Maria João dos Ramos Fraqueza


AuthID: R-000-BVV

Confirmed Publications: 105



1
TITLE: Antioxidant compounds from fermentation and microbial sources
AUTHORS: Cristina Mateus Alfaia; Luis Patarata; Maria João dos Ramos Fraqueza ;
PUBLISHED: 2024, SOURCE: Natural Antioxidants to Enhance the Shelf-Life of Food
INDEXED IN: Scopus CrossRef
IN MY: ORCID | CIÊNCIAVITAE
2
3
TITLE: A Comprehensive Virulence and Resistance Characteristics of Listeria monocytogenes Isolated from Fish and the Fish Industry Environment
AUTHORS: Zakrzewski, Arkadiusz Jozef; Kurpas, Monika; Zadernowska, Anna; Chajecka Wierzchowska, Wioleta; Fraqueza, Maria Joao ;
PUBLISHED: 2023, SOURCE: INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES, VOLUME: 24, ISSUE: 4
INDEXED IN: Scopus WOS CrossRef: 9
IN MY: ORCID | CIÊNCIAVITAE
4
TITLE: Development and quality assessment of smoked rainbow trout with reduced sodium content
AUTHORS: Rybicka, Iga; Silva, Marlene; Goncalves, Amparo; Oliveira, Helena; Lourenco, Helena; Marques, Antonio; Fraqueza, Maria Joao ; Serrano, Carmo; Nunes, Maria Leonor;
PUBLISHED: 2023, SOURCE: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, VOLUME: 58, ISSUE: 7
INDEXED IN: Scopus WOS CrossRef: 1
IN MY: ORCID | CIÊNCIAVITAE
5
TITLE: Inactivation of Listeria monocytogenes by pulsed light in packaged and sliced salpicao, a ready-to-eat traditional cured smoked meat sausage
AUTHORS: Borges, A.; Baptista, E.; Aymerich, T.; Alves, S. P. ; Gama, L. T.; Fraqueza, M. J. ;
PUBLISHED: 2023, SOURCE: LWT-FOOD SCIENCE AND TECHNOLOGY, VOLUME: 179
INDEXED IN: Scopus WOS CrossRef: 5
IN MY: ORCID | CIÊNCIAVITAE
6
TITLE: Probiotics as starter and nonstarter cultures in fermented foods
AUTHORS: Luis Patarata; Paulo Eduardo Sichetti Munekata; Maria João dos Ramos Fraqueza ;
PUBLISHED: 2023, SOURCE: Strategies to Improve the Quality of Foods
INDEXED IN: Scopus CrossRef
IN MY: ORCID | CIÊNCIAVITAE
7
TITLE: Assessment of biofilm formation by Campylobacter spp. isolates mimicking poultry slaughterhouse conditions
AUTHORS: Araújo, PM; Batista, E; Fernandes, MH; Fernandes, MJ; Gama, LT; Fraqueza, MJ ;
PUBLISHED: 2022, SOURCE: Poultry Science, VOLUME: 101, ISSUE: 2
INDEXED IN: Scopus CrossRef: 12
IN MY: ORCID | CIÊNCIAVITAE
8
TITLE: Bacteriocin-Producing Strain Lactiplantibacillus plantarum LP17L/1 Isolated from Traditional Stored Ewe’s Milk Cheese and Its Beneficial Potential
AUTHORS: Andrea Lauková; Martin Tomáška; Maria Joao Fraqueza ; Renáta Szabóová; Eva Bino; Jana Ščerbová; Monika Pogány Simonová; Emília Dvorožňáková;
PUBLISHED: 2022, SOURCE: Foods, VOLUME: 11, ISSUE: 7
INDEXED IN: Scopus CrossRef: 2
IN MY: ORCID | CIÊNCIAVITAE
9
TITLE: Chemical Composition
AUTHORS: Roberto Bermúdez; Noemí Echegaray; Maria João Fraqueza ; Mirian Pateiro; Rubén Domínguez; Paulo E S Munekata; José Manuel Lorenzo; Eva María Santos;
PUBLISHED: 2022, SOURCE: Methods and Protocols in Food Science - Methods to Assess the Quality of Meat Products
INDEXED IN: CrossRef
IN MY: ORCID | CIÊNCIAVITAE
10
TITLE: Descriptive sensory analysis of meat-The baseline for any sensory innovation for meat products: Case study
AUTHORS: Pateiro, M; Purriños, L; Domínguez, R; Barretto, ACS; Munekata, PES; Fraqueza, MJ ; Pazos, AA; Lorenzo, JM;
PUBLISHED: 2022, SOURCE: Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications
INDEXED IN: Scopus CrossRef: 1
IN MY: ORCID | CIÊNCIAVITAE
Page 1 of 11. Total results: 105.

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