Doctor Marta Laranjo

All Stories

1. Article

   A Heatmap-Based Risk–Benefit Assessment of Traditional and Processed Meat Products
   Doctor Marta Laranjo
2. Article

   Correction: Fermented Food Consumption Across European Regions: Protocol for the Development and Validation of the Web-Based Fermented Foods Frequency Questionnaire (3FQ)
   Doctor Marta Laranjo
3. Article

   Mapping Fermented Food Prevalence and Intake Across European Regions: Results from the PIMENTO Study
   Doctor Marta Laranjo
4. Article

   Correction: Fermented Food Consumption Across European Regions: Protocol for the Development and Validation of the Web-Based Fermented Foods Frequency Questionnaire (3FQ) (Preprint)
   Doctor Marta Laranjo
5. Article

   Fermented Food Consumption Across European Regions: Protocol for the Development and Validation of the Web-Based Fermented Foods Frequency Questionnaire (3FQ)
   Doctor Marta Laranjo
6. Article

   An Observational Study of the Microbiological Quality of Bovine Colostrum Fed to Calves on Three Dairy Farms
   Doctor Marta Laranjo
7. Article

   An Observational Study of the Microbiological Quality of Bovine Colostrum Fed to Calves on Three Dairy Farms
   Doctor Marta Laranjo
8. Article

   Characteristics of the Mare-Uterine-Culture-Based Bacterial Composition Using Practical Clinical Evaluation Methods
   Doctor Marta Laranjo
9. Article

   Fermented Food Consumption Across European Regions: Protocol for the Development and Validation of the Web-Based Fermented Foods Frequency Questionnaire (3FQ) (Preprint)
   Doctor Marta Laranjo
10. Article

    Editorial: Fermented foods: characterization of the autochthonous microbiota
    Doctor Marta Laranjo
11. Article

    Health benefits and risks of fermented foods—the PIMENTO initiative
    Doctor Marta Laranjo
12. Article

    Establishment of a tenderness screening index for beef cuts using instrumental and sensory texture evaluations
    Doctor Marta Laranjo
13. Article

    Editorial: Mediterranean foods: quality, safety and sustainability
    Doctor Marta Laranjo
14. Article

    The Antioxidant and Antibacterial Potential of Thyme and Clove Essential Oils for Meat Preservation—An Overview
    Doctor Marta Laranjo
15. Article

    Antimicrobial Resistance in Bacteria from Meat and Meat Products: A One Health Perspective
    Doctor Marta Laranjo
16. Article

    Prunus spp. Fruit Quality and Postharvest: Today’s Challenges and Future Perspectives
    Doctor Marta Laranjo
17. Article

    STARTER CULTURES AND THEIR ROLE IN FERMENTED FOODS
    Doctor Marta Laranjo
18. Article

    Antimicrobial, Antibiofilm and Toxicological Assessment of Propolis
    Doctor Marta Laranjo
19. Article

    Methods for quality evaluation of sweet cherry
    Doctor Marta Laranjo
20. Article

    Table Grapes: There Is More to Vitiviniculture than Wine…
    Doctor Marta Laranjo
21. Article

    Non‐destructive prediction of total soluble solids in strawberry using near infrared spectroscopy
    Doctor Marta Laranjo
22. Article

    Staphylococcus spp. and Lactobacillus sakei Starters with High Level of Inoculation and an Extended Fermentation Step Improve Safety of Fermented Sausages
    Doctor Marta Laranjo
23. Article

    Advantages and disadvantages of non‐starter lactic acid bacteria from traditional fermented foods: Potential use as starters or probiotics
    Doctor Marta Laranjo
24. Article

    Entremeada and Paia de Toucinho
    Doctor Marta Laranjo
25. Article

    Salpicão and Paio
    Doctor Marta Laranjo
26. Article

    Traditional Mediterranean cheeses: Lactic acid bacteria populations and functional traits
    Doctor Marta Laranjo
27. Article

    Food Microbiology 2020
    Doctor Marta Laranjo
28. Article

    Fermentation - Processes, Benefits and Risks
    Doctor Marta Laranjo
29. Article

    Co-Inoculation with Staphylococcus equorum and Lactobacillus sakei Reduces Vasoactive Biogenic Amines in Traditional Dry-Cured Sausages
    Doctor Marta Laranjo
30. Article

    Virulence Factors in Staphylococcus Associated with Small Ruminant Mastitis: Biofilm Production and Antimicrobial Resistance Genes
    Doctor Marta Laranjo
31. Article

    Transcriptomic Profiling of Skeletal Muscle Reveals Candidate Genes Influencing Muscle Growth and Associated Lipid Composition in Portuguese Local Pig Breeds
    José Manuel MartinsDoctor Marta Laranjo
32. Article

    Microbiological hazards associated with salt and nitrite reduction in cured meat products: control strategies based on antimicrobial effect of natural ingredients and protective microbiota
    Doctor Marta Laranjo
33. Article

    Quality of nonmeat ingredients used in the manufacturing of traditional dry‐cured pork sausages
    Doctor Marta Laranjo
34. Article

    Autochthonous Starter Cultures Are Able to Reduce Biogenic Amines in a Traditional Portuguese Smoked Fermented Sausage
    Doctor Marta Laranjo
35. Article

    Impact of a 25% Salt Reduction on the Microbial Load, Texture, and Sensory Attributes of a Traditional Dry-Cured Sausage
    Doctor Marta Laranjo
36. Article

    Comparative Transcriptomic Analysis of Subcutaneous Adipose Tissue from Local Pig Breeds
    José Manuel MartinsDoctor Marta Laranjo
37. Article

