Miguel Nuno Geraldo Viegas dos Santos Elias


AuthID: R-000-DA3

Confirmed Publications: 37



1
TITLE: Establishment of a tenderness screening index for beef cuts using instrumental and sensory texture evaluations
AUTHORS: Ricardo Rodrigues, Sara; Laranjo, Marta; Elias, Miguel ; Potes, Maria Eduarda; Agulheiro Santos, Ana Cristina;
PUBLISHED: 2024, SOURCE: INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE, VOLUME: 35
INDEXED IN: Scopus WOS CrossRef
IN MY: ORCID | CIÊNCIAVITAE
2
TITLE: The Antioxidant and Antibacterial Potential of Thyme and Clove Essential Oils for Meat Preservation—An Overview
AUTHORS: Sara Ricardo-Rodrigues; Maria Inês Rouxinol; Ana Cristina Agulheiro-Santos; Maria Eduarda Potes; Marta Laranjo; Miguel Elias ;
PUBLISHED: 2024, SOURCE: Applied Biosciences, VOLUME: 3, ISSUE: 1
INDEXED IN: CrossRef: 2
IN MY: ORCID | CIÊNCIAVITAE
3
TITLE: Staphylococcus spp. and Lactobacillus sakei Starters with High Level of Inoculation and an Extended Fermentation Step Improve Safety of Fermented Sausages
AUTHORS: Igor Dias; Marta Laranjo; Maria Eduarda Potes; Ana Cristina Agulheiro Santos; Sara Ricardo Rodrigues; Maria João Fraqueza ; Margarida Oliveira ; Miguel Elias ;
PUBLISHED: 2022, SOURCE: Fermentation, VOLUME: 8, ISSUE: 2
INDEXED IN: Scopus CrossRef: 13 Handle
IN MY: ORCID | CIÊNCIAVITAE
4
TITLE: Co-Inoculation with Staphylococcus equorum and Lactobacillus sakei Reduces Vasoactive Biogenic Amines in Traditional Dry-Cured Sausages  Full Text
AUTHORS: Dias, I; Laranjo, M; Potes, ME; Agulheiro Santos, AC; Ricardo Rodrigues, S; Fialho, AR; Vestia, J; Fraqueza, MJ ; Oliveira, M ; Elias, M ;
PUBLISHED: 2021, SOURCE: INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH, VOLUME: 18, ISSUE: 13
INDEXED IN: Scopus WOS CrossRef: 10
IN MY: ORCID | CIÊNCIAVITAE
5
6
TITLE: Quality of nonmeat ingredients used in the manufacturing of traditional dry-cured pork sausages  Full Text
AUTHORS: Elias, M ; Laranjo, M ; Agulheiro Santos, AC; Potes, ME; Carrascosa, AV;
PUBLISHED: 2021, SOURCE: JOURNAL OF FOOD PROCESSING AND PRESERVATION, VOLUME: 45, ISSUE: 3
INDEXED IN: Scopus WOS CrossRef: 1
IN MY: ORCID | CIÊNCIAVITAE
7
TITLE: Autochthonous Starter Cultures Are Able to Reduce Biogenic Amines in a Traditional Portuguese Smoked Fermented Sausage
AUTHORS: Dias, I; Laranjo, M; Potes, ME; Agulheiro Santos, AC; Ricardo Rodrigues, S; Fialho, AR; Vestia, J; Fraqueza, MJ ; Oliveira, M ; Elias, M ;
PUBLISHED: 2020, SOURCE: MICROORGANISMS, VOLUME: 8, ISSUE: 5
INDEXED IN: Scopus WOS CrossRef: 23 Handle
IN MY: ORCID | CIÊNCIAVITAE
8
TITLE: Dry-Cured Meat Products According to the Smoking Regime: Process Optimization to Control Polycyclic Aromatic Hydrocarbons
AUTHORS: Fraqueza, MJ ; Laranjo, M ; Alves, S ; Fernandes, MH; Agulheiro Santos, AC; Fernandes, MJ; Potes, ME; Elias, M ;
PUBLISHED: 2020, SOURCE: FOODS, VOLUME: 9, ISSUE: 1
INDEXED IN: Scopus WOS CrossRef: 25
IN MY: ORCID | CIÊNCIAVITAE
9
10
TITLE: Essential oils of aromatic and medicinal plants play a role in food safety  Full Text
AUTHORS: Laranjo, M ; Fernandez Leon, AM; Agulheiro Santos, AC; Potes, ME; Elias, M ;
PUBLISHED: 2019, SOURCE: JOURNAL OF FOOD PROCESSING AND PRESERVATION, VOLUME: 46, ISSUE: 8
INDEXED IN: Scopus WOS CrossRef: 18
IN MY: ORCID | CIÊNCIAVITAE
Page 1 of 4. Total results: 37.

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