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TÃTULO: Salt reduction strategies for dry cured meat products: The use of KCl and microencapsulated spices and aromatic plant extracts
AUTORES: Bernardo, P.; Fernandes, M. J.; Fernandes, M. H.; Teixeira, M. P.; Alfaia, C. M.; Serrano, C.; Patarata, L.; Fraqueza, M. J.;
PUBLICAÇÃO: 2025, FONTE: MEAT SCIENCE, VOLUME: 221

INDEXADO EM:

Scopus

WOS

TÃTULO: Shelf life of pork in a modified atmosphere packaging with humidity adsorber system
AUTORES: Almeida, O; Fraqueza, MJ; Barreto, A;
PUBLICAÇÃO: 2023, FONTE: 52nd International Congress of Meat Science and Technology: Harnessing and exploiting global opportunities

INDEXADO EM:

Scopus

TÃTULO: Behaviour of three pathogens in Portuguese Chourico innoculated with selected indigenous lactic acid bacteria
AUTORES: Patarata, L; Fraqueza, MJ; Elias, M; Rua Pinto, M; Esteves, A; Barreto, AS; Martins, MC;
PUBLICAÇÃO: 2023, FONTE: 52nd International Congress of Meat Science and Technology: Harnessing and exploiting global opportunities

INDEXADO EM:

Scopus

TÃTULO: Influence of carbon monoxide/high carbon dioxide atmosphere packaging on Turkey meat shelf life and the subsequent development of a pink colour after cooking
AUTORES: Fraqueza, MJ; Ferreira, MC; Barreto, AS;
PUBLICAÇÃO: 2023, FONTE: 52nd International Congress of Meat Science and Technology: Harnessing and exploiting global opportunities

INDEXADO EM:

Scopus

TÃTULO: Effect of high hydrostatic pressure challenge on biogenic amines, microbiota, and sensory profile in traditional poultry- and pork-based semidried fermented sausage Full Text
AUTORES: Ana F Borges; Almudena Cozar; Luis Patarata; Luis T Gama; Cristina M Alfaia; Maria J Fernandes; Maria H Fernandes; Herminia Vergara Perez; Maria J Fraqueza;
PUBLICAÇÃO: 2020, FONTE: JOURNAL OF FOOD SCIENCE

INDEXADO EM:

WOS

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