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List of works by Paula Teixeira

A feasibility study ofLactobacillus plantarumin fruit powders after processing and storage

Anti-listerial inhibitory lactic acid bacteria isolated from commercial cold smoked salmon

scientific article published on 20 July 2005

Antibiotic susceptibility of enterococci isolated from traditional fermented meat products.

scientific article published on 20 March 2009

Antilisterial active compound from lactic acid bacteria present on fresh iceberg lettuce

Antilisterial activity of bacteriocinogenic Pediococcus acidilactici HA6111-2 and Lactobacillus plantarum ESB 202 grown under pH and osmotic stress conditions

scientific article published on 24 December 2014

Antilisterial activity of lactic acid bacteria isolated from “Alheiras” (traditional Portuguese fermented sausages): In situ assays

article

Antimicrobial effects of a microemulsion and a nanoemulsion on enteric and other pathogens and biofilms

scientific article published on 12 June 2007

Application of an Impedimetric Technique for the Detection of Lytic Infection of Salmonella spp. by Specific Phages.

scientific article published on 23 November 2009

Awareness of listeriosis among Portuguese pregnant women

article

Bacteriocin production by spray-dried lactic acid bacteria.

scientific article

Balsamic vinegar from Modena: An easy and effective approach to reduce Listeria monocytogenes from lettuce

article by B. Ramos et al published August 2014 in Food Control

Behaviour of Listeria monocytogenes isolates through gastro-intestinal tract passage simulation, before and after two sub-lethal stresses

scientific article published on 21 October 2011

Biocontrol strategies for Mediterranean-style fermented sausages

scientific article published on 31 October 2017

Biofilm Formation among Clinical and Food Isolates of Listeria monocytogenes

scientific article published on 29 December 2013

Biofilm development by Enterococcus spp. isolated from traditional fermented meat products and potential correlations with some virulence factors

article

Biofilm formation by persistent and non-persistent Listeria monocytogenes strains on abiotic surfaces

Biopreservation approaches to reduce Listeria monocytogenes in fresh vegetables

scientific article published on 29 July 2019

Biotechnology Approaches in Food Preservation and Food Safety

scientific article published on 11 May 2022

Building on scientific excellence via sharing of scientific expertise – The case study of food safety

Campylobacter spp. as a Foodborne Pathogen: A Review

scientific article

Case report of clinical salmonellosis by Salmonella Typhimurium that occurred in Portuguese children.

scientific article published on 18 July 2011

Cellular injuries of spray-dried Lactobacillus spp. isolated from kefir and their impact on probiotic properties

scientific article published on 13 November 2010

Characterisation of alheiras, traditional sausages produced in the North of Portugal, with respect to their microbiological safety

article

Characterization for enterotoxin production, virulence factors, and antibiotic susceptibility of Staphylococcus aureus isolates from various foods in Portugal

scientific article published on 7 January 2009

Characterization of Staphylococcus aureus isolated from healthy children in Portugal

article

Characterization of anti-Listeria bacteriocins isolated from shellfish: potential antimicrobials to control non-fermented seafood

scientific article

Characterization of bacPPK34 a bacteriocin produced by Pediococcus pentosaceus strain K34 isolated from “Alheira”

Characterization of clinical and food Listeria monocytogenes isolates with different antibiotic resistance patterns through simulated gastrointestinal tract conditions and environmental stresses

scholarly article published January 2016

Characterization of microbial population of 'Alheira' (a traditional Portuguese fermented sausage) by PCR-DGGE and traditional cultural microbiological methods

scientific article published in December 2008

Characterization of two bacteriocins produced by Pediococcus acidilactici isolated from "Alheira", a fermented sausage traditionally produced in Portugal

scientific article published on 20 February 2007

Chemical and microbiological characterisation of "Salpicão de Vinhais" and "Chouriça de Vinhais": traditional dry sausages produced in the North of Portugal

scientific article published on 14 January 2007

Chemical and microbiological characterization of alheira: A typical Portuguese fermented sausage with particular reference to factors relating to food safety.

