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M

Miguel Elías

university of evora

H指数:22

被引数:1,709

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Effect of Storage Temperature on Sliced Vacuum-Packed Dry-Cured Portuguese Sausage (Painho de Porco Preto)

储存温度对切片真空包装葡萄牙干腌香肠（Painho de Porco Preto）的影响

IF5.1

2026-03-010

OA

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

IF6.1

2025-11-080

OAAI

Establishment of a tenderness screening index for beef cuts using instrumental and sensory texture evaluations

INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE

IF3.6

2024-03-011

PRE

Staphylococcus spp. and Lactobacillus sakei Starters with High Level of Inoculation and an Extended Fermentation Step Improve Safety of Fermented Sausages

FERMENTATION-BASEL

IF3.3

2022-01-2415

OA

Microbiological hazards associated with salt and nitrite reduction in cured meat products: control strategies based on antimicrobial effect of natural ingredients and protective microbiota

CURRENT OPINION IN FOOD SCIENCE

IF9.1

2021-04-0159

PREAI

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

IF4.2

2020-05-0826

OAAI

What is the Main Processing Factor Influencing Staphylococcus Species Diversity in Different Manufacturing Units?

JOURNAL OF FOOD SCIENCE

IF3.4

2019-09-167

PREAI

Role of Starter Cultures on the Safety of Fermented Meat Products

FRONTIERS IN MICROBIOLOGY

IF4.5

2019-04-26158

OAAI

Effects of high pressure processing on the physical properties of fish ham prepared with farmed meagre (Argyrosomus regius) with reduced use of microbial transglutaminase

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2018-10-0110

OAAI

Traditional dry smoked fermented meat sausages: Characterization of autochthonous enterococci

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2017-06-0122

PREAI

Impact of salt reduction on biogenic amines, fatty acids, microbiota, texture and sensory profile in traditional blood dry-cured sausages

IF9.8

2017-03-0195

OAAI

Characterisation of Catalao and Salsichao Portuguese traditional sausages with salt reduction

IF6.1

2016-06-0154

OAAI

Characterization and Technological Features of Autochthonous Coagulase-Negative Staphylococci as Potential Starters for Portuguese Dry Fermented Sausages

JOURNAL OF FOOD SCIENCE

IF3.4

2016-04-1925

OA

Binomial effects of high isostatic pressure and time on the microbiological, sensory characteristics and lipid composition stability of vacuum packed dry fermented sausages chourico

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES

IF6.8

2015-12-0119

PREAI

Effects of genotype, salt content and calibre on quality of traditional dry-fermented sausages

基因型、含盐量和口径对传统干发酵香肠品质的影响

IF6.3

2015-10-0157

OAAI

Effect of fat content, casing type and smoking procedures on PAHs contents of Portuguese traditional dry fermented sausages

FOOD AND CHEMICAL TOXICOLOGY

IF3.5

2013-08-0189

OAAI

Characterisation of the Paio do Alentejo, a traditional Portuguese Iberian sausage, in respect to its safety

IF6.3

2010-01-0137

PREAI

Strategies to reduce biogenic amine accumulation in traditional sausage manufacturing

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2010-01-0171

PREAI