Personal identification

Full name

Luis Avelino da Silva Coutinho Patarata

Citation names

• Patarata, Luis
• Patarata, L.

Author identifiers

Ciência ID

FC16-B6DB-5B2A

ORCID iD

0000-0002-4662-9408

Email addresses

• lpatarat@utad.pt (Professional)

Telephones

Telephone

• (351) 259350634 (Professional)

Addresses

• Universidade de Trás-os-Montes e Alto Douro, Centro de Ciência Animal e Veterinária, Departamento de Ciências Veterinárias. Quinta de Prados. Bloco de Laboratórios, 5000-801, Vila Real, Vila Real, Portugal (Professional)

Knowledge fields

• Agrarian Sciences - Animal and Dairy Science

Languages

Language	Speaking	Reading	Writing	Listening	Peer-review
Portuguese	Advanced (C1)	Advanced (C1)	Advanced (C1)	Advanced (C1)
English	Intermediate (B1)	Intermediate (B1)	Intermediate (B1)	Intermediate (B1)
French	Intermediate (B1)	Intermediate (B1)	Beginner (A1)	Intermediate (B1)
Spanish; Castilian	Intermediate (B1)	Intermediate (B1)	Beginner (A1)	Intermediate (B1)

	Degree	Classification
2009 Concluded	Agregação em Tecnologia dos Produtos de Animais; Aggregation in Animal Products Technology (Título de Agregado) Major in Tecnologia dos Produtos de Animais; Animal Product Technology Universidade de Trás-os-Montes e Alto Douro, Portugal "Testes de desafio na validação de processos e determinação da vida útil de alimentos. Sumário da lição de síntese elaborado para a obtenção do título de agregado pela Universidade de Trás-os-Montes e Alto Douro:" (THESIS/DISSERTATION)	aprovado unanimidade; approved unanimously
2002 Concluded	Área cientifica de Ciências Agrárias, Ciência Alimentar; Scientific area of Agricultural Sciences, Food Science (Doutoramento) Major in Outra: Sem especialidade; Other: No specialty Universidade de Trás-os-Montes e Alto Douro, Portugal "Caracterização e Avaliação da Aptidão Tecnológica de Bactéria do Ácido Láctico e Micrococcaceae em Produtos de Salsicharia. Efeito da Sua Utilização em Culturas de Arranque e de Formulação Acidificante no Fabrico de Linguiça Tradicional Transmontana" (THESIS/DISSERTATION)	Aprovado por unanimidade com distinção e louvor; Approved unanimously with disti
1995 Concluded	Provas de Aptidão Pedagógica e Capacidade Cientifica - Ciências Agrárias - Tecnologia dos Produtos Alimentares (Outros) Major in Ciências Agrárias - Tecnologia dos Produtos Alimentares Universidade de Trás-os-Montes e Alto Douro, Portugal	muito bom
1985 - 1990 Concluded	Engenharia Zootécnica (Licenciatura) Universidade de Trás-os-Montes e Alto Douro, Portugal	14

Science

	Category Host institution	Employer
2003 - Current	Researcher (Research)	Universidade de Trás-os-Montes e Alto Douro, Portugal
1997 - 2002	Researcher (Research)	Universidade de Trás-os-Montes e Alto Douro, Portugal

Teaching in Higher Education

	Category Host institution	Employer
2009/10 - Current	Assistant Professor (University Teacher)	Universidade de Trás-os-Montes e Alto Douro, Portugal
2002 - 2009/10/08	Assistant Professor (University Teacher)	Universidade de Trás-os-Montes e Alto Douro, Portugal
1995/07 - 2002/06	Assistant (University Teacher)	Universidade de Trás-os-Montes e Alto Douro, Portugal
1991/01/07 - 1995/07/16	Trainee Assistant (University Teacher)	Universidade de Trás-os-Montes e Alto Douro, Portugal

