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Browsing by Author Elias, Miguel

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Issue DateTitleAuthor(s)
2016ADDITION OF VINEGAR TO EXTEND THE SHELF-LIFE OF CABEÇA DE XARALaranjo, Marta; Potes, M.E.; Véstia, Joana; Gomes, Ana; Fraqueza, Maria J.; Elias, Miguel
18-Feb-2011Bacteriocinogenic activity of Enterococcus faecalis strains from chourico, traditional sausage produced in Southern PortugalLaukova, Adrea; Fraqueza, Maria João; Strompfova, Viola; Simonova, Monika Pogany; Elias, Miguel; Barreto, António
2015Binomial 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
2018Biogenic Amines in Food: Presence and Control MeasuresElias, Miguel; Fraqueza, Maria João; Laranjo, Marta
2016Characterisation of “Catalão” and “Salsichão” Portuguese traditional sausages with salt reductionLaranjo, 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
2016Characterization and Technological Features of Autochthonous Coagulase-Negative Staphylococci as Potential Starters for Portuguese Dry Fermented SausagesSemedo-Lemsaddek, Teresa; Carvalho, Laura; Tempera, Carolina; Fernandes, Maria H.; Fernandes, Maria J.; Elias, Miguel; Barreto, António S.; Fraqueza, Maria J.
2023Congelação com vidragem na conservação de carne de “porco preto”Rouxinol, Maria Inês; Galveias, Ana; Soares, Patricia; Potes, Maria Eduarda; Laranjo, Marta; Rodrigues, Sara; Elias, Miguel
18-May-2013Effect of fat content, casing type and smoking procedures on PAHs contents of Portuguese traditional dry fermented sausagesGomes, A.; Santos, C.; Almeida, J.; Elias, Miguel; Roseiro, L.C.
2017EFFECT OF GENOTYPE AND SALT CONCENTRATION ON THE QUALITY OF PORTUGUESE TRADITIONAL PAIOSLaranjo, Marta; Potes, M.E.; Agulheiro-Santos, A.C.; Rodrigues, Sara; Véstia, Joana; Charneca, Rui; Elias, Miguel
2016EFFECT OF SALT REDUCTION ON THE SAFETY AND STABILITY OF TRADITIONAL BLOOD DRY-CURED SAUSAGESLaranjo, 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-2019Effet du génotype et de la teneur en sel sur la qualité des saucisses traditionnelles portugaisesLaranjo, Marta; Potes, Maria Eduarda; Véstia, Joana; Rodrigues, Sara; Agulheiro-Santos, Ana Cristina; Charneca, Rui; Elias, Miguel
2014Einfluss der Lagerung von “Paio do Alentejo” auf unterschiedliche Parameter. Physikalisch-chemische, mikrobiologische und sensorische Veränderungen bei der Lagerung einer traditionellen iberischen Trockenpökelwurst aus PortugalElias, Miguel; Carrascosa, Alfonso
2022Entremeada and Paia de ToucinhoLaranjo, Marta; Elias, Miguel; Patarata, Luís; Fraqueza, Maria João
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.
2017Evaluation of olive pastes and pomaces moisture and oil content using NIRSLaranjo, Marta; Véstia, Joana; Letras, João; Ricardo-Rodrigues, Sara; Fernández León, Ana Maria; Elias, Miguel
2017Evolución 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
2017Impact of salt reduction on biogenic amines, fatty acids, microbiota, texure and sensory profile in traditional blood dry-cured sausagesLaranjo, 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
2011Improving quality in Iberian “Chouriço Grosso”, a Portuguese traditional sausage, using autochthonous starter culturesElias, Miguel
Feb-2011Improving quality in Iberian ”Chouriço grosso” using autochthonous starter cultures.Elias, Miguel; Agulheiro-Santos, A.C.; Carrascosa, Alfonso
Apr-2021Microbiological hazards associated to salt and nitrite reduction in cured meat products: control strategies based on antimicrobial effect of natural ingredients and protective microbiotaFraqueza, Maria João; Laranjo, Marta; Elias, Miguel; Patarata, Luís
Showing results 1 to 20 of 34


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