المؤلفون: Pintado, Cristina Miguel, Catulo, Luís, Peres, Maria de Fátima, Peres, Cidália, Brito, M.

المساهمون: Repositório Científico do Instituto Politécnico de Castelo Branco

مصطلحات موضوعية: Table olives, Fernentation, Lactobacillus pentosus, Physico-chemical, Microbilogical, Mediterranean diet

وصف الملف: application/pdf

Relation: PINTADO, Cristina Miguel [et al.] (2006) - Green olives fermentation profile by using Lactobacillus pentosus DSM 16366 as a starter culture. In Second International Olivebioteq 2006: proceedings. Vol II, p. 533-536.

الاتاحة: http://hdl.handle.net/10400.11/8465

المؤلفون: Santos, Francisco Lúcio, Mondragão-Rodrigues, Francisco Lúcio, Cordeiro, António, Peres, Cidália

مصطلحات موضوعية: olive cultivation, culture, folklore and history, traditions and uses

Relation: Francisco L. Santos, Francisco Mondragão-Rodrigues, António M. Cordeiro, Cidália Peres, 2012. Following olive footprints in Portugal. In Following olive footprints (Olea europaea L. ) cultivation and culture, folklore and history, traditions and uses, Ed. M. Kholy. Scripta Horticulturae No. 13, p. 320-330.; 9789066057340; 1813-9205; ICAAM; fls@uevora.pt; nd; 577

الاتاحة: http://hdl.handle.net/10174/6037

المؤلفون: Lourenço, Catarina, Rafael, Carla, Mello-Sampayo, Cristina, Pintado, Cristina Santos, Santos, Teresa, Catulo, Luís, Oliveira, Maria Manuela, Brito, Dulce, Peres, Cidália

المساهمون: Repositório Científico do Instituto Politécnico de Castelo Branco

مصطلحات موضوعية: Águas russas, Ambiente, Potencial biológico e energético, Bactérias lácticas, Degradação biológica

وصف الملف: application/pdf

Relation: LOURENÇO, Catarina [et al.] (2009) - Degradação de compostos fenólicos por estirpes de Lactobacillus isoladas de águas russas. In Simpósio Nacional de Olivicultura, 3, Castelo Branco, 29 a 31 de Outubro de 2003 - Actas Portuguesas de Horticultura ; 13. Castelo Branco : IPCB. ESA : APH. ISBN 978-972-8936-05-1. p. 244-248.; 978-972-8936-05-1

الاتاحة: http://hdl.handle.net/10400.11/255

المؤلفون: Alves, Marta, Peres, Cátia M., Hernandez-Mendonza, Adrián, Bronze, M. Rosário, Peres, Cidália, Malcata, F. Xavier

المساهمون: FCT, Portugal, CONACyT — National Council for Science and Technology (Mexico)

المصدر: Food Research International ; volume 75, page 61-70 ; ISSN 0963-9969

الاتاحة: http://dx.doi.org/10.1016/j.foodres.2015.04.048
https://api.elsevier.com/content/article/PII:S0963996915002112?httpAccept=text/xml
https://api.elsevier.com/content/article/PII:S0963996915002112?httpAccept=text/plain

المؤلفون: Peres, Cátia M., Alves, Marta, Hernandez-Mendoza, Adrián, Moreira, Liliana, Silva, Sandra, Bronze, Maria R., Vilas-Boas, Luís, Peres, Cidália, Malcata, F. Xavier

المساهمون: European Union – project Probiolives, FCT, CONACyT – National Council for Science and Technology (Mexico), UNITO Lab, Italy

المصدر: LWT - Food Science and Technology ; volume 59, issue 1, page 234-246 ; ISSN 0023-6438

الاتاحة: http://dx.doi.org/10.1016/j.lwt.2014.03.003
https://api.elsevier.com/content/article/PII:S002364381400139X?httpAccept=text/xml
https://api.elsevier.com/content/article/PII:S002364381400139X?httpAccept=text/plain

المؤلفون: Peres, Cidália, Catulo, Luis, Brito, Dulce, Pintado, Cristina

المصدر: Grasas y Aceites; Vol. 59 No. 3 (2008); 234-238 ; Grasas y Aceites; Vol. 59 Núm. 3 (2008); 234-238 ; 1988-4214 ; 0017-3495 ; 10.3989/gya.2008.v59.i3

مصطلحات موضوعية: Fermentation, Lactobacillus pentosus, Olea europaea, Olives, Starter culture, Aceitunas, Fermentación, Inóculo

