Miguel Nuno Geraldo Viegas dos Santos Elias


AuthID: R-000-DA3

Confirmed Publications: 37



21
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
22
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
23
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
24
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
25
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
26
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
27
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
28
29
30
TITLE: Effect of fat content, casing type and smoking procedures on PAHs contents of Portuguese traditional dry fermented sausages  Full Text
AUTHORS: Gomes, A; Santos, C; Almeida, J; Elias, M ; Roseiro, LC;
PUBLISHED: 2013, SOURCE: FOOD AND CHEMICAL TOXICOLOGY, VOLUME: 58
INDEXED IN: Scopus WOS CrossRef
IN MY: ORCID | CIÊNCIAVITAE
Page 3 of 4. Total results: 37.

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