Lista de obras - Maria J Fraqueza - Dominio Público Uruguay

Antibiotic resistance and virulence factors among Enterococci isolated from chouriço, a traditional Portuguese dry fermented sausage.

artículo científico publicado en 2011

Antibiotic resistance of lactic acid bacteria isolated from dry-fermented sausages.

artículo científico

Antimicrobial resistance among Campylobacter spp. strains isolated from different poultry production systems at slaughterhouse level

artículo científico publicado en 2014

Application of Edible Alginate Films with Pineapple Peel Active Compounds on Beef Meat Preservation

artículo científico publicado en 2020

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

artículo científico publicado en 2018

Autochthonous Starter Cultures Are Able to Reduce Biogenic Amines in a Traditional Portuguese Smoked Fermented Sausage

scientific article published on 08 May 2020

Biogenic amine formation in turkey meat under modified atmosphere packaging with extended shelf life: Index of freshness

scientific article published on 01 June 2012

Characterisation of “Catalão” and “Salsichão” Portuguese traditional sausages with salt reduction

article

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

artículo científico publicado en 2016

Dry-Cured Meat Products According to the Smoking Regime: Process Optimization to Control Polycyclic Aromatic Hydrocarbons

scientific article published on 15 January 2020

Effect of high hydrostatic pressure challenge on biogenic amines, microbiota, and sensory profile in traditional poultry- and pork-based semidried fermented sausage

scientific article published on 28 March 2020

Evidence for the Dissemination to Humans of Methicillin-Resistant <i>Staphylococcus aureus</i> ST398 through the Pork Production Chain: A Study in a Portuguese Slaughterhouse

artículo científico publicado en 2020

Gas mixtures approach to improve turkey meat shelf life under modified atmosphere packaging: the effect of carbon monoxide.

artículo científico publicado en 2011

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.

artículo científico publicado en 2017

Genetic diversity, antibiotic resistance and biofilm-forming ability of Arcobacter butzleri isolated from poultry and environment from a Portuguese slaughterhouse ⬇️

artículo científico publicado el 11 de enero de 2013

Human, food and animal Campylobacter spp. isolated in Portugal: high genetic diversity and antibiotic resistance rates

artículo científico publicado en 2014

Impact of a 25% Salt Reduction on the Microbial Load, Texture, and Sensory Attributes of a Traditional Dry-Cured Sausage

artículo científico publicado en 2020

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

artículo científico publicado en 2016

Influence of Food Characteristics and Food Additives on the Antimicrobial Effect of Garlic and Oregano Essential Oils

artículo científico publicado en 2017

Influence of Meat Spoilage Microbiota Initial Load on the Growth and Survival of Three Pathogens on a Naturally Fermented Sausage

artículo científico publicado en 2020

Optimization of the Effect of Pineapple By-Products Enhanced in Bromelain by Hydrostatic Pressure on the Texture and Overall Quality of Silverside Beef Cut

scientific article published on 26 November 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

artículo científico publicado en 2020

Spoilage of light (PSE-like) and dark turkey meat under aerobic or modified atmosphere package: microbial indicators and their relationship with total volatile basic nitrogen

artículo científico publicado en 2008

The effect on turkey meat shelf life of modified-atmosphere packaging with an argon mixture.

artículo científico publicado en 2009

Tracking Listeria monocytogenes contamination and virulence-associated characteristics in the ready-to-eat meat-based food products industry according to the hygiene level.

artículo científico publicado en 2016

What is the Main Processing Factor Influencing Staphylococcus Species Diversity in Different Manufacturing Units?

artículo científico publicado en 2019

Lista de obras de Maria J Fraqueza

Antibiotic resistance and virulence factors among Enterococci isolated from chouriço, a traditional Portuguese dry fermented sausage.

Antibiotic resistance of lactic acid bacteria isolated from dry-fermented sausages.

Antimicrobial resistance among Campylobacter spp. strains isolated from different poultry production systems at slaughterhouse level

Application of Edible Alginate Films with Pineapple Peel Active Compounds on Beef Meat Preservation

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

Autochthonous Starter Cultures Are Able to Reduce Biogenic Amines in a Traditional Portuguese Smoked Fermented Sausage

Biogenic amine formation in turkey meat under modified atmosphere packaging with extended shelf life: Index of freshness

Characterisation of “Catalão” and “Salsichão” Portuguese traditional sausages with salt reduction

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

Dry-Cured Meat Products According to the Smoking Regime: Process Optimization to Control Polycyclic Aromatic Hydrocarbons

Effect of high hydrostatic pressure challenge on biogenic amines, microbiota, and sensory profile in traditional poultry- and pork-based semidried fermented sausage

Evidence for the Dissemination to Humans of Methicillin-Resistant <i>Staphylococcus aureus</i> ST398 through the Pork Production Chain: A Study in a Portuguese Slaughterhouse

Gas mixtures approach to improve turkey meat shelf life under modified atmosphere packaging: the effect of carbon monoxide.

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.

Genetic diversity, antibiotic resistance and biofilm-forming ability of Arcobacter butzleri isolated from poultry and environment from a Portuguese slaughterhouse ⬇️

Human, food and animal Campylobacter spp. isolated in Portugal: high genetic diversity and antibiotic resistance rates

Impact of a 25% Salt Reduction on the Microbial Load, Texture, and Sensory Attributes of a Traditional Dry-Cured Sausage

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

Influence of Food Characteristics and Food Additives on the Antimicrobial Effect of Garlic and Oregano Essential Oils

Influence of Meat Spoilage Microbiota Initial Load on the Growth and Survival of Three Pathogens on a Naturally Fermented Sausage

Optimization of the Effect of Pineapple By-Products Enhanced in Bromelain by Hydrostatic Pressure on the Texture and Overall Quality of Silverside Beef Cut

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

Spoilage of light (PSE-like) and dark turkey meat under aerobic or modified atmosphere package: microbial indicators and their relationship with total volatile basic nitrogen

The effect on turkey meat shelf life of modified-atmosphere packaging with an argon mixture.

Tracking Listeria monocytogenes contamination and virulence-associated characteristics in the ready-to-eat meat-based food products industry according to the hygiene level.

What is the Main Processing Factor Influencing Staphylococcus Species Diversity in Different Manufacturing Units?