Contract

	Designation	Funders
2020 - 2025	AgriFood XXI ¿ Desenvolvimento e consolidação da investigação do setor agroalimentar no Norte de Portugal. NORTE-01-0145-FEDER-045959AgriFood XXI Development and consolidation of research in the agri-food sector in the North of Portugal. NORTE-01-0145-FEDER-045959 NORTE-01-0145-FEDER-045959 Researcher
2021/01/02 - 2023/06/30	One Health concept in animal cancer NORTE-01-0145-FEDER-000078 Co-Principal Investigator (Co-PI)	Ongoing
2020/03/01 - 2023/06/30	Fungi4Health ¿ Valorização de resíduos agroindustriais na produção de cogumelos e no desenvolvimento de alimentos funcionais e produtos de valor acrescentado. Sistema de incentivos à investigação e desenvolvimento tecnológico (SI I&DT); Fungi4Health Valorization of agro-industrial waste in mushroom NORTE-01-0247-FEDER-07017 Researcher	Ongoing
2020 - 2023	Clean Label. Alternativas Clean Label à utilização de conservantes e outros aditivos em molhos, produtos cárneos; Clean Label. Clean Label alternatives to the use of preservatives and other additives in sauces, meat products and confectionery e produtos de confeitaria 14/SI/2019
2017 - 2021	Estratégias para a qualidade e segurança de produtos cárneos transformados garantindo a redução de compostos com potencial carcinogénico. Grupo Operacional ID 77 PDR2020-1.0.1-FEADER-031359;Strategies for the quality and safety of processed meat products ensuring the reduction of compounds with carc Grupo Operacional ID 77 PDR2020-1.0.1-FEADER-031359 Researcher
2017 - 2021	Preservar a qualidade na Carne Arouquesa. Grupos Operacionais. 01. PDR2020-101-031094;Preserving quality in Arouquesa Meat. Operational Groups. 01. PDR2020-101-031094 Grupos Operacionais. 01. PDR2020-101-031094 Researcher
2016 - 2019	AMONIAVE. Técnicas de Controlo das Concentrações de Amoníaco em Instalações Avícolas;AMMONIAVE. Techniques for Controlling Ammonia Concentrations in Poultry Facilities Projeto SI I&DT –POCI–01– 0247-FEDER- 003430 Researcher	Concluded
2010 - 2013	Salsicharia tradicional portuguesa: estratégias para a melhoria da segurança e qualidade;Traditional Portuguese sausage: strategies for improving safety and quality PTDC/AGR-ALI/119075/2010 Researcher
2003 - 2005	Assessment and improvement of safety of traditional dry sausages from producers to consumers TRADISAUSAGE, QLRT2001-02240 Researcher
2001 - 2004	Perigos microbiológicos em alheiras: desenvolvimento de estratégias conducentes à redução da sua ocorrência; Microbiological hazards in alheiras: development of strategies to reduce their occurrence AGRO nº166 Researcher	Concluded
2001 - 2004	Influência do pH final e tempo de maturação na tenrura e qualidade higiénica da carne Maronesa;Influence of final pH and maturation time on the tenderness and hygienic quality of Maronesa meat AGRO nº165 Researcher	Concluded
1996 - 1999	Salsicharia Tradicional Transmontana: Caracterização, Monitorização e Experimentação da Tecnologia Artesanal.Traditional Trás-os-Montes Sausage: Characterization, Monitoring and Experimentation of Artisanal Technology. Projecto PAMAF nº 3056 Researcher
1994 - 1998	Les produits du terroir en Europe du sud. Caractérization ethnologique, sensorielle et socio-économique de leur typicité; stratégies de valorisation;Local products in southern Europe. Ethnological, sensory and socio-economic characterization of their typicality; valorization strategies programa AIR da U.E Researcher
1992 - 1994	Caracterização da microflora envolvida no processo de cura de produtos de salsicharia tradicional. Ensaios tecnológicos visando a utilização das bactérias como culturas starter; Characterization of microflora involved in the process of curing traditional salsicharia products. Technological experimen PDRITM II), Researcher	Concluded

