Marta Sofia Serrano Valente Casimiro Ferreira Laranjo


AuthID: R-000-D3T

Publications Requiring Validation

1
TITLE: Health benefits and risks of fermented foods-the PIMENTO initiative
AUTHORS: Todorovic, Smilja; Akpinar, Asli; Assuncao, Ricardo; Bar, Cornelia; Bavaro, Simona L.; Berkel Kasikci, Muzeyyen; Dominguez Soberanes, Julieta; Capozzi, Vittorio; Cotter, Paul D.; Doo, Eun Hee; Ergun, Burcu Gunduz; Guzel, Mustafa; Harsa, Hayriye S.; Hastaoglu, Emre; Humblot, Christele; Hyseni, Bahtir; Hosoglu, Muge I.; Issa, Aline; Karakas Budak, Barcin; Karakaya, Sibel; Kesenkas, Harun; Keyvan, Erhan; Kunili, Ibrahim E.; Kutt, Mary Liis; Laranjo, Marta; Louis, Sandrine; Mantzouridou, Fani T.; Matalas, Antonia; Mayo, Baltasar; Mojsova, Sandra; Mukherjee, Arghya; Nikolaou, Anastasios; Ortakci, Fatih; Paveljsek, Diana; Perrone, Giancarlo; Pertziger, Eugenia; Santa, Dushica; Sar, Taner; Savary Auzeloux, Isabelle; Schwab, Clarissa; Starowicz, Malgorzata; Stojanovic, Marko; Syrpas, Michail; Tamang, Jyoti P.; Yerlikaya, Oktay; Yilmaz, Birsen; Malagon Rojas, Jeadran; Salminen, Seppo; Frias, Juana; Chassard, Christophe; Vergeres, Guy; ...More
PUBLISHED: 2024, SOURCE: FRONTIERS IN NUTRITION, VOLUME: 11
INDEXED IN: Scopus WOS
2
TITLE: Editorial: Role of starters on the safety of fermented food products  Full Text
AUTHORS: Laranjo, Marta;
PUBLISHED: 2023, SOURCE: FRONTIERS IN MICROBIOLOGY, VOLUME: 14
INDEXED IN: Scopus WOS
3
TITLE: Quality of nonmeat ingredients used in the manufacturing of traditional dry-cured pork sausages  Full Text
AUTHORS: Elias, M; Laranjo, M; Agulheiro Santos, AC; Potes, ME; Carrascosa, AV;
PUBLISHED: 2021, SOURCE: JOURNAL OF FOOD PROCESSING AND PRESERVATION, VOLUME: 45, ISSUE: 3
INDEXED IN: Scopus WOS CrossRef: 1
IN MY: ORCID
4
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
INDEXED IN: Scopus WOS CrossRef: 25
IN MY: ORCID
5
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
INDEXED IN: Scopus WOS CrossRef: 15
IN MY: ORCID
6
TITLE: Terroir influence on quality of 'Crimson' table grapes  Full Text
AUTHORS: Ricardo Rodrigues, S; Laranjo, M; Coelho, R; Martins, P; Rato, AE; Vaz, M; Valverde, P; Shahidian, S; Vestia, J; Agulheiro Santos, AC;
PUBLISHED: 2019, SOURCE: SCIENTIA HORTICULTURAE, VOLUME: 245
INDEXED IN: Scopus WOS CrossRef: 7
IN MY: ORCID
7
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
INDEXED IN: Scopus WOS CrossRef: 6
IN MY: ORCID
8
TITLE: Essential oils of aromatic and medicinal plants play a role in food safety  Full Text
AUTHORS: Laranjo, M; Fernandez Leon, AM; Agulheiro Santos, AC; Potes, ME; Elias, M;
PUBLISHED: 2019, SOURCE: JOURNAL OF FOOD PROCESSING AND PRESERVATION, VOLUME: 46, ISSUE: 8
INDEXED IN: Scopus WOS CrossRef: 18
IN MY: ORCID
9
TITLE: Porco Ribatejano - um estudo inovador no projeto TREASURE
AUTHORS: Rui Charneca; José Martins; Amadeu Freitas; José Neves; Miguel Elias; Marta Laranjo; André Albuquerque;
PUBLISHED: 2019
INDEXED IN: Handle
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Page 1 of 4. Total results: 38.

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