scientific article published on 4 April 2006

Comparison of Oxford Agar, PALCAM and Listeria monocytogenes Blood Agar for the recovery of L. monocytogenes from foods and environmental samples

Comparison of recovery methods for the enumeration of injured Listeria innocua cells under isothermal and non-isothermal treatments

scientific article published on 24 July 2010

Comparison of spray drying, freeze drying and convective hot air drying for the production of a probiotic orange powder

article

Could modifications of processing parameters enhance the growth and selection of lactic acid bacteria in cold-smoked salmon to improve preservation by natural means?

scientific article published on 01 July 2007

Cross-contamination of lettuce with Campylobacter spp. via cooking salt during handling raw poultry

scientific article published on 19 May 2021

Detection of premature stop codons leading to truncated internalin A among food and clinical strains of Listeria monocytogenes

scientific article published on 24 October 2016

Development of probiotic fruit juice powders by spray-drying: A review

article

Distribution and characterization of Listeria monocytogenes clinical isolates in Portugal, 1994-2007.

scientific article published on 20 June 2010

Diverse geno- and phenotypes of persistent Listeria monocytogenes isolates from fermented meat sausage production facilities in Portugal

scientific article

EVALUATION OF SURVIVAL PATTERNS AND CELLULAR INJURY OF PSEUDOMONAS AERUGINOSA IN DIFFERENT BOTTLED WATERS STORED UNDER VARIOUS CONDITIONS

Effect of high pressure on growth and bacteriocin production ofPediococcus acidilacticiHA-6111-2

Effect of the pH of growth on the survival of Lactobacillus delbrueckii subsp. bulgaricus to stress conditions during spray-drying.

scientific article

Effect of various growth media upon survival during storage of freeze-dried Enterococcus faecalis and Enterococcus durans

scientific article published on 13 May 2003

Effects of encapsulation on the viability of probiotic strains exposed to lethal conditions

Effects of processing and storage on Pediococcus pentosaceus SB83 in vaginal formulations: lyophilized powder and tablets

scientific article published on 17 June 2013

Effects of various sugars added to growth and drying media upon thermotolerance and survival throughout storage of freeze-dried Lactobacillus delbrueckii ssp. bulgaricus.

scientific article published in January 2004

Enhancement of bacteriocin production and antimicrobial activity of Pediococcus acidilactici HA-6111-2

Enrichment of Acinetobacter spp. from food samples

scientific article published on 10 November 2015

Epifluorescence microscope methods for bacterial enumeration in a 4-chlorophenol degrading consortium.

scientific article

Evaluation of a bacteriocin-producing strain of Pediococcus acidilactici as a biopreservative for “Alheira”, a fermented meat sausage

Evaluation of antibiotic resistance patterns of food and clinical Listeria monocytogenes isolates in Portugal

scientific article

Evaluation of characteristics of Pediococcus spp. to be used as a vaginal probiotic

scientific article published on 16 May 2013

Evaluation of the Combined Effect of Chitosan and Lactic Acid Bacteria inAlheira(Fermented Meat Sausage) Paste

Evaluation of the effect of high pressure on total phenolic content, antioxidant and antimicrobial activity of citrus peels

Evaluation of the microbiological safety and sensory quality of a sliced cured-smoked pork product with protective cultures addition and modified atmosphere packaging

scientific article published on 22 January 2019

Foci of contamination of Listeria monocytogenes in different cheese processing plants

scientific article published on 21 September 2013

Food handlers as potential sources of dissemination of virulent strains of Staphylococcus aureus in the community

scientific article published on 27 September 2015

Food safety aspects on ethnic foods: toxicological and microbial risks

Food safety in the domestic environment

Fresh fruits and vegetables—An overview on applied methodologies to improve its quality and safety

Genetic and phenotypic characterization of Listeria monocytogenes from human clinical cases that occurred in Portugal between 2008 and 2012.

scientific article

Genome Sequence of Listeria monocytogenes 2542, a Serotype 4b Strain from a Cheese-Related Outbreak in Portugal.

