| 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 | 219 | 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 | 148 | 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 | 97 | 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 | 90 | 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 | 61 | 2000 |
| The Atlantic diet–Origin and features ML Vaz-Velho, R Pinheiro, AS Rodrigues International Journal of Food Studies 5 (1), 2016 | 58 | 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 | 51 | 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 | 48 | 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 | 44 | 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 | 35 | 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 | 31 | 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 | 30 | 1999 |
| Chemical composition and industrial applications of Maritime pine (Pinus pinaster Ait.) bark and other non-wood parts JI Alonso-Esteban, M Carocho, D Barros, MV Velho, S Heleno, L Barros Reviews in Environmental Science and Bio/Technology 21 (3), 583-633, 2022 | 26 | 2022 |
| 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 | 25 | 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 | 21 | 1998 |
| 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 | 18 | 2012 |
| Smoked Foods| Production M Vaz-Velho Academic Press, 2003 | 18 | 2003 |
| Corncob as Carbon Source in the Production of Xanthan Gum in Different Strains Xanthomonas sp. M Jesus, F Mata, RA Batista, DS Ruzene, R Albuquerque-Júnior, ... Sustainability 15 (3), 2287, 2023 | 17 | 2023 |
| 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 | 17 | 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 | 17 | 2015 |
