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M

Marta Laranjo

university of evora

31H指数
115论文数
2.7K被引数
收录论文 40
发表时间
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Mapping fermented foods across Europe: insights from the PIMENTO COST action绘制欧洲发酵食品分布图：PIMENTO COST行动的见解
errFood Research International
IF8
err2026-09-30
err0
PREAI
errPapademas, Photis; Laranjo, Marta; Syrpas, Michail; Adamberg, Kaarel; Adamberg, Signe; Alakomi, Hanna-Leena; Bintsis, Thomas; Matijasic, Bojana Bogovic; Capozzi, Vittorio; Capozzi, Signe Adamberg Vittorio; Coelho, Christian; Cotter, Paul D.; Jalil, Mounaim Halim El; Eugster, Elisabeth; Frias, Juana; Gotze, Franziska; Gonzalez, Carmen Maria Domenech; Guggenbuhl, Barbara; Harsa, Hayriye Sebnem; Mantzouridou, Fani Th.; Pohjanheimo, Terhi; Salas-Millan, Jose Angel; Trajkovska, Biljana; Vidovic, Bojana; Chassard, Christophe; Papadimitriou, Konstantinos; Tsakalidou, Effie
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Health benefits of fermented foods: a strategic roadmap from the PIMENTO initiative发酵食品的健康益处：PIMENTO倡议的战略路线图
errFrontiers in Nutrition
IF5.1
err2026-09-19
err0
errOAAI
errMG Mustafa Guzel †; AM Arghya Mukherjee †; RA Ricardo Assunção; JF Juana Frias; CH Christèle Humblot; ML Marta Laranjo; IS Isabelle Savary-Auzeloux; BY Birsen Yilmaz; CC Christophe Chassard; SP Smilja Praćer ‡; GV Guy Vergères ‡; PH PIMENTO Health Benefits and Risks Working Group
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A Heatmap-Based Risk–Benefit Assessment of Traditional and Processed Meat Products基于热图的肉制品风险-效益评估：传统与加工肉制品
errFoods
IF5.1
err2026-02-12
err0
errOAAI
errErfan Bagherzadehsurbagh; Marta Laranjo; Ricardo Assunção
err分享
err收藏
Editorial: Antimicrobial resistance: tracking and tackling in the food chain
errFrontiers in Microbiology
IF4.5
err2026-01-20
err0
errOAAI
errTeresa Semedo-Lemsaddek; Byeonghwa Jeon; Narjol González-Escalona; Marta Laranjo
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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 gaps更正: 对特定人群中发酵食品对健康的影响及其在精确营养中的潜在作用的范围审查: 当前的知识和差距
errFrontiers in Nutrition
IF5.1
err2026-01-17
err0
errOAAI
errChristèle Humblot; Panagiota Alvanoudi; Emilia Alves; Ricardo Assunção; Miona Belovic; Tugce Bulmus-Tuccar; Christophe Chassard; Muriel Derrien; Mustafa Fevzi Karagöz; Sibel Karakaya; Marta Laranjo; Fani Th Mantzouridou; Catarina Rosado; Smilja Pracer; Helen Saar; Julien Tap; PrimoŽ Treven; Guy Vergères; Eugenia Pertziger; Isabelle Savary-Auzeloux
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Phenotypic and functional characterization of soil Pseudomonas strains reveals multi-metal tolerance and bioremediation potential土壤假单胞菌菌株的表型和功能表征揭示了多重金属耐受性和生物修复潜力
errFrontiers in Microbiology
IF4.5
err2025-12-17
err0
errOAAI
errAlessandro De Santis; Antonio Bevilacqua; Sara Conceição; Marta Laranjo; Matteo Francavilla; Mauro Marone; Maria Rosaria Corbo; Milena Sinigaglia
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The effects of Lactobacillus and/or Bifidobacterium in fermented foods on cognitive health: a systematic review发酵食品中乳酸杆菌和/或双歧杆菌对认知健康的影响：一项系统综述
errFrontiers in Nutrition
IF5.1
err2025-12-03
err0
errOAAI
