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Miguel Nuno Geraldo Viegas dos Santos Elias

AuthID: R-000-DA3

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Confirmed Publications: 37

11

TITLE: Role of Starter Cultures on the Safety of Fermented Meat Products
AUTHORS: Laranjo, M; Potes, ME; Elias, M ;
PUBLISHED: 2019, SOURCE: FRONTIERS IN MICROBIOLOGY, VOLUME: 10, ISSUE: APR

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12

TITLE: Shelf-life extension and quality improvement of a Portuguese traditional ready-to-eat meat product with vinegar
AUTHORS: Laranjo, M ; Potes, ME; Gomes, A; Vestia, J; Garcia, R ; Fernandes, MJ; Fraqueza, MJ ; Elias, M ;
PUBLISHED: 2019, SOURCE: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, VOLUME: 54, ISSUE: 1

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13

TITLE: What is the Main Processing Factor Influencing Staphylococcus Species Diversity in Different Manufacturing Units?
AUTHORS: Fraqueza, MJ ; Rocha, JM; Laranjo, M; Potes, ME; Fialho, AR; Fernandes, MJ; Fernandes, MH; Barreto, A; Semedo Lemsaddek, T ; Elias, M ;
PUBLISHED: 2019, SOURCE: JOURNAL OF FOOD SCIENCE, VOLUME: 84, ISSUE: 10

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14

TITLE: Addition of vinegar to extend the shelf-life of cabeça de xara [Adición de vinagre para prolongar la vida útil de la cabeça de xara]
AUTHORS: Laranjo, M; Potes, ME; Véstia, J; Gomes, A; Fraqueza, MJ ; Elias, M ;
PUBLISHED: 2018, SOURCE: Archivos de Zootecnia, VOLUME: 67

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15

TITLE: Adición de vinagre para prolongar la vida útil de la cabeça de xara
AUTHORS: Laranjo, M; M.E Potes; Véstia, J; Fraqueza, A; M.J Gomes; Elias, M ;
PUBLISHED: 2018, SOURCE: Archivos de Zootecnia, VOLUME: 67, ISSUE: Supplement

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16

TITLE: Animal health, biosafety and food safety [Saúde animal, biossegurança e segurança dos alimentos]
AUTHORS: Potes, ME; Laranjo, M; Elias, M ;
PUBLISHED: 2018, SOURCE: Archivos de Zootecnia, VOLUME: 67, ISSUE: Supplement

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17

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

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18

TITLE: Effects of high pressure processing on the physical properties of fish ham prepared with farmed meagre (Argyrosomus regius) with reduced use of microbial transglutaminase
AUTHORS: Ribeiro, AT; Elias, M ; Teixeira, B; Pires, C; Duarte, R; Saraiva, JA; Mendes, R;
PUBLISHED: 2018, SOURCE: LWT-FOOD SCIENCE AND TECHNOLOGY, VOLUME: 96

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19

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

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20

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

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Page 2 of 4. Total results: 37.

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