CAPÍTULOS DE LIVROS (COM ISBN)
Elias, M., Laranjo, M., Agulheiro-Santos, A. C., and Potes, M. E. (2020) “The role of salt on food and human health”, Chapter 2, pp. 19-43. In “Salt in the Earth”. Book edited by Dr. Mualla Cengiz Çinku and Dr. Savas Karabulut. IntechOpen, London, U.K. ISBN 978-1-78984-635-5.
https://dx.doi.org/10.5772/intechopen.86905
Elias, M., Fraqueza, M. J. and Laranjo, M. (2018). “Biogenic amines in food: presence and control measures”, Chapter 4, pp. 129-175. In “Biogenic Amines (BA): Origins, Biological Importance and Human Health Implications”. Edited by Johanna Stadnik, Nova Science Publishers, Inc., New York, USA. ISBN 978-1-53612-712-6. Autor Correspondente.
https://www.novapublishers.com/catalog/product_info.php?products_id=63300
Laranjo, M., Fernández-Léon, A. M., Potes, M. E., Agulheiro-Santos, A. C. and Elias, M. (2017). “Use of essential oils in food preservation”, pp. 177-188. In “Antimicrobial Research: Novel bioknowledge and educational programs” (Microbiology Book Series #6). Edited by A. Méndez-Vilas, Formatex Research Center, Badajoz, Espanha. ISBN-13 978-84-947512-0-2.
http://www.microbiology6.org/ebook.php
ARTIGOS EM REVISTAS INTERNACIONAIS COM ARBITRAGEM CIENTÍFICA (INDEXADAS NO ISI E/OU NO SCOPUS)
Miguel Elias, Marta Laranjo, Ana Cristina Agulheiro-Santos, Maria Eduarda Potes & Alfonso V. Carrascosa (2021) “Quality of Non-Meat Ingredients Used in the Manufacturing of Traditional Dry-Cured Pork Sausages (Paio)”. Journal of Food Processing and Preservation.
https://doi.org/10.1111/jfpp.15213
Laranjo, M., Fernández-León, A. M., Agulheiro-Santos, A. C., Potes, M. E. & Elias, M. (2021) “Essential Oils of Aromatic and Medicinal Plants Play a Role in Food Safety”. Journal of Food Processing and Preservation, , -.
https://doi.org/10.1111/jfpp.14278
Maria João Fraqueza, Marta Laranjo, Miguel Elias, & Luís Patarata (2021) “Microbiological hazards associated to 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, 40, 32-39.
https://doi.org/10.1016/j.cofs.2020.10.027
Igor Dias, Marta Laranjo, Maria Eduarda Potes, Ana Cristina Agulheiro-Santos, Sara Ricardo-Rodrigues, Ana Rita Fialho, Joana Véstia, Maria João Fraqueza, Margarida Oliveira & Miguel Elias (2020) “Autochthonous starter cultures are able to reduce biogenic amines in a traditional Portuguese smoked fermented sausage”. Microorganisms 2020, 8, 686.
https://doi.org/10.3390/microorganisms8050686
Miguel Elias, Marta Laranjo, Maria Eduarda Potes, Ana Cristina Agulheiro-Santos, Maria José Fernandes, Raquel Garcia, & Maria João Fraqueza (2020) “Impact of a 25% salt reduction on the microbial load, texture and sensory attributes of a traditional dry-cured sausage”. Foods 2020, 9, 554.
https://doi.org/10.3390/foods9050554
Fraqueza, M. J., Laranjo, M., Alves, S., Fernandes, M. H., Agulheiro-Santos, A. C., Fernandes, M. J., Potes, M. E., & Elias, M. (2020) “Dry-Cured Meat Products According to the Smoking Regime: Process Optimization to Control Polycyclic Aromatic Hydrocarbons”. Foods 2020, 9, 91.
https://doi.org/10.3390/foods9010091
Fraqueza, M. J., Rocha, J. M., Laranjo, M., Potes, M. E., Fialho, A. R., Fernandes, M. J., Fernandes, M. H., Barreto, A. S., Semedo-Lemsaddek, T. & Elias, M. (2019) “What is the main processing factor influencing Staphylococcus species diversity in different manufacturing units?”. Journal of Food Science, 84, 2932-2943.
https://doi.org/10.1111/1750-3841.14796
Laranjo, M., Potes, M. E., & Elias, M. (2019) “Role of Starter Cultures on the Safety of Fermented Meat Products”. Frontiers in Microbiology, 10, 853.
https://doi.org/10.3389/fmicb.2019.00853
Laranjo M., Córdoba M. de G., Semedo-Lemsaddek T., Potes M. E. (2019) “Food Microbiology”-Editorial. BioMed Research International. 2019, Article ID 8039138, 2 pages.
https://doi.org/10.1155/2019/8039138
Laranjo, M., Potes, M. E., Gomes, A. M., Véstia, J., Garcia, R., Fernandes, M. J., Fraqueza, M. J. & Elias, M. (2019) “Shelf-life extension and quality improvement of a Portuguese traditional ready-to-eat meat product with vinegar”. International Journal of Food Science and Technology, 54, 132-140.
https://dx.doi.org/10.1111/ijfs.13913
Potes, M.E., Laranjo, M. & Elias, M. (2018) “Animal Health, Biosafety and Food Safety”. Archivos de Zootecnia, 67, 131-135.
https://dx.doi.org/10.21071/az.v67iSupplement.3223
Laranjo, M., Potes, M.E., Véstia, J., Gomes, A., Fraqueza, M.J., & Elias, M. (2018) “Addition of vinegar to extend the shelf-life of cabeça de xara”. Archivos de Zootecnia, 67, 197-200.
https://dx.doi.org/10.21071/az.v67iSupplement.3237
Dias, I., Laranjo, M., Fialho, R., Potes, M.E., Véstia, J., Agulheiro-Santos, A.C., Fraqueza, M.J. & Elias, M. (2018) “Effect of autochthonous starter cultures in the production of “Paio”, a traditional Portuguese dry-cured sausage”. Archivos de Zootecnia, 67, 161-165.
https://dx.doi.org/10.21071/az.v67iSupplement.3229
Laranjo, M., Talon, R., Lauková, A., Fraqueza, M. J. & Elias, M. (2017) “Traditional Meat Products: Improvement of Quality and Safety”-Editorial. Journal of Food Quality, 2017, Article ID 2873793, 2 pages.
https://doi.org/10.1155/2017/2873793
Laranjo, M., Elias, M. & Fraqueza, M. J. (2017) “The Use of Starter Cultures in Traditional Meat Products”. Journal of Food Quality, 2017, Article ID 9546026, 18 pages.
https://doi.org/10.1155/2017/9546026
Alves, S. P, Fernandes, M. J., Fernandes, M. H., Bessa, R. J. Laranjo, M., Agulheiro-Santos, A. C., Elias, M. & Fraqueza, M. J. (2017) “Quality and acceptability of dry fermented sausages prepared with low value pork.” Journal of Food Processing and Preservation, 41 (2): e12823.
https://doi.org/10.1111/jfpp.12823
Laranjo, M., Gomes, A., Agulheiro-Santos, A. C., Potes, M. E., Cabrita, M. J., Garcia, R., Rocha, J. M., Roseiro, L. C., Fernandes, M. J., Fraqueza, M. J. & Elias, M. (2017) “Impact of salt reduction on biogenic amines, fatty acids, microbiota, texture and sensory profile in traditional blood dry-cured sausages.” Food Chemistry, 218, 129-136.
https://doi.org/10.1016/j.foodchem.2016.09.056