Maria João Fraqueza

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 · 151 citations

Agriculture, Animal Sciences, Food Science +16

The Use of Starter Cultures in Traditional Meat Products

Marta Laranjo, Miguel Elías, Maria João Fraqueza · Journal of Food Quality · 2017 · 117 citations · Full text

Agriculture, Food Science, Microbiology +17

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 · 115 citations

Agriculture, Food Science, Microbiology +17

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 · 110 citations · Full text

Agriculture, Food Science, Nutritional Sciences +17

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 · 104 citations

Agriculture, Food Science, Microbiology +17