IITAA
IITAA (Institute for Investigation and Technology of Agronomy and Environment) is very much engaged and has the know how to pursuit studies on insular climate characterization / prediction and effects of global change on communities from the open ocean to the islands tops, modernize agriculture ... Read more »
MEMBERS
Airidas Dapkevicius
Past-member
Workgroup:Food Science and Health
Address:
Universidade dos Açores
Departamento de Ciências Agrárias
CITA-A (Grupo da Biodiversidade dos Açores)
Rua Capitão João d'Ávila
São Pedro, 9700-042
Angra do Heroísmo
Telephone: 295402200
Email: airidas@uac.pt
Selected publications:
- 1. Ribeiro S., Câmara S., Dapkevicius A., Dapkevicius M.L.N.E., Silva, C.C.G. 2011. Enzymatic profile and aroma production in lactic acid bacteria isolated from traditional cheeses. Livro de Resumos do XXII Encontro Nacional da Sociedade Portuguesa de Química, Braga, Portugal, pp.68.
- 2. Câmara S., Dapkevicius A., Dapkevicius M.L., Silva C.C.G., Rego O.A. 2011. Technological characterization of lactic acid bacteria isolated from a traditional Azorean Cheese (Pico Cheese). 10th Symposium on Lactic Acid Bactéria, Egmond aan Zee, the Netherlands. F034.
- 3. Louvado, António; Varela, Ana Rita; Coelho, Márcia; Riquelme, Cristina; Dapkevicius, Maria de Lurdes Enes; Dapkevicius, Airidas (2011) Biotechnological Potential of Microbial Isolates from Azorean Lava Tubes. II Encontro Ibérico de Biologia Subterrânea
- 4. S. Ribeiro, S. Câmara, C.C.G. Silva, M.L. Dapkevicius, A. Dapkevicius (2011) Enzymatic profile and arona production in lactic acid bacteria isolated from traditional cheeses. XXII Encontro Nacional da Sociedade Portuguesa de Química. 3-6 July, Braga, Portugal
- 5. M. L. N. Enes Dapkeviciusa, I. E. Regoa, S. Câmara, M. C. Costa, A. Dapkeviciusa, C. C. G. Silva (2011) Marcadores bioquímicos de patogenicidade em bactérias do ácido láctico. XXII Encontro Nacional da Sociedade Portuguesa de Química. 3-6 July, Braga, Portugal
- 1. Ribeiro S., Costa M.C., Dapkevicius A., Dapkevicius M.L.N.E., Silva C.C.G. 2012. Technological characterization of bacteriocin producing strains isolated from a traditional cheese, Livro de actas do 11º Encontro de Química dos Alimentos, Bragança, pp. 119 (ISBN 978-972-745-141-8).
- 2. Technological characterization of bacteriocin producing strains isolated from a traditional cheese (2012). Susana Ribeiro, Márcia C. Costa, Airidas Dapkevicius, Maria de Lurdes Enes Dapkevicius, Célia C.G. Silva. 11º Encontro de Química dos Alimentos
Selected projects:
- Understanding lactic acid bacteria (LAB) potential: Nutritional benefits and safety advantages in cheeses
- Understanding Underground Biodiversity: Studies of Azorean Lava Tubes
Web Development: Via Oceânica, 2009
