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Browsing by Subject starter cultures
Showing results 1 to 5 of 5
| Issue Date | Title | Author(s) | | Jul-2021 | Co-Inoculation with Staphylococcus equorum and Lactobacillus sakei Reduces Vasoactive Biogenic Amines in Traditional Dry-Cured Sausages | Dias, I.; Laranjo, M.; Potes, M.E.; Agulheiro-Santos, A.C.; Ricardo-Rodrigues, S.; Fialho, A.R.; Véstia, J.; Fraqueza, M.J.; Oliveira, M.; Elias, M. |
| 2016 | Effect of autochthonous starter cultures in the production of "Paio", a traditional Portuguese dry- cured sausage | Dias, Igor; Laranjo, Marta; Potes, M.E.; Véstia, Joana; Fialho, Rita; Fraqueza, Maria J. |
| Jan-2022 | Staphylococcus spp. and Lactobacillus sakei Starters with High Level of Inoculation and an Extended Fermentation Step Improve Safety of Fermented Sausages | Dias, I.; Laranjo, M.; Potes, M.E.; Agulheiro-Santos, A.C.; Ricardo-Rodrigues, S.; Fraqueza, M.J.; Oliveira, M.; Elias, M. |
| 4-Sep-2011 | The influence of starter cultures on texture and sensorial properties of “Paio”, a Portuguese dry-cured sausage. | Elias, M.; Agulheiro-Santos, A.C. |
| 2022 | Traditional Mediterranean Cheeses: Lactic Acid Bacteria populations and functional traits | Laranjo, M.; Potes, M.E. |
Showing results 1 to 5 of 5
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