Evaluating the Probiotic Potential of Lactic Acid Bacteria Implicated in Natural Fermentation of Table Olives, cv. Cobrançosa von Coimbra-Gomes, Joana, Reis, Patrícia J M, Tavares, Tânia G, Faria, Miguel A, Malcata, F Xavier, Macedo, Angela C

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A Review on Adventitious Lactic Acid Bacteria from Table Olives von Portilha-Cunha, M. Francisca, Macedo, Angela C., Malcata, F. Xavier

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Study of Lactic Acid Bacteria Biodiversity in Fermented Cobrançosa Table Olives to Determine Their Probiotic Potential von Coimbra-Gomes, Joana, Reis, Patrícia J M, Tavares, Tânia G, Malcata, Francisco Xavier, Macedo, Angela C

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Cobrançosa Table Olive Fermentation as per the Portuguese Traditional Method, Using Potentially Probiotic Lactiplantibacillus pentosus i106 upon Alternative Inoculation Strategies von Coimbra-Gomes, Joana, Reis, Patrícia J. M., Tavares, Tânia G., Silva, Afonso A., Mendes, Eulália, Casal, Susana, Malcata, Francisco Xavier, Macedo, Angela C.

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Microalgae: An alternative as sustainable source of biofuels? von Amaro, Helena M., Macedo, Ângela C., Malcata, F. Xavier

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Cobrançosa Table Olives: Characterization of Processing Method and Lactic Acid Bacteria Profile throughout Spontaneous Fermentation von Reis, Patrícia J. M., Tavares, Tânia G., Rocha, Joana M., Malcata, Francisco Xavier, Macedo, Angela C.

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Match Between Classroom Dimensions and Students’ Anthropometry: Re-Equipment According to European Educational Furniture Standard von Macedo, Angela C., Morais, André V., Martins, Henriqueta F., Martins, João C., Pais, Silvina M., Mayan, Olga S.

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On the Effects of a Workplace Fitness Program upon Pain Perception: a Case Study Encompassing Office Workers in a Portuguese Context von Macedo, Angela C., Trindade, Carla S., Brito, Ana P., Socorro Dantas, M.

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Analysis of occupational accidents in Portugal between 1992 and 2001 von Macedo, Angela C., Silva, Inês L.

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Influence of native lactic acid bacteria on the microbiological, biochemical and sensory profiles of Serra da Estrela cheese von Macedo, Angela C., Tavares, Tânia G., Malcata, F.Xavier

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A case study of ergonomics encompassing white - collar workers: anthropometry, furniture dimensions, working posture and musculoskeletal disorders von Ângela C. Macedo, Cátia F. Azenha, Ana P. Brito

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Evaluating the Probiotic Potential of Lactic Acid Bacteria Implicated in Natural Fermentation of Table Olives, cv. ICobrançosa/I von Coimbra-Gomes, Joana, Reis, Patrícia J. M, Tavares, Tânia G, Faria, Miguel A, Malcata, F. Xavier, Macedo, Angela C

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Peptide hydrolase system of lactic acid bacteria isolated from Serra da Estrela cheese von Macedo, Angela C., Vieira, Marta, Poças, Raquel, Malcata, F.Xavier

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Towards a starter culture of Lactobacillus plantarum AFS13: Assessment of more relevant effects for in vitro production and preservation thereof, via fractional factorial design me... von Portilha-Cunha, M. Francisca, Malcata, F. Xavier, Reis, Patrícia J.M., Macedo, Angela C.

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Purification and characterization of an intracellular aminopeptidase from a wild strain of Lactobacillus plantarum isolated from traditional Serra da Estrela cheese von Macedo, Angela C, Tavares, Tânia G, Malcata, F.Xavier

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Functional food consumption by Portuguese university community : knowledge, barriers and motivators von Moutinho, Paula, Macedo, Angela, Andrade, Inês

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Esterase activities of intracellular extracts of wild strains of lactic acid bacteria isolated from Serra da Estrela cheese von Macedo, Angela C., Tavares, Tânia G., Xavier Malcata, F.

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Study of Lactic Acid Bacteria Biodiversity in Fermented ICobrançosa/I Table Olives to Determine Their Probiotic Potential von Coimbra-Gomes, Joana, Reis, Patrícia J. M, Tavares, Tânia G, Malcata, Francisco Xavier, Macedo, Angela C

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The technology, chemistry, and microbiology of Serra cheese: a review von Macedo, A.C, Malcata, F.X, Oliveira, J.C

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Changes of Mineral Concentrations in Serra Cheese during Ripening and Throughout the Cheesemaking Season von Macedo, Angela C, Malcata, F Xavier

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