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2015 1
2016 2
2017 3
2019 1
2020 6
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Antibiotic resistance of lactic acid bacteria isolated from dry-fermented sausages.
Fraqueza MJ. Fraqueza MJ. Int J Food Microbiol. 2015 Nov 6;212:76-88. doi: 10.1016/j.ijfoodmicro.2015.04.035. Epub 2015 Apr 29. Int J Food Microbiol. 2015. PMID: 26002560 Review.
What is the Main Processing Factor Influencing Staphylococcus Species Diversity in Different Manufacturing Units?
Fraqueza MJ, Rocha JM, Laranjo M, Potes ME, Fialho AR, Fernandes MJ, Fernandes MH, Barreto A, Semedo-Lemsaddek T, Elias M. Fraqueza MJ, et al. J Food Sci. 2019 Oct;84(10):2932-2943. doi: 10.1111/1750-3841.14796. Epub 2019 Sep 16. J Food Sci. 2019. PMID: 31524954
Influence of Food Characteristics and Food Additives on the Antimicrobial Effect of Garlic and Oregano Essential Oils.
García-Díez J, Alheiro J, Pinto AL, Soares L, Falco V, Fraqueza MJ, Patarata L. García-Díez J, et al. Among authors: fraqueza mj. Foods. 2017 Jun 10;6(6):44. doi: 10.3390/foods6060044. Foods. 2017. PMID: 28604598 Free PMC article.
Impact of salt reduction on biogenic amines, fatty acids, microbiota, texture and sensory profile in traditional blood dry-cured sausages.
Laranjo M, Gomes A, Agulheiro-Santos AC, Potes ME, Cabrita MJ, Garcia R, Rocha JM, Roseiro LC, Fernandes MJ, Fraqueza MJ, Elias M. Laranjo M, et al. Among authors: fraqueza mj. Food Chem. 2017 Mar 1;218:129-136. doi: 10.1016/j.foodchem.2016.09.056. Epub 2016 Sep 8. Food Chem. 2017. PMID: 27719888
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.
Patarata L, Martins S, Silva JA, Fraqueza MJ. Patarata L, et al. Among authors: fraqueza mj. Foods. 2020 Feb 17;9(2):206. doi: 10.3390/foods9020206. Foods. 2020. PMID: 32079181 Free PMC article.
Dry-Cured Meat Products According to the Smoking Regime: Process Optimization to Control Polycyclic Aromatic Hydrocarbons.
Fraqueza MJ, Laranjo M, Alves S, Fernandes MH, Agulheiro-Santos AC, Fernandes MJ, Potes ME, Elias M. Fraqueza MJ, et al. Foods. 2020 Jan 15;9(1):91. doi: 10.3390/foods9010091. Foods. 2020. PMID: 31952356 Free PMC article.
Application of Edible Alginate Films with Pineapple Peel Active Compounds on Beef Meat Preservation.
Lourenço SC, Fraqueza MJ, Fernandes MH, Moldão-Martins M, Alves VD. Lourenço SC, et al. Among authors: fraqueza mj. Antioxidants (Basel). 2020 Jul 26;9(8):667. doi: 10.3390/antiox9080667. Antioxidants (Basel). 2020. PMID: 32722611 Free PMC article.
Autochthonous Starter Cultures Are Able to Reduce Biogenic Amines in a Traditional Portuguese Smoked Fermented Sausage.
Dias I, Laranjo M, Potes ME, Agulheiro-Santos AC, Ricardo-Rodrigues S, Fialho AR, Véstia J, Fraqueza MJ, Oliveira M, Elias M. Dias I, et al. Among authors: fraqueza mj. Microorganisms. 2020 May 8;8(5):686. doi: 10.3390/microorganisms8050686. Microorganisms. 2020. PMID: 32397076 Free PMC article.
Characterisation of "Catalão" and "Salsichão" Portuguese traditional sausages with salt reduction.
Laranjo M, Gomes A, Agulheiro-Santos AC, Potes ME, Cabrita MJ, Garcia R, Rocha JM, Roseiro LC, Fernandes MJ, Fernandes MH, Fraqueza MJ, Elias M. Laranjo M, et al. Among authors: fraqueza mj. Meat Sci. 2016 Jun;116:34-42. doi: 10.1016/j.meatsci.2016.01.015. Epub 2016 Jan 27. Meat Sci. 2016. PMID: 26848738
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