Hasil Pencarian - Maria Eduarda Potes

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  1. 1
    Role of Starter Cultures on the Safety of Fermented Meat Products

    Role of Starter Cultures on the Safety of Fermented Meat Products oleh Marta Laranjo, Maria Eduarda Potes, Maria Eduarda Potes, Miguel Elias, Miguel Elias

    Diterbitkan 2019-04-01
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  2. 2
    The Antioxidant and Antibacterial Potential of Thyme and Clove Essential Oils for Meat Preservation—An Overview

    The Antioxidant and Antibacterial Potential of Thyme and Clove Essential Oils for Meat Preservation—An Overview oleh Sara Ricardo-Rodrigues, Maria Inês Rouxinol, Ana Cristina Agulheiro-Santos, Maria Eduarda Potes, Marta Laranjo, Miguel Elias

    Diterbitkan 2024-02-01
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  3. 3
    Impact of a 25% Salt Reduction on the Microbial Load, Texture, and Sensory Attributes of a Traditional Dry-Cured Sausage

    Impact of a 25% Salt Reduction on the Microbial Load, Texture, and Sensory Attributes of a Traditional Dry-Cured Sausage oleh Miguel Elias, Marta Laranjo, Maria Eduarda Potes, Ana Cristina Agulheiro-Santos, Maria José Fernandes, Raquel Garcia, Maria João Fraqueza

    Diterbitkan 2020-05-01
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  4. 4
    <i>Staphylococcus</i> spp. and <i>Lactobacillus sakei</i> Starters with High Level of Inoculation and an Extended Fermentation Step Improve Safety of Fermented Sausages

    <i>Staphylococcus</i> spp. and <i>Lactobacillus sakei</i> Starters with High Level of Inoculation and an Extended Fermentation Step Improve Safety of Fermented Sausages oleh Igor Dias, Marta Laranjo, Maria Eduarda Potes, Ana Cristina Agulheiro-Santos, Sara Ricardo-Rodrigues, Maria João Fraqueza, Margarida Oliveira, Miguel Elias

    Diterbitkan 2022-01-01
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  5. 5
    Dry-Cured Meat Products According to the Smoking Regime: Process Optimization to Control Polycyclic Aromatic Hydrocarbons

    Dry-Cured Meat Products According to the Smoking Regime: Process Optimization to Control Polycyclic Aromatic Hydrocarbons oleh Maria João Fraqueza, Marta Laranjo, Susana Alves, Maria Helena Fernandes, Ana Cristina Agulheiro-Santos, Maria José Fernandes, Maria Eduarda Potes, Miguel Elias

    Diterbitkan 2020-01-01
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  6. 6
    Autochthonous Starter Cultures Are Able to Reduce Biogenic Amines in a Traditional Portuguese Smoked Fermented Sausage

    Autochthonous Starter Cultures Are Able to Reduce Biogenic Amines in a Traditional Portuguese Smoked Fermented Sausage oleh Igor Dias, Marta Laranjo, Maria Eduarda Potes, Ana Cristina Agulheiro-Santos, Sara Ricardo-Rodrigues, Ana Rita Fialho, Joana Véstia, Maria João Fraqueza, Margarida Oliveira, Miguel Elias

    Diterbitkan 2020-05-01
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