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Browsing by Subject food safety
Showing results 1 to 17 of 17
| Issue Date | Title | Author(s) | | Oct-2023 | Antimicrobial Resistance in Bacteria from Meat and Meat Products: A One Health Perspective | Conceição, Sara; Queiroga, Maria Cristina; Laranjo, Marta |
| 8-May-2020 | Autochthonous starter cultures are able to reduce biogenic amines in a traditional protuguese smoked fermented sausage | Dias, 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. |
| Jul-2021 | Co-Inoculation with Staphylococcus equorum and Lactobacillus sakei Reduces Vasoactive Biogenic Amines in Traditional Dry-Cured Sausages | Dias, 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. |
| Jan-2020 | Dry‐Cured Meat Products According to the Smoking Regime: Process Optimization to Control Polycyclic Aromatic Hydrocarbons | Fraqueza, M.J.; Laranjo, M.; Alves, S.; Fernandes, M.H; Agulheiro-Santos, A.C.; Fernandes, M.J.; Potes, M.E.; Elias, M. |
| 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. |
| 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. |
| 2022 | Elemental Chemometrics as Tools to Depict Stalked Barnacle (Pollicipes pollicipes) Harvest Locations and Food Safety | Duarte, B.; Mamede, R.; Duarte, I.A.; Caçador, I.; Tanner, S.E.; Silva, M.; Jacinto, D.; Cruz, T.; Fonseca, V.F. |
| 2020 | Evaluation of the potential for producing vegetables in screenhouses in Mozambique | Joaquim, G.; Baptista, F.J. |
| 2024 | Health Benefits and Risks of Fermented Foods -The PIMENTO Initiative | Todorovic, Smilja; Laranjo, Marta; Vergères, Guy |
| 8-Sep-2016 | Impact of salt reduction on biogenic amines, fatty acids, microbiota, texture and sensory profile in traditional blood dry-cured sausages | Laranjo, 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. |
| 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 |
| 2024 | Mediterranean Foods: Quality, Safety and Sustainability | Agulheiro-Santos, Ana Cristina; Laranjo, Marta; Jarén, Carmen |
| Oct-2014 | Safety conditions and native microbial flora of three processing units in Alentejo , Portugal | Laranjo, Marta; Potes, M.E.; Elias, M. |
| Jan-2022 | Staphylococcus spp. and Lactobacillus sakei Starters with High Level of Inoculation and an Extended Fermentation Step Improve Safety of Fermented Sausages | Dias, I.; Laranjo, M.; Potes, M.E.; Agulheiro-Santos, A.C.; Ricardo-Rodrigues, S.; Fraqueza, M.J.; Oliveira, M.; Elias, M. |
| 11-Sep-2019 | The role of salt on food and human health | Elias, M.; Laranjo, M.; Agulheiro-Santos, A.C.; Potes, M.E. |
| 2019 | What 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 17 of 17
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