Ana Rita Fialho

Co-Inoculation with Staphylococcus equorum and Lactobacillus sakei Reduces Vasoactive Biogenic Amines in Traditional Dry-Cured Sausages

M. E. Potes, M. Elias, A. C. Agulheiro-Santos, 2021, International journal of environmental research and public health.

What is the Main Processing Factor Influencing Staphylococcus Species Diversity in Different Manufacturing Units?

M. E. Potes, M. Elias, M. Fraqueza, 2019, Journal of food science.

Autochthonous Starter Cultures Are Able to Reduce Biogenic Amines in a Traditional Portuguese Smoked Fermented Sausage

M. E. Potes, M. Elias, M. Fraqueza, 2020, Microorganisms.