    The Role of Salt on Food and Human Health
    Doctor Marta Laranjo
38. Article

    Dry-Cured Meat Products According to the Smoking Regime: Process Optimization to Control Polycyclic Aromatic Hydrocarbons
    Doctor Marta Laranjo
39. Article

    Essential oils of aromatic and medicinal plants play a role in food safety
    Doctor Marta Laranjo
40. Article

    What is the Main Processing Factor Influencing Staphylococcus Species Diversity in Different Manufacturing Units?
    Doctor Marta Laranjo
41. Article

    Role of Starter Cultures on the Safety of Fermented Meat Products
    Doctor Marta Laranjo
42. Article

    Food Microbiology
    Doctor Marta LaranjoTeresa Semedo-Lemsaddek
43. Article

    Terroir influence on quality of ‘Crimson’ table grapes
    Doctor Marta Laranjo
44. Article

    Sheep mastitis Staphylococcus epidermidis biofilm effects on cell adhesion and inflammatory changes
    Doctor Marta Laranjo
45. Article

    Shelf-life extension and quality improvement of a Portuguese traditional ready-to-eat meat product with vinegar
    Maria João FraquezaDoctor Marta Laranjo
46. Article

    Efeito do quitosano e ácido acético na conservação de uva de mesa
    Doctor Marta Laranjo
47. Article

    Impact of salt reduction on biogenic amines, fatty acids, microbiota, texture and sensory profile in traditional blood dry-cured sausages
    Doctor Marta Laranjo
48. Article

    Betaine supplementation regulates genes involved in lipid and cholesterol metabolism of pigs
    José Manuel MartinsDoctor Marta Laranjo
49. Article

    The Use of Starter Cultures in Traditional Meat Products
    Maria João FraquezaDoctor Marta Laranjo
50. Article

    Traditional Meat Products: Improvement of Quality and Safety
    Maria João FraquezaAndrea LaukovaDoctor Marta Laranjo
51. Article

    Global transcriptional response to salt shock of the plant microsymbiont Mesorhizobium loti MAFF303099
    Doctor Marta Laranjo
52. Article

    Quality and Acceptability of Dry Fermented Sausages Prepared with Low Value Pork Raw Material
    Maria João FraquezaDoctor Marta Laranjo
53. Article

    Characterisation of “Catalão” and “Salsichão” Portuguese traditional sausages with salt reduction
    Doctor Marta Laranjo
54. Article

    Development of a long-life vacuum-packaged ready-to-eat meat product based on a traditional Portuguese seasoned meat
    Doctor Marta Laranjo
55. Article

    Effects of genotype, salt content and calibre on quality of traditional dry-fermented sausages
    Doctor Marta Laranjo
56. Article

    Genes commonly involved in acid tolerance are not overexpressed in the plant microsymbiont Mesorhizobium loti MAFF303099 upon acidic shock
    Doctor Marta Laranjo
57. Article

    Legume growth-promoting rhizobia: An overview on the Mesorhizobium genus
    Doctor Marta Laranjo
58. Article

    Global Transcriptional Response to Heat Shock of the Legume Symbiont Mesorhizobium loti MAFF303099 Comprises Extensive Gene Downregulation
    Doctor Marta Laranjo
59. Article

    A survey of entomopathogenic nematode species in continental Portugal
    Doctor Marta Laranjo
60. Article

    Molecular characterization of Portuguese populations of the pinewood nematode Bursaphelenchus xylophilus using cytochrome b and cellulase genes
    Doctor Marta Laranjo
61. Article

    Multilocus sequence analysis reveals multiple symbiovars within Mesorhizobium species
    Doctor Marta Laranjo
62. Article

    The pine wood nematode, Bursaphelenchus xylophilus, in Portugal: possible introductions and spread routes of a serious biological invasion revealed by molecular methods
    Doctor Marta Laranjo
63. Article

    Tolerance of Mesorhizobium type strains to different environmental stresses
    Doctor Marta Laranjo
64. Article

    Survey of Chickpea Rhizobia Diversity in Portugal Reveals the Predominance of Species Distinct from Mesorhizobium ciceri and Mesorhizobium mediterraneum
    Doctor Marta Laranjo
65. Article

    dnaJ is a useful phylogenetic marker for alphaproteobacteria
    Doctor Marta Laranjo
66. Article

    Chickpea rhizobia symbiosis genes are highly conserved across multiple Mesorhizobium species
    Doctor Marta Laranjo
67. Article

    Strains of Mesorhizobium amorphae and Mesorhizobium tianshanense, carrying symbiotic genes of common chickpea endosymbiotic species, constitute a novel biovar (ciceri) capable of nodulating Cicer arietinum
    Doctor Marta Laranjo
68. Article

    Moderately acidophilic mesorhizobia isolated from chickpea
    Doctor Marta Laranjo
69. Article

    Effect of Heat and pH Stress in the Growth of Chickpea Mesorhizobia
    Doctor Marta Laranjo
70. Article

    Natural Populations of Chickpea Rhizobia Evaluated by Antibiotic Resistance Profiles and Molecular Methods
    Doctor Marta Laranjo
71. Article

    High diversity of chickpea Mesorhizobium species isolated in a Portuguese agricultural region
    Doctor Marta Laranjo
72. Article

    Comparison of chickpea rhizobia isolates from diverse Portuguese natural populations based on symbiotic effectiveness and DNA fingerprint
    Doctor Marta Laranjo
73. Article

    Rhizobia of chickpea from southern Portugal: symbiotic efficiency and genetic diversity
    Doctor Marta Laranjo