scientific article published on 21 June 2018

Growth control of Listeria innocua 2030c on vacuum-packaged cold-smoked salmon by lactic acid bacteria

scientific article published on 17 November 2007

Gynecological Health and Probiotics

article

Heat inactivation of Listeria innocua in broth and food products under non-isothermal conditions

High hydrostatic pressure effects on Listeria monocytogenes and L. innocua: Evidence for variability in inactivation behaviour and in resistance to pediocin bacHA-6111-2.

scientific article published on 27 January 2017

High pressure extraction of phenolic compounds from citrus peels†

Human umbilical cord blood plasma as an alternative to animal sera for mesenchymal stromal cells in vitro expansion - A multicomponent metabolomic analysis

scientific article published in PLoS ONE

Impedimetric method for estimating the residual activity of freeze-dried Lactobacillus delbrueckii ssp. bulgaricus

scientific article published in January 2003

Incidence of Listeria spp. in domestic refrigerators in Portugal

article

Inducible thermotolerance in Lactobacillus bulgaricus

Induction of stress tolerance in Lactobacillus delbrueckii ssp. bulgaricus by the addition of sucrose to the growth medium

scientific article published in February 2004

Influence of Listeria innocua on the growth of Listeria monocytogenes

Influence of pH, type of acid and recovery media on the thermal inactivation of Listeria innocua

scientific article published on 09 May 2009

Influence of sub-lethal stresses on the survival of lactic acid bacteria after spray-drying in orange juice

scientific article published on 30 June 2015

Inhibition of Several Bacterial Species Isolated from Squid and Shrimp Skewers by Different Natural Edible Compounds

scientific article published on 07 March 2022

Inhibitory Effect of Lactobacillus plantarum FL75 and Leuconostoc mesenteroides FL14 against Foodborne Pathogens in Artificially Contaminated Fermented Tomato Juices

scientific article published on 26 February 2019

LACTOBACILLUS | Lactobacillus Brevis

Lettuce and fruits as a source of multidrug resistant Acinetobacter spp.

scientific article published on 20 December 2016

Listeria monocytogenes persistence in food-associated environments: epidemiology, strain characteristics, and implications for public health.

scientific article published on January 2014

Listeriosis during Pregnancy: A Public Health Concern

scientific article published on 26 September 2013

Listeriosis in Portugal: an existing but under reported infection

scientific article

Method for bacteriophage isolation against target Campylobacter strains

scholarly article by Carla Carvalho et al published February 2010 in Letters in Applied Microbiology

Microbiological and Chemical Quality of Portuguese Lettuce-Results of a Case Study

scientific article published on 11 September 2020

Microbiological characterization of randomly selected Portuguese raw milk cheeses with reference to food safety

scientific article published in July 2007

Microbiological profile of Salpicão de Vinhais and Chouriça de Vinhais from raw materials to final products: Traditional dry sausages produced in the North of Portugal

article

Microbiological quality of raw berries and their products: A focus on foodborne pathogens

scientific article published on 07 December 2019

Modified Pseudomonas agar: new differential medium for the detection/enumeration of Pseudomonas aeruginosa in mineral water

scientific article published in March 2002

Non-thermal approach to Listeria monocytogenes inactivation in milk: The combined effect of high pressure, pediocin PA-1 and bacteriophage P100

scientific article published on 29 August 2019

Occurrence, identification, and characterization of Campylobacter species isolated from portuguese poultry samples collected from retail establishments

scientific article

Organic versus conventional food: A comparison regarding food safety

article

Partial characterization of bacteriocins produced by Pediococcus pentosaceus and Enterococcus faecium isolated from ready-to-eat seafood

Pediococcus acidilacticias a potential probiotic to be used in food industry

Pediococcus pentosaceus SB83 as a potential probiotic incorporated in a liquid system for vaginal delivery

scientific article published in December 2014

Persistent and non-persistent strains of Listeria monocytogenes: A focus on growth kinetics under different temperature, salt, and pH conditions and their sensitivity to sanitizers.

