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	2022	5篇
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	Maria João Fraqueza	12篇
	Luis Patarata	4篇
	Maria José Fernandes	4篇
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	Ana Cristina Agulheiro-Santos	2篇

	Maria Eduarda Potes	2篇
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	Aurora Cittadini	1篇
	Cristina Mateus Alfaia	1篇
	Danila Foggiaro	1篇
	Diana I. Santos	1篇
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	Helena Fernandes	1篇
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	Iga Rybicka	1篇
	Jorge A. Saraiva	1篇
	Jose M. Lorenzo	1篇
	José M. Lorenzo	1篇
	Liliana Fernandes	1篇
	Luís Patarata	1篇
	Luís Telo da Gama	1篇
	Margarida Moldão-Martins	1篇
	Margarida Novais	1篇
	Maria Leonor Nunes	1篇
	Marlene Silva	1篇
	Mirian Pateiro	1篇
	Pasquale De Palo	1篇
	Patrícia Bernardo	1篇
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文章类型

Research Article

11篇

来源期刊

Foods

12篇

学科主题

食品工业

12篇

语种

英文

12篇

国别/地区

瑞士

12篇

检索条件:"( ( 高级检索(( ((AU:(("Maria João Fraqueza")))) )) ) )"

共 12 条记录

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

作　　者：Diana I. Santos ;Maria João Fraqueza ;Hugo Pissarra 等

出　　处：Foods. 2020 ;9(12):1752-1772.doi:10.3390/foods9121752

出版社：MDPI Publishing

文章 ID：257511534

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

作　　者：Maria João Fraqueza ;Marta Laranjo ;Susana Alves 等

出　　处：Foods. 2020 ;9(1):91-101.doi:10.3390/foods9010091

出版社：MDPI Publishing

文章 ID：257044891

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

作　　者：Miguel Elias ;Marta Laranjo ;Maria Eduarda Potes 等

出　　处：Foods. 2020 ;9(5):554-564.doi:10.3390/foods9050554

出版社：MDPI Publishing

文章 ID：257045282

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5.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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6.Low-Level Tolerance to Antibiotic Trimethoprim in QAC-Adapted Subpopulations of Listeria monocytogenes

作　　者：Divya Kode ;Ramakrishna Nannapaneni ;Sam Chang 等

出　　处：Foods. 2021 ;10(8).doi:10.3390/foods10081800

出版社：MDPI Publishing

文章 ID：1035370229

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7.Nitrate Is Nitrate: The Status Quo of Using Nitrate through Vegetable Extracts in Meat Products

作　　者：Patrícia Bernardo ;Luís Patarata ;Jose M. Lorenzo 等

出　　处：Foods. 2021 ;10(12).doi:10.3390/foods10123019

出版社：MDPI Publishing

文章 ID：1036460037

文章详细
8.Use of Healthy Emulsion Hydrogels to Improve the Quality of Pork Burgers

作　　者：Danila Foggiaro ;Rubén Domínguez ;Mirian Pateiro 等

出　　处：Foods. 2022 ;11(4).doi:10.3390/foods11040596

出版社：MDPI Publishing

文章 ID：1036795530

文章详细
9.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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10.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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