Publications

Book chapter	Patarata, Luis; Munekata, Paulo Eduardo Sichetti; Fraqueza, Maria João dos Ramos. "Probiotics as starter and nonstarter cultures in fermented foods". In Strategies to Improve the Quality of Foods, 203-233. Elsevier, 2024. 10.1016/b978-0-443-15346-4.00008-2 Fraqueza, Maria João; Laranjo, Marta; Elias, Miguel; Patarata, Luís. "Salpicão and Paio". In Production of Traditional Mediterranean Meat Products, 177-184. Springer US, 2022. 10.1007/978-1-0716-2103-5_21 Laranjo, Marta; Elias, Miguel; Patarata, Luís; Fraqueza, Maria João. "Entremeada and Paia de Toucinho". In Production of Traditional Mediterranean Meat Products, 169-176. Springer US, 2022. 10.1007/978-1-0716-2103-5_20 Pereira, J.A; Dionísio, L.D; Patarata L; Matos, T. "Morcela de Arroz sausage: manufacture process, chemical composition and shelf life (Chapter 18).". In Pork: Meat Quality and Processed Meat Products, 427-443. Boca Raton, United States: CRC Press, 2022. Published Fraqueza, Maria João; Patarata, L.. "Fermented Meat Products: From the Technology to the Quality Control". In Fermented Food Products, edited by Sankaranarayanan, A; Amaresan, N; Dhanasekaran, D, 197-237. Boca Raton, United States: CRC Press, 2020. Published Patarata, L.. "13. Fermented Meat Products: From the Technology to the Quality Control". 2019. 10.1201/9780429274787 Fraqueza, M.J.; Borges, A.; Patarata, L.. "Strategies to Reduce the Formation of Carcinogenic Chemicals in Dry Cured Meat Products". 295-342. 2018. Fraqueza, M.J.; Patarata, L.; Lauková, A.. "Protective cultures and bacteriocins in fermented meats". 228-269. 2017. Talon, R.; Lebert, I.; Lebert, A.; Garriga, M.; Aymerich, T.; Drosinos, E.H.; Zanardi, E.; et al. "Microbial ecosystem of traditional dry fermented sausages in Mediterranean countries and Slovakia". In Mediterranean Ecosystems: Dynamics, Management and Conservation. Earth Sciences in the 21st Century Environmental Science, Engineering and Technology, 115-127. New York, United States: Nova Science Publishers Inc., 2012. Published
Conference abstract	xx. "106 comunications in conferences (43 international, 63 national)". Paper presented in Diverse, 2023.
Conference paper	Maria Ciríaco; Luis Patarata; Márcio Moura-Alves; Fernando Nunes; Cristina Saraiva. "Antimicrobial Properties of Chestnut Shell Extract as an Ecofriendly Approach for Food Preservation". 2023. 10.3390/Foods2023-14934 Pereira, Jorge Alberto dos Santos Guieiro; Luís Avelino da Silva Coutinho Patarata; Teresa de Jesus da Silva Matos; Isabel Sousa. "Effect of packaging technology on texture and colour of a Portuguese traditional blood sausage from Monchique region – Morcela de Arroz.". Paper presented in International Conference on Food and Biosystems Engineering (I. C. FaBE 2013, Larissa, 2013. Published
Journal article	Sofia Botelho-Fontela; Sílvia Ferreira; Gustavo Paixão; Ricardo Pereira-Pinto; Manuela Vaz-Velho; Maria dos Anjos Pires; Rita Payan-Carreira; et al. "Seasonal Variations on Testicular Morphology, Boar Taint, and Meat Quality Traits in Traditional Outdoor Pig Farming". Animals (2023): https://doi.org/10.3390/ani14010102. 10.3390/ani14010102 Sofia Botelho-Fontela; Gustavo Paixão; Ricardo Pereira-Pinto; Manuela Vaz-Velho; Maria dos Anjos Pires; Rita Payan-Carreira; Luís Patarata; et al. "Effect of Immunocastration on Culled Sows—A Preliminary Study on Reproductive Tract, Carcass Traits, and Meat Quality". Veterinary Sciences (2023): https://doi.org/10.3390/vetsci10100600. 