scientific article published on 18 February 2016

Phenotypic and genetic heterogeneity of lactic acid bacteria isolated from "Alheira", a traditional fermented sausage produced in Portugal

scientific article published on 20 February 2009

Presence of microbial pathogens and genetic diversity of Listeria monocytogenes in a constructed wetland system

scientific article published in 2017

Preservation of probiotic strains isolated from kefir by spray drying

scientific article published on January 2010

Prevalence and antimicrobial susceptibility of Acinetobacter spp. isolated from meat

scientific article published on 6 December 2016

Prevalence and serotyping of Listeria monocytogenes in Portuguese live bivalve molluscs sampled in various steps along the sanitary control process

article

Prevalence of Staphylococcus aureus from nares and hands on health care professionals in a Portuguese Hospital.

scientific article

Protective effect of sorbitol and monosodium glutamate during storage of freeze-dried lactic acid bacteria

scientific article published in May 2003

Protein extraction and comparison of stain protocols for analysis of two-dimensional electrophoresis gels

scientific article published in April 2004

Rat Olfactory Mucosa Mesenchymal Stem/Stromal Cells (OM-MSCs): A Characterization Study

scientific article published on 29 January 2020

Recovery of heat-injured Listeria innocua.

scientific article published on 19 June 2006

Recurrent and sporadic Listeria monocytogenes contamination in alheiras represents considerable diversity, including virulence-attenuated isolates

scientific article published on 20 April 2007

Relevant factors for the preparation of freeze-dried lactic acid bacteria

article by Ana Sofia Carvalho et al published October 2004 in International Dairy Journal

Risk communication strategies (on listeriosis) for high-risk groups

article by Maia et al published March 2018 in Trends in Food Science and Technology

Role of flies as vectors of foodborne pathogens in rural areas

scientific article published on 04 August 2013

Selection of potential probiotic Enterococcus faecium isolated from Portuguese fermented food

article

Sigmoidal thermal inactivation kinetics of Listeria innocua in broth: Influence of strain and growth phase

Spray drying as a method for preparing concentrated cultures of Lactobacillus bulgaricus

article

Spray drying conditions for orange juice incorporated with lactic acid bacteria

Spray-drying for the production of dried cultures

article

Staphylococcus aureus , a Food Pathogen: Virulence Factors and Antibiotic Resistance

scholarly article published 2018

Study of cytolethal distending toxin (cdt) in Campylobacter coli using a multiplex polymerase chain reaction assay and its distribution among clinical and food strains

scientific article

Survival and biofilm formation by Group B streptococci in simulated vaginal fluid at different pHs

scientific article published on 29 October 2011

Survival and biofilm formation ofListeria monocytogenesin simulated vaginal fluid: influence of pH and strain origin

scientific article published on 09 June 2011

Survival characteristics of pathogens inoculated into bottled mineral water

Survival of Clinical and Food Isolates of Listeria monocytogenes Through Simulated Gastrointestinal Tract Conditions

scientific article published on 01 February 2010

Survival of Lactobacillus sakei during heating, drying and storage in the dried state when growth has occurred in the presence of sucrose or monosodium glutamate

scientific article published in February 2005

Survival of Listeria monocytogenes previously isolated from traditional Portuguese fermented sausages through the gastro-intestinal tract

article

Survival of Listeria monocytogenes with different antibiotic resistance patterns to food-associated stresses

scientific article published on 24 January 2017

Survival of clinical and food Acinetobacter spp. isolates exposed to different stress conditions

scientific article published on 12 September 2018

Survival of spray-dried Lactobacillus kefir is affected by different protectants and storage conditions

scientific article published on 08 December 2010

Tackling Campylobacter: a Review

article

The role of lactobacilli and probiotics in maintaining vaginal health

scientific article

Thermal inactivation of Listeria monocytogenes from alheiras, traditional Portuguese sausage during cooking

article

Traditional Methods for Isolation of Listeria monocytogenes

scientific article published on 01 January 2014

Virulence and resistance profile of Staphylococcus aureus isolated from food

Virulence factors among enterococci isolated from traditional fermented meat products produced in the North of Portugal

article

WITHDRAWN: Risk communication

retracted article by Paula Teixeira published March 2018 in Trends in Food Science and Technology

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