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Browsing by Author Elias, M.

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Issue DateTitleAuthor(s)
9-Dec-2021New and sustainable trends in food packaging: edible packagingRicardo-Rodrigues, S.; Laranjo, M.; Elias, M.; Agulheiro-Santos, A.C.
2012Preliminary evaluation of bacteriocinogenic potencial of Lactobaccilli isolates from South Portuguese traditional fermented sausages against Campylobacter, Salmonella, St. aureus and Listeria monocytogenesGonçalves, S.; Fernandes, H.; Fernandes, M. J.; Barreto, A.; Elias, M.; Fraqueza, M.J.
28-Oct-2021Promoção da sustentabilidade na indústria agro-alimentar através da redução do desperdício alimentar: contributo da dieta mediterrânicaLaranjo, M.; Agulheiro-Santos, A.C.; Ricardo-Rodrigues, S.; Potes, M.E.; Elias, M.
Oct-2014Qualidade e Segurança Alimentar em unidades fabris produtoras de enchidos no AlentejoLaranjo, Marta; Potes, M.E.; Soares, P.; Torres, M.; Elias, M.
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.
26-Apr-2019Role of Starter Cultures on the safety of fermented meat productsLaranjo, M.; Potes, M.E.; Elias, M.
Oct-2014Safety conditions and native microbial flora of three processing units in Alentejo , PortugalLaranjo, Marta; Potes, M.E.; Elias, M.
Oct-2014Salt reduction has no negative effects on the sensorial acceptability of traditional dry-fermented sausages from Alentejo, PortugalLaranjo, Marta; Agulheiro-Santos, A.C.; Potes, M.E.; Elias, M.
2012Selection of staphylococci strains isolated from a Portuguese traditional fermented/dry sausage for potential use as starter culturesCarvalho, L.; Fernandes, M.J.; Fernandes, H.; Semedo-Lemsaddek, T.; Elias, M.; Barreto, A.S.; Fraqueza, M.J.
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.
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.
2022The added value of aged beefRicardo-Rodrigues, S; Agulheiro-Santos, A.C.; Laranjo, M.; Potes, M.E.; Elias, M.
Oct-2014The calibre effect on two traditional dry fermented sausages from Alentejo, Portugal, made from the same doughLaranjo, Marta; Agulheiro-Santos, A.C.; Potes, M.E.; Fraqueza, M.J; Elias, M.
Aug-2014The effect of the addition of a commercial bioprotector in characteristics of "alheira" made from Alentejano pig meatElias, M.; Mota, F.; Laranjo, Marta; Agulheiro-Santos, A.C.; Potes, M.E.
16-Jul-2016The importance of "Montado" ecosystem on the fat quality of "Alentejano" pig.Potes, M.E.; Laranjo, M.; Elias, M.
4-Sep-2011The influence of starter cultures on texture and sensorial properties of “Paio”, a Portuguese dry-cured sausage.Elias, M.; Agulheiro-Santos, A.C.
11-Sep-2019The role of salt on food and human healthElias, M.; Laranjo, M.; Agulheiro-Santos, A.C.; Potes, M.E.
Sep-2017Utilização do Vinagre como Conservante AlimentarPotes, M.E.; Véstia, J.; Laranjo, M.; Elias, M.
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 43 to 62 of 62


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