10.3390/vetsci10100600 José António Silva; Ricardo Cardoso; Raquel Vieira; José Carlos Almeida; Maria José Gomes; Carlos Venâncio; Luis Patarata. "The Effect of Weaning and Slaughter Age on the Physicochemical and Sensory Characteristics of Arouquesa Beef—A PDO Portuguese Meat". Foods (2022): https://doi.org/10.3390/foods11162505. 10.3390/foods11162505 Luis Patarata; Filipa Carvalho; Maria João Fraqueza. "Nitrite-Free Implications on Consumer Acceptance and the Behavior of Pathogens in Cured Pork Loins". Foods 11 6 (2022): 796-796. https://doi.org/10.3390/foods11060796. 10.3390/foods11060796 Luis Patarata; Liliana Fernandes; José António Silva; Maria João Fraqueza. "The Risk of Salt Reduction in Dry-Cured Sausage Assessed by the Influence on Water Activity and the Survival of Salmonella". Foods 11 3 (2022): 444-444. https://doi.org/10.3390/foods11030444. 10.3390/foods11030444 de Araujo, Priscila Dinah; Coelho Araujo, Wilma Maria; Patarata, Luis; Fraqueza, Maria Joao. "Understanding the main factors that influence consumer quality perception and attitude towards meat and processed meat products". Meat Science (2022): https://publons.com/wos-op/publon/51409399/. 10.1016/J.MEATSCI.2022.108952 Patrícia Bernardo; Luís Patarata; Jose M. Lorenzo; Maria João Fraqueza. "Nitrate Is Nitrate: The Status Quo of Using Nitrate through Vegetable Extracts in Meat Products". Foods (2021): https://doi.org/10.3390/foods10123019. 10.3390/foods10123019 Fraqueza, MJ; Laranjo, Marta; Elias, Miguel; Patarata, L.. "Microbiological hazards associated with salt and nitrite reduction in cured meat products: control strategies based on antimicrobial effect of natural ingredients and protective microbiota". Current Opinion in Food Science 38 (2021): 32-39. http://dx.doi.org/10.1016/j.cofs.2020.10.027. Published • 10.1016/j.cofs.2020.10.027 Rita O. Silva; Margarida I. F. C. Rouxinol; Luís A. S. C. Patarata. "Pork Liver Freshness Evaluated through Spoilage Microbiota and a Consumer Test in Shelf Life Extension Experiment". Journal of Food Quality (2020): https://doi.org/10.1155/2020/1092865. 10.1155/2020/1092865 Rita Oliveira e Silva; Margarida I. F. Carmo Rouxinol; Luís A. Silva Coutinho Patarata. "The use of photography to perform an online consumer test on the freshness of chicken breast and the extension of shelf life". Journal of Sensory Studies (2020): https://doi.org/10.1111/joss.12565. 10.1111/joss.12565 Luis Patarata; Margarida Novais; Maria João Fraqueza; José António Silva. "Influence of Meat Spoilage Microbiota Initial Load on the Growth and Survival of Three Pathogens on a Naturally Fermented Sausage". Foods (2020): https://doi.org/10.3390/foods9050676. 10.3390/foods9050676 Rita Silva; Jorge Pereira; Margarida Rouxinol; Luis Patarata. "Sensory Changes and Listeria monocytogenes Behavior in Sliced Cured Pork Loins during Extended Storage". Foods 9 5 (2020): 621-621. https://doi.org/10.3390/foods9050621. 10.3390/foods9050621 Ana F. Borges; Almudena Cózar; Luís Patarata; Luis T. Gama; Cristina M. Alfaia; Maria J. Fernandes; Maria H. Fernandes; Herminia Vergara Pérez; Maria J. Fraqueza. "Effect of high hydrostatic pressure challenge on biogenic amines, microbiota, and sensory profile in traditional poultry- and pork-based semidried fermented sausage". Journal of Food Science 85 4 (2020): 1256-1264. https://doi.org/10.1111/1750-3841.15101. 