Joana Barbosa

Comparison of spray drying, freeze drying and convective hot air drying for the production of a probiotic orange powder

Joana Barbosa, Sandra Borges, Manuela Amorim et al. · Journal of Functional Foods · 2015 · 199 citations · Full text

Shelf Life, Biomanufacturing, Spray Drying +10

Virulence factors among enterococci isolated from traditional fermented meat products produced in the North of Portugal

Joana Barbosa, Paul Gibbs, Paula Teixeira · Food Control · 2009 · 128 citations

Microbial Contamination, Foodborne Illness, Virulence Factors +10

Antibiotic susceptibility of enterococci isolated from traditional fermented meat products

Joana Barbosa, Vânia Ferreira, Paula Teixeira · Food Microbiology · 2009 · 88 citations

Antimicrobial Susceptibility, Antibiotics, Food Microbiology +9

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

Diverse Geno- and Phenotypes of Persistent Listeria monocytogenes Isolates from Fermented Meat Sausage Production Facilities in Portugal

Vânia Ferreira, Joana Barbosa, Matthew J. Stasiewicz et al. · Applied and Environmental Microbiology · 2011 · 79 citations · Full text