وصف الملف: application/pdf

Relation: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/513/515; Chorianopoulos NG, Boziaris IS, Stamatiou A, Nychas GJE. 2005. Microbial association and acidity development of unheated and pasteurized green-table olives fermented using glucose or sucrose supplements at various levels. Food Microbiol. 22, 117-124. doi:10.1016/j.fm.2004.04.010; de Castro A, Montaño A, Casado FJ, Sánchez, AH, Rejano L. 2002. Utilization of Enterococcus casseliflavus and Lactobacillus pentosus as starter cultures for Spanish-style green olive fermentation. Food Microbiol. 19, 637–644. doi:10.1006/fmic.2002.0466; Delgado A, Brito D, Peres C, Noé-Arroyo F, Garrido-Fernández A. 2005. Bacteriocin production by Lactobacillus pentosus B96 can be expressed as a function of temperature and NaCl concentration. Food Microbiol. 22, 521-528. doi:10.1016/j.fm.2004.11.015; Díez MJF, Ramos RC, Fernández AG, Cancho FG, Pellissó FG, Vega, MN, Moreno AH, Mosquera MIM, Navarro LR, Quintana MCD, Roldán PS, García, PG., Gómez-Millán AC. 1985. Metodología, in Biotecnología de la Aceituna de Mesa, CSIC, Madrid, Spain, pp. 385-453.; Durán Quintana MC, García P, Brenes M, Garrido A. 1994. Induced lactic acid fermentation during the preservation stage of ripe olives from Hojiblanca cultivar. J. Appl. Bacteriol. 76, 377-382.; Lamzira Z, Asehraou A, Brito D, Oliveira M, Faid M, Peres C. 2005. Reducing the bloater spoilage during lactic fermentation of Moroccan green olives. Food Technol. Biotechnol. 43, 373-377.; Leal-Sánchez MV, Ruiz-Barba JL, Sánchez AH, Rejano L, Jiménez-Díaz R, Garrido A. 2003. Fermentation profile and optimization of green olive fermentation using Lactobacillus plantarum LPCO10 as a starter culture. Food Microbiol. 20, 421-430. doi:10.1016/S0740-0020(02)00147-8; Panagou EZ, Tassou CC., Katsaboxakis, CZ. 2003. Induced lactic acid fermentation of untreated green olives of the Conservolea cultivar by Lactobacillus pentosus. J. Sci. Food Agric. 83, 667–674. doi:10.1002/jsfa.1336; Ruiz-Barba JL, Jiménez-Díaz R. 1994. Vitamin and amino acid requirements of Lactobacillus plantarum strains isolated from green olive fermentations. J. Appl. Bacteriol. 76, 350-355.; Sánchez, A-H, de Castro A, Rejano L, Montaño A. 2000. Comparative study on chemical changes in olive juice and brine during green olive fermentation. J. Agric. Food Chem. 48, 5975–5980. doi:10.1021/jf000563u PMid:11141267; Sánchez AH, Rejano L, Montaño A, de Castro A. 2001. Utilization at high pH of starter cultures of lactobacilli for Spanish-style green olive fermentation. Int. J. Food Microbiol. 67, 115-122. doi:10.1016/S0168-1605(01)00434-2 PMid:11482559; https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/513

الاتاحة: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/513
https://doi.org/10.3989/gya.2008.v59.i3.513

المؤلفون: Oliveira, Manuela, Brito, Dulce, Catulo, Luís, Leitão, Fausto, Gomes, Lucília, Silva, Sandra, Vilas-Boas, Luís, Peito, Amália, Fernandes, Isabel, Gordo, Francisca, Peres, Cidália

المصدر: Grasas y Aceites; Vol. 55 No. 3 (2004); 219-226 ; Grasas y Aceites; Vol. 55 Núm. 3 (2004); 219-226 ; 1988-4214 ; 0017-3495 ; 10.3989/gya.2004.v55.i3

مصطلحات موضوعية: Chemical parameters, Fermentation, ’Galega’ variety, Microbiota, Quality, Calidad, Fermentacion, Parametros físico-químicos, Variedad ’Galega’

وصف الملف: application/pdf

Relation: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/169/169; https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/169

الاتاحة: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/169
https://doi.org/10.3989/gya.2004.v55.i3.169

المؤلفون: Delgado, Amélia, Brito, Dulce, Fevereiro, Pedro, Peres, Cidália, Marques, José

المصدر: Le Lait ; https://hal.science/hal-00895473 ; Le Lait, 2001, 81 (1-2), pp.203-215. ⟨10.1051/lait:2001124⟩