10.1111/1750-3841.15101 Patarata, L.. "Red Wine and Garlic as a Possible Alternative to Minimize the Use of Nitrite for Controlling Clostridium Sporogenes and Salmonella in a Cured Sausage: Safety and Sensory Implications". Foods (2020): http://dx.doi.org/10.3390/foods9020206. 10.3390/foods9020206 Pereira, J.A.; Dionísio, L.; Patarata, L.; Matos, T.J.S.. "Multivariate nature of a cooked blood sausage spoilage along aerobic and vacuum package storage". Food Packaging and Shelf Life 20 (2019): http://www.scopus.com/inward/record.url?eid=2-s2.0-85062156424&partnerID=MN8TOARS. 10.1016/j.fpsl.2019.100304 García-Díez, J.; Alheiro, J.; Pinto, A.L.; Soares, L.; Falco, V.; Fraqueza, M.J.; Patarata, L.. "The Impact of Essential Oils on Consumer Acceptance of Chouriço de vinho - A Dry-Cured Sausage Made from Wine-Marinated Meat - Assessed by the Hedonic Scale, JAR Intensity Scale and Consumers' “Will to Consume and Purchase¿?". Journal of Food Processing and Preservation 41 4 (2017): e13056-e1. Published • 10.1111/jfpp.13056 García-Díez, J.; Patarata, L.. "Influence of salt level, starter culture, fermentable carbohydrates, and temperature on the behaviour of L. monocytogenes in sliced chouriço during storage". Acta Alimentaria 46 2 (2017): 206-213. Published • 10.1556/066.2017.46.2.10 Pereira, J.A.; Ferreira-Dias, S.; Dionísio, L.; Patarata, L.; Matos, T.J.S.. "Application of Unsteady-State Heat Transfer Equations to Thermal Process of Morcela de arroz from Monchique Region, a Portuguese Traditional Blood Sausage". Journal of Food Processing and Preservation 41 2 (2017): e12870-e12870. Published • 10.1111/jfpp.12870 Juan García-Díez; Joana Alheiro; Ana Luisa Pinto; Virgilio Falco; Maria João Fraqueza; Luís Patarata; García-Díez, J.; et al. "Synergistic Activity of Essential Oils from Herbs and Spices Used on Meat Products against Food Borne Pathogens". Natural Product Communications 12 2 (2017): 281-286. https://publons.com/wos-op/publon/14095234/. 10.1177/1934578X1701200236 Garcia-Diez, Juan; Alheiro, Joana; Pinto, Ana Luisa; Soares, Luciana; Falco, Virgilio; Fraqueza, Maria Joao; Patarata, Luis. "Influence of Food Characteristics and Food Additives on the Antimicrobial Effect of Garlic and Oregano Essential Oils". Foods (2017): https://publons.com/wos-op/publon/966945/. 10.3390/FOODS6060044 García-Díez, Juan; Alheiro, Joana; Falco, Virgílio; Fraqueza, Maria João; Patarata, Luís. "Chemical characterization and antimicrobial properties of herbs and spices essential oils against pathogens and spoilage bacteria associated to dry-cured meat products". Journal of Essential Oil Research 29 2 (2016): 117-125. Published • 10.1080/10412905.2016.1212738 García-Díez, J.; Alheiro, J.; Pinto, A.L.; Soares, L.; Falco, V.; Fraqueza, M.J.; Patarata, L.. "Behaviour of food-borne pathogens on dry cured sausage manufactured with herbs and spices essential oils and their sensorial acceptability". Food Control 59 1 (2016): 262-270. Published • 10.1016/j.foodcont.2015.05.027 Saraiva, C.; Fontes, M.C.; Patarata, L.; Martins, C.; Cadavez, V.; Gonzales-Barron, U.. "Modelling the kinetics of Listeria monocytogenes in refrigerated fresh beef under different packaging atmospheres". LWT - Food Science and Technology 66 1 (2016): 664-671. Published • 10.1016/j.lwt.2015.11.026 