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Browsing by Author Dias, I.
Showing results 1 to 6 of 6
| Issue Date | Title | Author(s) | | 8-May-2020 | Autochthonous starter cultures are able to reduce biogenic amines in a traditional protuguese smoked fermented sausage | Dias, I.; Laranjo, M.; Potes, M.E.; Agulheiro-Santos, A.C.; Ricardo-Rodrigues, S.; Fialho, A.R.; Véstia, J.; Fraqueza, M.J.; Oliveira, M.; Elias, M. |
| 2011 | Biomechanical Measurements in the Spinal Column | Quaresma, C.; Dias, I.; Forjaz Secca, M.; Goyri O’Neill, J.; Branco, J. |
| 2011 | Biomechanical Measurements in the Spinal Column of Pregnant Women Using Vertebral Metrics | Quaresma, C.; Dias, I.; Forjaz Secca, M.; Goyri O’Neill, J.; Branco, J. |
| Jul-2021 | Co-Inoculation with Staphylococcus equorum and Lactobacillus sakei Reduces Vasoactive Biogenic Amines in Traditional Dry-Cured Sausages | Dias, I.; Laranjo, M.; Potes, M.E.; Agulheiro-Santos, A.C.; Ricardo-Rodrigues, S.; Fialho, A.R.; Véstia, J.; Fraqueza, M.J.; Oliveira, M.; Elias, M. |
| Jan-2018 | Effect of autochthonous starter cultures in the production of "Paio", a traditional Portugese dry-cured sausage | Dias, I.; Laranjo, M.; Fialho, R.; Potes, M.E.; Véstia, J.; Agulheiro-Santos, A.C.; Fraqueza, M.J.; Elias, M. |
| Jan-2022 | Staphylococcus spp. and Lactobacillus sakei Starters with High Level of Inoculation and an Extended Fermentation Step Improve Safety of Fermented Sausages | Dias, I.; Laranjo, M.; Potes, M.E.; Agulheiro-Santos, A.C.; Ricardo-Rodrigues, S.; Fraqueza, M.J.; Oliveira, M.; Elias, M. |
Showing results 1 to 6 of 6
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