João Miguel Rocha

Lactic Acid Bacteria Isolation from Spontaneous Sourdough and Their Characterization Including Antimicrobial and Antifungal Properties Evaluation

Elena Bartkienė, Vita Lėlė, Modestas Ružauskas et al. · Microorganisms · 2019 · 171 citations · Full text

Impact of salt reduction on biogenic amines, fatty acids, microbiota, texture and sensory profile in traditional blood dry-cured sausages

Marta Laranjo, Ana Gomes‐Bispo, Ana Cristina Agulheiro‐Santos et al. · Food Chemistry · 2016 · 109 citations · Full text

Nutrition, Salt Reduction, Fatty Acids +10

On the Microbiological Profile of Traditional Portuguese Sourdough

João Miguel Rocha, F. Xavier Malcata · Journal of Food Protection · 1999 · 94 citations · Full text

Food Fermentation, Traditional Portuguese Sourdough, Microbial Ecology +4

Evaluation of physicochemical/microbial properties and life cycle assessment (LCA) of PLA-based nanocomposite active packaging

Gabriela S. Lorite, João Miguel Rocha, Noora Miilumäki et al. · LWT · 2016 · 87 citations

Chemical Engineering, Engineering, Edible Packaging +4

On the valorization of lactose and its derivatives from cheese whey as a dairy industry by-product: an overview

João Miguel Rocha, A. Guerra · European Food Research and Technology · 2020 · 70 citations

Biomanufacturing, Engineering, Cheese Whey +10