Luis Patarata (Luís Patarata)

ResearcherID Scopus Author ID Loop profile Ciência ID ORCID

Publication Activity (10 Years)

Years Active: 2020-2023
Publications (10 Years): 9

Top Venues

Foods (Basel, Switzerland)

Veterinary sciences

Journal of food science

Universidade de Trás-os-Montes e Alto Douro

Universidade de Trás-os-Montes e Alto Douro (PHD)

This page only lists publications with an associated author ORCID identifier.

Affiliation History

Universidade de Trás-os-Montes e Alto Douro Jan 7o 1991

Portugal

Professor :: Veterinary Sciences Department

Education History

Universidade de Trás-os-Montes e Alto Douro Sep 1o 1997 - Jul 15o 2002

Portugal

PHD

Publications

Sofia Botelho-Fontela, Gustavo Paixão, Ricardo Pereira Pinto, Manuela Vaz Velho, Maria Dos Anjos Pires, Rita Payan-Carreira, Luis Patarata, José Manuel Lorenzo Rodriguez, José António Silva, Alexandra Esteves
Effect of Immunocastration on Culled Sows-A Preliminary Study on Reproductive Tract, Carcass Traits, and Meat Quality. Veterinary sciences 10 (10) (2023)
Cristina Saraiva, Sónia Saraiva, Luis Patarata, Maria da Conceição Fontes, Conceição Martins
Behaviour of Escherichia coli O157:H7 and Listeria monocytogenes in Normal and DFD Beef of an Autochthonous Portuguese Breed. Foods (Basel, Switzerland) 12 (7) (2023)
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 (Basel, Switzerland) 11 (16) (2022)
Luis Patarata, Filipa Carvalho, Maria João Fraqueza
Nitrite-Free Implications on Consumer Acceptance and the Behavior of Pathogens in Cured Pork Loins. Foods (Basel, Switzerland) 11 (6) (2022)
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 (Basel, Switzerland) 11 (3) (2022)
Patrícia Bernardo, Luis Patarata, José Manuel Lorenzo Rodriguez, Maria João Fraqueza
Nitrate Is Nitrate: The Status Quo of Using Nitrate through Vegetable Extracts in Meat Products. Foods (Basel, Switzerland) 10 (12) (2021)
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 (Basel, Switzerland) 9 (5) (2020)
Rita Silva, Jorge Pereira, Margarida Rouxinol, Luis Patarata
Sensory Changes and Listeria monocytogenes Behavior in Sliced Cured Pork Loins during Extended Storage. Foods (Basel, Switzerland) 9 (5) (2020)
Ana F Borges, Almudena Cózar, Luis Patarata, Luís Telo da Gama, Cristina Mateus Alfaia, Maria J Fernandes, Maria H Fernandes, Herminia Vergara Pérez, Maria João 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)

Luis Patarata.css-eqlu8i{font-size:small;padding-left:4px;} (Luís Patarata)

Publication Activity (10 Years)

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Luis Patarata (Luís Patarata)