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42. Portuguese cacholeira blood sausage: A first taste of its microbiota and volatile organic compounds. (October 2020)

45. Profiling of autochthonous microbiota and characterization of the dominant lactic acid bacteria occurring in fermented fish sausages. (April 2022)

46. Saccharomyces cerevisiae-Starmerella bacillaris strains interaction modulates chemical and volatile profile in red wine mixed fermentations. (August 2019)

49. Staphylococcus aureus artificially inoculated in mealworm larvae rearing chain for human consumption: Long-term investigation into survival and toxin production. (December 2022)