errHayriye Sebnem Harsa; Carmen María González Domenech; Milica Prvulović; Zeynep Agirbasli; Erfan Bagherzadehsurbagh; Valentina Simeunović; Eleni Naziri; Elizabeth Adesemoye; Aycan Yigit Cinar; Arghya Mukherjee; Marta Laranjo; Bojana Vidović; Emilia Alves; Anđela Vukojević; Sine Özmen Toğay; Gamze Düven; Helen Saar; Seppo Salminen; Antonia Matalas; Diana Paveljšek; Else Schneider; Timur Liwinski; Christophe Chassard; Guy Vergères; Cornelia Bär†; Smilja Praćer†
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Effects of thymus citriodorus and Salvia elegans extracts combined with S. equorum on a clean label fermented cured meat sausage西柚百里香和优雅鼠尾草提取物与S. equorum联合使用对清洁标签发酵腌制香肠的影响
errMeat Science
IF6.1
err2025-11-08
err0
errOAAI
errP. Bernardo; M.J. Fernandes; M.H. Fernandes; M.P. Teixeira; M.I. Rouxinol; M. Laranjo; M. Elias; L. Patarata; M.J. Fraqueza
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Validation of the fermented food frequency questionnaire to assess consumption across four European regions: a study within the promoting innovation of fermented foods cost action发酵食品频率问卷的验证，以评估欧洲四个地区的消费情况：一项促进发酵食品创新成本行动内的研究
errFrontiers in Nutrition
IF5.1
err2025-10-30
err0
errOAAI
errEmmanuella Magriplis; Theodoros Smiliotopoulos; Niki Myrintzou; Kathryn Jane Burton-Pimentel; Signe Adamberg; Kaarel Adamberg; Duygu Agagündüz; Natalijam Atanasova-Pancevska; Meline Beglaryan; Elske M. Brouwer Brolsma; Johana Burtscher; Marija Cerjak; Zuzana Ciesarová; Inga Ciprovica; Francesca De Filippis; Mónica Gandía; Elaine Hillesheim; Luziana Hoxha; Daniel Borch Ibsen; Nastia Ivanova; Håvard Jenssen; Petra Jones; Anastasia Kalea; Zeynep Begum Kalyoncu Atasoy; Vaida Kitryte-Syrpa; Aleksandar Kostic; Marta Laranjo; Victoria Meslier; Nóra Emilia Nagybákay; Gjore Nakov; Malviina Nikola; Christos Pafilas; Photis Papademas; Foteini Pavli; Tagli Pitsi; Terhi Pohjanheimo; Igor Pravst; Jelena Rajic; Pasquale Russo; Taner Sar; Małgorzata Starowicz; Irzada Taljic; Biljana Trajkovska; Guy Vergères; Bojana Vidovic; Christophe Chassard; Michail Syrpas
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Editorial: Innovative strategies for enhancing crop productivity and soil health using PGPB and nano-organics编者按：利用植物促生细菌（PGPB）和纳米有机物增强作物生产力与土壤健康的创新策略
errFrontiers in Microbiology
IF4.5
err2025-08-13
err0
errOAAI
errAngela Racioppo; Viviana Martins; Barbara Speranza; Marta Laranjo
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Health benefits and risks of fermented foods-the PIMENTO initiative
errFRONTIERS IN NUTRITION
IF5.1
err2024-09-03
err3
errOAAI
errTodorovic, Smilja; Akpinar, Asli; Assuncao, Ricardo; Bar, Cornelia; Bavaro, Simona L.; Berkel Kasikci, Muzeyyen; Dominguez-Soberanes, Julieta; Capozzi, Vittorio; Cotter, Paul D.; Doo, Eun-Hee; Ergun, Burcu Gunduz; Guzel, Mustafa; Harsa, Hayriye S.; Hastaoglu, Emre; Humblot, Christele; Hyseni, Bahtir; Hosoglu, Muge I.; Issa, Aline; Karakas-Budak, Barcin; Karakaya, Sibel; Kesenkas, Harun; Keyvan, Erhan; Kunili, Ibrahim E.; Kutt, Mary-Liis; Laranjo, Marta; Louis, Sandrine; Mantzouridou, Fani T.; Matalas, Antonia; Mayo, Baltasar; Mojsova, Sandra; Mukherjee, Arghya; Nikolaou, Anastasios; Ortakci, Fatih; Paveljsek, Diana; Perrone, Giancarlo; Pertziger, Eugenia; Santa, Dushica; Sar, Taner; Savary-Auzeloux, Isabelle; Schwab, Clarissa; Starowicz, Malgorzata; Stojanovic, Marko; Syrpas, Michail; Tamang, Jyoti P.; Yerlikaya, Oktay; Yilmaz, Birsen; Malagon-Rojas, Jeadran; Salminen, Seppo; Frias, Juana; Chassard, Christophe; Vergeres, Guy
