Miguel Elias
5PUBLICATIONS
12CO-AUTHORS
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Publications (5)
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|Apr 14, 2026
Effect of Storage Temperature on Sliced Vacuum-Packed Dry-Cured Portuguese Sausage (Painho de Porco Preto).Sofia Trindade, Ana Cristina Agulheiro-Santos, Alberto Ortiz
|Jul 20, 2021
Co-Inoculation with Staphylococcus equorum and Lactobacillus sakei Reduces Vasoactive Biogenic Amines in Traditional Dry-Cured Sausages.Igor Dias, Marta Laranjo, Maria Eduarda Potes
|May 14, 2020
Autochthonous Starter Cultures Are Able to Reduce Biogenic Amines in a Traditional Portuguese Smoked Fermented Sausage.Igor Dias, Marta Laranjo, Maria Eduarda Potes
|May 07, 2020
Impact of a 25% Salt Reduction on the Microbial Load, Texture, and Sensory Attributes of a Traditional Dry-Cured Sausage.Miguel Elias, Marta Laranjo, Maria Eduarda Potes
|Sep 17, 2019
What is the Main Processing Factor Influencing Staphylococcus Species Diversity in Different Manufacturing Units?Maria João Fraqueza, João Miguel Rocha, Marta Laranjo
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Frequent Collaborators
4 joint publications
Maria João Fraqueza
4 joint publications
Ana Cristina Agulheiro-Santos
3 joint publications
Marta Laranjo
3 joint publications
Maria Eduarda Potes
2 joint publications
Igor Dias
2 joint publications
Sara Ricardo-Rodrigues
1 joint publications
Raquel Garcia
1 joint publications
Margarida Oliveira
1 joint publications
Alberto Ortiz
1 joint publications
Lucía León