Pereira, J.A.; Dionísio, L.; Patarata, L.; Matos, T.J.S.. "Effect of packaging technology on microbiological and sensory quality of a cooked blood sausage, Morcela de Arroz, from Monchique region of Portugal". Meat Science 101 March (2015): 33-41. Published • 10.1016/j.meatsci.2014.09.147 Pereira, J. A.; Dionísio, L.; Matos, T. J. S.; Patarata, L.. "Sensory Lexicon Development for a Portuguese Cooked Blood Sausage - Morcela de Arroz de Monchique - to Predict Its Usefulness for a Geographical Certification". Journal of Sensory Studies 30 1 (2015): 56-67. Published • 10.1111/joss.12136 Pereira, Jorge A.; Silva, Pedro; Matos, Teresa J. S.; Patarata, Luís. "Shelf Life Determination of Sliced Portuguese Traditional Blood Sausage- Morcela de Arroz de Monchique through Microbiological Challenge and Consumer Test". Journal of Food Science 80 3 (2015): M642-M6. Published • 10.1111/1750-3841.12782 António Alfaia; Cristina M. Alfaia; Luís Patarata; Maria J. Fernandes; Maria H. Fernandes; Miguel Elias; Maria H. Ribeiro; Maria J. Fraqueza. "Binomial effects of high isostatic pressure and time on the microbiological, sensory characteristics and lipid composition stability of vacuum packed dry fermented sausages “chouriço”". Innovative Food Science & Emerging Technologies 32 (2015): 37-44. https://doi.org/10.1016%2Fj.ifset.2015.09.012. 10.1016/j.ifset.2015.09.012 Díez, J. García; Patarata, L.. "Behavior of Salmonella spp., Listeria monocytogenes, and Staphylococcus aureus in Chouriço de Vinho, a Dry Fermented Sausage Made from Wine-Marinated Meat". Journal of Food Protection 76 4 (2013): 588-594. http://hdl.handle.net/10348/4602. Published • 10.4315/0362-028X.JFP-12-212 Linares, María Belén; Garrido, María Dolores; Martins, Conceição; Patarata, Luis. "Efficacies of Garlic and L. sakei in Wine-Based Marinades for Controlling Listeria monocytogenes and Salmonella spp. in Chouriço de Vinho , a Dry Sausage Made from Wine-Marinated Pork". Journal of Food Science 78 5 (2013): M719-M724. http://hdl.handle.net/10348/4603. Published • 10.1111/1750-3841.12094 Nieto, G.; Skibsted, L. H.; Andersen, M. L.; Patarata, L.; Ros, G.. "Effect of Oregano Essential Oil on the Quality of Pork Patties". Annals of Nutrition and Metabolism 62 (2013): 80-81. http://gateway.webofknowledge.com/gateway/Gateway.cgi?GWVersion=2&SrcAuth=ORCID&SrcApp=OrcidOrg&DestLinkType=FullRecord&DestApp=WOS_CPL&KeyUT=WOS:000330125300183&KeyUID=WOS:000330125300183. Roseiro, L.C.; Gomes, A.; Patarata, L.; Santos, C.. "Comparative survey of PAHs incidence in Portuguese traditional meat and blood sausages". Food and Chemical Toxicology 50 6 (2012): 1891-1896. Published • 10.1016/j.fct.2012.03.054 Patarata, L.; Judas, I.; Silva, J.A.; Esteves, A.; Martins, C.. "A comparison of the physicochemical and sensory characteristics of alheira samples from different-sized producers". Meat Science 79 1 (2008): 131-138. http://hdl.handle.net/10348/4604. Published • 10.1016/j.meatsci.2007.08.009 ESTEVES, ALEXANDRA; Patarata, Luis; SARAIVA, CRISTINA; Martins, Conceição. "ASSESSMENT OF THE MICROBIOLOGICAL CHARACTERISTICS OF INDUSTRIALLY PRODUCED ALHEIRA, WITH PARTICULAR REFERENCE TO FOODBORNE PATHOGENS". Journal of Food Safety 28 1 (2008): 88-102. Published • 10.1111/j.1745-4565.2007.00097.x Latorre-Moratalla, M.L.; Veciana-Nogués, T.; Bover-Cid, S.; Garriga, M.; Aymerich, T.; Zanardi, E.; Ianieri, A.; et al. "Biogenic