ProfileOfResearchers

Publications
Researchers
Institutions

0
Sign In
- Federated Authentication (Click on the image)
  
  Local Sign In Password Recovery Register

Maria João dos Ramos Fraqueza

AuthID: R-000-BVV

Publications
Confirmed
To Validate

Document Source:

Document Type:

Year Start - End:

-

Order:

Results:

Confirmed Publications: 106

41

TITLE: Influence of Meat Spoilage Microbiota Initial Load on the Growth and Survival of Three Pathogens on a Naturally Fermented Sausage
AUTHORS: Patarata, L; Novais, M; Fraqueza, MJ ; Silva, JA;
PUBLISHED: 2020, SOURCE: FOODS, VOLUME: 9, ISSUE: 5

INDEXED IN:

Scopus

WOS

IN MY:

42

TITLE: Optimization of the Effect of Pineapple By-Products Enhanced in Bromelain by Hydrostatic Pressure on the Texture and Overall Quality of Silverside Beef Cut
AUTHORS: Santos, DI; Fraqueza, MJ ; Pissarra, H; Saraiva, JA; Vicente, AA ; Moldao Martins, M ;
PUBLISHED: 2020, SOURCE: FOODS, VOLUME: 9, ISSUE: 12

INDEXED IN:

Scopus

WOS

IN MY:

43

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

INDEXED IN:

Scopus

WOS

IN MY:

44

TITLE: Short communication: Antimicrobial potential of Lactobacillus plantarum strains isolated from Slovak raw sheep milk cheeses
AUTHORS: Vataščinová, T; Pipová, M; Fraqueza, MJR ; Maľa, P; Dudriková, E; Drážovská, M; Lauková, A;
PUBLISHED: 2020, SOURCE: Journal of Dairy Science, VOLUME: 103, ISSUE: 8

INDEXED IN:

Scopus

IN MY:

45

TITLE: High hydrostatic pressure and time effects on hygienic and physical characteristics of natural casings and condiments used in the processing of cured meat sausage
AUTHORS: Fraqueza, MJ ; Martins, C; Gama, LT; Fernandes, MH; Fernandes, MJ; Ribeiro, MHL; Hernando, BR; Barreto, AS; Alfaia, AJI;
PUBLISHED: 2019, SOURCE: INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, VOLUME: 58

INDEXED IN:

Scopus

WOS

IN MY:

46

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

IN MY:

47

TITLE: What is the Main Processing Factor Influencing Staphylococcus Species Diversity in Different Manufacturing Units?
AUTHORS: Fraqueza, MJ ; Rocha, JM; Laranjo, M; Potes, ME; Fialho, AR; Fernandes, MJ; Fernandes, MH; Barreto, A; Semedo Lemsaddek, T ; Elias, M ;
PUBLISHED: 2019, SOURCE: JOURNAL OF FOOD SCIENCE, VOLUME: 84, ISSUE: 10

INDEXED IN:

Scopus

WOS

IN MY:

48

TITLE: Addition of vinegar to extend the shelf-life of cabeça de xara [Adición de vinagre para prolongar la vida útil de la cabeça de xara]
AUTHORS: Laranjo, M; Potes, ME; Véstia, J; Gomes, A; Fraqueza, MJ ; Elias, M ;
PUBLISHED: 2018, SOURCE: Archivos de Zootecnia, VOLUME: 67

INDEXED IN:

Scopus

IN MY:

49

TITLE: Addition of vinegar to extend the shelf-life of cabeça de xara [Adición de vinagre para prolongar la vida útil de la cabeça de xara]
AUTHORS: Laranjo, M ; Potes, ME; Véstia, J; Gomes, A; Fraqueza, MJ ; Elias, M;
PUBLISHED: 2018, SOURCE: Archivos de Zootecnia, VOLUME: 2018

INDEXED IN:

Scopus

IN MY:

50

TITLE: Assessment of Coagulase-Negative Staphylococci and Lactic Acid Bacteria Isolated from Portuguese Dry Fermented Sausages as Potential Starters Based on Their Biogenic Amine Profile Full Text
AUTHORS: Alfaia, CM ; Gouveia, IM; Fernandes, MH; Fernandes, MJ; Semedo Lemsaddek, T ; Barreto, AS; Fraqueza, MJ ;
PUBLISHED: 2018, SOURCE: JOURNAL OF FOOD SCIENCE, VOLUME: 83, ISSUE: 10

INDEXED IN:

Scopus

WOS

IN MY:

Publication Export Settings

BibTex EndNote APA CSV PDF

Export Preview

Publication Print Settings

HTML PDF

Print Preview

Page 5 of 11. Total results: 106.

<<
<
1
2
3
4
5
6
7
8
9
>
>>

Select Source

This publication has:

2 records from ISI
2 records from SCOPUS
2 records from DBLP
2 records from Unpaywall
2 records from Openlibrary
2 records from Handle
2 records from DataCite

Please select which records must be used by Authenticus!

Preview Publications

footer slogan

Useful Links

About Autenticus
Our Team
Algorithm
Changelog

Get Help

FAQ
Video
Contact
support@authenticus.pt

© 2026 CRACS & Inesc TEC - All Rights Reserved Privacy Policy | Terms of Service