1.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

作　　者：Luis Patarata ;Sílvia Martins ;José António Silva 等

出　　处：Foods. 2020 ;9(2):206-223.doi:10.3390/foods9020206

出版社：MDPI Publishing

文章 ID：257044997

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2.Sensory Changes and Listeria monocytogenes Behavior in Sliced Cured Pork Loins during Extended Storage

作　　者：Rita Silva ;Jorge Pereira ;Margarida Rouxinol 等

出　　处：Foods. 2020 ;9(5):621-637.doi:10.3390/foods9050621

出版社：MDPI Publishing

文章 ID：257045309

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

作　　者：Luis Patarata ;Margarida Novais ;Maria João Fraqueza 等

出　　处：Foods. 2020 ;9(5):676-689.doi:10.3390/foods9050676

出版社：MDPI Publishing

文章 ID：257045482

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4.Nitrite-Free Implications on Consumer Acceptance and the Behavior of Pathogens in Cured Pork Loins

作　　者：Luis Patarata ;Filipa Carvalho ;Maria João Fraqueza

出　　处：Foods. 2022 ;11(6).doi:10.3390/foods11060796

出版社：MDPI Publishing

文章 ID：1036857574

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5.The Risk of Salt Reduction in Dry-Cured Sausage Assessed by the Influence on Water Activity and the Survival of Salmonella

作　　者：Luis Patarata ;Liliana Fernandes ;José António Silva 等

出　　处：Foods. 2022 ;11(3).doi:10.3390/foods11030444

出版社：MDPI Publishing

文章 ID：1036568934

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	Luis Patarata	5篇
	Maria João Fraqueza	4篇
	José António Silva	3篇
	Filipa Carvalho	1篇
	Jorge Pereira	1篇

	Liliana Fernandes	1篇
	Margarida Novais	1篇
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	Rita Silva	1篇
	Sílvia Martins	1篇

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