Histamine and cholesterol lowering abilities of lactic acid bacteria isolated from artisanal Pico cheese by Domingos‐Lopes, M.F.P., Stanton, C., Ross, R.P., Silva, C.C.G.

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Immunomodulatory activity of exopolysaccharide producing Leuconostoc citreum strain isolated from Pico cheese by Domingos-Lopes, M.F.P., Nagy, A., Stanton, C., Ross, P.R., Gelencsér, E., Silva, C.C.G.

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Genetic diversity, safety and technological characterization of lactic acid bacteria isolated from artisanal Pico cheese by Domingos-Lopes, M.F.P., Stanton, C., Ross, P.R., Dapkevicius, M.L.E., Silva, C.C.G.

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Production of low-cholesterol butter with Lacticaseibacillus paracasei immobilized in calcium-alginate beads by Teixeira, M.F.B., Silva, S.P.M., Domingos-Lopes, M.F.P., Bessa, R.J.B., Prates, J.A.M., Rosa, H.J.D., Silva, C.C.G.

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Short communication: Latin-style fresh cheese enhances lactic acid bacteria survival but not Listeria monocytogenes resistance under in vitro simulated gastrointestinal conditions by Silva, C.C.G., Domingos-Lopes, M.F.P., Magalhães, V.A.F., Freitas, D.A.S.R., Coelho, M.C., Rosa, H.J.D., Dapkevicius, M.L.N.E.

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