Nitrite-Free Implications on Consumer Acceptance and the Behavior of Pathogens in Cured Pork Loins

por Patarata, Luis, Carvalho, Filipa, Fraqueza, Maria João
Publicado 2022

Red Wine and Garlic as a Possible Alternative to Minimize the Use of Nitrite for Controlling Clostridium Sporogenes and Salmonella in a Cured Sausage: Safety and Sensory Implicatio...

por Patarata, Luis, Martins, Sílvia, Silva, José António, Fraqueza, Maria João
Publicado 2020

Influence of Meat Spoilage Microbiota Initial Load on the Growth and Survival of Three Pathogens on a Naturally Fermented Sausage

por Patarata, Luis, Novais, Margarida, Fraqueza, Maria João, Silva, José António
Publicado 2020

Nitrate Is Nitrate: The Status Quo of Using Nitrate through Vegetable Extracts in Meat Products

por Bernardo, Patrícia, Patarata, Luís, Lorenzo, Jose M., Fraqueza, Maria João
Publicado 2021

The Risk of Salt Reduction in Dry-Cured Sausage Assessed by the Influence on Water Activity and the Survival of Salmonella

por Patarata, Luis, Fernandes, Liliana, Silva, José António, Fraqueza, Maria João
Publicado 2022

A Comprehensive Virulence and Resistance Characteristics of Listeria monocytogenes Isolated from Fish and the Fish Industry Environment

por Zakrzewski, Arkadiusz Józef, Kurpas, Monika, Zadernowska, Anna, Chajęcka-Wierzchowska, Wioleta, Fraqueza, Maria João
Publicado 2023

Application of Edible Alginate Films with Pineapple Peel Active Compounds on Beef Meat Preservation

por Lourenço, Sofia C., Fraqueza, Maria João, Fernandes, Maria Helena, Moldão-Martins, Margarida, Alves, Vítor D.
Publicado 2020

Influence of Food Characteristics and Food Additives on the Antimicrobial Effect of Garlic and Oregano Essential Oils

por García-Díez, Juan, Alheiro, Joana, Pinto, Ana Luísa, Soares, Luciana, Falco, Virgílio, Fraqueza, Maria João, Patarata, Luís
Publicado 2017

Optimization of the Effect of Pineapple By-Products Enhanced in Bromelain by Hydrostatic Pressure on the Texture and Overall Quality of Silverside Beef Cut

por Santos, Diana I., Fraqueza, Maria João, Pissarra, Hugo, Saraiva, Jorge A., Vicente, António A., Moldão-Martins, Margarida
Publicado 2020

Evidence for the Dissemination to Humans of Methicillin-Resistant Staphylococcus aureus ST398 through the Pork Production Chain: A Study in a Portuguese Slaughterhouse

por Bouchami, Ons, Fraqueza, Maria João, Faria, Nuno Alexandre, Alves, Valquíria, Lawal, Opeyemi Uwangbaoje, de Lencastre, Herminia, Miragaia, Maria
Publicado 2020

Bacteriocin-Producing Strain Lactiplantibacillus plantarum LP17L/1 Isolated from Traditional Stored Ewe’s Milk Cheese and Its Beneficial Potential

por Lauková, Andrea, Tomáška, Martin, Fraqueza, Maria Joao, Szabóová, Renáta, Bino, Eva, Ščerbová, Jana, Pogány Simonová, Monika, Dvorožňáková, Emília
Publicado 2022

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

por Elias, Miguel, Laranjo, Marta, Potes, Maria Eduarda, Agulheiro-Santos, Ana Cristina, Fernandes, Maria José, Garcia, Raquel, Fraqueza, Maria João
Publicado 2020

Pulsed Light Application for Campylobacter Control on Poultry Meat and Its Effect on Colour and Volatile Profile

por Baptista, Esther, Borges, Ana, Aymerich, Teresa, Alves, Susana P., da Gama, Luís Telo, Fernandes, Helena, Fernandes, Maria José, Fraqueza, Maria João
Publicado 2022

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

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

Use of Healthy Emulsion Hydrogels to Improve the Quality of Pork Burgers

por Foggiaro, Danila, Domínguez, Rubén, Pateiro, Mirian, Cittadini, Aurora, Munekata, Paulo E. S., Campagnol, Paulo C. B., Fraqueza, Maria João, De Palo, Pasquale, Lorenzo, José M.
Publicado 2022

The Development of Smoked Mackerel with Reduced Sodium Content

por Rybicka, Iga, Silva, Marlene, Gonçalves, Amparo, Oliveira, Helena, Marques, António, Fernandes, Maria José, Fernandes, Maria Helena, Alfaia, Cristina Mateus, Fraqueza, Maria João, Nunes, Maria Leonor
Publicado 2022

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

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