List of works - Paula Rodrigues

A novel natural coating for food preservation: Effectiveness on microbial growth and physicochemical parameters

A polyphasic approach to the identification of aflatoxigenic and non-aflatoxigenic strains of Aspergillus Section Flavi isolated from Portuguese almonds

scientific article

A preliminary study on mycobiota and ochratoxin a contamination in commercial palm dates (Phoenix dactylifera)

Aflatoxigenic Fungi and Aflatoxins in Portuguese Almonds ⬇️

scientific article published on April 30, 2012

An assessment of the processing and physicochemical factors contributing to the microbial contamination of salpicão, a naturally-fermented Portuguese sausage

article

Anthocyanins from L. and L. Applied as Food Colorants: A Natural Alternative

scientific article published in 2021

Arbutus unedo leaf extracts as potential dairy preservatives: case study on quark cheese

Aspergillus westerdijkiae as a major ochratoxin A risk in dry-cured ham based-media

scientific article published on 26 October 2016

Betacyanins from Gomphrena globosa L. flowers: Incorporation in cookies as natural colouring agents

scientific article published on 30 May 2020

Chapter 15. Biological Techniques

Chestnut Brown Rot and Gnomoniopsis smithogilvyi: Characterization of the Causal Agent in Portugal

Comparison of different bread types: Chemical and physical parameters

scientific article published on 09 December 2019

Craft Beers Fermented by Potential Probiotic Yeast or Lacticaseibacilli Strains Promote Antidepressant-Like Behavior in Swiss Webster Mice

Description of a strain from an atypical population of Aspergillus parasiticus that produces aflatoxins B only, and the impact of temperature on fungal growth and mycotoxin production

Detection Methods for Aflatoxin M1 in Dairy Products

scientific article published on 12 February 2020

Ecophysiology of Penicillium expansum and patulin production in synthetic and olive-based media

scientific article published in 2021

Effect of Natural Preservatives on the Nutritional Profile, Chemical Composition, Bioactivity and Stability of a Nutraceutical Preparation of Aloe arborescens

scientific article published on 26 March 2020

Effect of different storage conditions on the stability and safety of almonds

Effect of dry-sausage starter culture and endogenous yeasts on Aspergillus westerdijkiae and Penicillium nordicum growth and OTA production

article

Effect of relative humidity on the quality and safety of peeled almond kernels ( Prunus dulcis Mill.) during simulated maritime transport/storage

HPLC method for simultaneous detection of aflatoxins and cyclopiazonic acid

scholarly article published August 2010

Impact of Cultivar, Processing and Storage on the Mycobiota of European Chestnut Fruits

Improving the physicochemical properties of a traditional Portuguese cake – “económicos” with chestnut flour

Incidence and diversity of the fungal genera Aspergillus and Penicillium in Portuguese almonds and chestnuts

article

Is Gamma Radiation Suitable to Preserve Phenolic Compounds and to Decontaminate Mycotoxins in Aromatic Plants? A Case-Study with Aloysia citrodora Paláu.

scientific article published on 23 February 2017

Mechanisms underlying the effect of commercial starter cultures and a native yeast on ochratoxin A production in meat products

Mycobiota and mycotoxins in Portuguese pork, goat and sheep dry-cured hams

scientific article published on 08 September 2019

Mycobiota and mycotoxins of almonds and chestnuts with special reference to aflatoxins

Novel Incorporation of Red-Stage Haematococcus pluvialis Wet Paste as a Colourant and Enhancer of the Organoleptic and Functional Properties of Filloas †

Physicochemical characterization and microbiology of wheat and rye flours

scientific article published on 19 December 2018

Physicochemical, microbiological and antimicrobial properties of commercial honeys from Portugal

scientific article published on 10 November 2009

Potentially probiotic or postbiotic pre-converted nitrite from celery produced by an axenic culture system with probiotic lacticaseibacilli strain

scientific article published on 17 December 2020

Production of chitosan-based biodegradable active films using bio-waste enriched with polyphenol propolis extract envisaging food packaging applications

scientific article published in 2022

Promising Antioxidant and Antimicrobial Food Colourants from Lonicera caerulea L. var. Kamtschatica

scientific article published on 12 September 2019

Promising Preserving Agents from Sage and Basil: A Case Study with Yogurts

Proteomic evaluation of the effect of antifungal agents on Aspergillus westerdijkiae ochratoxin A production in a dry-cured fermented sausage-based medium

scientific article published in 2022

Rosmarinus officinalis reduces the ochratoxin A production by Aspergillus westerdijkiae in a dry-cured fermented sausage-based medium

