Ribeiro, Susana C.

Application of bacteriocins and protective cultures in dairy food preservation

Silva, C. C. G., Silva, S. P. M., & Ribeiro, S. C. (2018) · Frontiers in Microbiology

Probiotics and Fermented FoodsEssential Oils and Antimicrobial Activity

Cited by 601

Exopolysaccharides Produced by Lactic Acid Bacteria: From Biosynthesis to Health-Promoting Properties

Jurášková, D., Ribeiro, S. C., & Silva, C. C. G. (2022) · Foods

Polysaccharides Composition and ApplicationsProbiotics and Fermented Foods

Cited by 342

Control of Listeria monocytogenes in fresh cheese using protective lactic acid bacteria

Coelho, M. C., Silva, C. C. G., Ribeiro, S. C., Dapkevicius, M. L. N. E., & Rosa, H. J. D. (2014) · International Journal of Food Microbiology

Probiotics and Fermented FoodsListeria monocytogenes in Food Safety

Cited by 101

An anti-listerial Lactococcus lactis strain isolated from Azorean Pico cheese produces lacticin 481

Ribeiro, S. C., O'Connor, P. M., Ross, R. P., Stanton, C., & Silva, C. C. G. (2016) · International Dairy Journal

Probiotics and Fermented FoodsListeria monocytogenes in Food Safety

Cited by 49

Characterization and application of antilisterial enterocins on model fresh cheese

Ribeiro, S. C., Ross, R. P., Stanton, C., & Silva, C. C. G. (2017) · Journal of Food Protection

Probiotics and Fermented FoodsListeria monocytogenes in Food Safety

Cited by 42