FACULTAD DE VETERINARIA
Ikerketa institutua
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Instituto Politécnico de Bragança
Bragança, PortugalInstituto Politécnico de Bragança-ko ikertzaileekin lankidetzan egindako argitalpenak (21)
2024
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Contribution to Characterizing the Meat Quality of Protected Designation of Origin Serrana and Preta de Montesinho Kids Using the Near-Infrared Reflectance Methodology
Foods, Vol. 13, Núm. 10
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Quality changes due to refrigerated storage in a traditional dry-cured pork belly salted with glasswort or KCl as partial substitutes for NaCl
Journal of the Science of Food and Agriculture
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Strategies to enhance the response of liver cancer to pharmacological treatments
American journal of physiology. Cell physiology, Vol. 327, Núm. 1, pp. C11-C33
2023
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Can Near-Infrared Spectroscopy Replace a Panel of Tasters in Sensory Analysis of Dry-Cured Bísaro Loin?
Foods, Vol. 12, Núm. 23
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Oxidative Effects of Raw Chickpea in Reformulated Pork Patties: Level of Chickpea, Temperature, and Use of Selected Natural Antioxidants
Processes, Vol. 11, Núm. 7
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Use of the main psychoactive drugs during the COVID-19 pandemic among higher education students
Revista de Enfermagem Referencia, Vol. 6, Núm. 2
2022
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A serosurvey of Mycobacterium avium subsp. paratuberculosis infection of goats in the North of Portugal
Acta Veterinaria Hungarica, Vol. 70, Núm. 1, pp. 1-8
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Sodium Reduction in Traditional Dry-Cured Pork Belly Using Glasswort Powder (Salicornia herbacea) as a Partial NaCl Replacer
Foods, Vol. 11, Núm. 23
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Use of Olive and Sunflower Oil Hydrogel Emulsions as Pork Fat Replacers in Goat Meat Burgers: Fat Reduction and Effects in Lipidic Quality
Biomolecules, Vol. 12, Núm. 10
2021
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Consumo de substâncias psicoativas em universitários ...que perceções
International Journal of Developmental and Educational Psychology: INFAD. Revista de Psicología, Vol. 2, Núm. 1, pp. 193-212
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Effect of different cooking methods on the total phenolic content, antioxidant activity and sensory properties of wild Boletus edulis mushroom
International Journal of Gastronomy and Food Science, Vol. 26
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Role of honey in advanced wound care
Molecules, Vol. 26, Núm. 16
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Test-retest and minimal detectable change in the assessment of muscle strength and muscle power in upper and lower extremity exercises in 9-to 14-year-old children
Applied Sciences (Switzerland), Vol. 11, Núm. 5, pp. 1-14
2020
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Antibacterial action mechanisms of honey: Physiological Effects of Avocado, Chestnut, and Polyfloral Honey upon Staphylococcus aureus and Escherichia coli
Molecules, Vol. 25, Núm. 5
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Comparative insight upon chitosan solution and chitosan nanoparticles application on the phenolic content, antioxidant and antimicrobial activities of individual grape components of Sousão variety
Antioxidants, Vol. 9, Núm. 2
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Evaluation of the phenolic profile of Castanea sativa mill. By-products and their antioxidant and antimicrobial activity against multiresistant bacteria
Antioxidants, Vol. 9, Núm. 1
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High Efficacy of Ozonated Oils on the Removal of Biofilms Produced by Methicillin-Resistant Staphylococcus aureus (MRSA) from Infected Diabetic Foot Ulcers
Molecules (Basel, Switzerland), Vol. 25, Núm. 16
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Honey: Another alternative in the fight against antibiotic-resistant bacteria?
Antibiotics, Vol. 9, Núm. 11, pp. 1-21
2019
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Bioactive Components and Antioxidant and Antibacterial Activities of Different Varieties of Honey: A Screening Prior to Clinical Application
Journal of Agricultural and Food Chemistry, Vol. 67, Núm. 2, pp. 688-698
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Evaluation of physiological effects induced by manuka honey upon staphylococcus aureus and escherichia coli
Microorganisms, Vol. 7, Núm. 8