PrintAriana Macieira is graduated in Biosciences and has a master degree in Applied Microbiology by Universidade Católica Portuguesa Escola Superior de Biotecnologia. Her work has been developed in Biological Sciences, mainly in Food Safety, Food Microbiology and Agrifood Safety.
Publications
Macieira A, Barbosa B, Teixeira P (2021). Food Safety in Local Farming of Fruits and Vegetables. International Journal of Environmental Research and Public Health 18(18):9733. https://doi.org/10.3390/ijerph18189733
Macieira A, Barros D, Vaz-Velho M, Pinheiro R, Fonseca S, Albano H, Teixeira P (2018) Effects of Lactobacillus plantarum Bacteriocinogenic Culture on Physicochemical, Microbiological, and Sensorial Characteristics of “Chouriço Vinha d´Alhos”, a Traditional Portuguese Sausage. Journal of Food Quality and Hazards Control 5(4):118-127. https://doi.org/10.29252/jfqhc.5.4.2.
Macieira A, Albano H, Pinto M, Linheiro R, Barbosa J, Teixeira P (2019) Evaluation of a bacteriocinogenic Lactobacillus plantarum strain on the microbiological characteristics of “Alheira de Vitela”. AIMS Agriculture and Food 4(2):223-236. https://doi.org/10.3934/agrfood.2019.2.223
