Ana Sofia Andrade de Faria

Personal information

Assignation area

Nutrición y bromatologia

NABS codes

R&D related to Natural Sciences - financed from other sources than GUF

UNESCO codes

Microbiology

Microbiology of food

Biochemistry and microbiology of fermentation processes

Bacteriology

nanfbsvn/qbg/naqenqr/ng/hivtb/qbg/rf

Research areas

Research group

Nutrition and Food Group

Research lines

Fermented/ripened dairy products

Raw-cured meat products

Production and application of probiotic lactic acid bacteria and bacteriocins

Keywords

Microbiology

lactic acid bacteria

raw-cured meat products

External profiles

ORCID ID

0000-0002-7339-1036

WoK ResearcherID

O-4756-2015

Scopus Author ID

56078920800

Research results

Journal papers

Genetic Identification and Technological Potential of Indigenous Lactic Acid Bacteria Isolated from Alheira, a Traditional Portuguese Sausage

Authors

Fernandes N.

Faria A.S.

Carvalho L.

Choupina A.

Rodrigues C.

Gonzales-Barron U.

Cadavez V.

Journal

Foods Vol. 13

DOI

10.3390/foods13040598

Microbiological and Physicochemical Profile of Traditionally Produced Chouriça de Carne Dry-Fermented Sausages: Towards Benchmarking of Products Against Established Quality Groups