Enhanced HPLC Method for Boar Taint Quantification von Pereira‐Pinto, R., Barros, M., Vaz‐Velho, M., Mata, F., Pires, P.

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Characterization of bacteriocins produced by two strains of Lactobacillus plantarum isolated from Beloura and Chouriço, traditional pork products from Portugal von Todorov, S.D., Ho, P., Vaz-Velho, M., Dicks, L.M.T.

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Characterization of Listeria monocytogenes isolated from production lines of fresh and cold-smoked fish von Vaz-Velho, M, Duarte, G, McLauchlin, J, Gibbs, P

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The effect of the addition of fresh and dried starter cultures on microbiological and chemical parameters of a smoked sausage “Alheira” von Barros, D., Vaz Velho, M., Pinto, R., Pinheiro, R., Fonseca, S., Macieira, A., Albano, H., Morais, A.M., Teixeira, P.

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Effects of Lactobacillus plantarum Bacteriocinogenic Culture on Physicochemical, Microbiological, and Sensorial Characteristics of “Chouriço Vinha d´Alhos”, a Traditional Portugues... von Macieira, A., Barros, D., Vaz-Velho, M., Pinheiro, R., Fonseca, S., Albano, H., Teixeira, P.

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The Society of Information and the European Citizens' Perception of Climate Change: Natural or Anthropological Causes von Mata, Fernando, Dos-Santos, Maria, Cano-Díaz, Concha, Jesus, Meirielly, Vaz-Velho, Manuela

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Inactivation by ozone of Listeria innocua on salmon-trout during cold-smoke processing von Vaz-Velho, M., Silva, M., Pessoa, J., Gibbs, P.

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Growth control of Listeria innocua 2030c during processing and storage of cold-smoked salmon-trout by Carnobacterium divergens V41 culture and supernatant von Vaz-Velho, M., Todorov, S., Ribeiro, J., Gibbs, P.

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The Effect of Different Solvents on Extraction Yield, Total Phenolic Content and Antioxidant Activity of Extracts from Pine Bark (Pinus pinaster subsp. atlantica) von C. Vieito, E. Fernandes, M. Vaz Velho, P. Pires

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The Effect of Different Drying Processes on Physicochemical Characteristics and Antioxidant Activity of Brassica Spp. Cultivars from Northern Atlantic Portugal von Cristina Duarte, Patricia Sousa, Susana Rocha, Rita Pinheiro, Manuela Vaz Velho

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Company commitments on nutrition and sustainability: A three-country comparison von Steele, M, Campos, S, Nova, R, Dastoum, S, Vandevijvere, S, Harrington, J, Oliveira, A, Rodrigues, A, Vaz-Velho, M

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Comparison of antilisterial effects of two strains of lactic acid bacteria during processing and storage of a Portuguese Salami-like Product “Alheira” von Vaz Velho, Manuela, Jacome, Samuel, Noronha, Lúcia, todorov, svetoslav, Caldas-Fonseca, Susana, Pinheiro, Rita, Bernardo, Alcina M.M., Silva, Joana, Teixeira, Paula

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Effect of Lactic Acid Bacteria on Quality and Safety of Ready-to-eat Sliced Cured/Smoked Meat Products von S.L. Jacome, S. Fonseca, R. Pinheiro, S. Todorov, L. Noronha, J. Silva, A. Gomes, M. Pintado, A.M.M.B. Morais, P. Teixeira, M. Vaz-Velho

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Media Optimization of Bacteriocin ST22Ch Production by Lactobacillus Sakei ST22Ch Isolated from Salpicão, a Traditional Meat-Product from Portugal von S. Dimitrov Todorov, R. Oliveira, M. Vaz-Velho

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Feeding and housing boars after puberty without castration allows for good performance and low boar taint von P. Pinto, R., Martin, L., Ramos, A., Conceição, M.A., R. da Costa, R.P., Vaz-Velho, M.

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Note. Occurrence of Listeria spp. in salmon-trout (Onchorhyncus mykiss) and salmon (Salmo salar) von VAZ-VELHO, M, DUARTE, G, GIBBS, P

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Evaluation of mini-VIDAS rapid test for detection of Listeria monocytogenes from production lines of fresh to cold-smoked fish von Vaz-Velho, Manuela, Duarte, Gabriela, Gibbs, Paul

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Is Listeria innocua 2030c, a tetracycline-resistant strain, a suitable marker for replacing L. monocytogenes in challenge studies with cold-smoked fish? von Vaz-Velho, Manuela, Fonseca, Fátima, Silva, Manuela, Gibbs, Paul

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Comparison of two methods for purification of plantaricin ST31, a bacteriocin produced by Lactobacillus plantarum ST31 von Todorov, Svetoslav D.(Magura JSCo), Vaz-Velho, Manuela(Universidade Católica Portuguesa Escola Superior de Biotecnologia ,Instituto Politécnico de Viana do Castelo Escola Superior de Tecnologia e Gestão), Gibbs, Paul(Universidade Católica Portuguesa Escola Superior de Biotecnologia ,Leatherhead Food Research Association)

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Characterization of bacteriocins produced by two strains of Lactobacillus plantarum isolated from Beloura and Chouriço, traditional pork products from Portugal von Todorov, S.D, Ho, P, Vaz-Velho, M, Dicks, L.M.T

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