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Maria João dos Ramos Fraqueza
AuthID:
R-000-BVV
Publications
Confirmed
To Validate
Document Source:
All
Document Type:
All Document Types
Article (81)
Book Chapter (18)
Review (3)
Editorial Material (2)
Proceedings Paper (1)
Article in Press (1)
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Order:
Year Dsc
Year Asc
Cit. WOS Dsc
IF WOS Dsc
Cit. Scopus Dsc
IF Scopus Dsc
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Results:
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Confirmed Publications: 106
51
TITLE:
Effect of autochthonous starter cultures in the production of Paio, a traditional Portuguese dry-cured sausage [Efecto de los cultivos autóctonos en la producción de Paio, un embutido curado tradicional portugués]
AUTHORS:
Dias, I
;
Laranjo, M
; Fialho, R; Potes, ME; Véstia, J; Agulheiro Santos, AC;
Fraqueza, MJ
;
Elias, M
;
PUBLISHED:
2018
,
SOURCE:
Archivos de Zootecnia,
VOLUME:
2018
INDEXED IN:
Scopus
IN MY:
ORCID
|
CIÊNCIAVITAE
52
TITLE:
Effect of autochthonous starter cultures in the production of paio, a traditional portuguese dry-cured sausage [Efecto de los cultivos autóctonos en la producción de paio, un embutido curado tradicional portugués]
AUTHORS:
Dias, I
;
Laranjo, M
; Fialho, R;
Potes, ME
; Véstia, J;
Agulheiro Santos, AC
;
Fraqueza, MJ
;
Elias, M
;
PUBLISHED:
2018
,
SOURCE:
Archivos de Zootecnia,
VOLUME:
67
INDEXED IN:
Scopus
IN MY:
ORCID
|
CIÊNCIAVITAE
53
TITLE:
Strategies to Reduce the Formation of Carcinogenic Chemicals in Dry Cured Meat Products
AUTHORS:
Fraqueza, MJ
; Borges, A;
Patarata, L
;
PUBLISHED:
2018
,
SOURCE:
Food Control and Biosecurity,
VOLUME:
16
INDEXED IN:
Scopus
CrossRef
:
2
IN MY:
ORCID
|
CIÊNCIAVITAE
54
TITLE:
Biofilm-forming ability and biocide susceptibility of Listeria monocytogenes strains isolated from the ready-to-eat meat-based food products food chain
AUTHORS:
Henriques, AR;
Fraqueza, MJ
;
PUBLISHED:
2017
,
SOURCE:
LWT - Food Science and Technology,
VOLUME:
81
INDEXED IN:
Scopus
CrossRef
:
32
IN MY:
ORCID
|
CIÊNCIAVITAE
55
TITLE:
Biogenic amines in food: Presence and control measures
AUTHORS:
Elias, M
;
João Fraqueza, M
;
Laranjo, M
;
PUBLISHED:
2017
,
SOURCE:
Biogenic Amines (BA): Origins, Biological Importance and Human Health Implications
INDEXED IN:
Scopus
Handle
IN MY:
ORCID
|
CIÊNCIAVITAE
56
TITLE:
Chemical characterization and antimicrobial properties of herbs and spices essential oils against pathogens and spoilage bacteria associated to dry-cured meat products
AUTHORS:
Garcia Diez, J; Alheiro, J;
Falco, V
;
Fraqueza, MJ
;
Patarata, L
;
PUBLISHED:
2017
,
SOURCE:
JOURNAL OF ESSENTIAL OIL RESEARCH,
VOLUME:
29,
ISSUE:
2
INDEXED IN:
Scopus
WOS
CrossRef
:
21
IN MY:
ORCID
|
CIÊNCIAVITAE
57
TITLE:
Genetic characterization of listeria monocytogenes isolates from industrial and retail ready-to-eat meat-based foods and their relationship with clinical strains from human listeriosis in Portugal
AUTHORS:
Henriques, AR; Melo Cristino, J;
Fraqueza, MJ
;
PUBLISHED:
2017
,
SOURCE:
Journal of Food Protection,
VOLUME:
80,
ISSUE:
4
INDEXED IN:
Scopus
CrossRef
:
14
IN MY:
ORCID
|
CIÊNCIAVITAE
58
TITLE:
Impact of salt reduction on biogenic amines, fatty acids, microbiota, texture and sensory profile in traditional blood dry-cured sausages
Full Text
AUTHORS:
Laranjo, M
; Gomes, A;
Agulheiro Santos, AC
; Potes, ME;
Cabrita, MJ
;
Garcia, R
;
Rocha, JM
; Roseiro, LC; Fernandes, MJ;
Fraqueza, MJ
;
Elias, M
;
PUBLISHED:
2017
,
SOURCE:
FOOD CHEMISTRY,
VOLUME:
218
INDEXED IN:
Scopus
WOS
CrossRef
IN MY:
ORCID
|
CIÊNCIAVITAE
59
TITLE:
Influence of Food Characteristics and Food Additives on the Antimicrobial Effect of Garlic and Oregano Essential Oils
AUTHORS:
Garcia Diez, J; Alheiro, J; Pinto, AL; Soares, L;
Falco, V
;
Fraqueza, MJ
;
Patarata, L
;
PUBLISHED:
2017
,
SOURCE:
FOODS,
VOLUME:
6,
ISSUE:
6
INDEXED IN:
Scopus
WOS
CrossRef
:
20
IN MY:
ORCID
|
CIÊNCIAVITAE
60
TITLE:
Protective cultures and bacteriocins in fermented meats
AUTHORS:
Fraqueza, MJ
;
Patarata, L
; Lauková, A;
PUBLISHED:
2017
,
SOURCE:
Fermented Meat Products: Health Aspects
INDEXED IN:
Scopus
IN MY:
ORCID
|
CIÊNCIAVITAE
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