| Role of starter cultures on the safety of fermented meat products M Laranjo, ME Potes, M Elias Frontiers in microbiology 10, 441960, 2019 | 211 | 2019 |
| The use of starter cultures in traditional meat products M Laranjo, M Elias, MJ Fraqueza Journal of Food Quality 2017, 2017 | 133 | 2017 |
| 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 |
| Effect of fat content, casing type and smoking procedures on PAHs contents of Portuguese traditional dry fermented sausages A Gomes, C Santos, J Almeida, M Elias, LC Roseiro Food and chemical toxicology 58, 369-374, 2013 | 120 | 2013 |
| Strategies to reduce biogenic amine accumulation in traditional sausage manufacturing ML Latorre-Moratalla, S Bover-Cid, R Talon, M Garriga, E Zanardi, ... LWT-Food Science and Technology 43 (1), 20-25, 2010 | 120 | 2010 |
| 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 |
| Microbiological hazards associated with salt and nitrite reduction in cured meat products: Control strategies based on antimicrobial effect of natural ingredients and … MJ Fraqueza, M Laranjo, M Elias, L Patarata Current Opinion in Food Science 38, 32-39, 2021 | 72 | 2021 |
| 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 |
| Characterisation of the Paio do Alentejo, a traditional Portuguese Iberian sausage, in respect to its safety M Elías, AV Carrascosa Food Control 21 (1), 97-102, 2010 | 61 | 2010 |
| Antibiotic resistance and virulence factors among Enterococci isolated from chouriço, a traditional Portuguese dry fermented sausage T Ribeiro, M Oliveira, MJ Fraqueza, A Lauková, M Elias, R Tenreiro, ... Journal of food protection 74 (3), 465-469, 2011 | 57 | 2011 |
| Distribution of aminogenic activity among potential autochthonous starter cultures for dry fermented sausages ML Latorre-Moratalla, S Bover-Cid, R Talon, T Aymerich, M Garriga, ... Journal of Food Protection 73 (3), 524-528, 2010 | 56 | 2010 |
| 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 |
| Characterization and technological features of autochthonous coagulase‐negative staphylococci as potential starters for portuguese dry fermented sausages T Semedo‐Lemsaddek, L Carvalho, C Tempera, MH Fernandes, ... Journal of food science 81 (5), M1197-M1202, 2016 | 30 | 2016 |
| 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 |
| Binomial effects of high isostatic pressure and time on the microbiological, sensory characteristics and lipid composition stability of vacuum packed dry fermented sausages … A Alfaia, CM Alfaia, L Patarata, MJ Fernandes, MH Fernandes, M Elias, ... Innovative food science & emerging technologies 32, 37-44, 2015 | 28 | 2015 |
| Traditional dry smoked fermented meat sausages: Characterization of autochthonous enterococci SC Santos, MJ Fraqueza, M Elias, AS Barreto, T Semedo-Lemsaddek LWT-Food Science and Technology 79, 410-415, 2017 | 26 | 2017 |
