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List of works by L Patarata

A comparison of the physicochemical and sensory characteristics of alheira samples from different-sized producers.

scientific article published on 30 August 2007

Behavior of Salmonella spp., Listeria monocytogenes, and Staphylococcus aureus in Chouriço de Vinho, a dry fermented sausage made from wine-marinated meat

scientific article published in April 2013

Behaviour of Escherichia coli O157:H7 and Listeria monocytogenes in Normal and DFD Beef of an Autochthonous Portuguese Breed ⬇️

scientific article published on 27 March 2023

Chemical characterization and antimicrobial properties of herbs and spices essential oils against pathogens and spoilage bacteria associated to dry-cured meat products

Comparative survey of PAHs incidence in Portuguese traditional meat and blood sausages

scientific article published on 24 March 2012

Effect of high hydrostatic pressure challenge on biogenic amines, microbiota, and sensory profile in traditional poultry- and pork-based semidried fermented sausage

scientific article published on 28 March 2020

Effect of packaging technology on microbiological and sensory quality of a cooked blood sausage, Morcela de Arroz, from Monchique region of Portugal.

scientific article published on 11 November 2014

Efficacies of garlic and L. sakei in wine-based marinades for controlling Listeria monocytogenes and Salmonella spp. in Chouriço de Vinho, a dry sausage made from wine-marinated pork.

scientific article published on 25 March 2013

Influence of Meat Spoilage Microbiota Initial Load on the Growth and Survival of Three Pathogens on a Naturally Fermented Sausage

scientific article published on 25 May 2020

Knowledge levels of food handlers in Portuguese school canteens and their self-reported behaviour towards food safety

scientific article published in December 2008

Sensory Changes and Listeria monocytogenes Behavior in Sliced Cured Pork Loins during Extended Storage

scientific article published on 12 May 2020

Shelf life determination of sliced Portuguese traditional blood sausage--Morcela de Arroz de Monchique through microbiological challenge and consumer test.

scientific article published on 27 January 2015

Tracing Salmonella in Alheira processing plants.

scientific article published in July 2007

Traditional dry fermented sausages produced in small-scale processing units in Mediterranean countries and Slovakia. 1: Microbial ecosystems of processing environments

scientific article published on 17 May 2007

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