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Marta Laranjo

Showing results (31-40 of 42) with videos related to

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Microorganisms|May 14, 2020
Autochthonous Starter Cultures Are Able to Reduce Biogenic Amines in a Traditional Portuguese Smoked Fermented SausageIgor Dias, Marta Laranjo, Maria Eduarda Potes, et al.
International Journal of Environmental Research and Public Health|July 20, 2021
Co-Inoculation with <i>Staphylococcus equorum</i> and <i>Lactobacillus sakei</i> Reduces Vasoactive Biogenic Amines in Traditional Dry-Cured SausagesIgor Dias, Marta Laranjo, Maria Eduarda Potes, et al.
Journal of Food Science|September 17, 2019
What is the Main Processing Factor Influencing Staphylococcus Species Diversity in Different Manufacturing Units?Maria João Fraqueza, João Miguel Rocha, Marta Laranjo, et al.
JMIR Research Protocols|December 29, 2025
Correction: Fermented Food Consumption Across European Regions: Protocol for the Development and Validation of the Web-Based Fermented Foods Frequency Questionnaire (3FQ)Emmanuella Magriplis, Sotiria Kotopoulou, Signe Adamberg, et al.
JMIR Research Protocols|September 8, 2025
Fermented Food Consumption Across European Regions: Protocol for the Development and Validation of the Web-Based Fermented Foods Frequency Questionnaire (3FQ)Emmanuella Magriplis, Sotiria Kotopoulou, Signe Adamberg, et al.
Food Chemistry|October 11, 2016
Impact of salt reduction on biogenic amines, fatty acids, microbiota, texture and sensory profile in traditional blood dry-cured sausagesMarta Laranjo, Ana Gomes, Ana Cristina Agulheiro-Santos, et al.
Meat Science|February 6, 2016
Characterisation of "Catalão" and "Salsichão" Portuguese traditional sausages with salt reductionMarta Laranjo, Ana Gomes, Ana Cristina Agulheiro-Santos, et al.
Frontiers in Nutrition|February 2, 2026
Correction: A scoping review of the health effects of fermented foods in specific human populations and their potential role in precision nutrition: current knowledge and gapsChristèle Humblot, Panagiota Alvanoudi, Emilia Alves, et al.
Frontiers in Nutrition|December 11, 2025
A scoping review of the health effects of fermented foods in specific human populations and their potential role in precision nutrition: current knowledge and gapsChristèle Humblot, Panagiota Alvanoudi, Emilia Alves, et al.
Frontiers in Nutrition|December 19, 2025
The effects of <i>Lactobacillus</i> and/or <i>Bifidobacterium</i> in fermented foods on cognitive health: a systematic reviewHayriye Sebnem Harsa, Carmen María González Domenech, Milica Prvulović, et al.
Pageof 5

Showing results (31-40 of 42) with videos related to

Sort By:
Pageof 5
Microorganisms|May 14, 2020
Autochthonous Starter Cultures Are Able to Reduce Biogenic Amines in a Traditional Portuguese Smoked Fermented SausageIgor Dias, Marta Laranjo, Maria Eduarda Potes, et al.
International Journal of Environmental Research and Public Health|July 20, 2021
Co-Inoculation with <i>Staphylococcus equorum</i> and <i>Lactobacillus sakei</i> Reduces Vasoactive Biogenic Amines in Traditional Dry-Cured SausagesIgor Dias, Marta Laranjo, Maria Eduarda Potes, et al.
Journal of Food Science|September 17, 2019
What is the Main Processing Factor Influencing Staphylococcus Species Diversity in Different Manufacturing Units?Maria João Fraqueza, João Miguel Rocha, Marta Laranjo, et al.
JMIR Research Protocols|December 29, 2025
Correction: Fermented Food Consumption Across European Regions: Protocol for the Development and Validation of the Web-Based Fermented Foods Frequency Questionnaire (3FQ)Emmanuella Magriplis, Sotiria Kotopoulou, Signe Adamberg, et al.
JMIR Research Protocols|September 8, 2025
Fermented Food Consumption Across European Regions: Protocol for the Development and Validation of the Web-Based Fermented Foods Frequency Questionnaire (3FQ)Emmanuella Magriplis, Sotiria Kotopoulou, Signe Adamberg, et al.
Food Chemistry|October 11, 2016
Impact of salt reduction on biogenic amines, fatty acids, microbiota, texture and sensory profile in traditional blood dry-cured sausagesMarta Laranjo, Ana Gomes, Ana Cristina Agulheiro-Santos, et al.
Meat Science|February 6, 2016
Characterisation of "Catalão" and "Salsichão" Portuguese traditional sausages with salt reductionMarta Laranjo, Ana Gomes, Ana Cristina Agulheiro-Santos, et al.
Frontiers in Nutrition|February 2, 2026
Correction: A scoping review of the health effects of fermented foods in specific human populations and their potential role in precision nutrition: current knowledge and gapsChristèle Humblot, Panagiota Alvanoudi, Emilia Alves, et al.
Frontiers in Nutrition|December 11, 2025
A scoping review of the health effects of fermented foods in specific human populations and their potential role in precision nutrition: current knowledge and gapsChristèle Humblot, Panagiota Alvanoudi, Emilia Alves, et al.
Frontiers in Nutrition|December 19, 2025
The effects of <i>Lactobacillus</i> and/or <i>Bifidobacterium</i> in fermented foods on cognitive health: a systematic reviewHayriye Sebnem Harsa, Carmen María González Domenech, Milica Prvulović, et al.
Pageof 5