Qualidade Instrumental e Sensorial de Papaia Produzida em Cabo Verde, e Análise Crítica da Sua Importação

by Elsa Barbosa Simões, Ana Cristina Agulheiro Santos, Maria Raquel Lucas
Published 2015-12-01

Impact of a 25% Salt Reduction on the Microbial Load, Texture, and Sensory Attributes of a Traditional Dry-Cured Sausage

by Miguel Elias, Marta Laranjo, Maria Eduarda Potes, Ana Cristina Agulheiro-Santos, Maria José Fernandes, Raquel Garcia, Maria João Fraqueza
Published 2020-05-01

Dry-Cured Meat Products According to the Smoking Regime: Process Optimization to Control Polycyclic Aromatic Hydrocarbons

by Maria João Fraqueza, Marta Laranjo, Susana Alves, Maria Helena Fernandes, Ana Cristina Agulheiro-Santos, Maria José Fernandes, Maria Eduarda Potes, Miguel Elias
Published 2020-01-01

Co-Inoculation with <i>Staphylococcus equorum</i> and <i>Lactobacillus sakei</i> Reduces Vasoactive Biogenic Amines in Traditional Dry-Cured Sausages

by Igor Dias, Marta Laranjo, Maria Eduarda Potes, Ana Cristina Agulheiro-Santos, Sara Ricardo-Rodrigues, Ana Rita Fialho, Joana Véstia, Maria J. Fraqueza, Margarida Oliveira, Miguel Elias
Published 2021-07-01

Autochthonous Starter Cultures Are Able to Reduce Biogenic Amines in a Traditional Portuguese Smoked Fermented Sausage

by Igor Dias, Marta Laranjo, Maria Eduarda Potes, Ana Cristina Agulheiro-Santos, Sara Ricardo-Rodrigues, Ana Rita Fialho, Joana Véstia, Maria João Fraqueza, Margarida Oliveira, Miguel Elias
Published 2020-05-01