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 · 149 citations

Food Chemistry, Food Fermentation, Food Analysis +9

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

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

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

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