Maria João dos Ramos Fraqueza
AuthID: R-000-BVV
51
TITLE: Effect of autochthonous starter cultures in the production of Paio, a traditional Portuguese dry-cured sausage [Efecto de los cultivos autóctonos en la producción de Paio, un embutido curado tradicional portugués]
AUTHORS: Dias, I; Laranjo, M; Fialho, R; Potes, ME; Véstia, J; Agulheiro Santos, AC; Fraqueza, MJ; Elias, M;
PUBLISHED: 2018, SOURCE: Archivos de Zootecnia, VOLUME: 2018
AUTHORS: Dias, I; Laranjo, M; Fialho, R; Potes, ME; Véstia, J; Agulheiro Santos, AC; Fraqueza, MJ; Elias, M;
PUBLISHED: 2018, SOURCE: Archivos de Zootecnia, VOLUME: 2018
INDEXED IN: 
Scopus
Scopus IN MY: 
ORCID
ORCID52
TITLE: Addition of vinegar to extend the shelf-life of cabeça de xara [Adición de vinagre para prolongar la vida útil de la cabeça de xara]
AUTHORS: Laranjo, M; Potes, ME; Véstia, J; Gomes, A; Fraqueza, MJ; Elias, M;
PUBLISHED: 2018, SOURCE: Archivos de Zootecnia, VOLUME: 2018
AUTHORS: Laranjo, M; Potes, ME; Véstia, J; Gomes, A; Fraqueza, MJ; Elias, M;
PUBLISHED: 2018, SOURCE: Archivos de Zootecnia, VOLUME: 2018
INDEXED IN: Scopus
Scopus IN MY: ORCID
ORCID53
TITLE: Strategies to Reduce the Formation of Carcinogenic Chemicals in Dry Cured Meat Products
AUTHORS: Fraqueza, MJ; Borges, A; Patarata, L;
PUBLISHED: 2018, SOURCE: Food Control and Biosecurity, VOLUME: 16
AUTHORS: Fraqueza, MJ; Borges, A; Patarata, L;
PUBLISHED: 2018, SOURCE: Food Control and Biosecurity, VOLUME: 16
54
TITLE: Assessment of Coagulase-Negative Staphylococci and Lactic Acid Bacteria Isolated from Portuguese Dry Fermented Sausages as Potential Starters Based on Their Biogenic Amine Profile Full Text
AUTHORS: Alfaia, CM; Gouveia, IM; Fernandes, MH; Fernandes, MJ; Semedo Lemsaddek, T; Barreto, AS; Fraqueza, MJ;
PUBLISHED: 2018, SOURCE: JOURNAL OF FOOD SCIENCE, VOLUME: 83, ISSUE: 10
AUTHORS: Alfaia, CM; Gouveia, IM; Fernandes, MH; Fernandes, MJ; Semedo Lemsaddek, T; Barreto, AS; Fraqueza, MJ;
PUBLISHED: 2018, SOURCE: JOURNAL OF FOOD SCIENCE, VOLUME: 83, ISSUE: 10
55
TITLE: Effect of autochthonous starter cultures in the production of paio, a traditional portuguese dry-cured sausage [Efecto de los cultivos autóctonos en la producción de paio, un embutido curado tradicional portugués]
AUTHORS: Dias, I; Laranjo, M; Fialho, R; Potes, ME; Véstia, J; Agulheiro Santos, AC; Fraqueza, MJ; Elias, M;
PUBLISHED: 2018, SOURCE: Archivos de Zootecnia, VOLUME: 67
AUTHORS: Dias, I; Laranjo, M; Fialho, R; Potes, ME; Véstia, J; Agulheiro Santos, AC; Fraqueza, MJ; Elias, M;
PUBLISHED: 2018, SOURCE: Archivos de Zootecnia, VOLUME: 67
INDEXED IN: Scopus
Scopus IN MY: ORCID
ORCID56
TITLE: Addition of vinegar to extend the shelf-life of cabeça de xara [Adición de vinagre para prolongar la vida útil de la cabeça de xara]
AUTHORS: Laranjo, M; Potes, ME; Véstia, J; Gomes, A; Fraqueza, MJ; Elias, M;
PUBLISHED: 2018, SOURCE: Archivos de Zootecnia, VOLUME: 67
AUTHORS: Laranjo, M; Potes, ME; Véstia, J; Gomes, A; Fraqueza, MJ; Elias, M;
PUBLISHED: 2018, SOURCE: Archivos de Zootecnia, VOLUME: 67
INDEXED IN: Scopus
Scopus IN MY: ORCID
ORCID57
TITLE: Impact of salt reduction on biogenic amines, fatty acids, microbiota, texture and sensory profile in traditional blood dry-cured sausages Full Text
AUTHORS: Laranjo, M; Gomes, A; Agulheiro Santos, AC; Potes, ME; Cabrita, MJ; Garcia, R; Rocha, JM; Roseiro, LC; Fernandes, MJ; Fraqueza, MJ; Elias, M;
PUBLISHED: 2017, SOURCE: FOOD CHEMISTRY, VOLUME: 218
AUTHORS: Laranjo, M; Gomes, A; Agulheiro Santos, AC; Potes, ME; Cabrita, MJ; Garcia, R; Rocha, JM; Roseiro, LC; Fernandes, MJ; Fraqueza, MJ; Elias, M;
PUBLISHED: 2017, SOURCE: FOOD CHEMISTRY, VOLUME: 218
58
TITLE: Tracking Listeria monocytogenes contamination and virulence-associated characteristics in the ready-to-eat meat-based food products industry according to the hygiene level
AUTHORS: Henriques, AR; Gama, LT; Fraqueza, MJ;
PUBLISHED: 2017, SOURCE: INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, VOLUME: 242
AUTHORS: Henriques, AR; Gama, LT; Fraqueza, MJ;
PUBLISHED: 2017, SOURCE: INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, VOLUME: 242
59
TITLE: Traditional dry smoked fermented meat sausages: Characterization of autochthonous enterococci
AUTHORS: Santos, SC; Fraqueza, MJ; Elias, M; Barreto, AS; Semedo Lemsaddek, T;
PUBLISHED: 2017, SOURCE: LWT-FOOD SCIENCE AND TECHNOLOGY, VOLUME: 79
AUTHORS: Santos, SC; Fraqueza, MJ; Elias, M; Barreto, AS; Semedo Lemsaddek, T;
PUBLISHED: 2017, SOURCE: LWT-FOOD SCIENCE AND TECHNOLOGY, VOLUME: 79
60
TITLE: Screening chemical hazards of dry fermented sausages from distinct origins: Biogenic amines, polycyclic aromatic hydrocarbons and heavy elements Full Text
AUTHORS: Alves, SP; Alfaia, CM; Skrbic, BD; Zivancev, JR; Fernandes, MJ; Bessa, RJB; Fraqueza, MJ;
PUBLISHED: 2017, SOURCE: JOURNAL OF FOOD COMPOSITION AND ANALYSIS, VOLUME: 59
AUTHORS: Alves, SP; Alfaia, CM; Skrbic, BD; Zivancev, JR; Fernandes, MJ; Bessa, RJB; Fraqueza, MJ;
PUBLISHED: 2017, SOURCE: JOURNAL OF FOOD COMPOSITION AND ANALYSIS, VOLUME: 59
