IITAA

Domingos-Lopes, M.F.P., Stanton, C., Ross P.R., Dapkevicius, M.L.E., Silva, C.C.G. (2017) Genetic diversity, safety and technological characterization of lactic acid bacteria isolated from artisanal Pico cheese. Food Microbiology, 63: 178-190

A. Narciso, F. Gallo, A. Valente, M. Cachão, L. Cros, E. Brito Azevedo, J. Barcelos e Ramos, 2016, Seasonal distribution of coccolithophores off Terceira Island, Azores: oceanographic conditions and ecological requirements,Continental Shelf Research, 117, 43-56.

F. Gallo, C. Rodrigues, A. Borba, J. Barcelos e Ramos, E. Brito Azevedo, J. Madruga, 2016, Growth and chemical composition of hydroponically cultivated Lactuca sativa using phytoplankton extract, International Journal of Agronomy and Agricultural Research, 4, 125-134.

Riquelme C., Câmara S., Dapkevicius M.L.N.E., Vinuesa P., Silva C.C.G., Malcata F.X., Rego O.A. (2015) Characterization of the bacterial biodiversity in Pico Cheese (an artisanal Azorean food). International Journal of Food Microbiology, 192: 86-94

Jaouani, I., Abbassi, M.S., Ribeiro, S.I.C., Khemiri, M., Mansouri, R., Messadi, L., Silva C.C.G. (2015) Safety and Technological Properties of Bacteriocinogenic Enterococci Isolates from Tunisia. Journal of Applied Microbiology, 119: 1089--1100

M. N. Müller, J. Barcelos e Ramos, K. G. Schulz, U. Riebesell, J. Kazmierczak, F. Gallo, L. Mackinder, Y. Li, P. N. Nesterenko, T. W. Trull, and G. M. Hallegraeff, 2015, Phytoplankton calcification as an effective mechanism to alleviate cellular calcium poisoning, Biogeosciences, 12: 6493–6501.

Ribeiro S., Costa M., Todorov S., Franco B., Dapkevicius, M., Silva C. (2014) Technological properties of bacteriocin-producing lactic acid bacteria isolated from Pico Cheese an artisanal cow’s milk cheese. Journal of Applied Microbiology, 116: 573--585

Rosa H.J.D., Rego O.A., Silva C.C.G., Alves S.P., Alfaia C.M.M., Prates J.A.M., Bessa R.J.B. (2014) Effect of corn supplementation of grass finishing of Holstein bulls on fatty acid composition of meat lipids. Journal of Animal Science, 92: 3701-3714

Coelho M.C., Silva C.C.G., Ribeiro S.C., Dapkevicius M.L.N.E., Rosa H.J.D. (2014) Control of Listeria monocytogenes in fresh cheese using protective lactic acid bacteria. International Journal of Food Microbiology, 191: 53–59

Barcelos e Ramos, J., K. G. Schulz, C. Brownlee, S. Sett and E. B. Azevedo, 2014, Effects of increasing seawater carbon dioxide concentrations on chain formation of the diatom Asterionellopsis glacialis, PloS One (9)3: e90749

Müller M., M. Lebrato, U. Riebesell, J. Barcelos e Ramos, K. G. Schulz, S. Blanco-Ameijeiras, S. Sett, A. Eisenhauer and H. M. Stoll, 2014, Influence of temperature and CO₂ on the strontium and magnesium composition of coccolithophore calcite, Biogeosciences, 11: 1065-1075.

Eggers, S. J., A. M. Lewandowska, J. Barcelos e Ramos, S. Blanco-Ameijeiras, F. Gallo and B. Matthiessen, 2014, Community composition has greater impact on the functioning of marine phytoplankton communities, Global Change Biology.