Maria João dos Ramos Fraqueza
AuthID: R-000-BVV
31
TITLE: High hydrostatic pressure and time effects on hygienic and physical characteristics of natural casings and condiments used in the processing of cured meat sausage Full Text
AUTHORS: Fraqueza, MJ; Martins, C; Gama, LT; Fernandes, MH; Fernandes, MJ; Ribeiro, MHL; Hernando, BR; Barreto, AS; Alfaia, AJI;
PUBLISHED: 2019, SOURCE: INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, VOLUME: 58
AUTHORS: Fraqueza, MJ; Martins, C; Gama, LT; Fernandes, MH; Fernandes, MJ; Ribeiro, MHL; Hernando, BR; Barreto, AS; Alfaia, AJI;
PUBLISHED: 2019, SOURCE: INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, VOLUME: 58
INDEXED IN: 
Scopus 
WOS
Scopus WOS32
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: 2018
AUTHORS: Laranjo, M; Potes, ME; Véstia, J; Gomes, A; Fraqueza, MJ; Elias, M;
PUBLISHED: 2018, SOURCE: Archivos de Zootecnia, VOLUME: 2018
INDEXED IN: Scopus
Scopus33
TITLE: Strategies to Reduce the Formation of Carcinogenic Chemicals in Dry Cured Meat Products
AUTHORS: Fraqueza, MJ; Borges, A; Patarata, L;
PUBLISHED: 2018, SOURCE: Food Control and Biosecurity, VOLUME: 16
AUTHORS: Fraqueza, MJ; Borges, A; Patarata, L;
PUBLISHED: 2018, SOURCE: Food Control and Biosecurity, VOLUME: 16
INDEXED IN: Scopus
Scopus34
TITLE: Assessment of Coagulase-Negative Staphylococci and Lactic Acid Bacteria Isolated from Portuguese Dry Fermented Sausages as Potential Starters Based on Their Biogenic Amine Profile Full Text
AUTHORS: Cristina M Alfaia; Irani M Gouveia; Maria H Fernandes; Maria J Fernandes; Teresa Semedo Lemsaddek; Antonio S Barreto; Maria J Fraqueza;
PUBLISHED: 2018, SOURCE: JOURNAL OF FOOD SCIENCE, VOLUME: 83, ISSUE: 10
AUTHORS: Cristina M Alfaia; Irani M Gouveia; Maria H Fernandes; Maria J Fernandes; Teresa Semedo Lemsaddek; Antonio S Barreto; Maria J Fraqueza;
PUBLISHED: 2018, SOURCE: JOURNAL OF FOOD SCIENCE, VOLUME: 83, ISSUE: 10
INDEXED IN: Scopus WOS
Scopus WOS35
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: 67
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: 67
INDEXED IN: Scopus
Scopus36
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
AUTHORS: Laranjo, M; Potes, ME; Véstia, J; Gomes, A; Fraqueza, MJ; Elias, M;
PUBLISHED: 2018, SOURCE: Archivos de Zootecnia, VOLUME: 67
INDEXED IN: Scopus
Scopus37
TITLE: Impact of salt reduction on biogenic amines, fatty acids, microbiota, texture and sensory profile in traditional blood dry-cured sausages Full Text
AUTHORS: Marta Laranjo; Ana Gomes; Ana Cristina Agulheiro Santos; Maria Eduarda Potes; Maria Joao Cabrita; Raquel Garcia; Joao Miguel Rocha; Luisa Cristina Roseiro; Maria Jose Fernandes; Maria Joao Fraqueza; Miguel Elias;
PUBLISHED: 2017, SOURCE: FOOD CHEMISTRY, VOLUME: 218
AUTHORS: Marta Laranjo; Ana Gomes; Ana Cristina Agulheiro Santos; Maria Eduarda Potes; Maria Joao Cabrita; Raquel Garcia; Joao Miguel Rocha; Luisa Cristina Roseiro; Maria Jose Fernandes; Maria Joao Fraqueza; Miguel Elias;
PUBLISHED: 2017, SOURCE: FOOD CHEMISTRY, VOLUME: 218
38
TITLE: Tracking Listeria monocytogenes contamination and virulence-associated characteristics in the ready-to-eat meat-based food products industry according to the hygiene level Full Text
AUTHORS: Henriques, AR; Gama, LT; Fraqueza, MJ;
PUBLISHED: 2017, SOURCE: INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, VOLUME: 242
AUTHORS: Henriques, AR; Gama, LT; Fraqueza, MJ;
PUBLISHED: 2017, SOURCE: INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, VOLUME: 242
INDEXED IN: WOS
WOS39
TITLE: Traditional dry smoked fermented meat sausages: Characterization of autochthonous enterococci
AUTHORS: Sara Correia Santos; Maria Joao Fraqueza; Miguel Elias; Antonio Salvador Barreto; Teresa Semedo Lemsaddek;
PUBLISHED: 2017, SOURCE: LWT-FOOD SCIENCE AND TECHNOLOGY, VOLUME: 79
AUTHORS: Sara Correia Santos; Maria Joao Fraqueza; Miguel Elias; Antonio Salvador Barreto; Teresa Semedo Lemsaddek;
PUBLISHED: 2017, SOURCE: LWT-FOOD SCIENCE AND TECHNOLOGY, VOLUME: 79
INDEXED IN: Scopus WOS
Scopus WOS40
TITLE: Screening chemical hazards of dry fermented sausages from distinct origins: Biogenic amines, polycyclic aromatic hydrocarbons and heavy elements Full Text
AUTHORS: Susana P Alves; Cristina M Alfaia; Biljana D Skrbic; Jelena R Zivancev; Maria J Fernandes; Rui J B Bessa; Maria J Fraqueza;
PUBLISHED: 2017, SOURCE: JOURNAL OF FOOD COMPOSITION AND ANALYSIS, VOLUME: 59
AUTHORS: Susana P Alves; Cristina M Alfaia; Biljana D Skrbic; Jelena R Zivancev; Maria J Fernandes; Rui J B Bessa; Maria J Fraqueza;
PUBLISHED: 2017, SOURCE: JOURNAL OF FOOD COMPOSITION AND ANALYSIS, VOLUME: 59
INDEXED IN: Scopus WOS
Scopus WOS