Meetings

Participation in Foods2020

Extraction, chemical characterisation and antioxidant activity of bioactive plant extracts

Participation in Foods2020

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

Participation in IFAP 2020 Annual Meeting, A Virtual Annual Meeting

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

Participation in IFAP 2020 Annual Meeting, A Virtual Annual Meeting

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

ArtiSaneFood First Year Meeting

Artisanefood Team had the First Year Meeting on Virtual Room

Participation in Biotech2020

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

Annual Tunisian Workshop of ArtiSaneFood Project

Participation in Round Table at ICPMF11

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

Participation in Round Table at ICPMF11

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

Participation in Round Table at ICPMF11

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