Luís Abrunhosa
Luís Abrunhosa
CEB-Centre of Biological Engineering
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TitleCited byYear
Black Aspergillus species as ochratoxin A producers in Portuguese wine grapes
R Serra, L Abrunhosa, Z Kozakiewicz, A Venâncio
International Journal of Food Microbiology 88 (1), 63-68, 2003
Biodegradation of ochratoxin A by fungi isolated from grapes
L Abrunhosa, R Serra, A Venâncio
Journal of Agricultural and Food Chemistry 50 (25), 7493-7496, 2002
Mycotoxin production from fungi isolated from grapes
L Abrunhosa, RRM Paterson, Z Kozakiewicz, N Lima, A Venâncio
Letters in Applied Microbiology 32 (4), 240-242, 2001
Biodegradation of ochratoxin A for food and feed decontamination
L Abrunhosa, R Paterson, A Venâncio
Toxins 2 (5), 1078-1099, 2010
Degradation of ochratoxin A by proteases and by a crude enzyme of Aspergillus niger
L Abrunhosa, L Santos, A Venâncio
Food Biotechnology 20 (3), 231-242, 2006
The condensation of salicylaldehydes and malononitrile revisited: synthesis of new dimeric chromene derivatives
M Costa, F Areias, L Abrunhosa, A Venâncio, F Proença
The Journal of organic chemistry 73 (5), 1954-1962, 2008
Isolation and purification of an enzyme hydrolyzing ochratoxin A from Aspergillus niger
L Abrunhosa, A Venâncio
Biotechnology letters 29 (12), 1909-1914, 2007
Determination of ochratoxin A in wine grapes: comparison of extraction procedures and method validation
R Serra, C Mendonça, L Abrunhosa, A Pietri, A Venâncio
Analytica Chimica Acta 513 (1), 41-47, 2004
Irradiation for mold and mycotoxin control: a review
T Calado, A Venâncio, L Abrunhosa
Comprehensive Reviews in Food Science and Food Safety 13 (5), 1049-1061, 2014
A review of mycotoxins in food and feed products in Portugal and estimation of probable daily intakes
L Abrunhosa, H Morales, C Soares, T Calado, AS Vila-Chã, M Pereira, ...
Critical reviews in food science and nutrition 56 (2), 249-265, 2016
Use of ozone to reduce molds in a cheese ripening room
R Serra, L Abrunhosa, Z KOZAKIEWICZ, A Venâncio, N Lima
Journal of food protection 66 (12), 2355-2358, 2003
The effect of culture preservation techniques on patulin and citrinin production by Penicillium expansum Link
IM Santos, L Abrunhosa, A Venâncio, N Lima
Letters in Applied Microbiology 35 (4), 272-275, 2002
Biodegradation of ochratoxin A by Pediococcus parvulus isolated from Douro wines
L Abrunhosa, A Inês, AI Rodrigues, A Guimarães, VL Pereira, P Parpot, ...
International journal of food microbiology 188, 45-52, 2014
Lipase production by Aspergillus ibericus using olive mill wastewater
L Abrunhosa, F Oliveira, D Dantas, C Gonçalves, I Belo
Bioprocess and biosystems engineering 36 (3), 285-291, 2013
Antifungal activity of a novel chromene dimer
L Abrunhosa, M Costa, F Areias, A Venâncio, F Proença
Journal of industrial microbiology & biotechnology 34 (12), 787-792, 2007
Incidence of fumonisin B2 production by Aspergillus niger in Portuguese wine regions
L Abrunhosa, T Calado, A Venâncio
Journal of agricultural and food chemistry 59 (13), 7514-7518, 2011
Adsorption of aflatoxin B1, zearalenone and ochratoxin A by microorganisms isolated from Kefir grains
FB Taheur, K Fedhila, K Chaieb, B Kouidhi, A Bakhrouf, L Abrunhosa
International journal of food microbiology 251, 1-7, 2017
Combined bioremediation and enzyme production by Aspergillus sp. in olive mill and winery wastewaters
JM Salgado, L Abrunhosa, A Venâncio, JM Domínguez, I Belo
International Biodeterioration & Biodegradation 110, 16-23, 2016
Enhancing the Bioconversion of Winery and Olive Mill Waste Mixtures into Lignocellulolytic Enzymes and Animal Feed by Aspergillus uvarum Using a Packed-Bed …
JM Salgado, L Abrunhosa, A Venâncio, JM Domínguez, I Belo
Journal of agricultural and food chemistry 63 (42), 9306-9314, 2015
Integrated use of residues from olive mill and winery for lipase production by solid state fermentation with Aspergillus sp.
JM Salgado, L Abrunhosa, A Venâncio, JM Domínguez, I Belo
Applied biochemistry and biotechnology 172 (4), 1832-1845, 2014
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