Luís Patarata

Influence of ultimate pH on bovine meat tenderness during ageing

José A. Silva, Luís Patarata, C. Martins · Meat Science · 1999 · 319 citations

Animal Physiology, Nutrition, Animal Nutrition +9

Biogenic amines in traditional fermented sausages produced in selected European countries

M. Luz Latorre‐Moratalla, T. Veciana‐Nogués, Sara Bover‐Cid et al. · Food Chemistry · 2007 · 149 citations

Food Chemistry, Food Fermentation, Food Analysis +9

Traditional dry fermented sausages produced in small-scale processing units in Mediterranean countries and Slovakia. 1: Microbial ecosystems of processing environments

Régine Talòn, Isabelle Lebert, A Lebert et al. · Meat Science · 2007 · 113 citations

Food Fermentation, Mediterranean Countries, Traditional Dry +10

Microbiological hazards associated with salt and nitrite reduction in cured meat products: control strategies based on antimicrobial effect of natural ingredients and protective microbiota

Maria João Fraqueza, Marta Laranjo, Miguel Elías et al. · Current Opinion in Food Science · 2020 · 96 citations

Nitrite Reduction, Microbial Hazard, Microbial Contamination +13

Behaviour of food-borne pathogens on dry cured sausage manufactured with herbs and spices essential oils and their sensorial acceptability

Juan García‐Díez, Joana Alheiro, Ana Luísa Pinto et al. · Food Control · 2015 · 78 citations

Food-borne Pathogens, Microbial Contamination, Foodborne Pathogens +13