M.F.P. Domingos‐Lopes

Genetic diversity, safety and technological characterization of lactic acid bacteria isolated from artisanal Pico cheese

M.F.P. Domingos‐Lopes, Catherine Stanton, R. Paul Ross et al. · Food Microbiology · 2016 · 194 citations

Genetic Diversity, Technological Characterization, Food Fermentation +9

Production of ‐aminobutyric acid (<scp>GABA</scp>) by <i>Lactobacillus otakiensis</i> and other <i>Lactobacillus</i> sp. isolated from traditional Pico cheese

Susana C. Ribeiro, M.F.P. Domingos‐Lopes, Catherine Stanton et al. · International Journal of Dairy Technology · 2018 · 45 citations

Highest Gaba, Bacteriology, Microbial Physiology +18

Immunomodulatory activity of exopolysaccharide producing Leuconostoc citreum strain isolated from Pico cheese

M.F.P. Domingos‐Lopes, András Nagy, Catherine Stanton et al. · Journal of Functional Foods · 2017 · 34 citations · Full text

Food Fermentation, Bacteriology, Pico Cheese +6

Isolation and characterization of an exopolysaccharide‐producing <i>Leuconostoc citreum</i> strain from artisanal cheese

M.F.P. Domingos‐Lopes, Pedro Lamosa, Catherine Stanton et al. · Letters in Applied Microbiology · 2018 · 31 citations · Full text

Short communication: Latin-style fresh cheese enhances lactic acid bacteria survival but not Listeria monocytogenes resistance under in vitro simulated gastrointestinal conditions

C.C.G. Silva, M.F.P. Domingos‐Lopes, Vanessa Magalhães et al. · Journal of Dairy Science · 2015 · 30 citations · Full text