Maria João Fraqueza

Best Publications

• Biogenic amines in traditional fermented sausages produced in selected European countries

  M.L. Latorre-Moratalla;T. Veciana-Nogués;S. Bover-Cid;M. Garriga

  222
  Citations

• Antibiotic resistance of lactic acid bacteria isolated from dry-fermented sausages.

  Unknown

  157
  Citations

• Traditional dry fermented sausages produced in small-scale processing units in Mediterranean countries and Slovakia. 1: Microbial ecosystems of processing environments.

  R Talon;I Lebert;A Lebert;S Leroy

  150
  Citations

• Understanding the main factors that influence consumer quality perception and attitude towards meat and processed meat products

  Unknown

  145
  Citations

• The Use of Starter Cultures in Traditional Meat Products

  Unknown

  128
  Citations

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

  Marta Laranjo;Ana Gomes;Ana Cristina Agulheiro-Santos;Maria Eduarda Potes

  121
  Citations

• Genetic diversity, antibiotic resistance and biofilm-forming ability of Arcobacter butzleri isolated from poultry and environment from a Portuguese slaughterhouse

  Susana Ferreira;Maria J. Fraqueza;João A. Queiroz;Fernanda C. Domingues

  115
  Citations

• Strategies to reduce biogenic amine accumulation in traditional sausage manufacturing

  M.L. Latorre-Moratalla;S. Bover-Cid;R. Talon;M. Garriga

  115
  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

  Unknown

  94
  Citations

• Effects of lairage temperature and holding time on pig behaviour and on carcass and meat quality

  Unknown

  92
  Citations

• Human, food and animal Campylobacter spp. isolated in Portugal: High genetic diversity and antibiotic resistance rates

  Unknown

  86
  Citations

• Behaviour of food-borne pathogens on dry cured sausage manufactured with herbs and spices essential oils and their sensorial acceptability

  Unknown

  86
  Citations

• Influence of lairage environmental conditions and resting time on meat quality in pigs.

  Unknown

  85
  Citations

• Incidence of Pectoralis Major Turkey Muscles with Light and Dark Color in a Portuguese Slaughterhouse

  Unknown

  77
  Citations

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

  Unknown

  70
  Citations

• Application of Edible Alginate Films with Pineapple Peel Active Compounds on Beef Meat Preservation.

  Sofia C Lourenço;Maria João Fraqueza;Maria Helena Fernandes;Margarida Moldão-Martins

  68
  Citations

• Distribution of aminogenic activity among potential autochthonous starter cultures for dry fermented sausages

  M. L. Latorre-Moratalla;S. Bover-Cid;R. Talon;T. Aymerich

  57
  Citations

• Screening chemical hazards of dry fermented sausages from distinct origins: Biogenic amines, polycyclic aromatic hydrocarbons and heavy elements

  Susana P. Alves;Cristina M. Alfaia;Biljana D. Škrbić;Jelena R. Živančev

  54
  Citations

• Nitrate Is Nitrate: The Status Quo of Using Nitrate through Vegetable Extracts in Meat Products

  Unknown

  54
  Citations

• Characterisation of "Catalão" and "Salsichão" Portuguese traditional sausages with salt reduction.

  Marta Laranjo;Ana Gomes;Ana Cristina Agulheiro-Santos;Ana Cristina Agulheiro-Santos;Maria Eduarda Potes;Maria Eduarda Potes

  49
  Citations