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The Effect of Drying Parameters on the Quality of Pork and Poultry-Pork Kabanosy Produced according to the Traditional Specialties Guaranteed Recipe

Journal of food quality, 2017-01, Vol.2017 (2017), p.1-7

2017

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Addition of vinegar to extend the shelf-life of cabeça de xara

Archivos de zootecnia, 2018 (1), p.197-200

2018

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Adición de vinagre para prolongar la vida útil de la cabeça de xara

Archivos de Zootecnia, 2018-01, Vol.67 (Supplement), p.197-200

2018

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

International journal of food microbiology, 2015-11, Vol.212, p.76-88

Fraqueza, Maria João

2015

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Assessment of biofilm formation by Campylobacter spp. isolates mimicking poultry slaughterhouse conditions

Poultry science, 2022-02, Vol.101 (2), p.101586-101586, Article 101586

2022

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The Use of Starter Cultures in Traditional Meat Products

Journal of food quality, 2017-01, Vol.2017 (2017), p.1-18

2017

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Short communication: Antimicrobial potential of Lactobacillus plantarum strains isolated from Slovak raw sheep milk cheeses

Journal of dairy science, 2020-08, Vol.103 (8), p.6900-6903

2020

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Biofilm-forming ability and biocide susceptibility of Listeria monocytogenes strains isolated from the ready-to-eat meat-based food products food chain

Food science & technology, 2017-08, Vol.81, p.180-187

2017

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Strategies to reduce biogenic amine accumulation in traditional sausage manufacturing

Food science & technology, 2010, Vol.43 (1), p.20-25

2010

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Tracking Listeria monocytogenes contamination and virulence-associated characteristics in the ready-to-eat meat-based food products industry according to the hygiene level

International journal of food microbiology, 2017-02, Vol.242, p.101-106

2017

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

Meat science, 2022-11, Vol.193, p.108952-108952, Article 108952

2022

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A Comprehensive Virulence and Resistance Characteristics of Listeria monocytogenes Isolated from Fish and the Fish Industry Environment

International journal of molecular sciences, 2023-02, Vol.24 (4), p.3581

2023

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Microbiological hazards associated with salt and nitrite reduction in cured meat products: control strategies based on antimicrobial effect of natural ingredients and protective microbiota

Current opinion in food science, 2021-04, Vol.38, p.32-39

2021

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Staphylococcus saprophyticus causing infections in humans is associated with high resistance to heavy metals

Antimicrobial agents and chemotherapy, 2021-06, Vol.65(7):e02685-20 (7), p.e0268520-e0268520

2021

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Foodborne Origin and Local and Global Spread of Staphylococcus saprophyticus Causing Human Urinary Tract Infections

Emerging infectious diseases, 2021-03, Vol.27 (3), p.880-893

2021

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Development and quality assessment of smoked rainbow trout with reduced sodium content

International journal of food science & technology, 2023-07, Vol.58 (7), p.3658-3668

2023

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High pressure processing, acidic and osmotic stress increased resistance to aminoglycosides and tetracyclines and the frequency of gene transfer among strains from commercial starter and protective cultures

Food microbiology, 2022-10, Vol.107, p.104090-104090, Article 104090

2022

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

Meat science, 2007-12, Vol.77 (4), p.570-579

2007

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Assessing Listeria monocytogenes presence in Portuguese ready-to-eat meat processing industries based on hygienic and safety audit

Food research international, 2014-09, Vol.63, p.81-88

2014

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

Food chemistry, 2017-03, Vol.218, p.129-136

2017

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Genetic Characterization of Listeria monocytogenes Isolates from Industrial and Retail Ready-to-Eat Meat-Based Foods and Their Relationship with Clinical Strains from Human Listeriosis in Portugal

Journal of food protection, 2017-04, Vol.80 (4), p.551-560

2017

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Biogenic amines in traditional fermented sausages produced in selected European countries

Food chemistry, 2008-03, Vol.107 (2), p.912-921

2008

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Effect of high hydrostatic pressure challenge on biogenic amines, microbiota, and sensory profile in traditional poultry- and pork-based semidried fermented sausage

Journal of food science, 2020-04, Vol.85(4) (4), p.1256-1264

2020

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Staphylococcus spp. and Lactobacillus sakei Starters with High Level of Inoculation and an Extended Fermentation Step Improve Safety of Fermented Sausages

Fermentation (Basel), 2022, Vol.8 (2), p.49

2022

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Nitrite-free implications on consumer acceptance and the behavior of pathogens in cured pork loins

Foods, 2022-03, Vol.11(6):796 (6), p.796

2022

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The Effect of Drying Parameters on the Quality of Pork and Poultry-Pork Kabanosy Produced according to the Traditional Specialties Guaranteed Recipe

Addition of vinegar to extend the shelf-life of cabeça de xara

Adición de vinagre para prolongar la vida útil de la cabeça de xara

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

Assessment of biofilm formation by Campylobacter spp. isolates mimicking poultry slaughterhouse conditions

The Use of Starter Cultures in Traditional Meat Products

Short communication: Antimicrobial potential of Lactobacillus plantarum strains isolated from Slovak raw sheep milk cheeses

Biofilm-forming ability and biocide susceptibility of Listeria monocytogenes strains isolated from the ready-to-eat meat-based food products food chain

Strategies to reduce biogenic amine accumulation in traditional sausage manufacturing

Tracking Listeria monocytogenes contamination and virulence-associated characteristics in the ready-to-eat meat-based food products industry according to the hygiene level

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

A Comprehensive Virulence and Resistance Characteristics of Listeria monocytogenes Isolated from Fish and the Fish Industry Environment

Microbiological hazards associated with salt and nitrite reduction in cured meat products: control strategies based on antimicrobial effect of natural ingredients and protective microbiota

Staphylococcus saprophyticus causing infections in humans is associated with high resistance to heavy metals

Foodborne Origin and Local and Global Spread of Staphylococcus saprophyticus Causing Human Urinary Tract Infections

Development and quality assessment of smoked rainbow trout with reduced sodium content

High pressure processing, acidic and osmotic stress increased resistance to aminoglycosides and tetracyclines and the frequency of gene transfer among strains from commercial starter and protective cultures

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

Assessing Listeria monocytogenes presence in Portuguese ready-to-eat meat processing industries based on hygienic and safety audit

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

Genetic Characterization of Listeria monocytogenes Isolates from Industrial and Retail Ready-to-Eat Meat-Based Foods and Their Relationship with Clinical Strains from Human Listeriosis in Portugal

Biogenic amines in traditional fermented sausages produced in selected European countries

Effect of high hydrostatic pressure challenge on biogenic amines, microbiota, and sensory profile in traditional poultry- and pork-based semidried fermented sausage

Staphylococcus spp. and Lactobacillus sakei Starters with High Level of Inoculation and an Extended Fermentation Step Improve Safety of Fermented Sausages

Nitrite-free implications on consumer acceptance and the behavior of pathogens in cured pork loins

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