Igor Dias

Autochthonous Starter Cultures Are Able to Reduce Biogenic Amines in a Traditional Portuguese Smoked Fermented Sausage

Igor Dias, Marta Laranjo, Maria Eduarda Potes et al. · Microorganisms · 2020 · 44 citations · Full text

Agriculture, Food Science, Microbiology +17

Water Footprint Sustainability as a Tool to Address Climate Change in the Wine Sector: A Methodological Approach Applied to a Portuguese Case Study

Artur Saraiva, Pedro Henrique Presumido, José Silvestre et al. · Atmosphere · 2020 · 34 citations · Full text

Management, Environmental Sciences, Viticulture +17

The impact of the winery's wastewater treatment system on the winery water footprint

Artur Saraiva, G. C. Rodrigues, Henrique São Mamede et al. · Water Science & Technology · 2019 · 28 citations · Full text

Engineering, Environmental Engineering, Viticulture +14

Staphylococcus spp. and Lactobacillus sakei Starters with High Level of Inoculation and an Extended Fermentation Step Improve Safety of Fermented Sausages

Igor Dias, Marta Laranjo, Maria Eduarda Potes et al. · Fermentation · 2022 · 24 citations · Full text

Agriculture, Food Science, Microbiology +17

Co-Inoculation with Staphylococcus equorum and Lactobacillus sakei Reduces Vasoactive Biogenic Amines in Traditional Dry-Cured Sausages

Igor Dias, Marta Laranjo, Maria Eduarda Potes et al. · International Journal of Environmental Research and Public Health · 2021 · 20 citations · Full text

Agriculture, Food Science, Microbiology +17