Publicações do Projecto 


Gomes, J., Teixeira, P., Barbosa, J. 2021. Preservation of Meat Products: Natural Antimicrobial Agents  as an Alternative to  Chemical Antimicrobials, Chapter 3 in Meat Products: Chemistry, Consumption and Health Aspects, Food and Beverage Consumption and Healt Series,  Nova Science Publishers ISBN: 978-1-53618-978-0 (


Fraqueza, M.J., Patarata, L. 2020. Fermented meat products-from the technology to the quality control. In Fermented Food Products; Sankaranarayanan, A., Amaresan, N., Dhanasekaran, D., Eds.; CRC Press-Taylor & Francis Group: Boca Raton, FL, USA.


Santos, D.I.; Fraqueza, M.J.; Pissarra, H.; Saraiva, J.A.; Vicente, A.A.; Moldão-Martins, M. Optimization of the Effect of Pineapple By-Products Enhanced in Bromelain by Hydrostatic Pressure on the Texture and Overall Quality of Silverside Beef Cut. Foods 2020, 9, 1752.


Lourenço, S.C., Fraqueza, M.J., Fernandes, M.H., Moldão-Martins, M., Alves, V.D. 2020. Application of edible alginate films with pineapple peel active compounds on beef meat preservation. Antioxidants, 2020, 9(8), pp. 1–15, 667.


Elias, M.; Laranjo, M.; Potes, M.E.; Agulheiro-Santos, A.C.; Fernandes, M.J.; Garcia, R.; Fraqueza, M.J. 2020. Impact of a 25% Salt Reduction on the Microbial Load, Texture, and Sensory Attributes of a Traditional Dry-Cured Sausage. Foods, 9, 554.


Borges, A.F., Cózar, A., Patarata, L., Gama, L.T., Alfaia, C.M., Fernandes, M.J., Fernandes, M.H., Pérez, H.V., Fraqueza, M.J. 2020. Effect of high hydrostatic pressure challenge on biogenic amines, microbiota, and sensory profile in traditional poultry- and pork-based semidried fermented sausage. Journal of Food Science, 85 (4), pp. 1256-1264. DOI: 10.1111/1750-3841.15101


Dias, I.; Laranjo, M.; Potes, M.E.; Agulheiro-Santos, A.C.; Ricardo-Rodrigues, S.; Fialho, A.R.; Véstia, J.; Fraqueza, M.J.; Oliveira, M.; Elias, M. 2020. Autochthonous Starter Cultures Are Able to Reduce Biogenic Amines in a Traditional Portuguese Smoked Fermented Sausage. Microorganisms, 8, 686.


Patarata, L., Martins, S., Silva, J.A., Fraqueza, M.J. 2020. 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 implications. Foods, 9 (2), DOI: 10.3390/foods9020206


Fraqueza, M.J., Laranjo, M., Alves, S., Fernandes, M. H., Agulheiro-Santos, A.C., Fernandes, M.J., Potes, M.E., Elias, M. 2020. Dry-Cured Meat Products According to the Smoking Regime: Process Optimization to Control Polycyclic Aromatic Hydrocarbons. Foods, 9 (1), 91;

Fraqueza, Martins, C., Gama, L.T., Fernandes, M. J., Fernandes, M.H., Ribeiro, M.H.L., Hernando, B.R., Barreto, A. S., Alfaia, A.J.I. 2019. High hydrostatic pressure and time effects on hygienic and physical characteristics of natural casings and condiments used in the processing of cured meat sausage. Innovative Food Science and Emerging Technologies, 58, 102242.


Fraqueza, M.J., Rocha, J. M., Laranjo, M., Potes, M.E., Fialho. A.R., Fernandes , M. J., Fernandes, M.H., Barreto, A. S., Semedo‐Lemsaddek T., M. Elias 2019. What is the Main Processing Factor Influencing Staphylococcus Species Diversity in Different Manufacturing Units? Journal of Food Science,