Maria João dos Ramos Fraqueza


AuthID: R-000-BVV

Confirmed Publications: 113



71
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
72
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
73
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
74
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
75
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
76
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
77
78
TITLE: Characterisation of "Catalao" and "Salsichao" Portuguese traditional sausages with salt reduction  Full Text
AUTHORS: Laranjo, M ; Gomes, A; Agulheiro Santos, AC; Potes, ME; Cabrita, MJ ; Garcia, R ; Rocha, JM; Roseiro, LC; Fernandes, MJ; Fernandes, MH; Fraqueza, MJ ; Elias, M ;
PUBLISHED: 2016, SOURCE: MEAT SCIENCE, VOLUME: 116
INDEXED IN: Scopus WOS CrossRef
IN MY: ORCID | CIÊNCIAVITAE
79
TITLE: Characterization and Technological Features of Autochthonous Coagulase-Negative Staphylococci as Potential Starters for Portuguese Dry Fermented Sausages
AUTHORS: Semedo Lemsaddek, T ; Carvalho, L; Tempera, C; Fernandes, MH; Fernandes, MJ; Elias, M ; Barreto, AS; Fraqueza, MJ ;
PUBLISHED: 2016, SOURCE: JOURNAL OF FOOD SCIENCE, VOLUME: 81, ISSUE: 5
INDEXED IN: Scopus WOS CrossRef: 17 Handle
IN MY: ORCID | CIÊNCIAVITAE
80
TITLE: Development of a long-life vacuum-packaged ready-to-eat meat product based on a traditional Portuguese seasoned meat
AUTHORS: Laranjo, M ; Gomes, A; Potes, ME; Fernandes, MJ; Fraqueza, MJ ; Elias, M ;
PUBLISHED: 2016, SOURCE: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, VOLUME: 51, ISSUE: 5
INDEXED IN: Scopus WOS CrossRef Handle
IN MY: ORCID | CIÊNCIAVITAE
Page 8 of 12. Total results: 113.

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