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Browsing by Author Fernandes, M.J.
Showing results 1 to 11 of 11
| Issue Date | Title | Author(s) | | 2012 | Antimicrobial susceptibility assessment of Campylobacter on outdoor iberian pig sows | Martins, A; Fernandes, M.H.; Fernandes, M.J.; Elias, M.; Barreto, A.; Fraqueza, M.J. |
| 27-Jan-2016 | Characterisation of "Catalão" and "Salsichão" Portuguese traditional sausages with salt reduction | 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. |
| 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. |
| 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. |
| Aug-2013 | Evaluation of antibiotic susceptibility of Lactobacillus plantarum isolated from traditional Portuguese sausage products | Chaves, A.; Fernandes, M.H.; Fernandes, M.J.; Elias, Miguel; Barreto, A.S.; Fraqueza, M.J. |
| 1-May-2020 | Impact 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-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 | Quality 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. |
| 2012 | Selection of staphylococci strains isolated from a Portuguese traditional fermented/dry sausage for potential use as starter cultures | Carvalho, L.; Fernandes, M.J.; Fernandes, H.; Semedo-Lemsaddek, T.; Elias, M.; Barreto, A.S.; Fraqueza, M.J. |
| Oct-2019 | Shelf-life extension and quality improvement of a Portuguese traditional ready-to-eat meat product with vinegar | Laranjo, M.; Potes, M.E.; Gomes, A.; Véstia, J.; Garcia, R.; Fernandes, M.J.; Fraqueza, M.J.; Elias, M. |
| 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 11 of 11
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