مصطلحات موضوعية: antimicrobial activity, bacteriocin, lactic acid --- activité antimicrobienne, bactériocine, acide lactique, Lactobacillus plantarum, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition, [SDV.IDA]Life Sciences [q-bio]/Food engineering

Relation: hal-00895473; https://hal.science/hal-00895473; https://hal.science/hal-00895473/document; https://hal.science/hal-00895473/file/hal-00895473.pdf

الاتاحة: https://hal.science/hal-00895473
https://hal.science/hal-00895473/document
https://hal.science/hal-00895473/file/hal-00895473.pdf
https://doi.org/10.1051/lait:2001124

المؤلفون: Rabie, Mohamed A., Peres, Cidalia, Malcata, F. Xavier

المساهمون: Fundação para a Ciência e a Tecnologia, Fundo Social Europeu

المصدر: Meat Science ; volume 96, issue 1, page 82-87 ; ISSN 0309-1740

الاتاحة: http://dx.doi.org/10.1016/j.meatsci.2013.05.042
https://api.elsevier.com/content/article/PII:S0309174013002465?httpAccept=text/xml
https://api.elsevier.com/content/article/PII:S0309174013002465?httpAccept=text/plain

المؤلفون: Peres, Cátia M., Peres, Cidália, Hernández-Mendoza, Adrián, Malcata, F. Xavier

المصدر: Trends in Food Science & Technology ; volume 26, issue 1, page 31-42 ; ISSN 0924-2244

الاتاحة: http://dx.doi.org/10.1016/j.tifs.2012.01.006
https://api.elsevier.com/content/article/PII:S0924224412000234?httpAccept=text/xml
https://api.elsevier.com/content/article/PII:S0924224412000234?httpAccept=text/plain

المؤلفون: Delgado, Amélia, Arroyo López, Francisco Noé, Brito, Dulce, Peres, Cidália, Fevereiro, Pedro, Garrido-Fernández, António

المصدر: Journal of Biotechnology ; volume 130, issue 2, page 193-201 ; ISSN 0168-1656

الاتاحة: http://dx.doi.org/10.1016/j.jbiotec.2007.01.041
https://api.elsevier.com/content/article/PII:S0168165607001605?httpAccept=text/xml
https://api.elsevier.com/content/article/PII:S0168165607001605?httpAccept=text/plain

المؤلفون: Peres, Cidália, Catulo, Luis, Brito, Dulce, Pintado, Cristina

المصدر: Grasas y Aceites; Vol. 59 No. 3 (2008); 234-238
Grasas y Aceites; Vol. 59 Núm. 3 (2008); 234-238
Grasas y Aceites
Consejo Superior de Investigaciones Científicas (CSIC)

مصطلحات موضوعية: Starter culture, Aceitunas, Fermentation, Inóculo, food and beverages, Olives, Fermentación, Lactobacillus pentosus, Olea europaea

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=RECOLECTA___::0d45ec829e28492d56169d29d27929d5
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/513

المؤلفون: Delgado, Amélia, Brito, Dulce, Peres, Cidália, Noé-Arroyo, Francisco, Garrido-Fernández, Antonio

المصدر: Food Microbiology ; volume 22, issue 6, page 521-528 ; ISSN 0740-0020

الاتاحة: http://dx.doi.org/10.1016/j.fm.2004.11.015
https://api.elsevier.com/content/article/PII:S0740002004001534?httpAccept=text/xml
https://api.elsevier.com/content/article/PII:S0740002004001534?httpAccept=text/plain

المؤلفون: Delgado, Amélia, Brito, Dulce, Fevereiro, Pedro, Tenreiro, Rogério, Peres, Cidália

المصدر: Journal of Microbiological Methods ; volume 62, issue 1, page 121-124 ; ISSN 0167-7012

الاتاحة: http://dx.doi.org/10.1016/j.mimet.2005.01.006
https://api.elsevier.com/content/article/PII:S0167701205000242?httpAccept=text/xml
https://api.elsevier.com/content/article/PII:S0167701205000242?httpAccept=text/plain

المؤلفون: Peres, Maria de Fátima, Luz, J.P., Fragoso, Preciosa, Gouveia, Cecília, Vitorino, Conceição, Silva, M.C.A., Henriques, Luís, Coutinho, J.P., Pintado, Cristina Miguel, Peres, Cidália, Ferreira, Armando

المساهمون: Repositório Científico do Instituto Politécnico de Castelo Branco

مصطلحات موضوعية: Olive fruit fly, Olive anthracnose, Quality criteria, Olea europaea, Fatty acids, Mediterranean diet

وصف الملف: application/pdf

Relation: PERES, M.F. [et al.] (2010) - Integrated production and quality of Galega olive il. IOBC Bulletin. 53, p. 145-149.

