Maria João dos Ramos Fraqueza
AuthID: R-000-BVV
1
TITLE: Strategies to Reduce Salt Content: PDO and PGI Meat Products Case
AUTHORS: Fraqueza, Maria Joao; Alfaia, Cristina Mateus; Rodrigues, Sandra Sofia; Teixeira, Alfredo;
PUBLISHED: 2024, SOURCE: FOODS, VOLUME: 13, ISSUE: 17
AUTHORS: Fraqueza, Maria Joao; Alfaia, Cristina Mateus; Rodrigues, Sandra Sofia; Teixeira, Alfredo;
PUBLISHED: 2024, SOURCE: FOODS, VOLUME: 13, ISSUE: 17
2
TITLE: Antioxidant compounds from fermentation and microbial sources
AUTHORS: Cristina Mateus Alfaia; Luis Patarata; Maria João dos Ramos Fraqueza;
PUBLISHED: 2024, SOURCE: Natural Antioxidants to Enhance the Shelf-Life of Food
AUTHORS: Cristina Mateus Alfaia; Luis Patarata; Maria João dos Ramos Fraqueza;
PUBLISHED: 2024, SOURCE: Natural Antioxidants to Enhance the Shelf-Life of Food
3
TITLE: A Comprehensive Virulence and Resistance Characteristics of Listeria monocytogenes Isolated from Fish and the Fish Industry Environment
AUTHORS: Zakrzewski, Arkadiusz Jozef; Kurpas, Monika; Zadernowska, Anna; Chajecka Wierzchowska, Wioleta; Fraqueza, Maria Joao;
PUBLISHED: 2023, SOURCE: INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES, VOLUME: 24, ISSUE: 4
AUTHORS: Zakrzewski, Arkadiusz Jozef; Kurpas, Monika; Zadernowska, Anna; Chajecka Wierzchowska, Wioleta; Fraqueza, Maria Joao;
PUBLISHED: 2023, SOURCE: INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES, VOLUME: 24, ISSUE: 4
4
TITLE: Inactivation of Listeria monocytogenes by pulsed light in packaged and sliced salpicao, a ready-to-eat traditional cured smoked meat sausage
AUTHORS: Borges, A.; Baptista, E.; Aymerich, T.; Alves, S. P.; Gama, L. T.; Fraqueza, M. J.;
PUBLISHED: 2023, SOURCE: LWT-FOOD SCIENCE AND TECHNOLOGY, VOLUME: 179
AUTHORS: Borges, A.; Baptista, E.; Aymerich, T.; Alves, S. P.; Gama, L. T.; Fraqueza, M. J.;
PUBLISHED: 2023, SOURCE: LWT-FOOD SCIENCE AND TECHNOLOGY, VOLUME: 179
5
TITLE: Development and quality assessment of smoked rainbow trout with reduced sodium content
AUTHORS: Rybicka, Iga; Silva, Marlene; Goncalves, Amparo; Oliveira, Helena; Lourenco, Helena; Marques, Antonio; Fraqueza, Maria Joao; Serrano, Carmo; Nunes, Maria Leonor;
PUBLISHED: 2023, SOURCE: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, VOLUME: 58, ISSUE: 7
AUTHORS: Rybicka, Iga; Silva, Marlene; Goncalves, Amparo; Oliveira, Helena; Lourenco, Helena; Marques, Antonio; Fraqueza, Maria Joao; Serrano, Carmo; Nunes, Maria Leonor;
PUBLISHED: 2023, SOURCE: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, VOLUME: 58, ISSUE: 7
6
TITLE: Probiotics as starter and nonstarter cultures in fermented foods
AUTHORS: Luis Patarata; Paulo Eduardo Sichetti Munekata; Maria João dos Ramos Fraqueza;
PUBLISHED: 2023, SOURCE: Strategies to Improve the Quality of Foods
AUTHORS: Luis Patarata; Paulo Eduardo Sichetti Munekata; Maria João dos Ramos Fraqueza;
PUBLISHED: 2023, SOURCE: Strategies to Improve the Quality of Foods
7
TITLE: Shelf life of pork in a modified atmosphere packaging with humidity adsorber system
AUTHORS: Almeida, O; Fraqueza, MJ; Barreto, A;
PUBLISHED: 2023, SOURCE: 52nd International Congress of Meat Science and Technology: Harnessing and exploiting global opportunities
AUTHORS: Almeida, O; Fraqueza, MJ; Barreto, A;
PUBLISHED: 2023, SOURCE: 52nd International Congress of Meat Science and Technology: Harnessing and exploiting global opportunities
INDEXED IN: 
Scopus
Scopus8
TITLE: Behaviour of three pathogens in Portuguese Chourico innoculated with selected indigenous lactic acid bacteria
AUTHORS: Patarata, L; Fraqueza, MJ; Elias, M; Rua Pinto, M; Esteves, A; Barreto, AS; Martins, MC;
PUBLISHED: 2023, SOURCE: 52nd International Congress of Meat Science and Technology: Harnessing and exploiting global opportunities
AUTHORS: Patarata, L; Fraqueza, MJ; Elias, M; Rua Pinto, M; Esteves, A; Barreto, AS; Martins, MC;
PUBLISHED: 2023, SOURCE: 52nd International Congress of Meat Science and Technology: Harnessing and exploiting global opportunities
INDEXED IN: Scopus
Scopus9
TITLE: Influence of carbon monoxide/high carbon dioxide atmosphere packaging on Turkey meat shelf life and the subsequent development of a pink colour after cooking
AUTHORS: Fraqueza, MJ; Ferreira, MC; Barreto, AS;
PUBLISHED: 2023, SOURCE: 52nd International Congress of Meat Science and Technology: Harnessing and exploiting global opportunities
AUTHORS: Fraqueza, MJ; Ferreira, MC; Barreto, AS;
PUBLISHED: 2023, SOURCE: 52nd International Congress of Meat Science and Technology: Harnessing and exploiting global opportunities
INDEXED IN: Scopus
Scopus10
TITLE: Assessment of biofilm formation by Campylobacter spp. isolates mimicking poultry slaughterhouse conditions
AUTHORS: Araújo, PM; Batista, E; Fernandes, MH; Fernandes, MJ; Gama, LT; Fraqueza, MJ;
PUBLISHED: 2022, SOURCE: Poultry Science, VOLUME: 101, ISSUE: 2
AUTHORS: Araújo, PM; Batista, E; Fernandes, MH; Fernandes, MJ; Gama, LT; Fraqueza, MJ;
PUBLISHED: 2022, SOURCE: Poultry Science, VOLUME: 101, ISSUE: 2
