Maria João dos Ramos Fraqueza


AuthID: R-000-BVV

Confirmed Publications: 113



1
TITLE: Effects of Thymus citriodorus and Salvia elegans extracts combined with S. equorum on a clean label fermented cured meat sausage  Full Text
AUTHORS: Bernardo, P.; Fernandes, M. J.; Fernandes, M. H.; Teixeira, M. P.; Rouxinol, M. I.; Laranjo, M.; Elias, M.; Patarata, L.; Fraqueza, M. J. ;
PUBLISHED: 2026, SOURCE: MEAT SCIENCE, VOLUME: 232
INDEXED IN: Scopus WOS CrossRef
IN MY: ORCID | CIÊNCIAVITAE
2
TITLE: Nitrite reduction and the use of aromatic herbs with Staphylococcus equorum as replacement strategies in bacon
AUTHORS: Bernardo, P.; Fernandes, M. J.; Fernandes, M. H.; Teixeira, M. P.; Ozkan, B.; Alfaia, C. M. ; Patarata, L.; Fraqueza, M. J. ;
PUBLISHED: 2026, SOURCE: MEAT SCIENCE, VOLUME: 234
INDEXED IN: Scopus WOS CrossRef
IN MY: ORCID | CIÊNCIAVITAE
3
4
TITLE: Salt reduction strategies for dry cured meat products: The use of KCl and microencapsulated spices and aromatic plant extracts  Full Text
AUTHORS: Bernardo, P.; Fernandes, M. J.; Fernandes, M. H.; Teixeira, M. P.; Alfaia, C. M. ; Serrano, C.; Patarata, L.; Fraqueza, M. J. ;
PUBLISHED: 2025, SOURCE: MEAT SCIENCE, VOLUME: 221
INDEXED IN: Scopus WOS CrossRef: 4
IN MY: ORCID | CIÊNCIAVITAE
5
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
6
7
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
8
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
INDEXED IN: Scopus
IN MY: ORCID | CIÊNCIAVITAE
9
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
10
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
Page 1 of 12. Total results: 113.

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