Miguel Elías

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

Effect of fat content, casing type and smoking procedures on PAHs contents of Portuguese traditional dry fermented sausages

C. Santos, J. Almeida, Miguel Elías et al. · Food and Chemical Toxicology · 2013 · 106 citations

Food Chemistry, Meat Packaging, Portuguese Traditional Dry +8

Distribution of Aminogenic Activity among Potential Autochthonous Starter Cultures for Dry Fermented Sausages

M. Luz Latorre‐Moratalla, Sara Bover‐Cid, Régine Talòn et al. · Journal of Food Protection · 2010 · 99 citations · Full text

Food Chemistry, Dry Fermented Sausages, Food Fermentation +9

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