meetings

Extraction, chemical characterisation and antioxidant activity of bioactive plant extracts

Microbiological and physicochemical assessment of artisanally produced “Alheira” fermented sausages in Northern Portugal

A Meta-Regression Model Describing the Effects of Essential Oils on Escherichia coli Inactivation in Cheese

Meta-analysis on the effect of biopreservatives on Staphylococcus aureus inactivation in cheese

Artisanefood Team had the First Year Meeting on Virtual Room

This communication focused on the developments and challenges related to the applications of bacteriocins and bacteriocinogenic lactic acid bacteria as food bio-preservatives in combination with plant extracts. These innovative technologies which constitute the pillars of the PRIMA ArtiSaneFood project which aims to produce safe and healthy traditional foods around the Mediterranean area.

Annual Tunisian Workshop of ArtiSaneFood Project

Meta-regression models describing the effects of essential oils and added lactic acid on L. monocytogenes inactivation in cheese

Assuring the safety of traditional foods: A scientific contribution to protecting our cultural heritage.

Mathematical Modelling as a Tool for Ensuring Microbiological Safety of Traditional Fermented Foods