Marta Sofia Serrano Valente Casimiro Ferreira Laranjo


AuthID: R-000-D3T

Confirmed Publications: 82



51
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
52
TITLE: Efeito do quitosano e ácido acético na conservação de uva de mesa  Full Text
AUTHORS: Sara Ricardo-Rodrigues; Marta Laranjo ; Patrícia Martins; Ana Elisa Rato; Shakib Shahidian; Margarida Vaz; Renato Coelho; Pedro Valverde; Fabiana Vieira; Ana Cristina Agulheiro-Santos;
PUBLISHED: 2017, SOURCE: Revista de Ciências Agrárias, VOLUME: 40, ISSUE: 1
INDEXED IN: CrossRef: 2
IN MY: ORCID | CIÊNCIAVITAE
53
TITLE: Global transcriptional response to salt shock of the plant microsymbiont Mesorhizobium loti MAFF303099  Full Text
AUTHORS: Laranjo, M ; Alexandre, A ; Oliveira, S;
PUBLISHED: 2017, SOURCE: RESEARCH IN MICROBIOLOGY, VOLUME: 168, ISSUE: 1
INDEXED IN: Scopus WOS CrossRef: 11
IN MY: ORCID | CIÊNCIAVITAE
54
55
TITLE: Long term betaine supplementation regulates genes involved in lipid and cholesterol metabolism of two muscles from an obese pig breed
AUTHORS: Albuquerque, A; Neves, JA; Redondeiro, M; Laranjo, M ; Felix, MR ; Freitas, A; Tirapicos, JL; Martins, JM ;
PUBLISHED: 2017, SOURCE: MEAT SCIENCE, VOLUME: 124
INDEXED IN: Scopus WOS CrossRef: 29
IN MY: ORCID | CIÊNCIAVITAE
56
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
57
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
58
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
59
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
60
TITLE: Development of a long-life vacuum-packaged ready-to-eat meat product based on a traditional Portuguese seasoned meat
AUTHORS: Marta Laranjo ; Ana Gomes; Maria Eduarda Potes; Maria José Fernandes; Maria João Fraqueza ; Miguel Elias ;
PUBLISHED: 2016, SOURCE: International Journal of Food Science and Technology, VOLUME: 51, ISSUE: 5
INDEXED IN: Scopus
IN MY: ORCID | CIÊNCIAVITAE
Page 6 of 9. Total results: 82.

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