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Strategies to Reduce Salt Content: PDO and PGI Meat Products Case.
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- Foods, 2024, v. 13, n. 17, p. 2681, doi. 10.3390/foods13172681
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- Article
Staphylococcus spp. and Lactobacillus sakei Starters with High Level of Inoculation and an Extended Fermentation Step Improve Safety of Fermented Sausages.
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- Fermentation (Basel), 2022, v. 8, n. 6, p. 49, doi. 10.3390/fermentation8020049
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- Article
Staphylococcus spp. and Lactobacillus sakei Starters with High Level of Inoculation and an Extended Fermentation Step Improve Safety of Fermented Sausages.
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- Fermentation (Basel), 2022, v. 8, n. 2, p. 49, doi. 10.3390/fermentation8020049
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- Article
A Comprehensive Virulence and Resistance Characteristics of Listeria monocytogenes Isolated from Fish and the Fish Industry Environment.
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- International Journal of Molecular Sciences, 2023, v. 24, n. 4, p. 3581, doi. 10.3390/ijms24043581
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- Article
Pulsed Light Application for Campylobacter Control on Poultry Meat and Its Effect on Colour and Volatile Profile.
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- Foods, 2022, v. 11, n. 18, p. N.PAG, doi. 10.3390/foods11182848
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- Article
Use of Healthy Emulsion Hydrogels to Improve the Quality of Pork Burgers.
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- Foods, 2022, v. 11, n. 4, p. 596, doi. 10.3390/foods11040596
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- Article
Nitrite-Free Implications on Consumer Acceptance and the Behavior of Pathogens in Cured Pork Loins.
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- Foods, 2022, v. 11, n. 6, p. 796, doi. 10.3390/foods11060796
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- Article
The Risk of Salt Reduction in Dry-Cured Sausage Assessed by the Influence on Water Activity and the Survival of Salmonella.
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- Foods, 2022, v. 11, n. 3, p. 444, doi. 10.3390/foods11030444
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- Article
The Development of Smoked Mackerel with Reduced Sodium Content.
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- Foods, 2022, v. 11, n. 3, p. 349, doi. 10.3390/foods11030349
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- Article
Nitrate Is Nitrate: The Status Quo of Using Nitrate through Vegetable Extracts in Meat Products.
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- Foods, 2021, v. 10, n. 12, p. 1, doi. 10.3390/foods10123019
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- Article
Toward Nitrite-Free Curing: Evaluation of a New Approach to Distinguish Real Uncured Meat from Cured Meat Made with Nitrite.
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- Foods, 2021, v. 10, n. 2, p. 313, doi. 10.3390/foods10020313
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- Article
Optimization of the Effect of Pineapple By-Products Enhanced in Bromelain by Hydrostatic Pressure on the Texture and Overall Quality of Silverside Beef Cut.
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- Foods, 2020, v. 9, n. 12, p. 1752, doi. 10.3390/foods9121752
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- Article
Influence of Meat Spoilage Microbiota Initial Load on the Growth and Survival of Three Pathogens on a Naturally Fermented Sausage.
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- Foods, 2020, v. 9, n. 5, p. 676, doi. 10.3390/foods9050676
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- Article
Impact of a 25% Salt Reduction on the Microbial Load, Texture, and Sensory Attributes of a Traditional Dry-Cured Sausage.
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- Foods, 2020, v. 9, n. 5, p. 554, doi. 10.3390/foods9050554
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- Article
Red Wine and Garlic as a Possible Alternative to Minimize the Use of Nitrite for Controlling Clostridium Sporogenes and Salmonella in a Cured Sausage: Safety and Sensory Implications.
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- Foods, 2020, v. 9, n. 2, p. 206, doi. 10.3390/foods9020206
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- Article
Dry-Cured Meat Products According to the Smoking Regime: Process Optimization to Control Polycyclic Aromatic Hydrocarbons.
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- Foods, 2020, v. 9, n. 1, p. 91, doi. 10.3390/foods9010091
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- Article
Influence of Food Characteristics and Food Additives on the Antimicrobial Effect of Garlic and Oregano Essential Oils.
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- Foods, 2017, v. 6, n. 6, p. 44, doi. 10.3390/foods6060044
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- Article
Hybrid Meat Products: Incorporation of White Bean Flour in Lean Pork Burgers.
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- Applied Sciences (2076-3417), 2022, v. 12, n. 15, p. 7571, doi. 10.3390/app12157571
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- Article
Development and quality assessment of smoked rainbow trout with reduced sodium content.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 7, p. 3658, doi. 10.1111/ijfs.16468
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- Article
Shelf‐life extension and quality improvement of a Portuguese traditional ready‐to‐eat meat product with vinegar.
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- International Journal of Food Science & Technology, 2019, v. 54, n. 1, p. 132, doi. 10.1111/ijfs.13913
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- Article
Development of a long-life vacuum-packaged ready-to-eat meat product based on a traditional Portuguese seasoned meat.
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- International Journal of Food Science & Technology, 2016, v. 51, n. 5, p. 1150, doi. 10.1111/ijfs.13067
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- Article
Evidence for the Dissemination to Humans of Methicillin-Resistant Staphylococcus aureus ST398 through the Pork Production Chain: A Study in a Portuguese Slaughterhouse.
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- Microorganisms, 2020, v. 8, n. 12, p. 1892, doi. 10.3390/microorganisms8121892
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- Article
Autochthonous Starter Cultures Are Able to Reduce Biogenic Amines in a Traditional Portuguese Smoked Fermented Sausage.
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- Microorganisms, 2020, v. 8, n. 5, p. 686, doi. 10.3390/microorganisms8050686
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- Article
Use of Starter Cultures in Foods from Animal Origin to Improve Their Safety.
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- International Journal of Environmental Research & Public Health, 2021, v. 18, n. 5, p. 2544, doi. 10.3390/ijerph18052544
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- Article
Improvement of Raw Milk Cheese Hygiene through the Selection of Starter and Non-Starter Lactic Acid Bacteria: The Successful Case of PDO Pecorino Siciliano Cheese.
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- International Journal of Environmental Research & Public Health, 2021, v. 18, n. 4, p. 1834, doi. 10.3390/ijerph18041834
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- Article
The Use of Starter Cultures in Traditional Meat Products.
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- Journal of Food Quality, 2017, p. 1, doi. 10.1155/2017/9546026
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- Article
Application of Edible Alginate Films with Pineapple Peel Active Compounds on Beef Meat Preservation.
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- Antioxidants, 2020, v. 9, n. 8, p. 667, doi. 10.3390/antiox9080667
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- Article