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Browsing by Author Elias, Miguel
Showing results 1 to 20 of 33
| Issue Date | Title | Author(s) | | 2016 | ADDITION OF VINEGAR TO EXTEND THE SHELF-LIFE OF CABEÇA DE XARA | Laranjo, Marta; Potes, M.E.; Véstia, Joana; Gomes, Ana; Fraqueza, Maria J.; Elias, Miguel |
| 18-Feb-2011 | Bacteriocinogenic activity of Enterococcus faecalis strains from chourico, traditional sausage produced in Southern Portugal | Laukova, Adrea; Fraqueza, Maria João; Strompfova, Viola; Simonova, Monika Pogany; Elias, Miguel; Barreto, António |
| 2015 | Binomial effects of high isostatic pressure and time on the microbiological, sensory characteristics and lipid composition stability of vacuum packed dry fermented sausages “chouriço” | Alfaia, António; Alfaia, Cristina; Patarata, Luís; Fernandes, Maria J.; Fernandes, Maria H.; Elias, Miguel; Ribeiro, Maria; Fraqueza, Maria |
| 2018 | Biogenic Amines in Food: Presence and Control Measures | Elias, Miguel; Fraqueza, Maria João; Laranjo, Marta |
| 2016 | Characterisation of “Catalão” and “Salsichão” Portuguese traditional sausages with salt reduction | Laranjo, Marta; Gomes, Ana; Agulheiro-Santos, A.C.; Potes, M.E.; Cabrita, Maria João; Garcia, Raquel; Rocha, João Miguel; Roseiro, Luísa Cristina; Fernandes, Maria José; Fernandes, Maria Helena; Fraqueza, Maria João; Elias, Miguel |
| 2016 | Characterization and Technological Features of Autochthonous Coagulase-Negative Staphylococci as Potential Starters for Portuguese Dry Fermented Sausages | Semedo-Lemsaddek, Teresa; Carvalho, Laura; Tempera, Carolina; Fernandes, Maria H.; Fernandes, Maria J.; Elias, Miguel; Barreto, António S.; Fraqueza, Maria J. |
| 18-May-2013 | Effect of fat content, casing type and smoking procedures on PAHs contents of Portuguese traditional dry fermented sausages | Gomes, A.; Santos, C.; Almeida, J.; Elias, Miguel; Roseiro, L.C. |
| 2017 | EFFECT OF GENOTYPE AND SALT CONCENTRATION ON THE QUALITY OF PORTUGUESE TRADITIONAL PAIOS | Laranjo, Marta; Potes, M.E.; Agulheiro-Santos, A.C.; Rodrigues, Sara; Véstia, Joana; Charneca, Rui; Elias, Miguel |
| 2016 | EFFECT OF SALT REDUCTION ON THE SAFETY AND STABILITY OF TRADITIONAL BLOOD DRY-CURED SAUSAGES | Laranjo, Marta; Gomes, Ana; Agulheiro-Santos, A.C.; Potes, M.E.; Cabrita, Maria J.; Garcia, Raquel; Rocha, João M.; Roseiro, Luísa C.; Fernandes, Maria J.; Fraqueza, Maria J.; Elias, Miguel |
| Feb-2019 | Effet du génotype et de la teneur en sel sur la qualité des saucisses traditionnelles portugaises | Laranjo, Marta; Potes, Maria Eduarda; Véstia, Joana; Rodrigues, Sara; Agulheiro-Santos, Ana Cristina; Charneca, Rui; Elias, Miguel |
| 2014 | Einfluss der Lagerung von “Paio do Alentejo” auf unterschiedliche Parameter. Physikalisch-chemische, mikrobiologische und sensorische Veränderungen bei der Lagerung einer traditionellen iberischen Trockenpökelwurst aus Portugal | Elias, Miguel; Carrascosa, Alfonso |
| 2022 | Entremeada and Paia de Toucinho | Laranjo, Marta; Elias, Miguel; Patarata, Luís; Fraqueza, Maria João |
| Aug-2013 | Evaluation of antibiotic susceptibility of Lactobacillus plantarum isolated from traditional Portuguese sausage products | Chaves, A.; Fernandes, M.H.; Fernandes, M.J.; Elias, Miguel; Barreto, A.S.; Fraqueza, M.J. |
| 2017 | Evaluation of olive pastes and pomaces moisture and oil content using NIRS | Laranjo, Marta; Véstia, Joana; Letras, João; Ricardo-Rodrigues, Sara; Fernández León, Ana Maria; Elias, Miguel |
| 2017 | Evolución de los sólidos solubles totales y acidez en uvas ‘Crimson’ a lo largo del tratamento postcosecha con aceite esencial de canela. | Fernández León, Ana Maria; Laranjo, Marta; Véstia, Joana; Potes, M.E.; Agulheiro-Santos, Ana Cristina; Elias, Miguel |
| 2017 | Impact of salt reduction on biogenic amines, fatty acids, microbiota, texure and sensory profile in traditional blood dry-cured sausages | Laranjo, Marta; Gomes, Ana; Agulheiro-Santos, A.C.; Potes, M.E.; Cabrita, Maria João; Garcia, Raquel; Rocha, João Miguel; Roseiro, Luisa Cristina; Fernandes, Maria José; Fraqueza, Maria João; Elias, Miguel |
| 2011 | Improving quality in Iberian “Chouriço Grosso”, a Portuguese traditional sausage, using autochthonous starter cultures | Elias, Miguel |
| Feb-2011 | Improving quality in Iberian ”Chouriço grosso” using autochthonous starter cultures. | Elias, Miguel; Agulheiro-Santos, A.C.; Carrascosa, Alfonso |
| Apr-2021 | Microbiological hazards associated to salt and nitrite reduction in cured meat products: control strategies based on antimicrobial effect of natural ingredients and protective microbiota | Fraqueza, Maria João; Laranjo, Marta; Elias, Miguel; Patarata, Luís |
| Sep-2012 | Perfil de ácidos gordos em enchidos tradicionais do Alentejo: influência do genótipo, do teor de sal e do calibre | Garcia, Raquel; Cabrita, Maria João; Elias, Miguel |
Showing results 1 to 20 of 33
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