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Browsing by Author Laranjo, M.

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Showing results 54 to 69 of 69
Issue DateTitleAuthor(s)
2017Quality and acceptability of dry fermented sausages prepared with low value pork.Alves, S.P.; Fernandes, M.J.; Bessa, R.J.; Laranjo, M.; Agulheiro-Santos, A.C.; Elias, M.; Fraqueza, M.J.
28-Dec-2020Quality of nonmeat ingredients used in the manufacturing of traditional dry-cured pork sausagesElias, M.; Laranjo, M.; Agulheiro-Santos, A.C.; Potes, M.E.; Carrascosa, A.
Oct-2017Queso fresco Alentejano de cabra con aceite esencial de oréganoFernandez-Léon, A.; Laranjo, M.; Potes, M.E.; Agulheiro-Santos, A.C.; Elias, E.
26-Apr-2019Role of Starter Cultures on the safety of fermented meat productsLaranjo, M.; Potes, M.E.; Elias, M.
Oct-2019Shelf-life extension and quality improvement of a Portuguese traditional ready-to-eat meat product with vinegarLaranjo, M.; Potes, M.E.; Gomes, A.; Véstia, J.; Garcia, R.; Fernandes, M.J.; Fraqueza, M.J.; Elias, M.
24-Feb-2018Síndrome de horner em um felino: Relato de casoGuimarães, T.; Cardoso, K.; Laranjo, M.; Alexandre, N.
Jan-2022Staphylococcus spp. and Lactobacillus sakei Starters with High Level of Inoculation and an Extended Fermentation Step Improve Safety of Fermented SausagesDias, I.; Laranjo, M.; Potes, M.E.; Agulheiro-Santos, A.C.; Ricardo-Rodrigues, S.; Fraqueza, M.J.; Oliveira, M.; Elias, M.
15-Jun-2022Table Grapes: There Is More to Vitiviniculture than Wine…Agulheiro-Santos, A.C.; Laranjo, M.; Ricardo-Rodrigues, S.
2022The added value of aged beefRicardo-Rodrigues, S; Agulheiro-Santos, A.C.; Laranjo, M.; Potes, M.E.; Elias, M.
16-Jul-2016The importance of "Montado" ecosystem on the fat quality of "Alentejano" pig.Potes, M.E.; Laranjo, M.; Elias, M.
11-Sep-2019The role of salt on food and human healthElias, M.; Laranjo, M.; Agulheiro-Santos, A.C.; Potes, M.E.
2022Traditional Mediterranean Cheeses: Lactic Acid Bacteria populations and functional traitsLaranjo, M.; Potes, M.E.
2021Transcriptomic profiling of skeletal muscle reveals candidate genes influencing muscle growth and associated lipid composition in Portuguese local pig breedsAlbuquerque, A.; Óvilo, C.; Núñez, Y.; Benítez, R.; López-Garcia, A.; Félix, M.R.; Laranjo, M.; Charneca, R.; Martins, J.M.
Sep-2017Utilização do Vinagre como Conservante AlimentarPotes, M.E.; Véstia, J.; Laranjo, M.; Elias, M.
12-Dec-2022What are seedless table grapes?Ricardo-Rodrigues, S.; Laranjo, M.; Serranito, M.I.; Rouxinol, A.C.; Agulheiro-Santos
2019What is the main processing factor influencing Staphylococcus species diversity in different manufacturing units?Fraqueza, M.J.; Rocha, J.M.; Laranjo, M.; Potes, M.E.; Fialho, A.R.; Fernandes, M.J.; Fernandes, M.H.; Barreto, A.; Semedo-Lemsaddek, T.; Elias, M.
Showing results 54 to 69 of 69

 

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