Miguel Nuno Geraldo Viegas dos Santos Elias
AuthID: R-000-DA3
1
TITLE: Establishment of a tenderness screening index for beef cuts using instrumental and sensory texture evaluations
AUTHORS: Ricardo Rodrigues, Sara; Laranjo, Marta; Elias, Miguel; Potes, Maria Eduarda; Agulheiro Santos, Ana Cristina;
PUBLISHED: 2024, SOURCE: INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE, VOLUME: 35
AUTHORS: Ricardo Rodrigues, Sara; Laranjo, Marta; Elias, Miguel; Potes, Maria Eduarda; Agulheiro Santos, Ana Cristina;
PUBLISHED: 2024, SOURCE: INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE, VOLUME: 35
2
TITLE: Leader material and bait effects on target and bycatch species caught in an Atlantic Ocean pelagic longline fishery
AUTHORS: Santos, Catarina C.; Santos, Miguel N.; Rosa, Daniela; Coelho, Rui;
PUBLISHED: 2024, SOURCE: FISHERIES RESEARCH, VOLUME: 278
AUTHORS: Santos, Catarina C.; Santos, Miguel N.; Rosa, Daniela; Coelho, Rui;
PUBLISHED: 2024, SOURCE: FISHERIES RESEARCH, VOLUME: 278
INDEXED IN: 
Scopus 
WOS
Scopus WOS3
TITLE: The Antioxidant and Antibacterial Potential of Thyme and Clove Essential Oils for Meat Preservation—An Overview
AUTHORS: Sara Ricardo-Rodrigues; Maria Inês Rouxinol; Ana Cristina Agulheiro-Santos; Maria Eduarda Potes; Marta Laranjo; Miguel Elias;
PUBLISHED: 2024, SOURCE: Applied Biosciences, VOLUME: 3, ISSUE: 1
AUTHORS: Sara Ricardo-Rodrigues; Maria Inês Rouxinol; Ana Cristina Agulheiro-Santos; Maria Eduarda Potes; Marta Laranjo; Miguel Elias;
PUBLISHED: 2024, SOURCE: Applied Biosciences, VOLUME: 3, ISSUE: 1
4
TITLE: Effect of low salt content in the quality of Painho de Portalegre, a traditional Portuguese sausage-Rheological and sensorial aspects
AUTHORS: Elias, M; Agulheiro Santos, AC; Nunes, P;
PUBLISHED: 2023, SOURCE: 52nd International Congress of Meat Science and Technology: Harnessing and exploiting global opportunities
AUTHORS: Elias, M; Agulheiro Santos, AC; Nunes, P;
PUBLISHED: 2023, SOURCE: 52nd International Congress of Meat Science and Technology: Harnessing and exploiting global opportunities
INDEXED IN: Scopus
Scopus5
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
Scopus6
TITLE: Effect of low salt content on the quality of Painho de Portalegre, a traditional Portuguese sausage-Physical, chemical and microbiological aspects
AUTHORS: Elias, M; Agulheiro Santos, AC; Nunes, P;
PUBLISHED: 2023, SOURCE: 52nd International Congress of Meat Science and Technology: Harnessing and exploiting global opportunities
AUTHORS: Elias, M; Agulheiro Santos, AC; Nunes, P;
PUBLISHED: 2023, SOURCE: 52nd International Congress of Meat Science and Technology: Harnessing and exploiting global opportunities
INDEXED IN: Scopus
Scopus7
TITLE: Staphylococcus spp. and Lactobacillus sakei Starters with High Level of Inoculation and an Extended Fermentation Step Improve Safety of Fermented Sausages
AUTHORS: Igor Dias; Marta Laranjo; Maria Eduarda Potes; Ana Cristina Agulheiro Santos; Sara Ricardo Rodrigues; Maria João Fraqueza; Margarida Oliveira; Miguel Elias;
PUBLISHED: 2022, SOURCE: Fermentation, VOLUME: 8, ISSUE: 2
AUTHORS: Igor Dias; Marta Laranjo; Maria Eduarda Potes; Ana Cristina Agulheiro Santos; Sara Ricardo Rodrigues; Maria João Fraqueza; Margarida Oliveira; Miguel Elias;
PUBLISHED: 2022, SOURCE: Fermentation, VOLUME: 8, ISSUE: 2
8
TITLE: Microbiological hazards associated with salt and nitrite reduction in cured meat products: control strategies based on antimicrobial effect of natural ingredients and protective microbiota
AUTHORS: Fraqueza, MJ; Laranjo, M; Elias, M; Patarata, L;
PUBLISHED: 2021, SOURCE: CURRENT OPINION IN FOOD SCIENCE, VOLUME: 38
AUTHORS: Fraqueza, MJ; Laranjo, M; Elias, M; Patarata, L;
PUBLISHED: 2021, SOURCE: CURRENT OPINION IN FOOD SCIENCE, VOLUME: 38
9
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
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
10
TITLE: Industrial sustainability of microbial keratinases: production and potential applications Full Text
AUTHORS: de Menezes, CLA; Santos, RD; Santos, MV; Boscolo, M; da Silva, R; Gomes, E; da Silva, RR;
PUBLISHED: 2021, SOURCE: WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY, VOLUME: 37, ISSUE: 5
AUTHORS: de Menezes, CLA; Santos, RD; Santos, MV; Boscolo, M; da Silva, R; Gomes, E; da Silva, RR;
PUBLISHED: 2021, SOURCE: WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY, VOLUME: 37, ISSUE: 5
INDEXED IN: Scopus WOS
Scopus WOS