Maria João dos Ramos Fraqueza
AuthID: R-000-BVV
41
TITLE: Impact of a 25% Salt Reduction on the Microbial Load, Texture, and Sensory Attributes of a Traditional Dry-Cured Sausage
AUTHORS: Elias, M; Laranjo, M; Potes, ME; Agulheiro Santos, AC; Fernandes, MJ; Garcia, R; Fraqueza, MJ;
PUBLISHED: 2020, SOURCE: FOODS, VOLUME: 9, ISSUE: 5
AUTHORS: Elias, M; Laranjo, M; Potes, ME; Agulheiro Santos, AC; Fernandes, MJ; Garcia, R; Fraqueza, MJ;
PUBLISHED: 2020, SOURCE: FOODS, VOLUME: 9, ISSUE: 5
42
TITLE: Influence of Meat Spoilage Microbiota Initial Load on the Growth and Survival of Three Pathogens on a Naturally Fermented Sausage
AUTHORS: Patarata, L; Novais, M; Fraqueza, MJ; Silva, JA;
PUBLISHED: 2020, SOURCE: FOODS, VOLUME: 9, ISSUE: 5
AUTHORS: Patarata, L; Novais, M; Fraqueza, MJ; Silva, JA;
PUBLISHED: 2020, SOURCE: FOODS, VOLUME: 9, ISSUE: 5
43
TITLE: Short communication: Antimicrobial potential of Lactobacillus plantarum strains isolated from Slovak raw sheep milk cheeses
AUTHORS: Vataščinová, T; Pipová, M; Fraqueza, MJR; Maľa, P; Dudriková, E; Drážovská, M; Lauková, A;
PUBLISHED: 2020, SOURCE: Journal of Dairy Science, VOLUME: 103, ISSUE: 8
AUTHORS: Vataščinová, T; Pipová, M; Fraqueza, MJR; Maľa, P; Dudriková, E; Drážovská, M; Lauková, A;
PUBLISHED: 2020, SOURCE: Journal of Dairy Science, VOLUME: 103, ISSUE: 8
44
TITLE: Application of edible alginate films with pineapple peel active compounds on beef meat preservation
AUTHORS: Lourenço, SC; Fraqueza, MJ; Fernandes, MH; Moldão Martins, M; Alves, VD;
PUBLISHED: 2020, SOURCE: Antioxidants, VOLUME: 9, ISSUE: 8
AUTHORS: Lourenço, SC; Fraqueza, MJ; Fernandes, MH; Moldão Martins, M; Alves, VD;
PUBLISHED: 2020, SOURCE: Antioxidants, VOLUME: 9, ISSUE: 8
45
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: Ana F Borges; Almudena Cozar; Luis Patarata; Luis T Gama; Cristina M Alfaia; Maria J Fernandes; Maria H Fernandes; Herminia Vergara Perez; Maria J Fraqueza;
PUBLISHED: 2020, SOURCE: JOURNAL OF FOOD SCIENCE
AUTHORS: Ana F Borges; Almudena Cozar; Luis Patarata; Luis T Gama; Cristina M Alfaia; Maria J Fernandes; Maria H Fernandes; Herminia Vergara Perez; Maria J Fraqueza;
PUBLISHED: 2020, SOURCE: JOURNAL OF FOOD SCIENCE
INDEXED IN: 
WOS
WOS46
TITLE: Evidence for the Dissemination to Humans of Methicillin-Resistant Staphylococcus aureus ST398 through the Pork Production Chain: A Study in a Portuguese Slaughterhouse
AUTHORS: Bouchami, O; Fraqueza, MJ; Faria, NA; Alves, V; Lawal, OU; de Lencastre, H; Miragaia, M;
PUBLISHED: 2020, SOURCE: MICROORGANISMS, VOLUME: 8, ISSUE: 12
AUTHORS: Bouchami, O; Fraqueza, MJ; Faria, NA; Alves, V; Lawal, OU; de Lencastre, H; Miragaia, M;
PUBLISHED: 2020, SOURCE: MICROORGANISMS, VOLUME: 8, ISSUE: 12
47
TITLE: Optimization of the Effect of Pineapple By-Products Enhanced in Bromelain by Hydrostatic Pressure on the Texture and Overall Quality of Silverside Beef Cut
AUTHORS: Santos, DI; Fraqueza, MJ; Pissarra, H; Saraiva, JA; Vicente, AA ; Moldao Martins, M;
PUBLISHED: 2020, SOURCE: FOODS, VOLUME: 9, ISSUE: 12
AUTHORS: Santos, DI; Fraqueza, MJ; Pissarra, H; Saraiva, JA; Vicente, AA ; Moldao Martins, M;
PUBLISHED: 2020, SOURCE: FOODS, VOLUME: 9, ISSUE: 12
48
TITLE: Shelf-life extension and quality improvement of a Portuguese traditional ready-to-eat meat product with vinegar
AUTHORS: Laranjo, M; Potes, ME; Gomes, A; Vestia, J; Garcia, R; Fernandes, MJ; Fraqueza, MJ; Elias, M;
PUBLISHED: 2019, SOURCE: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, VOLUME: 54, ISSUE: 1
AUTHORS: Laranjo, M; Potes, ME; Gomes, A; Vestia, J; Garcia, R; Fernandes, MJ; Fraqueza, MJ; Elias, M;
PUBLISHED: 2019, SOURCE: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, VOLUME: 54, ISSUE: 1
49
TITLE: What is the Main Processing Factor Influencing Staphylococcus Species Diversity in Different Manufacturing Units?
AUTHORS: Fraqueza, MJ; Rocha, JM; Laranjo, M; Potes, ME; Fialho, AR; Fernandes, MJ; Fernandes, MH; Barreto, A; Semedo Lemsaddek, T; Elias, M;
PUBLISHED: 2019, SOURCE: JOURNAL OF FOOD SCIENCE, VOLUME: 84, ISSUE: 10
AUTHORS: Fraqueza, MJ; Rocha, JM; Laranjo, M; Potes, ME; Fialho, AR; Fernandes, MJ; Fernandes, MH; Barreto, A; Semedo Lemsaddek, T; Elias, M;
PUBLISHED: 2019, SOURCE: JOURNAL OF FOOD SCIENCE, VOLUME: 84, ISSUE: 10
50
TITLE: High hydrostatic pressure and time effects on hygienic and physical characteristics of natural casings and condiments used in the processing of cured meat sausage
AUTHORS: Fraqueza, MJ; Martins, C; Gama, LT; Fernandes, MH; Fernandes, MJ; Ribeiro, MHL; Hernando, BR; Barreto, AS; Alfaia, AJI;
PUBLISHED: 2019, SOURCE: INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, VOLUME: 58
AUTHORS: Fraqueza, MJ; Martins, C; Gama, LT; Fernandes, MH; Fernandes, MJ; Ribeiro, MHL; Hernando, BR; Barreto, AS; Alfaia, AJI;
PUBLISHED: 2019, SOURCE: INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, VOLUME: 58
