Miguel Nuno Geraldo Viegas dos Santos Elias


AuthID: R-000-DA3

Confirmed Publications: 6



1
TITLE: Effect of fat content, casing type and smoking procedures on PAHs contents of Portuguese traditional dry fermented sausages  Full Text
AUTHORS: Gomes, A; Santos, C; Almeida, J; Elias, M ; Roseiro, LC;
PUBLISHED: 2013, SOURCE: FOOD AND CHEMICAL TOXICOLOGY, VOLUME: 58
INDEXED IN: Scopus WOS CrossRef
IN MY: ORCID
2
3
TITLE: Bacteriocinogenic activity of Enterococcus faecalis strains from chourico, traditional sausage produced in Southern Portugal
AUTHORS: Laukova, A; Fraqueza, MJ ; Strompfova, V; Simonova, MP; Elias, M ; Barreto, A ;
PUBLISHED: 2011, SOURCE: AFRICAN JOURNAL OF MICROBIOLOGY RESEARCH, VOLUME: 5, ISSUE: 4
INDEXED IN: Scopus WOS
IN MY: ORCID
4
TITLE: Characterisation of the Paio do Alentejo, a traditional Portuguese Iberian sausage, in respect to its safety  Full Text
AUTHORS: Miguel Elias ; Alfonso V Carrascosa;
PUBLISHED: 2010, SOURCE: FOOD CONTROL, VOLUME: 21, ISSUE: 1
INDEXED IN: Scopus WOS
IN MY: ORCID
5
TITLE: Distribution of Aminogenic Activity among Potential Autochthonous Starter Cultures for Dry Fermented Sausages
AUTHORS: Latorre Moratalla, ML; Bover Cid, S; Talon, R; Aymerich, T; Garriga, M; Zanardi, E; Ianieri, A; Fraqueza, MJ ; Elias, M ; Drosinos, EH; Laukova, A; Vidal Carou, MC;
PUBLISHED: 2010, SOURCE: JOURNAL OF FOOD PROTECTION, VOLUME: 73, ISSUE: 3
INDEXED IN: Scopus WOS
IN MY: ORCID
6
TITLE: Strategies to reduce biogenic amine accumulation in traditional sausage manufacturing  Full Text
AUTHORS: Latorre Moratalla, ML; Bover Cid, S; Talon, R; Garriga, M; Zanardi, E; Ianieri, A; Fraqueza, MJ ; Elias, M ; Drosinos, EH; Vidal Carou, MC;
PUBLISHED: 2010, SOURCE: LWT-FOOD SCIENCE AND TECHNOLOGY, VOLUME: 43, ISSUE: 1
INDEXED IN: Scopus WOS
IN MY: ORCID

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