Maria João dos Ramos Fraqueza
AuthID: R-000-BVV
31
TITLE: Co-Inoculation with Staphylococcus equorum and Lactobacillus sakei Reduces Vasoactive Biogenic Amines in Traditional Dry-Cured Sausages Full Text
AUTHORS: Dias, I; Laranjo, M; Potes, ME; Agulheiro Santos, AC; Ricardo Rodrigues, S; Fialho, AR; Vestia, J; Fraqueza, MJ; Oliveira, M; Elias, M;
PUBLISHED: 2021, SOURCE: INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH, VOLUME: 18, ISSUE: 13
AUTHORS: Dias, I; Laranjo, M; Potes, ME; Agulheiro Santos, AC; Ricardo Rodrigues, S; Fialho, AR; Vestia, J; Fraqueza, MJ; Oliveira, M; Elias, M;
PUBLISHED: 2021, SOURCE: INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH, VOLUME: 18, ISSUE: 13
32
TITLE: Staphylococcus saprophyticus Causing Infections in Humans Is Associated with High Resistance to Heavy Metals
AUTHORS: Lawal, OU; Fraqueza, MJ; Worning, P; Bouchami, O; Bartels, MD; Goncalves, L; Paixao, P; Goncalves, E; Toscano, C; Empel, J; Urbas, M; Dominguez, MA; Westh, H; de Lencastre, H; Miragaia, M;
PUBLISHED: 2021, SOURCE: ANTIMICROBIAL AGENTS AND CHEMOTHERAPY, VOLUME: 65, ISSUE: 7
AUTHORS: Lawal, OU; Fraqueza, MJ; Worning, P; Bouchami, O; Bartels, MD; Goncalves, L; Paixao, P; Goncalves, E; Toscano, C; Empel, J; Urbas, M; Dominguez, MA; Westh, H; de Lencastre, H; Miragaia, M;
PUBLISHED: 2021, SOURCE: ANTIMICROBIAL AGENTS AND CHEMOTHERAPY, VOLUME: 65, ISSUE: 7
33
TITLE: Editorial: Natural Compounds in Food Safety and Preservation
AUTHORS: Ferreira, S; Sanchez, G; Alves, MJ; Fraqueza, MJ;
PUBLISHED: 2021, SOURCE: FRONTIERS IN NUTRITION, VOLUME: 8
AUTHORS: Ferreira, S; Sanchez, G; Alves, MJ; Fraqueza, MJ;
PUBLISHED: 2021, SOURCE: FRONTIERS IN NUTRITION, VOLUME: 8
34
TITLE: Impact of starvation on fat content and microbial load in edible crickets (Acheta domesticus)
AUTHORS: Inacio, AC; Vagsholm, I; Jansson, A; Vaga, M; Boqvist, S; Fraqueza, MJ;
PUBLISHED: 2021, SOURCE: JOURNAL OF INSECTS AS FOOD AND FEED, VOLUME: 7, ISSUE: 7
AUTHORS: Inacio, AC; Vagsholm, I; Jansson, A; Vaga, M; Boqvist, S; Fraqueza, MJ;
PUBLISHED: 2021, SOURCE: JOURNAL OF INSECTS AS FOOD AND FEED, VOLUME: 7, ISSUE: 7
35
TITLE: Listeria monocytogenes and ready-to-eat meat-based food products: Incidence and control
AUTHORS: Henriques, AR; Fraqueza, MJ;
PUBLISHED: 2021, SOURCE: The Encyclopedia of Bacteriology Research Developments, VOLUME: 11
AUTHORS: Henriques, AR; Fraqueza, MJ;
PUBLISHED: 2021, SOURCE: The Encyclopedia of Bacteriology Research Developments, VOLUME: 11
INDEXED IN: 
Scopus
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ORCID
ORCID36
TITLE: Nitrate Is Nitrate: The Status Quo of Using Nitrate through Vegetable Extracts in Meat Products
AUTHORS: Bernardo, P; Patarata, L; Lorenzo, JM; Fraqueza, MJ;
PUBLISHED: 2021, SOURCE: FOODS, VOLUME: 10, ISSUE: 12
AUTHORS: Bernardo, P; Patarata, L; Lorenzo, JM; Fraqueza, MJ;
PUBLISHED: 2021, SOURCE: FOODS, VOLUME: 10, ISSUE: 12
37
TITLE: Dry-Cured Meat Products According to the Smoking Regime: Process Optimization to Control Polycyclic Aromatic Hydrocarbons
AUTHORS: Fraqueza, MJ; Laranjo, M; Alves, S; Fernandes, MH; Agulheiro Santos, AC; Fernandes, MJ; Potes, ME; Elias, M;
PUBLISHED: 2020, SOURCE: FOODS, VOLUME: 9, ISSUE: 1
AUTHORS: Fraqueza, MJ; Laranjo, M; Alves, S; Fernandes, MH; Agulheiro Santos, AC; Fernandes, MJ; Potes, ME; Elias, M;
PUBLISHED: 2020, SOURCE: FOODS, VOLUME: 9, ISSUE: 1
38
TITLE: Red Wine and Garlic as a Possible Alternative to Minimize the Use of Nitrite for Controlling Clostridium Sporogenes and Salmonella in a Cured Sausage: Safety and Sensory Implications
AUTHORS: Patarata, L; Martins, S; Silva, JA; Fraqueza, MJ;
PUBLISHED: 2020, SOURCE: FOODS, VOLUME: 9, ISSUE: 2
AUTHORS: Patarata, L; Martins, S; Silva, JA; Fraqueza, MJ;
PUBLISHED: 2020, SOURCE: FOODS, VOLUME: 9, ISSUE: 2
39
TITLE: Effect of high hydrostatic pressure challenge on biogenic amines, microbiota, and sensory profile in traditional poultry- and pork-based semidried fermented sausage Full Text
AUTHORS: Borges, AF; Cozar, A; Patarata, L; Gama, LT; Alfaia, CM; Fernandes, MJ; Fernandes, MH; Perez, HV; Fraqueza, MJ;
PUBLISHED: 2020, SOURCE: JOURNAL OF FOOD SCIENCE, VOLUME: 85, ISSUE: 4
AUTHORS: Borges, AF; Cozar, A; Patarata, L; Gama, LT; Alfaia, CM; Fernandes, MJ; Fernandes, MH; Perez, HV; Fraqueza, MJ;
PUBLISHED: 2020, SOURCE: JOURNAL OF FOOD SCIENCE, VOLUME: 85, ISSUE: 4
40
TITLE: Autochthonous Starter Cultures Are Able to Reduce Biogenic Amines in a Traditional Portuguese Smoked Fermented Sausage
AUTHORS: Dias, I; Laranjo, M; Potes, ME; Agulheiro Santos, AC; Ricardo Rodrigues, S; Fialho, AR; Vestia, J; Fraqueza, MJ; Oliveira, M; Elias, M;
PUBLISHED: 2020, SOURCE: MICROORGANISMS, VOLUME: 8, ISSUE: 5
AUTHORS: Dias, I; Laranjo, M; Potes, ME; Agulheiro Santos, AC; Ricardo Rodrigues, S; Fialho, AR; Vestia, J; Fraqueza, MJ; Oliveira, M; Elias, M;
PUBLISHED: 2020, SOURCE: MICROORGANISMS, VOLUME: 8, ISSUE: 5
