Food Safety Management - International and interdisciplinary perspectivesHOGG, Tim.Food control. 2015, Vol 49, issn 0956-7135, 94 p.Conference Proceedings

THE INFLUENCE OF SELECTED OENOLOGICAL PRACTICES ON THE SENSORY IMPACT OF VOLATILE PHENOLS IN RED WINESBARBOSA, Antonina; HOGG, Tim; COUTO, José Antonio et al.Journal international des sciences de la vigne et du vin. 2012, Vol 46, Num 2, pp 131-138, issn 1151-0285, 8 p.Article

Corporate social responsibility and food risk management in China; a management perspectiveDONGYONG ZHANG; YUAN GAO; MORSE, Stephen et al.Food control. 2015, Vol 49, pp 2-10, issn 0956-7135, 9 p.Conference Paper

A simple method to evaluate the shelf life of refrigerated rabbit meatPEREIRA, M; MALFEITO-FERREIRA, M.Food control. 2015, Vol 49, pp 70-74, issn 0956-7135, 5 p.Conference Paper

Alcohols, esters and heavy sulphur compounds production by pure and mixed cultures of apiculate wine yeastsMOREIRA, Nathalie; MENDES, Filipa; HOGG, Tim et al.International journal of food microbiology. 2005, Vol 103, Num 3, pp 285-294, issn 0168-1605, 10 p.Article

Inferring ethanol tolerance of Saccharomyces and non-Saccharomyces yeasts by progressive inactivationPINA, Cristina; ANTONIO, José; HOGG, Tim et al.Biotechnology letters. 2004, Vol 26, Num 19, pp 1521-1527, issn 0141-5492, 7 p.Article

Survey of domestic food purchases and related home handling practices in the Abruzzo region (central Italy): Data collection and analysis through a language-independent classification systemMIGLIORATI, Giacomo; PRENCIPE, Vincenza Annunziata; IANNETTI, Luigi et al.Food control. 2015, Vol 49, pp 23-33, issn 0956-7135, 11 p.Conference Paper

Antilisterial activity of lactic acid bacteria isolated from Alheiras (traditional Portuguese fermented sausages) : In situ assaysALBANO, Helena; OLIVEIRA, Marcia; AROSO, Ricardo et al.Meat science. 2007, Vol 76, Num 4, pp 796-800, issn 0309-1740, 5 p.Article

Evaluation of the food safety management system in a hospital food service operation toward Listeria monocytogenesLAHOU, E; JACXSENS, L; VERBUNT, E et al.Food control. 2015, Vol 49, pp 75-84, issn 0956-7135, 10 p.Conference Paper

Thermal inactivation of the wine spoilage yeasts Dekkera/BrettanomycesCOUTO, José Antonio; NEVES, Filipe; CAMPOS, Francisco et al.International journal of food microbiology. 2005, Vol 104, Num 3, pp 337-344, issn 0168-1605, 8 p.Article

Determination of aromatic descriptors of Touriga Nacional wines by sensory descriptive analysisFALQUE, Elena; FERREIRA, Antonio Cesar; HOGG, Tim et al.Flavour and fragrance journal. 2004, Vol 19, Num 4, pp 298-302, issn 0882-5734, 5 p.Article

Ethanol tolerance of five non-Saccharomyces wine yeasts in comparison with a strain of Saccharomyces cerevisiae: influence of different culture conditionsPINA, Cristina; SANTOS, Cristina; COUTO, José Antonio et al.Food microbiology. 2004, Vol 21, Num 4, pp 439-447, issn 0740-0020, 9 p.Article

Why do small business butcher shops fail to fully implement HACCP?RAMALHO, Vera; DE MOURA, Ana Pinto; CUNHA, Luis Miguel et al.Food control. 2015, Vol 49, pp 85-91, issn 0956-7135, 7 p.Conference Paper

Microbiological characterization of randomly selected portuguese raw milk cheeses with reference to food safetyALMEIDA, Goncalo; FIGUEIREDO, Alexandre; ROLA, Marta et al.Journal of food protection. 2007, Vol 70, Num 7, pp 1710-1716, issn 0362-028X, 7 p.Article

Management of slaughter houses in northern Nigeria and the safety of meat produced for human consumptionBELLO, M; LAWAN, M. K; ALUWONG, T et al.Food control. 2015, Vol 49, pp 34-39, issn 0956-7135, 6 p.Conference Paper

Knowledge on food hygiene of food service staff working in nursing homes and kindergartens in Porto region ― PortugalMARTINS, Ricardo Bessa; FERREIRA, Denise; MOREIRA, Luís M et al.Food control. 2014, Vol 42, pp 54-62, issn 0956-7135, 9 p.Article

Effect of phenolic aldehydes and flavonoids on growth and inactivation of Oenococcus oeni and Lactobacillus hilgardiiRITA FIGUEIREDO, Ana; CAMPOS, Francisco; DE FREITAS, Victor et al.Food microbiology. 2008, Vol 25, Num 1, pp 105-112, issn 0740-0020, 8 p.Article

Horizon scanning for management of emerging parasitic infections in fishery productsLLARENA-REINO, María; ABOLLO, Elvira; REGUEIRA, Marcos et al.Food control. 2015, Vol 49, pp 49-58, issn 0956-7135, 10 p.Conference Paper

Impact of Forced-Aging Process on Madeira Wine FlavorE SILVA, Hugo Oliveira; GUEDES DE PINHO, Paula; MACHADO, Beatriz P et al.Journal of agricultural and food chemistry (Print). 2008, Vol 56, Num 24, pp 11989-11996, issn 0021-8561, 8 p.Article

Chemical and microbiological characterisation of Salpicão de Vinhais and Chouriça de Vinhais : Traditional dry sausages produced in the North of PortugalFERREIRA, Vania; BARBOSA, Joana; SILVA, Joana et al.Food microbiology. 2007, Vol 24, Num 6, pp 618-623, issn 0740-0020, 6 p.Article

Chemical and microbiological characterization of alheira : A typical Portuguese fermented sausage with particular reference to factors relating to food safetyFERREIRA, Vania; BARBOSA, Joana; VENDEIRO, Sandra et al.Meat science. 2006, Vol 73, Num 4, pp 570-575, issn 0309-1740, 6 p.Article

Motives towards traceable food choice: A comparison between French and Italian consumersMENOZZI, Davide; HALAWANY-DARSON, Rafia; MORA, Cristina et al.Food control. 2015, Vol 49, pp 40-48, issn 0956-7135, 9 p.Conference Paper

Performance assessment of food safety management systems in animal-based food companies in view of their context characteristics: A European studyLUNING, P. A; KIREZIEVA, K; HAGELAAR, G et al.Food control. 2015, Vol 49, pp 11-22, issn 0956-7135, 12 p.Conference Paper

Measuring microbial food safety output and comparing self-checking systems of food business operators in BelgiumJACXSENS, L; KIREZIEVA, K; LUNING, P. A et al.Food control. 2015, Vol 49, pp 59-69, issn 0956-7135, 11 p.Conference Paper

Phenotypic and genetic heterogeneity of lactic acid bacteria isolated from Alheira, a traditional fermented sausage produced in PortugalALBANO, Helena; VAN REENEN, Carol A; TODOROV, Svetoslav D et al.Meat science. 2009, Vol 82, Num 3, pp 389-398, issn 0309-1740, 10 p.Article