Lidia Dionisio

Lidia Dionisio

Designation:   Prof. Auxiliar

Contact Information:   Universidade do Algarve. Faculdade de Ciências e Tecnologia. Campus de Gambelas. 8005. 139. Faro. Portugal.

Area Of Interest

Microbiologia.

Biography

Neves D, Caetano P, Oliveira J, Maia C, Horta M, Sousa N, Salgado M, Dionísio L, Magan N, Cravador A. (2013). Anti-Phytophthora cinnamomi activity of Phlomis purpurea plant and root extracts.Eur J Plant Pathol. DOI 10.1007/s10658-013-0357-6 Carla Maia, Lídia Dionísio, Maria Odete Afonso, Luís Neto, José Manuel Cristóvão, Lenea Campino. Leishmania infection and host-blood feeding preferences of phlebotomine sand flies and canine leishmaniasis in an endemic European area, the Algarve Region, Portugal. Mem Inst Oswaldo Cruz, Rio de Janeiro, Vol. 108(4), June 2013, 4481-487. Lenea Campino, Sofia Cortes, Lídia Dionísio, Luís Neto, Maria Odete Afonso, Carla Maia.The first detection of Leishmania major in naturally infected Sergentomyia minuta in Portugal.Mem Inst Oswaldo Cruz, Rio de Janeiro, Vol. 108(4), June 2013, 516-518. Coelho L, Reis M. and Dionísio L. Variation in microbial population during composting of agro-industrial waste. Applied Microbiology and Biotechnology, 97(9): 4179-4186 . 2015 J. A. Pereira, L. Dionísio, L. Patarata and T. J. S. Matos (2015). Sensory lexicon development for a Portuguese cooked blood sausage - Morcela de Arroz de Monchique - to predict its usefulness for a geographical certification. Journal of Sensory Studies. J. A. Pereira, L. Dionísio, L. Patarata and T. J. S. Matos (2015). Effect of packaging technology on microbiological and sensory quality of a cooked blood sausage, Morcela de Arroz, from Monchique region of Portugal. Meat Science, 101, 33-41. doi:10.1016/j.meatsci.2014.09.147