Maria Eduarda Potes

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

Characterisation of yeast flora isolated from an artisanal Portuguese ewes’ cheese

Susana Dias, Maria Eduarda Potes, Artur Armando de Moura Marinho et al. · International Journal of Food Microbiology · 2000 · 83 citations · Full text

Food Fermentation, Animal Science, Yeast Flora +5

Effects of genotype, salt content and calibre on quality of traditional dry-fermented sausages

Marta Laranjo, Ana Cristina Agulheiro‐Santos, Maria Eduarda Potes et al. · Food Control · 2015 · 56 citations · Full text

Traditional Dry-fermented Sausages, Food Fermentation, Food Analysis +7

Characterisation of “Catalão” and “Salsichão” Portuguese traditional sausages with salt reduction

Marta Laranjo, Ana Gomes‐Bispo, Ana Cristina Agulheiro‐Santos et al. · Meat Science · 2016 · 53 citations · Full text

Salt Reduction, Meat Science, “ Catalão ”

Autochthonous Starter Cultures Are Able to Reduce Biogenic Amines in a Traditional Portuguese Smoked Fermented Sausage

Igor Dias, Marta Laranjo, Maria Eduarda Potes et al. · Microorganisms · 2020 · 41 citations · Full text