Manuela Vaz Velho
Manuela Vaz Velho
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Characterisation of an antiviral pediocin-like bacteriocin produced by Enterococcus faecium
D Todorov, S.D., Wachsman, M., Tomé, E., Dousset, X., Destro, M.T., Dicks, L ...
Food Microbiology 27 (7), 869-879, 2010
Characterization of bacteriocins produced by two strains of Lactobacillus plantarum isolated from Beloura and Chouriço, traditional pork products from Portugal
SD Todorov, P P. Ho, VV Manuela, LMT Dicks
Meat Science 84 (3), 334-343, 2010
Partial characterization of bacteriocins produced by three strains of Lactobacillus sakei, isolated from salpicao, a fermented meat product from North-West of Portugal
SD Todorov, M Vaz-Velho, BDG de Melo Franco, WH Holzapfel
Food Control 30 (1), 111-121, 2013
Comparison of two methods for purification of plantaricin ST31, a bacteriocin produced by Lactobacillus plantarum ST31
SD Todorov, M Vaz-Velho, P Gibbs
Brazilian Journal of Microbiology 35, 157-160, 2004
Evaluation of mini-VIDAS rapid test for detection of Listeria monocytogenes from production lines of fresh to cold-smoked fish
M Vaz-Velho, G Duarte, P Gibbs
Journal of Microbiological Methods 40 (2), 147-151, 2000
The Atlantic diet–Origin and features
ML Vaz-Velho, R Pinheiro, AS Rodrigues
International Journal of Food Studies 5 (1), 2016
Inactivation by ozone of Listeria innocua on salmon-trout during cold-smoke processing
M Vaz-Velho, M Silva, J Pessoa, P Gibbs
Food Control 17 (8), 609-616, 2006
Characterization of Listeria monocytogenes isolated from production lines of fresh and cold‐smoked fish
M Vaz‐Velho, G Duarte, J McLauchlin, P Gibbs
Journal of Applied Microbiology 91 (3), 556-562, 2001
The effect of different solvents on extraction yield, total phenolic content and antioxidant activity of extracts from pine bark (Pinus pinaster subsp. atlantica)
C Vieito, É Fernandes, MV Velho, P Pires
Chemical Engineering Transactions 64, 127-132, 2018
Growth control of Listeria innocua 2030c during processing and storage of cold-smoked salmon-trout by Carnobacterium divergens V41 culture and supernatant
M Vaz-Velho, S Todorov, J Ribeiro, P Gibbs
Food Control 16 (6), 540-548, 2005
Is Listeria innocua 2030c, a tetracycline-resistant strain, a suitable marker for replacing L. monocytogenes in challenge studies with cold-smoked fish?
M Vaz-Velho, F Fonseca, M Silva, P Gibbs
Food Control 12 (6), 361-364, 2001
Efficiency of four secondary enrichment protocols in differentiation and isolation of Listeria spp. and Listeria monocytogenes from smoked fish processing chains
G Duarte, M Vaz-Velho, C Capell, P Gibbs
International journal of food microbiology 52 (3), 163-168, 1999
Enterococcus faecium isolated from Lombo, a Portuguese traditional meat product: characterisation of antibacterial compounds and factors affecting bacteriocin production
SD Todorov, L Favaro, P Gibbs, M Vaz-Velho
BENEFICIAL MICROBES 3 (4), 319-330, 2012
Note. Occurrence of Listeria spp. in salmon-trout (Onchorhyncus mykiss) and salmon (Salmo salar)/Nota. Presencia de Listeria spp. en trucha asalmonada (Onchorhyncus mykiss) y …
M Vaz-Velho, G Duarte, P Gibbs
Food science and technology international 4 (2), 121-125, 1998
Boza, a traditional cereal-based fermented beverage: a rich source of probiotics and bacteriocin-producing lactic acid bacteria
JW von Mollendorff, M Vaz-Velho, SD Todorov
Functional properties of traditional foods, 157-188, 2016
Food innovation and entrepreneurship in higher education: A case study
SC Fonseca, R Pinheiro, C Barbosa, A Araújo, M Vaz-Velho, R Alves
International Journal of Food Studies 4 (2), 2015
Effect of lactic acid bacteria on quality and safety of ready-to-eat sliced cured/smoked meat products
SL Jácome, S Fonseca, R Pinheiro, SD Todorov, L Noronha, J Silva, ...
Chemical Engineering Transactions 38, 403-408, 2014
Comparison of Antilisterial Effects of Two Strains of Lactic Acid Bacteria during Processing and Storage of a Portuguese Salami-like Product “Alheira”
M Vaz-Velho, S Jácome, L Noronha, S Todorov, S Fonseca, R Pinheiro, ...
Chemical Engineering Transactions 32, 1807-1812, 2013
Smoked Foods| Production
M Vaz-Velho
Academic Press, 2003
Media Optimization of Bacteriocin ST22CH production by Lactobacillus sakei ST22CH isolated from salpicão, traditional meat-product from Portugal
SD Todorov, RP Oliveira, M Vaz-Velho
Chemical Engineering Transactions 2, 283-288, 2012
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