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Fraqueza, Maria Joao
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1

Meat and meat products: animal species, products, processin..:

, In: Meat and Meat Replacements,
Munekata, Paulo E.S. ; Domínguez, Rubén ; Pateiro, Mirian... - p. 45-76 , 2023
Link: https://doi.org/10.1016/..
 
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2

A Comprehensive Virulence and Resistance Characteristics of..:

Zakrzewski, Arkadiusz Józef ; Kurpas, Monika ; Zadernowska, Anna..
International Journal of Molecular Sciences.  24 (2023)  4 - p. 3581 , 2023
Link: https://doi.org/10.3390/..
 
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3

Development and quality assessment of smoked rainbow trout ..:

Rybicka, Iga ; Silva, Marlene ; Gonçalves, Amparo...
International Journal of Food Science & Technology.  58 (2023)  7 - p. 3658-3668 , 2023
Link: https://doi.org/10.1111/..
 
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4

Contributors:

, In: Meat and Meat Replacements,
Andrés, Silvina Cecilia ; Berardy, Andrew ; Bertoni, Giuseppe... - p. xi-xiii , 2023
Link: https://doi.org/10.1016/..
 
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5

Pulsed Light Application for Campylobacter Control on Poult..:

Baptista, Esther ; Borges, Ana ; Aymerich, Teresa...
Foods.  11 (2022)  18 - p. 2848 , 2022
Link: https://doi.org/10.3390/..
 
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6

The Risk of Salt Reduction in Dry-Cured Sausage Assessed by..:

Patarata, Luis ; Fernandes, Liliana ; Silva, José António.
Foods.  11 (2022)  3 - p. 444 , 2022
Link: https://doi.org/10.3390/..
 
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7

Chemical Composition:

, In: Methods to Assess the Quality of Meat Products; Methods and Protocols in Food Science,
Bermúdez, Roberto ; Echegaray, Noemí ; Fraqueza, Maria João... - p. 1-16 , 2022
Link: https://doi.org/10.1007/..
 
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8

The Development of Smoked Mackerel with Reduced Sodium Cont..:

Rybicka, Iga ; Silva, Marlene ; Gonçalves, Amparo...
Foods.  11 (2022)  3 - p. 349 , 2022
Link: https://doi.org/10.3390/..
 
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9

Staphylococcus spp. and Lactobacillus sakei Starters with H..:

Dias, Igor ; Laranjo, Marta ; Potes, Maria Eduarda...
Fermentation.  8 (2022)  2 - p. 49 , 2022
Link: https://doi.org/10.3390/..
 
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10

Understanding the main factors that influence consumer qual..:

de Araújo, Priscila Dinah ; Araújo, Wilma Maria Coelho ; Patarata, Luís.
Meat Science.  193 (2022)  - p. 108952 , 2022
Link: https://doi.org/10.1016/..
 
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11

Descriptive sensory analysis of meat—The baseline for any s..:

, In: Sensory Analysis for the Development of Meat Products,
Pateiro, Mirian ; Purriños, Laura ; Domínguez, Rubén... - p. 107-120 , 2022
Link: https://doi.org/10.1016/..
 
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12

Use of Healthy Emulsion Hydrogels to Improve the Quality of..:

Foggiaro, Danila ; Domínguez, Rubén ; Pateiro, Mirian...
Foods.  11 (2022)  4 - p. 596 , 2022
Link: https://doi.org/10.3390/..
 
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13

Nitrite-Free Implications on Consumer Acceptance and the Be..:

Patarata, Luis ; Carvalho, Filipa ; Fraqueza, Maria João
Foods.  11 (2022)  6 - p. 796 , 2022
Link: https://doi.org/10.3390/..
 
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14

High pressure processing, acidic and osmotic stress increas..:

Zarzecka, Urszula ; Chajęcka-Wierzchowska, Wioleta ; Zakrzewski, Arkadiusz..
Food Microbiology.  107 (2022)  - p. 104090 , 2022
Link: https://doi.org/10.1016/..
 
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15

Bacteriocin-Producing Strain Lactiplantibacillus plantarum ..:

Lauková, Andrea ; Tomáška, Martin ; Fraqueza, Maria Joao...
Foods.  11 (2022)  7 - p. 959 , 2022
Link: https://doi.org/10.3390/..
 
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