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Biotechnology Letters|July 27, 2007
Isolation and purification of an enzyme hydrolyzing ochratoxin A from Aspergillus nigerLuís Abrunhosa, Armando VenâncioFood Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment|July 18, 2018
Antifungal effect of organic acids from lactic acid bacteria on Penicillium nordicumAna Guimarães, Armando Venancio, Luís AbrunhosaJournal of Agricultural and Food Chemistry|November 28, 2002
Biodegradation of ochratoxin A by fungi isolated from grapesLuís Abrunhosa, Rita Serra, Armando VenâncioJournal of Bioscience and Bioengineering|July 23, 2011
Optimization of process parameters for the production of an OTA-hydrolyzing enzyme from Aspergillus niger under solid-state fermentationLuís Abrunhosa, Armando Venâncio, José António TeixeiraInternational Journal of Food Microbiology|October 7, 2003
Black Aspergillus species as ochratoxin A producers in Portuguese wine grapesRita Serra, Luís Abrunhosa, Zofia Kozakiewicz, et al.Toxins|November 10, 2011
Biodegradation of ochratoxin a for food and feed decontaminationLuís Abrunhosa, Robert R M Paterson, Armando VenâncioFood Chemistry|July 24, 2019
BSA-based sample clean-up columns for ochratoxin A determination in wine: Method development and validationTânia Leal, Luís Abrunhosa, Lucília Domingues, et al.Journal of Food Protection|December 16, 2003
Use of ozone to reduce molds in a cheese ripening roomRita Serra, Luís Abrunhosa, Zofia Kozakiewicz, et al.Bioprocess and Biosystems Engineering|July 14, 2012
Lipase production by Aspergillus ibericus using olive mill wastewaterLuís Abrunhosa, Felisbela Oliveira, Danielle Dantas, et al.Comprehensive Reviews in Food Science and Food Safety|December 22, 2020
Edible Films and Coatings as Carriers of Living Microorganisms: A New Strategy Towards Biopreservation and Healthier FoodsAna Guimarães, Luís Abrunhosa, Lorenzo M Pastrana, et al.Pageof 4