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Browsing by Author Elias, Miguel

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Issue DateTitleAuthor(s)
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
Sep-2012Perfil de ácidos gordos em enchidos tradicionais do Alentejo: influência do genótipo, do teor de sal e do calibreGarcia, Raquel; Cabrita, Maria João; Elias, Miguel
2012Physico-chemical and sensorial characteristics evolution of vacum packaged Iberian dry-cured ham stored at refrigerated temperatureElias, Miguel; Agulheiro-Santos, A.C.; Fraqueza, Maria João; Barreto, António
May-2013Physicochemical, microbiological and sensory changes during storage in “Paio do Alentejo”, a traditional Portuguese Iberian sausageElias, Miguel; Carrascosa, Alfonso
2019Porco Ribatejano - um estudo inovador no projeto TREASURECharneca, Rui; Martins, José; Freitas, Amadeu; Neves, José; Elias, Miguel; Laranjo, Marta; Albuquerque, André
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.
18-Aug-2013Portuguese traditional sausage, Alheira, made with diffrent meat: sensory evaluation and texture.Elias, Miguel; Agulheiro-Santos, A.C.
2019Qualidade e segurança de Paios com baixo teor em sal provenientes de raças autóctonesLaranjo, Marta; Potes, Maria Eduarda; Ricardo-Rodrigues, Sara; Véstia, Joana; Agulheiro-Santos, Ana Cristina; Charneca, Rui; Elias, Miguel
Sep-2011The influence of starter cultures on texture and sensory properties of “Paio”, a Portuguese dry-cured sausage.Elias, Miguel; Agulheiro-Santos, A.C.
2017The Use of Starter Cultures in Traditional Meat ProductsLaranjo, Marta; Elias, Miguel; Fraqueza, Maria João
2017Traditional Meat Products: Improvement of Quality and SafetyLaranjo, Marta; Talon, Régine; Lauková, Andrea; Fraqueza, Maria João; Elias, Miguel
2017Use of essential oils in food preservationLaranjo, Marta; Fernandez-Leon, Ana Maria; Potes, M.E.; Agulheiro-Santos, A.C.; Elias, Miguel
2015USE OF STARTER CULTURES TO IMPROVE PORTUGUESE TRADITIONAL SAUSAGESDias, Igor; Laranjo, Marta; Fialho, Rita; Potes, M.E.; Véstia, Joana; Agulheiro-Santos, A.C.; Fraqueza, Maria João; Elias, Miguel
2017Utilización de aceites esenciales para la conservación de uva de mesa ‘Crimson’Fernández León, Ana Maria; Laranjo, Marta; Ricardo-Rodrigues, Sara; Potes, M.E.; Agulheiro-Santos, Ana Cristina; Elias, Miguel
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