Maria Eduarda Marques Madeira da Silva Potes
AuthID: R-000-B9S
1
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
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
Scopus2
TITLE: Influence of water supply on cork increment and quality in Quercus suber L.
AUTHORS: Poeiras, AP; Oliveira, T; Reis, J; Surovy, P; Silva, ME; Ribeiro, ND;
PUBLISHED: 2022, SOURCE: CENTRAL EUROPEAN FORESTRY JOURNAL, VOLUME: 68, ISSUE: 1
AUTHORS: Poeiras, AP; Oliveira, T; Reis, J; Surovy, P; Silva, ME; Ribeiro, ND;
PUBLISHED: 2022, SOURCE: CENTRAL EUROPEAN FORESTRY JOURNAL, VOLUME: 68, ISSUE: 1
INDEXED IN: Scopus 
WOS
Scopus WOS3
TITLE: Traditional Mediterranean cheeses: Lactic acid bacteria populations and functional traits
AUTHORS: Laranjo, M; Potes, ME;
PUBLISHED: 2022, SOURCE: Lactic Acid Bacteria in Food Biotechnology: Innovations and Functional Aspects
AUTHORS: Laranjo, M; Potes, ME;
PUBLISHED: 2022, SOURCE: Lactic Acid Bacteria in Food Biotechnology: Innovations and Functional Aspects
INDEXED IN: Scopus
Scopus4
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
AUTHORS: Elias, M; Laranjo, M; Agulheiro Santos, AC; Potes, ME; Carrascosa, AV;
PUBLISHED: 2021, SOURCE: JOURNAL OF FOOD PROCESSING AND PRESERVATION
INDEXED IN: Scopus WOS
Scopus WOS5
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
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
Scopus WOS6
TITLE: Cork influenced by a specific water regime-macro and microstructure characterization: the first approach Full Text
AUTHORS: Poeiras, AP; Silva, ME; Gunther, B; Vogel, C; Surovy, P; Ribeiro, ND;
PUBLISHED: 2021, SOURCE: WOOD SCIENCE AND TECHNOLOGY
AUTHORS: Poeiras, AP; Silva, ME; Gunther, B; Vogel, C; Surovy, P; Ribeiro, ND;
PUBLISHED: 2021, SOURCE: WOOD SCIENCE AND TECHNOLOGY
INDEXED IN: Scopus WOS
Scopus WOS7
TITLE: Dry-Cured Meat Products According to the Smoking Regime: Process Optimization to Control Polycyclic Aromatic Hydrocarbons
AUTHORS: Maria Joao Fraqueza; Marta Laranjo; Susana Alves; Maria Helena Fernandes; Ana Cristina Agulheiro Santos; Maria Jose Fernandes; Maria Eduarda Potes; Miguel Elias;
PUBLISHED: 2020, SOURCE: FOODS, VOLUME: 9, ISSUE: 1
AUTHORS: Maria Joao Fraqueza; Marta Laranjo; Susana Alves; Maria Helena Fernandes; Ana Cristina Agulheiro Santos; Maria Jose Fernandes; Maria Eduarda Potes; Miguel Elias;
PUBLISHED: 2020, SOURCE: FOODS, VOLUME: 9, ISSUE: 1
INDEXED IN: Scopus WOS
Scopus WOS8
TITLE: Autochthonous Starter Cultures Are Able to Reduce Biogenic Amines in a Traditional Portuguese Smoked Fermented Sausage
AUTHORS: Igor Dias; Marta Laranjo; Maria E Eduarda Potes; Ana C Cristina Agulheiro Santos; Sara Ricardo Rodrigues; Ana R Rita Fialho; Joana Vestia; Maria J Joao Fraqueza; Margarida Oliveira; Miguel Elias;
PUBLISHED: 2020, SOURCE: MICROORGANISMS, VOLUME: 8, ISSUE: 5
AUTHORS: Igor Dias; Marta Laranjo; Maria E Eduarda Potes; Ana C Cristina Agulheiro Santos; Sara Ricardo Rodrigues; Ana R Rita Fialho; Joana Vestia; Maria J Joao Fraqueza; Margarida Oliveira; Miguel Elias;
PUBLISHED: 2020, SOURCE: MICROORGANISMS, VOLUME: 8, ISSUE: 5
INDEXED IN: Scopus WOS
Scopus WOS9
TITLE: Impact of a 25% Salt Reduction on the Microbial Load, Texture, and Sensory Attributes of a Traditional Dry-Cured Sausage
AUTHORS: Miguel Elias; Marta Laranjo; Maria Eduarda Potes; Ana Cristina Agulheiro Santos; Maria Jose Fernandes; Raquel Garcia; Maria Joao Fraqueza;
PUBLISHED: 2020, SOURCE: FOODS, VOLUME: 9, ISSUE: 5
AUTHORS: Miguel Elias; Marta Laranjo; Maria Eduarda Potes; Ana Cristina Agulheiro Santos; Maria Jose Fernandes; Raquel Garcia; Maria Joao Fraqueza;
PUBLISHED: 2020, SOURCE: FOODS, VOLUME: 9, ISSUE: 5
INDEXED IN: Scopus WOS
Scopus WOS10
TITLE: Shelf-life extension and quality improvement of a Portuguese traditional ready-to-eat meat product with vinegar Full Text
AUTHORS: Marta Laranjo; Maria Eduarda Potes; Ana Gomes; Joana Vestia; Raquel Garcia; Maria Jose Fernandes; Maria Joao Fraqueza; Miguel Elias;
PUBLISHED: 2019, SOURCE: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, VOLUME: 54, ISSUE: 1
AUTHORS: Marta Laranjo; Maria Eduarda Potes; Ana Gomes; Joana Vestia; Raquel Garcia; Maria Jose Fernandes; Maria Joao Fraqueza; Miguel Elias;
PUBLISHED: 2019, SOURCE: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, VOLUME: 54, ISSUE: 1
INDEXED IN: WOS
WOS