Species identification of Aspergillus section Flavi isolates from Portuguese almonds using phenotypic, including MALDI-TOF ICMS, and molecular approaches ⬇️

scientific article published on August 18, 2011

Thin Films Sensor Devices for Mycotoxins Detection in Foods: Applications and Challenges

scientific article published in 2019

Three new species of Aspergillus section Flavi isolated from almonds and maize in Portugal

scientific article

Toxic reagents and expensive equipment: are they really necessary for the extraction of good quality fungal DNA?

scientific article published on 8 November 2017

List of works by Paula Rodrigues

A novel natural coating for food preservation: Effectiveness on microbial growth and physicochemical parameters

A polyphasic approach to the identification of aflatoxigenic and non-aflatoxigenic strains of Aspergillus Section Flavi isolated from Portuguese almonds

A preliminary study on mycobiota and ochratoxin a contamination in commercial palm dates (Phoenix dactylifera)

Aflatoxigenic Fungi and Aflatoxins in Portuguese Almonds ⬇️

An assessment of the processing and physicochemical factors contributing to the microbial contamination of salpicão, a naturally-fermented Portuguese sausage

Anthocyanins from L. and L. Applied as Food Colorants: A Natural Alternative

Arbutus unedo leaf extracts as potential dairy preservatives: case study on quark cheese

Aspergillus westerdijkiae as a major ochratoxin A risk in dry-cured ham based-media

Betacyanins from Gomphrena globosa L. flowers: Incorporation in cookies as natural colouring agents

Chapter 15. Biological Techniques

Chestnut Brown Rot and Gnomoniopsis smithogilvyi: Characterization of the Causal Agent in Portugal

Comparison of different bread types: Chemical and physical parameters

Craft Beers Fermented by Potential Probiotic Yeast or Lacticaseibacilli Strains Promote Antidepressant-Like Behavior in Swiss Webster Mice

Description of a strain from an atypical population of Aspergillus parasiticus that produces aflatoxins B only, and the impact of temperature on fungal growth and mycotoxin production

Detection Methods for Aflatoxin M1 in Dairy Products

Ecophysiology of Penicillium expansum and patulin production in synthetic and olive-based media

Effect of Natural Preservatives on the Nutritional Profile, Chemical Composition, Bioactivity and Stability of a Nutraceutical Preparation of Aloe arborescens

Effect of different storage conditions on the stability and safety of almonds

Effect of dry-sausage starter culture and endogenous yeasts on Aspergillus westerdijkiae and Penicillium nordicum growth and OTA production

Effect of relative humidity on the quality and safety of peeled almond kernels ( Prunus dulcis Mill.) during simulated maritime transport/storage

HPLC method for simultaneous detection of aflatoxins and cyclopiazonic acid

Impact of Cultivar, Processing and Storage on the Mycobiota of European Chestnut Fruits

Improving the physicochemical properties of a traditional Portuguese cake – “económicos” with chestnut flour

Incidence and diversity of the fungal genera Aspergillus and Penicillium in Portuguese almonds and chestnuts

Is Gamma Radiation Suitable to Preserve Phenolic Compounds and to Decontaminate Mycotoxins in Aromatic Plants? A Case-Study with Aloysia citrodora Paláu.

Mechanisms underlying the effect of commercial starter cultures and a native yeast on ochratoxin A production in meat products

Mycobiota and mycotoxins in Portuguese pork, goat and sheep dry-cured hams

Mycobiota and mycotoxins of almonds and chestnuts with special reference to aflatoxins

Novel Incorporation of Red-Stage Haematococcus pluvialis Wet Paste as a Colourant and Enhancer of the Organoleptic and Functional Properties of Filloas †

Physicochemical characterization and microbiology of wheat and rye flours

Physicochemical, microbiological and antimicrobial properties of commercial honeys from Portugal

Potentially probiotic or postbiotic pre-converted nitrite from celery produced by an axenic culture system with probiotic lacticaseibacilli strain

Production of chitosan-based biodegradable active films using bio-waste enriched with polyphenol propolis extract envisaging food packaging applications

Promising Antioxidant and Antimicrobial Food Colourants from Lonicera caerulea L. var. Kamtschatica

Promising Preserving Agents from Sage and Basil: A Case Study with Yogurts

Proteomic evaluation of the effect of antifungal agents on Aspergillus westerdijkiae ochratoxin A production in a dry-cured fermented sausage-based medium

Rosmarinus officinalis reduces the ochratoxin A production by Aspergillus westerdijkiae in a dry-cured fermented sausage-based medium

Species identification of Aspergillus section Flavi isolates from Portuguese almonds using phenotypic, including MALDI-TOF ICMS, and molecular approaches ⬇️

Thin Films Sensor Devices for Mycotoxins Detection in Foods: Applications and Challenges

Three new species of Aspergillus section Flavi isolated from almonds and maize in Portugal

Toxic reagents and expensive equipment: are they really necessary for the extraction of good quality fungal DNA?

Use of probiotic strains to produce beers by axenic or semi-separated co-culture system