Preliminary Study on Plate Waste from “Daily Dish” in Restaurants by Miguel Castro, Kamila Soares, Carlos Ribeiro, Alexandra Esteves

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Occurrence of Moulds and Yeasts in the Slaughterhouse: The Underestimated Role of Fungi in Meat Safety and Occupational Health by Melissa Alves Rodrigues, Pedro Teiga-Teixeira, Alexandra Esteves

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Evaluation of the Effects of Food Safety Training on the Microbiological Load Present in Equipment, Surfaces, Utensils, and Food Manipulator’s Hands in Restaurants by Miguel Castro, Kamila Soares, Carlos Ribeiro, Alexandra Esteves

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Mindfulness e Inteligência Artificial: Categorizar para Compreender by Analisa Candeias, Alexandra Esteves, Paula Encarnação, Fernando Petronilho, Cristina Martins

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Felicidade e Fatores Influenciadores: uma Análise Comparativa de Perceções entre Estudantes de Enfermagem by Cristina Martins, Alexandra Esteves, Paula Encarnação, Fernando Petronilho, Analisa Candeias

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Evaluating the Effectiveness of Food Safety Policies in Portugal: A Stakeholder-Based Analysis of Challenges and Opportunities for Food Safety Governance by Júlia Rodrigues, Cristina Saraiva, Juan García-Díez, José Castro, Alexandra Esteves

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Sustainable Practices and Microbial Quality of Cattle Offal in Slaughterhouses by Ana Raquel Cândido, Kamila Soares, Márcio Moura-Alves, Cristina Saraiva, Alexandra Esteves

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Alginate-based coatings containing laurel and olive leaves extracts, nisin and PLA packaging as bio-based solutions for chicken breast meat preservation by Márcio Moura-Alves, José A. Silva, Alexandra Esteves, Miguel A. Cerqueira, Cristina Saraiva

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