Luis Avelino da Silva Coutinho Patarata
AuthID: R-000-9CH
11
TITLE: Nitrite-Free Implications on Consumer Acceptance and the Behavior of Pathogens in Cured Pork Loins
AUTHORS: Patarata, Luis; Carvalho, Filipa; Fraqueza, Maria Joao;
PUBLISHED: 2022, SOURCE: FOODS, VOLUME: 11, ISSUE: 6
AUTHORS: Patarata, Luis; Carvalho, Filipa; Fraqueza, Maria Joao;
PUBLISHED: 2022, SOURCE: FOODS, VOLUME: 11, ISSUE: 6
12
TITLE: Understanding the main factors that influence consumer quality perception and attitude towards meat and processed meat products
AUTHORS: Priscila Dinah de Araújo; Wilma Maria Coelho Araújo; Luís Patarata; Maria João Fraqueza;
PUBLISHED: 2022, SOURCE: Meat Science, VOLUME: 193
AUTHORS: Priscila Dinah de Araújo; Wilma Maria Coelho Araújo; Luís Patarata; Maria João Fraqueza;
PUBLISHED: 2022, SOURCE: Meat Science, VOLUME: 193
13
TITLE: The Effect of Weaning and Slaughter Age on the Physicochemical and Sensory Characteristics of Arouquesa Beef-A PDO Portuguese Meat
AUTHORS: Silva, Jose Antonio; Cardoso, Ricardo; Vieira, Raquel; Almeida, Jose Carlos; Gomes, Maria Jose; Venancio, Carlos; Patarata, Luis;
PUBLISHED: 2022, SOURCE: FOODS, VOLUME: 11, ISSUE: 16
AUTHORS: Silva, Jose Antonio; Cardoso, Ricardo; Vieira, Raquel; Almeida, Jose Carlos; Gomes, Maria Jose; Venancio, Carlos; Patarata, Luis;
PUBLISHED: 2022, SOURCE: FOODS, VOLUME: 11, ISSUE: 16
14
TITLE: Understanding the main factors that influence consumer quality perception and attitude towards meat and processed meat products
AUTHORS: de Araujo, Priscila Dinah; Coelho Araujo, Wilma Maria; Patarata, Luis; Fraqueza, Maria Joao;
PUBLISHED: 2022, SOURCE: MEAT SCIENCE, VOLUME: 193
AUTHORS: de Araujo, Priscila Dinah; Coelho Araujo, Wilma Maria; Patarata, Luis; Fraqueza, Maria Joao;
PUBLISHED: 2022, SOURCE: MEAT SCIENCE, VOLUME: 193
INDEXED IN: 
WOS
WOS IN MY: 
ORCID
ORCID15
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
16
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
17
TITLE: Morcela de Arroz Sausage: Manufacturing Process, Chemical Composition and Shelf Life
AUTHORS: Pereira, JA; Dionísio, L; Patarata, L; Matos, TJS;
PUBLISHED: 2021, SOURCE: Pork: Meat Quality and Processed Meat Products
AUTHORS: Pereira, JA; Dionísio, L; Patarata, L; Matos, TJS;
PUBLISHED: 2021, SOURCE: Pork: Meat Quality and Processed Meat Products
INDEXED IN: 
Scopus
Scopus18
TITLE: The use of photography to perform an online consumer test on the freshness of chicken breast and the extension of shelf life
AUTHORS: Silva, ROE; Rouxinol, MIFD; Patarata, LADC;
PUBLISHED: 2020, SOURCE: JOURNAL OF SENSORY STUDIES, VOLUME: 35, ISSUE: 3
AUTHORS: Silva, ROE; Rouxinol, MIFD; Patarata, LADC;
PUBLISHED: 2020, SOURCE: JOURNAL OF SENSORY STUDIES, VOLUME: 35, ISSUE: 3
19
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
20
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