amines in traditional fermented sausages produced in selected European countries". Food Chemistry 107 2 (2008): 912-921. Published • 10.1016/j.foodchem.2007.08.046 Santos, Maria-José; Nogueira, José Rocha; Patarata, Luis; Mayan, Olga. "Knowledge levels of food handlers in Portuguese school canteens and their self-reported behaviour towards food safety". International Journal of Environmental Health Research 18 6 (2008): 387-401. Published • 10.1080/09603120802100212 Talon, R.; Lebert, I.; Lebert, A.; Leroy, S.; Garriga, M.; Aymerich, T.; Drosinos, E.H.; et al. "Traditional dry fermented sausages produced in small-scale processing units in Mediterranean countries and Slovakia. 1: Microbial ecosystems of processing environments". Meat Science 77 4 (2007): 570-579. Published • 10.1016/j.meatsci.2007.05.006 Esteves, A.; Aymerich, T.; Garriga, M.; Patarata, L.; Fontes, M.C.; Martins, C.. "Tracing Salmonella in Alheira processing plants". Journal of Applied Microbiology 103 1 (2007): 1-10. Published • 10.1111/j.1365-2672.2006.03242.x Esteves, A.; Patarata, L.; Aymerich, T.; Garriga, M.; Martins, C.. "Multiple correspondence analysis and random amplified polymorphic DNA molecular typing to assess the sources of Staphylocloccus aureus contamination in alheira production lines". JOURNAL OF FOOD PROTECTION 70 70 (2007): 685-691. http://www.scopus.com/inward/record.url?eid=2-s2.0-33947401908&partnerID=MN8TOARS. Published • 10.4315/0362-028X-70.3.685 Silva, J.A.; Patarata, L.; Martins, C.; Silva, JA. "Influence of ultimate pH on bovine meat tenderness during ageing". Meat Science 52 4 (1999): 453-459. http://www.scopus.com/inward/record.url?eid=2-s2.0-0033441606&partnerID=MN8TOARS. Published • 10.1016/S0309-1740(99)00029-7 Patarata, L.; Pimentel, M.S.; Pot, B.; Kersters, K.; Faia, A.M.. "Identification of lactic acid bacteria isolated from Portuguese wines and musts by SDS-PAGE". Journal of Applied Bacteriology 76 3 (1994): 288-293. http://www.scopus.com/inward/record.url?eid=2-s2.0-0028305476&partnerID=MN8TOARS. 10.1111/j.1365-2672.1994.tb01630.x
Preprint	Cristina Saraiva; Sónia Saraiva; Luis Patarata; Maria da Conceição Fontes; Conceição Martins. "Behaviour of Escherichia coli O157:H7 and Listeria Monocyto-Genes in Normal and DFD Beef of an Autochthonous Portuguese Breed". 2023. https://doi.org/10.20944/preprints202303.0213.v1. 10.20944/preprints202303.0213.v1
Thesis / Dissertation	Leal, Mónica Reis. "Avaliação das condições de preparação e conhecimento dos manipuladores em serviços de alimentação de estruturas de apoio à infância, terceira idade e pessoas portadoras de deficiência". Master, 2014. http://hdl.handle.net/10348/2904. Reis, Mário João Amaral dos. "Testes de desafio em morcelas de arroz, morcelas de arroz da Beira e de Monchique". Master, 2011. http://hdl.handle.net/10400.5/3911. Nascimento, Ariana Orquídea Hortas. "Influência de Staphylococcus coagulase negativa e de reguladores de acidez na fracção azotada em enchidos de carne secos crus". Master, 2010. http://hdl.handle.net/10348/2120. Santos, Rui Pedro Natário Coutinho dos. "Avaliação das Condições Higio-Sanitárias em Estabelecimentos na Cidade de Viseu". Master, 2010. http://hdl.handle.net/10348/728. Taveira, Ana Filipa Cardona. "Influence of Use Lactobacillus plantarum with Probiotic Character of Portuguese Meat Chouriços". Master, 2009. http://hdl.handle.net/10348/421.