Ana Lourdes Arrais de Alencar Mota

Chemical and microbiological characterization of alheira: A typical Portuguese fermented sausage with particular reference to factors relating to food safety

Vânia Ferreira, Joana Barbosa, Sandra Vendeiro et al. · Meat Science · 2006 · 87 citations

Food Chemistry, Typical Portuguese, Food Fermentation +9

Large-scale study of herd-level risk factors for bovine brucellosis in Brazil

Ana Lourdes Arrais de Alencar Mota, Fernando Ferreira, José Soares Ferreira Neto et al. · Acta Tropica · 2016 · 64 citations · Full text

Animal Science, Veterinary Science, Bovine Brucellosis +8

Chemical and microbiological characterisation of “Salpicão de Vinhais” and “Chouriça de Vinhais”: Traditional dry sausages produced in the North of Portugal

Vânia Ferreira, Joana Barbosa, Joana Silva et al. · Food Microbiology · 2007 · 41 citations

Food Chemistry, Vinhais ”, Food Fermentation +10

Epidemiological status of bovine tuberculosis in the Federal District of Brazil

Lucílio Antônio Ribeiro, Vı́tor Salvador Picão Gonçalves, Priscilla Fernanda Cremer Francisco et al. · Semina Ciências Agrárias · 2016 · 37 citations · Full text

Federal District, Tuberculosis Prevention, Education +18

Investigation of food and water microbiological conditions and foodborne disease outbreaks in the Federal District, Brazil

Márcia Menezes Nunes, Ana Lourdes Arrais de Alencar Mota, Eloísa Dutra Caldas · Food Control · 2013 · 36 citations

Food Contamination, Federal District, Microbial Hazard +17