Marta Laranjo

The Use of Starter Cultures in Traditional Meat Products

Marta Laranjo, Miguel Elías, Maria João Fraqueza · Journal of Food Quality · 2017 · 115 citations · Full text

Biomanufacturing, Starter Cultures, Food Fermentation +13

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

Marta Laranjo, Ana Gomes‐Bispo, Ana Cristina Agulheiro‐Santos et al. · Food Chemistry · 2016 · 109 citations · Full text

Nutrition, Salt Reduction, Fatty Acids +10

Strains of Mesorhizobium amorphae and Mesorhizobium tianshanense, carrying symbiotic genes of common chickpea endosymbiotic species, constitute a novel biovar (ciceri) capable of nodulating Cicer arietinum

Raúl Rivas, Marta Laranjo, Pedro F. Mateos et al. · Letters in Applied Microbiology · 2006 · 103 citations

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

Chickpea rhizobia symbiosis genes are highly conserved across multiple Mesorhizobium species

Marta Laranjo, Ana Alexandre, RaÃol Rivas et al. · FEMS Microbiology Ecology · 2008 · 84 citations · Full text

Biology, Phylogenetics, Molecular Ecology +14