Showing 1 - 8 results of 8 for search 'Ana Cristina Agulheiro Santos', query time: 0.03s Refine Results
  1. 1
    Editorial: Mediterranean foods: quality, safety and sustainability

    Editorial: Mediterranean foods: quality, safety and sustainability by Ana Cristina Agulheiro-Santos, Ana Cristina Agulheiro-Santos, Marta Laranjo, Marta Laranjo, Carmen Jarén, Carmen Jarén

    Published 2024-02-01
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  2. 2
    Qualidade Instrumental e Sensorial de Papaia Produzida em Cabo Verde, e Análise Crítica da Sua Importação

    Qualidade Instrumental e Sensorial de Papaia Produzida em Cabo Verde, e Análise Crítica da Sua Importação by Elsa Barbosa Simões, Ana Cristina Agulheiro Santos, Maria Raquel Lucas

    Published 2015-12-01
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  3. 3
    The Antioxidant and Antibacterial Potential of Thyme and Clove Essential Oils for Meat Preservation—An Overview

    The Antioxidant and Antibacterial Potential of Thyme and Clove Essential Oils for Meat Preservation—An Overview by Sara Ricardo-Rodrigues, Maria Inês Rouxinol, Ana Cristina Agulheiro-Santos, Maria Eduarda Potes, Marta Laranjo, Miguel Elias

    Published 2024-02-01
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  4. 4
    Impact of a 25% Salt Reduction on the Microbial Load, Texture, and Sensory Attributes of a Traditional Dry-Cured Sausage

    Impact of a 25% Salt Reduction on the Microbial Load, Texture, and Sensory Attributes of a Traditional Dry-Cured Sausage by Miguel Elias, Marta Laranjo, Maria Eduarda Potes, Ana Cristina Agulheiro-Santos, Maria José Fernandes, Raquel Garcia, Maria João Fraqueza

    Published 2020-05-01
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  5. 5
    <i>Staphylococcus</i> spp. and <i>Lactobacillus sakei</i> Starters with High Level of Inoculation and an Extended Fermentation Step Improve Safety of Fermented Sausages

    <i>Staphylococcus</i> spp. and <i>Lactobacillus sakei</i> Starters with High Level of Inoculation and an Extended Fermentation Step Improve Safety of Fermented Sausages by Igor Dias, Marta Laranjo, Maria Eduarda Potes, Ana Cristina Agulheiro-Santos, Sara Ricardo-Rodrigues, Maria João Fraqueza, Margarida Oliveira, Miguel Elias

    Published 2022-01-01
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  6. 6
    Dry-Cured Meat Products According to the Smoking Regime: Process Optimization to Control Polycyclic Aromatic Hydrocarbons

    Dry-Cured Meat Products According to the Smoking Regime: Process Optimization to Control Polycyclic Aromatic Hydrocarbons by Maria João Fraqueza, Marta Laranjo, Susana Alves, Maria Helena Fernandes, Ana Cristina Agulheiro-Santos, Maria José Fernandes, Maria Eduarda Potes, Miguel Elias

    Published 2020-01-01
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  7. 7
    Autochthonous Starter Cultures Are Able to Reduce Biogenic Amines in a Traditional Portuguese Smoked Fermented Sausage

    Autochthonous Starter Cultures Are Able to Reduce Biogenic Amines in a Traditional Portuguese Smoked Fermented Sausage by 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

    Published 2020-05-01
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  8. 8
    SSR-Based Analysis of Genetic Diversity and Structure of Sweet Cherry (<i>Prunus avium</i> L.) from 19 Countries in Europe

    SSR-Based Analysis of Genetic Diversity and Structure of Sweet Cherry (<i>Prunus avium</i> L.) from 19 Countries in Europe by Teresa Barreneche, María Cárcamo de la Concepción, Marine Blouin-Delmas, Matthew Ordidge, Hilde Nybom, Gunars Lacis, Daina Feldmane, Jiri Sedlak, Mekjell Meland, Hedi Kaldmäe, Kersti Kahu, Zsuzsanna Békefi, Sanda Stanivuković, Gordana Đurić, Monika Höfer, Martin Galik, Elisabeth Schüller, Andreas Spornberger, Sorina Sirbu, Pavlina Drogoudi, Ana Cristina Agulheiro-Santos, Ossama Kodad, Aleš Vokurka, Marc Lateur, Felicidad Fernández Fernández, Daniela Giovannini, José Quero-García

    Published 2021-09-01
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