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Establishment of a tenderness screening index for beef cuts using instrumental and sensory texture evaluations
errINTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE
IF3.6
err2024-03-01
err1
PREAI
errRicardo-Rodrigues, Sara; Laranjo, Marta; Elias, Miguel; Potes, Maria Eduarda; Agulheiro-Santos, Ana Cristina
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Editorial: Mediterranean foods: quality, safety and sustainability
errFRONTIERS IN NUTRITION
IF5.1
err2024-02-06
err0
errOAAI
errAgulheiro-Santos, Ana Cristina; Laranjo, Marta; Jaren, Carmen
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Antimicrobial Resistance in Bacteria from Meat and Meat Products: A One Health Perspective肉和肉制品中细菌的抗菌素耐药性: 一个健康的视角
errMICROORGANISMS
IF4.2
err2023-10-17
err7
errOAAI
errConceicao, Sara; Queiroga, Maria Cristina; Laranjo, Marta
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Editorial: Role of starters on the safety of fermented food products
errFRONTIERS IN MICROBIOLOGY
IF4.5
err2023-07-28
err1
errOAAI
errLaranjo, Marta
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Antimicrobial, Antibiofilm and Toxicological Assessment of Propolis
errANTIBIOTICS-BASEL
IF4.6
err2023-02-08
err9
errOAAI
errQueiroga, Maria Cristina; Laranjo, Marta; Andrade, Nara; Marques, Mariana; Costa, Ana Rodrigues; Antunes, Celia Maria
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Methods for quality evaluation of sweet cherry
errJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
IF3.5
err2022-08-15
err25
PREAI
errRicardo-Rodrigues, Sara; Laranjo, Marta; Agulheiro-Santos, Ana Cristina
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Non-destructive prediction of total soluble solids in strawberry using near infrared spectroscopy草莓可溶性固形物的近红外光谱无损预测
errJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
IF3.5
err2022-05-12
err24
PREAI
errAgulheiro-Santos, Ana Catarina; Ricardo-Rodrigues, Sara; Laranjo, Marta; Melgao, C.; Velazquez, Rocio
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Staphylococcus spp. and Lactobacillus sakei Starters with High Level of Inoculation and an Extended Fermentation Step Improve Safety of Fermented Sausages
errFERMENTATION-BASEL
IF3.3
err2022-01-24
err15
errOAAI
errDias, Igor; Laranjo, Marta; Potes, Maria Eduarda; Agulheiro-Santos, Ana Cristina; Ricardo-Rodrigues, Sara; Fraqueza, Maria Joao; Oliveira, Margarida; Elias, Miguel
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Advantages and disadvantages of non-starter lactic acid bacteria from traditional fermented foods: Potential use as starters or probiotics
errCOMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
IF14.1
err2022-01-13
err61
errOAAI
errGrujovic, Mirjana Z.; Mladenovic, Katarina G.; Semedo-Lemsaddek, Teresa; Laranjo, Marta; Stefanovic, Olgica D.; Kocic-Tanackov, Suncica D.
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研究方向

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