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Maria João dos Ramos Fraqueza

AuthID: R-000-BVV

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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

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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

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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

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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

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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

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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

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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

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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

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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

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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

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Page 5 of 11. Total results: 106.

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