Maria João dos Ramos Fraqueza


AuthID: R-000-BVV

Confirmed Publications: 106



61
TITLE: QUALITY AND ACCEPTABILITY OF DRY FERMENTED SAUSAGES PREPARED WITH LOW VALUE PORK RAW MATERIAL. Dry Fermented Sausages Quality and Acceptability
AUTHORS: Alves, SP ; Fernandes, MJ; Fernandes, MH; Bessa, RJB; Laranjo, M ; A Santos, AC; Elias, M ; Fraqueza, MJ ;
PUBLISHED: 2017, SOURCE: JOURNAL OF FOOD PROCESSING AND PRESERVATION, VOLUME: 41, ISSUE: 2
INDEXED IN: Scopus WOS CrossRef: 3 Handle
IN MY: ORCID | CIÊNCIAVITAE
62
TITLE: Screening chemical hazards of dry fermented sausages from distinct origins: Biogenic amines, polycyclic aromatic hydrocarbons and heavy elements  Full Text
AUTHORS: Alves, SP ; Alfaia, CM ; Skrbic, BD; Zivancev, JR; Fernandes, MJ; Bessa, RJB; Fraqueza, MJ ;
PUBLISHED: 2017, SOURCE: JOURNAL OF FOOD COMPOSITION AND ANALYSIS, VOLUME: 59
INDEXED IN: Scopus WOS CrossRef: 45
IN MY: ORCID | CIÊNCIAVITAE
63
TITLE: Synergistic activity of essential oils from herbs and spices used on meat products against food borne pathogens
AUTHORS: García Díez, J; Alheiro, J; Pinto, AL; Falco, V; Fraqueza, MJ ; Patarata, L;
PUBLISHED: 2017, SOURCE: Natural Product Communications, VOLUME: 12, ISSUE: 2
INDEXED IN: Scopus
IN MY: ORCID | CIÊNCIAVITAE
64
TITLE: Synergistic Activity of Essential Oils from Herbs and Spices Used on Meat Products against Food Borne Pathogens
AUTHORS: Juan García-Díez; Joana Alheiro; Ana Luisa Pinto; Virgilio Falco; Maria João Fraqueza ; Luís Patarata;
PUBLISHED: 2017, SOURCE: Natural Product Communications, VOLUME: 12, ISSUE: 2
INDEXED IN: CrossRef: 5
IN MY: ORCID | CIÊNCIAVITAE
65
TITLE: THE IMPACT OF ESSENTIAL OILS ON CONSUMER ACCEPTANCE OF <i>CHOURICO DE VINHO</i> - A DRY-CURED SAUSAGE MADE FROM WINE-MARINATED MEAT - ASSESSED BY THE HEDONIC SCALE, JAR INTENSITY SCALE AND CONSUMERS' "WILL TO CONSUME AND PURCHASE"
AUTHORS: García Díez, J; Alheiro, J; Pinto, AL; Soares, L; Falco, V; Fraqueza, MJ ; Patarata, L;
PUBLISHED: 2017, SOURCE: JOURNAL OF FOOD PROCESSING AND PRESERVATION, VOLUME: 41, ISSUE: 4
INDEXED IN: Scopus WOS
IN MY: ORCID | CIÊNCIAVITAE
66
TITLE: The Use of Starter Cultures in Traditional Meat Products
AUTHORS: Laranjo, M ; Elias, M ; Fraqueza, MJ ;
PUBLISHED: 2017, SOURCE: JOURNAL OF FOOD QUALITY, VOLUME: 2017
INDEXED IN: Scopus WOS CrossRef: 60 Handle
IN MY: ORCID | CIÊNCIAVITAE
67
TITLE: Tracking Listeria monocytogenes contamination and virulence-associated characteristics in the ready-to-eat meat-based food products industry according to the hygiene level
AUTHORS: Henriques, AR; Gama, LT; Fraqueza, MJ ;
PUBLISHED: 2017, SOURCE: INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, VOLUME: 242
INDEXED IN: Scopus WOS CrossRef: 25
IN MY: ORCID | CIÊNCIAVITAE
68
TITLE: Traditional dry smoked fermented meat sausages: Characterization of autochthonous enterococci
AUTHORS: Santos, SC; Fraqueza, MJ ; Elias, M ; Barreto, AS; Semedo Lemsaddek, T ;
PUBLISHED: 2017, SOURCE: LWT-FOOD SCIENCE AND TECHNOLOGY, VOLUME: 79
INDEXED IN: Scopus WOS CrossRef: 21
IN MY: ORCID | CIÊNCIAVITAE
69
TITLE: Traditional Meat Products: Improvement of Quality and Safety
AUTHORS: Laranjo, M ; Talon, R; Laukova, A; Fraqueza, MJ ; Elias, M ;
PUBLISHED: 2017, SOURCE: JOURNAL OF FOOD QUALITY, VOLUME: 2017
INDEXED IN: Scopus WOS CrossRef: 7
IN MY: ORCID | CIÊNCIAVITAE
70
Page 7 of 11. Total results: 106.

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