| Impact of salt reduction on biogenic amines, fatty acids, microbiota, texture and sensory profile in traditional blood dry-cured sausages M Laranjo, A Gomes, AC Agulheiro-Santos, ME Potes, MJ Cabrita, ... Food Chemistry 218, 129-136, 2017 | 122 | 2017 |
| Soil and rootstock influence on fruit quality of plums (Prunus domestica L.) AE Rato, AC Agulheiro, JM Barroso, F Riquelme Scientia Horticulturae 118 (3), 218-222, 2008 | 105 | 2008 |
| Effects of genotype, salt content and calibre on quality of traditional dry-fermented sausages M Laranjo, AC Agulheiro-Santos, ME Potes, MJ Cabrita, R Garcia, ... Food Control 56, 119-127, 2015 | 74 | 2015 |
| Physical properties of foods: novel measurement techniques and applications I Arana Crc Press, 2012 | 73 | 2012 |
| Characterisation of “Catalão” and “Salsichão” Portuguese traditional sausages with salt reduction M Laranjo, A Gomes, AC Agulheiro-Santos, ME Potes, MJ Cabrita, ... Meat science 116, 34-42, 2016 | 64 | 2016 |
| The role of salt on food and human health M Elias, M Laranjo, AC Agulheiro-Santos, ME Potes Salt in the Earth 19, 2020 | 45 | 2020 |
| Use of essential oils in food preservation M Laranjo, AM Fernandez-Leon, ME Potes, AC Agulheiro-Santos, M Elias | 41 | 2017 |
| Essential oils of aromatic and medicinal plants play a role in food safety M Laranjo, AM Fernández‐León, AC Agulheiro‐Santos, ME Potes, ... Journal of Food Processing and Preservation 46 (8), e14278, 2022 | 34 | 2022 |
| Autochthonous starter cultures are able to reduce biogenic amines in a traditional portuguese smoked fermented sausage I Dias, M Laranjo, ME Potes, AC Agulheiro-Santos, S Ricardo-Rodrigues, ... Microorganisms 8 (5), 686, 2020 | 32 | 2020 |
| Dry-cured meat products according to the smoking regime: Process optimization to control polycyclic aromatic hydrocarbons MJ Fraqueza, M Laranjo, S Alves, MH Fernandes, AC Agulheiro-Santos, ... Foods 9 (1), 91, 2020 | 31 | 2020 |
| The effect of starter cultures on the Portuguese traditional sausage" Paio do Alentejo" in terms of its sensory and textural characteristics and polycyclic aromatic … M Elias, ME Potes, LC Roseiro, C Santos, A Gomes, AC Agulheiro-Santos | 29 | 2014 |
| Conservação de morangos com utilização de óleos essenciais T Campos, S Barreto, R Queirós, S Ricardo-Rodrigues, MR Félix, ... Agrotec 18, 90-96, 2016 | 20 | 2016 |
| Methods for quality evaluation of sweet cherry S Ricardo‐Rodrigues, M Laranjo, AC Agulheiro‐Santos Journal of the Science of Food and Agriculture 103 (2), 463-478, 2023 | 16 | 2023 |
| Non‐destructive prediction of total soluble solids in strawberry using near infrared spectroscopy AC Agulheiro‐Santos, S Ricardo‐Rodrigues, M Laranjo, C Melgão, ... Journal of the Science of Food and Agriculture 102 (11), 4866-4872, 2022 | 16 | 2022 |
| Staphylococcus spp. and Lactobacillus sakei Starters with High Level of Inoculation and an Extended Fermentation Step Improve Safety of Fermented Sausages I Dias, M Laranjo, ME Potes, AC Agulheiro-Santos, S Ricardo-Rodrigues, ... Fermentation 8 (2), 49, 2022 | 15 | 2022 |
| Impact of a 25% salt reduction on the microbial load, texture, and sensory attributes of a traditional dry-cured sausage M Elias, M Laranjo, ME Potes, AC Agulheiro-Santos, MJ Fernandes, ... Foods 9 (5), 554, 2020 | 15 | 2020 |
| Caracterização de matérias-primas subsidiárias usadas no fabrico de paio de porco alentejano M Elias, AC Santos, B Raposo Revista de Ciências Agrárias 30 (1), 424-438, 2007 | 15 | 2007 |
| SSR-Based Analysis of Genetic Diversity and Structure of Sweet Cherry (Prunus avium L.) from 19 Countries in Europe T Barreneche, M Cárcamo de la Concepción, M Blouin-Delmas, ... Plants 10 (10), 1983, 2021 | 13 | 2021 |
| Quality of Strawberry'Camarosa'with different levels of nitrogen fertilization AC Agulheiro-Santos VI International Strawberry Symposium 842, 907-910, 2008 | 13 | 2008 |
| Effects of different fruit calcium levels on the postharvest physiology of plums (Prunus domestica L.) AE Rato, HI Marreiros, AC Santos, JM Barroso V International Postharvest Symposium 682, 171-176, 2004 | 12 | 2004 |
Marta LaranjoUniversidade de Évora-MED|CHANGEAdresse e-mail validée de uevora.pt
