The Use of Starter Cultures in Traditional Meat Products

by Marta Laranjo, Miguel Elias, Maria João Fraqueza
Published 2017-01-01

Traditional Meat Products: Improvement of Quality and Safety

by Marta Laranjo, Régine Talon, Andrea Lauková, Maria J. Fraqueza, Miguel Elias
Published 2017-01-01

Virulence Factors in <i>Staphylococcus</i> Associated with Small Ruminant Mastitis: Biofilm Production and Antimicrobial Resistance Genes

by Nara Cavalcanti Andrade, Marta Laranjo, Mateus Matiuzzi Costa, Maria Cristina Queiroga
Published 2021-05-01

Role of Starter Cultures on the Safety of Fermented Meat Products

by Marta Laranjo, Maria Eduarda Potes, Maria Eduarda Potes, Miguel Elias, Miguel Elias
Published 2019-04-01

Food Microbiology

by Marta Laranjo, María de Guía Córdoba, Teresa Semedo-Lemsaddek, Maria Eduarda Potes
Published 2019-01-01

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

Comparative Transcriptomic Analysis of Subcutaneous Adipose Tissue from Local Pig Breeds

by André Albuquerque, Cristina Óvilo, Yolanda Núñez, Rita Benítez, Adrián López-Garcia, Fabián García, Maria do Rosário Félix, Marta Laranjo, Rui Charneca, José Manuel Martins
Published 2020-04-01

Transcriptomic Profiling of Skeletal Muscle Reveals Candidate Genes Influencing Muscle Growth and Associated Lipid Composition in Portuguese Local Pig Breeds

by André Albuquerque, Cristina Óvilo, Yolanda Núñez, Rita Benítez, Adrián López-Garcia, Fabián García, Maria do Rosário Félix, Marta Laranjo, Rui Charneca, José Manuel Martins
Published 2021-05-01

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