Res. 2011;63:101-18. doi: 10.1016/B978-0-12-384927-4.00004-X. Adv Food Nutr Res. 2011. PMID: 21867893 Review.

7

Relating physicochemical and microbiological safety indicators during processing of linguiça, a Portuguese traditional dry-fermented sausage.

Gonzales-Barron U, Cadavez V, Pereira AP, Gomes A, Araújo JP, Saavedra MJ, Estevinho L, Butler F, Pires P, Dias T. Gonzales-Barron U, et al. Among authors: pereira ap. Food Res Int. 2015 Dec;78:50-61. doi: 10.1016/j.foodres.2015.11.007. Epub 2015 Nov 10. Food Res Int. 2015. PMID: 28433317

8

Computational intelligence applied to discriminate bee pollen quality and botanical origin.

Gonçalves PJS, Estevinho LM, Pereira AP, Sousa JMC, Anjos O. Gonçalves PJS, et al. Among authors: pereira ap. Food Chem. 2018 Nov 30;267:36-42. doi: 10.1016/j.foodchem.2017.06.014. Epub 2017 Jun 3. Food Chem. 2018. PMID: 29934179 Free article.

9

Volatile Composition and Sensory Properties of Mead.

Pereira AP, Mendes-Ferreira A, Dias LG, Oliveira JM, Estevinho LM, Mendes-Faia A. Pereira AP, et al. Microorganisms. 2019 Sep 29;7(10):404. doi: 10.3390/microorganisms7100404. Microorganisms. 2019. PMID: 31569525 Free PMC article.

10

High-cell-density fermentation of Saccharomyces cerevisiae for the optimisation of mead production.

Pereira AP, Mendes-Ferreira A, Oliveira JM, Estevinho LM, Mendes-Faia A. Pereira AP, et al. Food Microbiol. 2013 Feb;33(1):114-23. doi: 10.1016/j.fm.2012.09.006. Epub 2012 Sep 25. Food Microbiol. 2013. PMID: 23122509 Free article.

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