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Browsing by Author Fraqueza, M.J.

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Issue DateTitleAuthor(s)
Jan-2018Addition of vinegar to extend the shelf-life of "Cabeça de Xara"Laranjo, M.; Potes, M.E; Véstia, J.; Gomes, A.; Fraqueza, M.J.; Elias, M.
2012Antimicrobial susceptibility assessment of Campylobacter on outdoor iberian pig sowsMartins, A; Fernandes, M.H.; Fernandes, M.J.; Elias, M.; Barreto, A.; Fraqueza, M.J.
8-May-2020Autochthonous starter cultures are able to reduce biogenic amines in a traditional protuguese smoked fermented sausageDias, 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.
27-Jan-2016Characterisation of "Catalão" and "Salsichão" Portuguese traditional sausages with salt reductionLaranjo, Marta; Gomes, A.; Agulheiro-Santos, A.C.; Potes, M.E.; Cabrita, M.J.; Garcia, R.; Rocha, J.M.; Roseiro, L.C; Fernandes, M.J.; Fraqueza, M.J.; Elias, M.
Jul-2021Co-Inoculation with Staphylococcus equorum and Lactobacillus sakei Reduces Vasoactive Biogenic Amines in Traditional Dry-Cured SausagesDias, 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.
Apr-2016Development of a long-life vacuum-packaged ready-to-eat meat product based on a traditional Portuguese seasoned meatLaranjo, Marta; Gomes, A.; Potes, M.E.; Fernandes, M.J.; Fraqueza, M.J.; Elias, M.
Jan-2020Dry‐Cured Meat Products According to the Smoking Regime: Process Optimization to Control Polycyclic Aromatic HydrocarbonsFraqueza, M.J.; Laranjo, M.; Alves, S.; Fernandes, M.H; Agulheiro-Santos, A.C.; Fernandes, M.J.; Potes, M.E.; Elias, M.
Jan-2018Effect of autochthonous starter cultures in the production of "Paio", a traditional Portugese dry-cured sausageDias, I.; Laranjo, M.; Fialho, R.; Potes, M.E.; Véstia, J.; Agulheiro-Santos, A.C.; Fraqueza, M.J.; Elias, M.
Sep-2015Effects of genotype, salt content and calibre on quality of traditional dry-fermented sausagesLaranjo, Marta; Agulheiro-Santos, A.C.; Potes, M.E.; Cabrita, M.J; Garcia, R.; Fraqueza, M.J.; Elias, M.
Aug-2013Evaluation of antibiotic susceptibility of Lactobacillus plantarum isolated from traditional Portuguese sausage productsChaves, A.; Fernandes, M.H.; Fernandes, M.J.; Elias, Miguel; Barreto, A.S.; Fraqueza, M.J.
1-May-2020Impact of a 25% salt reduction on the microbial load, texture and sensory attributes of a traditional dry-cured sausage.Elias, M.; Laranjo, M.; Potes, M.E.; Agulheiro-Santos, A.C.; Fernandes, M.J.; Garcia, R.; Fraqueza, M.J.
8-Sep-2016Impact of salt reduction on biogenic amines, fatty acids, microbiota, texture and sensory profile in traditional blood dry-cured sausagesLaranjo, Marta; Gomes, A.; Agulheiro-Santos, A.C.; Potes, M.E.; Cabrita, M.J.; Garcia, R.; Rocha, J.M.; Roseiro, L.C; Fernandes, M.J.; Fraqueza, M.J.; Elias, M.
Aug-2013PORTUGUESE TRADITIONAL SAUSAGE, ALHEIRA, MADE WITH DIFFRENT MEAT: SENSORY EVALUATION AND TEXTUREElias, Miguel; Mota, F.; Fraqueza, M.J.; Barreto, A.S.; 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.
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.
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.
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 1 to 19 of 19

 

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