Percorrer por autor Laranjo, Marta
Mostrar resultados 1-4 de 4.
| Data | Título | Autor(es) | Tipo | Acesso |
| Mar-2022 | Advantages and disadvantages of non-starter lactic acid bacteria from traditional fermented foods: potential use as starters or probiotics | Grujovic, Mirjana Z.; Mladenovic, Katarina G.; Semedo-Lemsaddek, Teresa; Laranjo, Marta; Stefanovic, Olgica D.; Kocic-Tanackov, Suncica D. | other |  |
| 2020 | Autochthonous starter cultures are able to reduce biogenic amines in a traditional portuguese smoked fermented sausage | Dias, Igor; Laranjo, Marta; Potes, Maria Eduarda; Agulheiro-Santos, Ana Cristina; Ricardo-Rodrigues, Sara; Fialho, Ana Rita; Véstia, Joana; Fraqueza, Maria João; Oliveira, Margarida; Elias, Miguel | article | |
| 2021 | Co-inoculation with Staphylococcus equorum and Lactobacillus sakei reduces vasoactive biogenic amines in traditional dry-cured sausages | Dias, Igor; Laranjo, Marta; Potes, Maria Eduarda; Agulheiro-Santos, Ana Cristina; Ricardo-Rodrigues, Sara; Fialho, Ana Rita; Véstia, Joana; Fraqueza, Maria J.; Oliveira, Margarida; Elias, Miguel | article | |
| 2022 | Staphylococcus spp. and Lactobacillus sakei Starters with High Level of Inoculation and an Extended Fermentation Step Improve Safety of Fermented Sausages | Dias, Igor; Laranjo, Marta; Potes, Maria Eduarda; Agulheiro-Santos, Ana Cristina; Ricardo-Rodrigues, Sara; Fraqueza, Maria João; Oliveira, Margarida; Elias, Miguel | article | |
