Publicações da Equipa

Alfaia, C.M., Patarata, L., Fernandes, M.J., Fernandes, M.H., Elias, M., Ribeiro, M.H., Fraqueza, M.J. 2015. Binomial effects of high isostatic pressure and time on the microbiological, sensory characteristics and lipid composition stability of vacuum packed dry fermented sausages "chouriço". 2015. Innovative Food Science & Emerging Technologies, 32, 37-44. https://www.sciencedirect.com/science/article/pii/S1466856415001848?via%3Dihub


Alves, S.P., Alfaia, C.M., Škrbic, B., Ðurišic-Mladenovic, N., Fernandes, M.J., Bessa, R.J.B., Fraqueza, M.J. 2015. Tracing Nutritional Composition of Dry Fermented Sausages from Distinct Origins. Journal of Food Processing and Preservation and Preservation, 39(6), 2969–2978.

https://onlinelibrary.wiley.com/doi/abs/10.1111/jfpp.12548

 

Alves, S.P., Alfaia, C.M., Škrbic, B.D., Zivancev, J. R., Fernandes, M. J., Bessa, R.J.B., Fraqueza, M.J. 2017. Screening chemical hazards of dry fermented sausages from distinct origins: Biogenic amines, polycyclic aromatic hydrocarbons and heavy elements. , Journal of Food Composition and Analysis, 59, 124–131.

https://www.infona.pl/resource/bwmeta1.element.elsevier-b2739761-f722-3c69-a66a-5ad5ad7c8551

Dias, I., Laranjo, M., Fialho, R., Potes, M.E., Véstia, J., Agulheiro-Santos, A.C., Fraqueza, M.J. and Elias, M. (2018) “Effect of autochthonous starter cultures in the production of “Paio”, a traditional Portuguese dry-cured sausage”. Archivos de Zootecnia, 67, 161-165.

https://dx.doi.org/10.21071/az.v67iSupplement.3229

Fraqueza, M.J., 2015. Antibiotic resistance of lactic acid bacteria isolated from dry-fermented sausages. International Journal of Food Microbiology, 212:76-88.

http://dx.doi.org/10.1016/j.ijfoodmicro.2015.04.035

Fraqueza, M.J., Barreto, A.S. 2014. HACCP: Hazard Analysis and Critical Control Points. Chapter 53. In: Handbook of Fermented Meat and Poultry: Second Edition. Editors: Fidel Toldrá, Y. H. Hui, Iciar Astiasarán, Joseph G. Sebranek and Règine Talon. John Wiley & Sons, Ltd, Chichester, UK. doi: 10.1002/9781118522653.ch53. https://onlinelibrary.wiley.com/doi/pdf/10.1002/9781118522653.ch53

Fraqueza, M.J., Borges, A., Patarata, L. 2018. Strategies to reduce the formation of carcinogenic chemicals in dry cured meat products. Chapter 9. In: Volume 16: Food control and biosecurity [Handbook of Food Bioengineering Series]. Editors: Alexandru Grumezescu, Alina Maria Holban. Elsevier Academic Press ISBN: 9780128114452. pp:295-341. https://www.sciencedirect.com/science/article/pii/B978012811445200009X


Elias, M., Fraqueza, M.J., Laranjo, M. 2017. Biogenic Amines in Food: Presence and Control Measures. Chapter 4. In: Biogenic Amines (BA): Origins, Biological Importance and Human Health Implications. Editor: Joanna Stadnik. Series Food Science and Technology Nova Science Publishers, Inc.. New York. ISBN: 978-1-53612-713-3. https://www.novapublishers.com/catalog/product_info.php?products_id=63300

Fraqueza, M.J., Patarata, L., Lauková, A. 2016. Protective cultures and bacteriocines in fermented meats. Chapter 11 In: Fermented meat products: Health aspects. Editor: Nevijo Zdolec. CRC Press Taylor & Francis Group, NW, USA, ISBN:978-1-4987-3304-5. pp. 228-269.

https://www.taylorfrancis.com/books/e/9781498733052

García-Díez, J, Alheiro, J, Pinto, AL., Soares, L, Falco, V., Fraqueza, MJ., Patarata, L. 2016. Behaviour of food-borne pathogens on dry cured sausage manufactured with herbs and spices essential oils and their sensorial acceptability. Food Control, 59, 262-270.

https://www.infona.pl/resource/bwmeta1.element.elsevier-124b5bbc-5f7b-3aee-b512-bf6e1ffbfaad


Laranjo M., Gomes A., Agulheiro-Santos A.C., Potes M.E., Cabrita M.J., Garcia R., Rocha J.M., Roseiro L.C., Fernandes M.J., Fernandes M.H., Fraqueza M.J., Elias M. 2016. Characterisation of "Catalão" and "Salsichão" Portuguese traditional sausages with salt reduction. Meat Science, 116:34-42.

https://www.sciencedirect.com/science/article/pii/S030917401630016X?via%3Dihub

Laranjo, M., Elias, M. and Fraqueza, M. J. 2017. The Use of Starter Cultures in Traditional Meat Products.  Journal of Food Quality, 2017, Article ID 9546026, 18 pages.

https://doi.org/10.1155/2017/9546026

Laranjo, M., Fernández-Léon, A. M., Potes, M. E., Agulheiro-Santos, A. C. and Elias, M. 2017. Use of essential oils in food preservation, pp. 177-188. In “Antimicrobial Research: Novel bioknowledge and educational programs” (Microbiology Book Series #6). Edited by A. Méndez-Vilas, Formatex Research Center, Badajoz, Espanha. http://www.formatex.info/microbiology6/book/177-188.pdf

 

Laranjo, M., Gomes, A., Agulheiro-Santos, A.C., Potes, M.E., Cabrita, M.J., Garcia, R., Rocha, J.M., Roseiro, L.C., Fernandes. M.J., Fraqueza, M.J., Elias, M. 2017. Impact of salt reduction on biogenic amines, fatty acids, microbiota, texture and sensory profile in traditional blood dry-cured sausages. Food Chemistry, 218, 129-136. https://www.sciencedirect.com/science/article/pii/S030881461631439X?via%3Dihub

Laranjo, M., Potes, M.E., Véstia, J., Gomes, A., Fraqueza, M.J., and Elias, M. 2018. Addition of vinegar to extend the shelf-life of cabeça de xara. Archivos de Zootecnia, 67, 197-200.

https://dx.doi.org/10.21071/az.v67iSupplement.3237

Laranjo, M., Talon, R., Lauková, A., Fraqueza, M. J. and Elias, M. 2017. Traditional Meat Products: Improvement of Quality and Safety -Editorial. Journal of Food Quality, 2017, Article ID 2873793, 2 pages.

https://doi.org/10.1155/2017/2873793

Potes, M.E., Laranjo, M. and Elias, M. 2018. Animal Health, Biosafety and Food Safety. Archivos de Zootecnia, 67, 131-135.

https://dx.doi.org/10.21071/az.v67iSupplement.3223

Semedo-Lemsaddek, T., Carvalho, L., Tempera, C., Fernandes, M.H., Fernandes, M. J., Elias, M., Barreto, A. S., Fraqueza, M. J. 2016. Characterization and technological features of autochthonous coagulase-negative staphylococci as potential starters for Portuguese dry fermented sausages. Journal of Food Science, 81 (5), M1198-M1202. https://onlinelibrary.wiley.com/doi/abs/10.1111/1750-3841.13311