All Stories

  1. Assessment of Coagulase-Negative Staphylococci and Lactic Acid Bacteria Isolated from Portuguese Dry Fermented Sausages as Potential Starters Based on Their Biogenic Amine Profile

    Article • Journal of Food Science, September 2018, Wiley

    Maria João Fraqueza

  2. Shelf-life extension and quality improvement of a Portuguese traditional ready-to-eat meat product with vinegar

    Article • International Journal of Food Science & Technology, July 2018, Wiley

    Maria João Fraqueza, Doctor Marta Laranjo

  3. Genetic Characterization of Listeria monocytogenes Isolates from Industrial and Retail Ready-to-Eat Meat-Based Foods and Their Relationship with Clinical Strains from Human Listeriosis in Portugal

    Article • Journal of Food Protection, April 2017, International Association for Food Protection

    Maria João Fraqueza, Ana Rita Henriques

  4. The Use of Starter Cultures in Traditional Meat Products

    Article • Journal of Food Quality, January 2017, Hindawi Publishing Corporation

    Maria João Fraqueza, Doctor Marta Laranjo

  5. Traditional Meat Products: Improvement of Quality and Safety

    Article • Journal of Food Quality, January 2017, Hindawi Publishing Corporation

    Maria João Fraqueza, Andrea Laukova, Doctor Marta Laranjo

  6. Quality and Acceptability of Dry Fermented Sausages Prepared with Low Value Pork Raw Material

    Article • Journal of Food Processing and Preservation, June 2016, Wiley

    Maria João Fraqueza, Doctor Marta Laranjo

  7. Characterization and Technological Features of Autochthonous Coagulase-Negative Staphylococci as Potential Starters for Portuguese Dry Fermented Sausages

    Article • Journal of Food Science, April 2016, Wiley

    Maria João Fraqueza

  8. Tracing Nutritional Composition of Dry Fermented Sausages from Distinct Origins

    Article • Journal of Food Processing and Preservation, September 2015, Wiley

    Maria João Fraqueza