Ursula Gonzales-Barron

Latest

• In vitro antimicrobial activity of extracts and essential oils of Cinnamomum, Salvia, and Mentha spp. against foodborne pathogens: A meta-analysis study
• Mild heat treatment and biopreservatives for artisanal raw milk cheeses: reducing microbial spoilage and extending shelf life through thermisation, plant extracts and lactic acid bacteria
• Modelling the kinetics of Staphylococcus aureus in goat’s raw milk under different sub-pasteurisation temperatures
• Dynamic Modelling to Describe the Effect of Plant Extracts and Customised Starter Culture on Staphylococcus aureus Survival in Goat’s Raw Milk Soft Cheese
• International Seminar: ArtiSaneFood
• Meta-Analysis of In Vitro Antimicrobial Capacity of Extracts and Essential Oils of Syzygium aromaticum, Citrus L. and Origanum L.: Contrasting the Results of Different Antimicrobial Susceptibility Methods
• Phytochemical Composition and Bioactive Potential of Melissa officinalis L., Salvia officinalis L. and Mentha spicata L. Extracts
• Effect of lemon balm and spearmint extracts on the survival of *S. aureus* in goat's raw milk cheese
• Chemical Profile and Bioactivities of Extracts from Edible Plants Readily Available in Portugal
• D4.2: Report on Effective Concentrations and Modes of Application of Plant Antimicrobials in Target Artisanal Foods
• D3.1: Report on the Assessment of Commercial Starter Cultures for Use in the Target Artisanal Foods
• D3.2: Report on Selected Indigenous Lactic Acid Bacteria with Bacteriocinogenic and Technological Properties for Use in the Target Artisanal Foods
• ArtiSaneFood Third Year's Meeting
• ArtiSaneFood Second Year's Meeting
• Seminar with Portuguese Regional Producers
• Seminar with Artisanal Producer
• Participation in 2020 EAAP Virtual Annual Meeting
• Participation in Foods2020
• Participation in Foods2020
• Participation in IFAP 2020 Annual Meeting, A Virtual Annual Meeting
• Participation in IFAP 2020 Annual Meeting, A Virtual Annual Meeting
• Meta-Regression Models Describing the Effects of Added Lactic Acid Bacteria on Pathogen Inactivation in Milk and Cheese
• Microbial Deterioration of Lamb Meat of Portuguese Origin as Affected by its Intrinsic Properties
• Meta-regression models describing the effects of added lactic acid bacteria on pathogen inactivation in milk and cheese
• D5.2: Definition of the prototype artisanal products
• Meta-Regression models describing the effects of essential oils and added lactic acid bacteria on pathogen inactivation in cheese
• AgroStat2024: 16th Edition of the AgroStat Conference
• ArtiSaneFood First Year Meeting
• Effects of Essential Oils on Escherichia coli Inactivation in Cheese as Described by Meta-Regression Modelling
• Special Issue: Call for Papers
• Innovative Bio-interventions and Risk Modelling Approaches for Ensuring Microbial Safety and Quality of Mediterranean Artisanal Fermented Foods
• The ArtiSaneFood project: novel strategies to ensure the quality of traditional foods produced in the Mediterranean
• The Artisanefood Project: Novel Strategies To Ensure The Quality Of Traditional Foods Produced In The Mediterranean
• Participation in Round Table at ICPMF11
• Participation in Round Table at ICPMF11
• Participation in Round Table at ICPMF11
• Artisanefood Kick-Off Meeting in Agadir
• Encontro Ciência 2019
• Prima Kick-Off Meeting in Montpellier
• D2.3: Report on Risk Factors Leading to Increased Contamination in the Artisanal Food Chains