الاتاحة: http://hdl.handle.net/10400.11/8466

المؤلفون: Pintado, Cristina Miguel, Catulo, Luís, Peres, Cidália, Peres, Maria de Fátima

المساهمون: Repositório Científico do Instituto Politécnico de Castelo Branco

مصطلحات موضوعية: Olea europaea, Lactobacillus pentosus, Erytrodiol, Uvaol, Mediterranean diet

وصف الملف: application/pdf

Relation: PINTADO, Cristina Miguel [et al.] (2012) - Fatty acid, sterol and triterpenic dialcohol compositions of ‘Azeiteira’ green table olives: the influence of starter utilization. Acta Horticulturae. Vol. 949, p. 469-472. DOI: https://doi.org/10.17660/ActaHortic.2012.949.69

الاتاحة: http://hdl.handle.net/10400.11/8467

المؤلفون: Luz, J.P., Peres, Maria de Fátima, Fragoso, Preciosa, Pintado, Cristina Miguel, Gouveia, Cecília, Silva, M.C.A., Ferreira, Armando, Henriques, Luís, Coutinho, J.P., Peres, Cidália, Antunes, Vítor

المساهمون: Repositório Científico do Instituto Politécnico de Castelo Branco

مصطلحات موضوعية: Galega, Azeiteira, Beira Baixa, Dieta mediterrânica

وصف الملف: application/pdf

Relation: LUZ, J.P. [et al.] (2006) - Produção integrada e qualidade do azeite virgem. Melhoramento. ISSN 0368-9433. Vol. 41, p. 184-191.; 0368-9433

الاتاحة: http://hdl.handle.net/10400.11/1111

المؤلفون: Peres, Maria de Fátima, Ferreira, Armando, Pintado, Cristina Santos, Henriques, Luís, Coutinho, J.P., Luz, J.P., Vitorino, Conceição, Gouveia, Cecília, Silva, M.C.A., Outão, Fernanda, Fragoso, Preciosa, Peres, Cidália, Antunes, Vítor, Domingos, Ana, Pereira, João

المساهمون: Repositório Científico do Instituto Politécnico de Castelo Branco

مصطلحات موضوعية: Produção biológica, Produção integrada, Azeite virgem, Estabilidade oxidativa, Dieta mediterrânica

وصف الملف: application/pdf

Relation: PERES, M.F. [et al.] (2006) - Olivicultura sustentável e qualidade do Azeite "Galega" na Beira Baixa. Melhoramento. ISSN 0368-9433. Vol. 41, p. 199-203.; 0368-9433

الاتاحة: http://hdl.handle.net/10400.11/1105

المؤلفون: Pintado, Cristina Miguel, Peres, Cidália, Peres, Maria de Fátima, Henriques, Luís

المساهمون: Repositório Científico do Instituto Politécnico de Castelo Branco

مصطلحات موضوعية: Olea europaea, Ácidos gordos, Esteróis, Eritrodiol, Uvaol, Dieta mediterrânica

وصف الملف: application/pdf

Relation: PINTADO, Cristina Miguel [et al.] (2006) - Ácidos gordos componentes e fracção esterólica em azeites monovarietais das cultivares ‘Galega Vulgar’ e ‘Azeiteira’. Melhoramento. ISSN 0368-9433. Vol. 41, p. 204-208.; 0368-9433

الاتاحة: http://hdl.handle.net/10400.11/1093

المؤلفون: Pintado, Cristina Miguel, Peres, Maria de Fátima, Peres, Cidália

المساهمون: Repositório Científico do Instituto Politécnico de Castelo Branco

مصطلحات موضوعية: Olea europaea, Azeitona de mesa, Fermentação, Maturação, Flora microbiana, Parâmetros químicos, Dieta mediterrânica

وصف الملف: application/pdf

Relation: PINTADO, Cristina Miguel ; PERES, M.F. ; PERES, C. (2006) - Perfis microbiológico e químico da fermentação de azeitona tipo verde estilo sevilhano da cultivar "Azeiteira" ou "Azeitoneira" em duas datas de colheita. Melhoramento. ISSN 0368-9433. Vol. 41, p. 252-260.; 0368-9433

الاتاحة: http://hdl.handle.net/10400.11/1094