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Browsing by Author Laranjo, Marta
Showing results 16 to 35 of 89
Issue Date | Title | Author(s) | 2023 | Contributing to sustainable food production and food safety through responsible research applied to public policy areas and society | Filipe, Susana; Pedroso, Nuno; Laranjo, Marta |
Apr-2016 | Development of a long-life vacuum-packaged ready-to-eat meat product based on a traditional Portuguese seasoned meat | Laranjo, Marta; Gomes, A.; Potes, M.E.; Fernandes, M.J.; Fraqueza, M.J.; Elias, M. |
2008 | dnaJ is a useful phylogenetic marker for alphaproteobacteria | Alexandre, Ana; Laranjo, Marta; Young, J. Peter W.; Oliveira, Solange |
2016 | Effect of autochthonous starter cultures in the production of "Paio", a traditional Portuguese dry- cured sausage | Dias, Igor; Laranjo, Marta; Potes, M.E.; Véstia, Joana; Fialho, Rita; Fraqueza, Maria J. |
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 |
2006 | Effect of heat and pH stress in the growth of chickpea mesorhizobia | Rodrigues, Carla; Laranjo, Marta; Oliveira, Solange |
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 |
Sep-2015 | Effects of genotype, salt content and calibre on quality of traditional dry-fermented sausages | Laranjo, Marta; Agulheiro-Santos, A.C.; Potes, M.E.; Cabrita, M.J; Garcia, R.; Fraqueza, M.J.; Elias, M. |
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 |
2022 | Entremeada and Paia de Toucinho | Laranjo, Marta; Elias, Miguel; Patarata, Luís; Fraqueza, Maria João |
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 |
Nov-2023 | Exploring the microbial diversity of kombucha | Queiroga, Maria Cristina; Conceição, Sara; Pias, Guilhermina; Potes, Maria Eduarda; Laranjo, Marta |
Dec-2015 | Fatty acid synthase gene sequence from Alentejano pig, an autochthonous obese breed | Albuquerque, A.; Félix, M.R.; Laranjo, Marta; Neves, J.; Martins, J.M. |
2021 | Fermentation – Processes, Benefits and Risks | Laranjo, Marta |
17-Jul-2014 | Genes commonly involved in acid tolerance are not overexpressed in the plant microsymbiont Mesorhizobium loti MAFF303099 upon acidic shock | Laranjo, Marta; Alexandre, Ana; Oliveira, Solange |
2007 | Genetic diversity and symbiotic effectiveness of chickpea rhizobia strains | Laranjo, Marta |
2014 | Global Transcriptional Response to Heat Shock of the Legume Symbiont Mesorhizobium loti MAFF303099 Comprises Extensive Gene Downregulation | Alexandre, Ana; Laranjo, Marta; Oliveira, Solange |
2017 | Global transcriptional response to salt shock of the plant microsymbiont Mesorhizobium loti MAFF303099 | Laranjo, Marta; Alexandre, Ana; Oliveira, Solange |
2004 | High diversity of chickpea Mesorhizobium species isolated in a Portuguese agricultural region | Laranjo, Marta; Machado, Jorge; Young, J.Peter W.; Oliveira, Solange |
Showing results 16 to 35 of 89
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