Publicaciones en colaboración con investigadores/as de Universidade Do Porto (13)

2023

  1. Effect of Rhizobium mechanisms in improving tolerance to saline stress in lettuce plants

    Chemical and Biological Technologies in Agriculture, Vol. 10, Núm. 1

2022

  1. Mineral Content and Volatile Profiling of Prunus avium L. (Sweet Cherry) By-Products from Fundão Region (Portugal)

    Foods, Vol. 11, Núm. 5

2016

  1. Different effects on Vigna unguiculata plants after the inoculation with strains from two Bradyrhizobium symbiovars

    Biological Nitrogen Fixation and Beneficial Plant-Microbe Interaction (Springer International Publishing), pp. 131-140

  2. Erratum to: Guidelines for the use and interpretation of assays for monitoring autophagy (3rd edition) (Autophagy, 12, 1, 1-222, 10.1080/15548627.2015.1100356

    Autophagy

  3. Guidelines for the use and interpretation of assays for monitoring autophagy (3rd edition)

    Autophagy, Vol. 12, Núm. 1, pp. 1-222

2015

  1. Rhizobium as plant probiotic for strawberry production under microcosm conditions

    Symbiosis, Vol. 67, Núm. 1-3, pp. 25-32

  2. Incremento en la concentración de vitamina C en cultivos de fresa mediante la inoculación con Phyllobacterium

    Avances en microbiología

  3. Plants probiotics as a tool to produce highly functional fruits: The case of Phyllobacterium and vitamin C in strawberries

    PLoS ONE, Vol. 10, Núm. 4

2014

  1. Inoculation of the nonlegume capsicum annuum (L.) with Rhizobium strains. 1. effect on bioactive compounds, antioxidant activity, and fruit ripeness

    Journal of Agricultural and Food Chemistry, Vol. 62, Núm. 3, pp. 557-564

  2. Inoculation of the nonlegume capsicum annuum L. with Rhizobium strains. 2. changes in sterols, triterpenes, fatty acids, and volatile compounds

    Journal of Agricultural and Food Chemistry, Vol. 62, Núm. 3, pp. 565-573

2013

  1. Plums (Prunus domestica L.) are a good source of yeasts producing organic acids of industrial interest from glycerol

    Food Chemistry, Vol. 139, Núm. 1-4, pp. 31-34

2007

  1. HPLC determination of free amino acids profile of Dão red wine: Effect of Dekkera bruxellensis contamination

    Journal of Liquid Chromatography and Related Technologies, Vol. 30, Núm. 9-10, pp. 1371-1383

  2. Influence of Dekkera bruxellensis on the contents of anthocyanins, organic acids and volatile phenols of Dão red wine

    Food Chemistry, Vol. 100, Núm. 1, pp. 64-70