Maria José Esteves Fernandes
AuthID: R-000-BZJ
1
TITLE: Assessment of biofilm formation by Campylobacter spp. isolates mimicking poultry slaughterhouse conditions
AUTHORS: Araujo, PM; Batista, E; Fernandes, MH; Fernandes, MJ; Gama, LT; Fraqueza, MJ;
PUBLISHED: 2022, SOURCE: POULTRY SCIENCE, VOLUME: 101, ISSUE: 2
AUTHORS: Araujo, PM; Batista, E; Fernandes, MH; Fernandes, MJ; Gama, LT; Fraqueza, MJ;
PUBLISHED: 2022, SOURCE: POULTRY SCIENCE, VOLUME: 101, ISSUE: 2
INDEXED IN: WOS
2
TITLE: Pulsed Light Application for Campylobacter Control on Poultry Meat and Its Effect on Colour and Volatile Profile
AUTHORS: Baptista, Esther; Borges, Ana; Aymerich, Teresa; Alves, Susana P.; da Gama, Luis Telo; Fernandes, Helena; Fernandes, Maria Jose; Fraqueza, Maria Joao;
PUBLISHED: 2022, SOURCE: FOODS, VOLUME: 11, ISSUE: 18
AUTHORS: Baptista, Esther; Borges, Ana; Aymerich, Teresa; Alves, Susana P.; da Gama, Luis Telo; Fernandes, Helena; Fernandes, Maria Jose; Fraqueza, Maria Joao;
PUBLISHED: 2022, SOURCE: FOODS, VOLUME: 11, ISSUE: 18
INDEXED IN: Scopus WOS
3
TITLE: Platform for Space Management in a Higher Education School [Plataforma de Gestão de Espaços numa Escola de Ensino Superior]
AUTHORS: Nakai, CCH; Fernandes, JE; Pereira, MJV;
PUBLISHED: 2021, SOURCE: 16th Iberian Conference on Information Systems and Technologies, CISTI 2021 in Iberian Conference on Information Systems and Technologies, CISTI
AUTHORS: Nakai, CCH; Fernandes, JE; Pereira, MJV;
PUBLISHED: 2021, SOURCE: 16th Iberian Conference on Information Systems and Technologies, CISTI 2021 in Iberian Conference on Information Systems and Technologies, CISTI
INDEXED IN: Scopus
4
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
5
TITLE: Effect of high hydrostatic pressure challenge on biogenic amines, microbiota, and sensory profile in traditional poultry- and pork-based semidried fermented sausage Full Text
AUTHORS: 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;
PUBLISHED: 2020, SOURCE: JOURNAL OF FOOD SCIENCE, VOLUME: 85, ISSUE: 4
AUTHORS: 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;
PUBLISHED: 2020, SOURCE: JOURNAL OF FOOD SCIENCE, VOLUME: 85, ISSUE: 4
INDEXED IN: Scopus WOS
6
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
7
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
8
TITLE: What is the Main Processing Factor Influencing Staphylococcus Species Diversity in Different Manufacturing Units? Full Text
AUTHORS: Maria Joao Fraqueza; Joao Miguel Rocha; Marta Laranjo; Maria Eduarda Potes; Ana Rita Fialho; Maria Jose Fernandes; Maria Helena Fernandes; Antonio Barreto; Teresa Semedo Lemsaddek; Miguel Elias;
PUBLISHED: 2019, SOURCE: JOURNAL OF FOOD SCIENCE, VOLUME: 84, ISSUE: 10
AUTHORS: Maria Joao Fraqueza; Joao Miguel Rocha; Marta Laranjo; Maria Eduarda Potes; Ana Rita Fialho; Maria Jose Fernandes; Maria Helena Fernandes; Antonio Barreto; Teresa Semedo Lemsaddek; Miguel Elias;
PUBLISHED: 2019, SOURCE: JOURNAL OF FOOD SCIENCE, VOLUME: 84, ISSUE: 10
INDEXED IN: Scopus WOS
9
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
10
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