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Author/Creator Gouveia, Ana R.

1. Behavior of Listeria monocytogenes in beef Sous vide cooking with Salvia officinalis L. essential oil, during storage at different temperatures. (October 2020)

Authors:
Moura-Alves, Márcio; Gouveia, Ana R.; de Almeida, José M.M. M.; Monteiro-Silva, Filipe; Silva, José A.; Saraiva, Cristina
Journal:
Lebensmittel-Wissenschaft + Technologie =
Issue:
Volume 132(2020)
Page Start:
Record Type:
Journal Article
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3. Impact of fermentation residues on the thermal, structural, and rheological properties of polyhydroxy(butyrate‐co‐valerate) produced from cheese whey and olive oil mill wastewater. Issue 2 (1st September 2015)

Authors:
Hilliou, Loic; Machado, Diogo; Oliveira, Catarina S. S.; Gouveia, Ana R.; Reis, Maria A. M.; Campanari, Sabrina; Villano, Marianna; Majone, Mauro; Lagarón, José M.; López‐Rubio, Amparo; Fabra, María José
Journal:
Journal of applied polymer science
Issue:
Volume 133:Issue 2(2016)
Page Start:
n/a
Record Type:
Journal Article
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4. The Antimicrobial Effect of Essential Oils Against Listeria monocytogenes in Sous vide Cook‐Chill Beef during Storage. Issue 4 (6th August 2016)

Authors:
Gouveia, Ana R.; Alves, Márcio; de Almeida, José M. M. M.; Monteiro‐Silva, Filipe; González‐Aguilar, Gerardo; Silva, José A.; Saraiva, Cristina
Journal:
Journal of food processing and preservation
Issue:
Volume 41:Issue 4(2017)
Page Start:
n/a
Record Type:
Journal Article
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