| Biogenic amines in traditional fermented sausages produced in selected European countries ML Latorre-Moratalla, T Veciana-Nogués, S Bover-Cid, M Garriga, ... Food Chemistry 107 (2), 912-921, 2008 | 233 | 2008 |
| Traditional dry fermented sausages produced in small-scale processing units in Mediterranean countries and Slovakia. 1: Microbial ecosystems of processing environments R Talon, I Lebert, A Lebert, S Leroy, M Garriga, T Aymerich, EH Drosinos, ... Meat Science 77 (4), 570-579, 2007 | 172 | 2007 |
| Antibiotic resistance of lactic acid bacteria isolated from dry-fermented sausages MJ Fraqueza International journal of food microbiology 212, 76-88, 2015 | 170 | 2015 |
| The use of starter cultures in traditional meat products M Laranjo, M Elias, MJ Fraqueza Journal of Food Quality 2017 (1), 9546026, 2017 | 151 | 2017 |
| Impact of salt reduction on biogenic amines, fatty acids, microbiota, texture and sensory profile in traditional blood dry-cured sausages M Laranjo, A Gomes, AC Agulheiro-Santos, ME Potes, MJ Cabrita, ... Food Chemistry 218, 129-136, 2017 | 131 | 2017 |
| Genetic diversity, antibiotic resistance and biofilm-forming ability of Arcobacter butzleri isolated from poultry and environment from a Portuguese slaughterhouse S Ferreira, MJ Fraqueza, JA Queiroz, FC Domingues, M Oleastro International Journal of Food Microbiology 162 (1), 82-88, 2013 | 127 | 2013 |
| Strategies to reduce biogenic amine accumulation in traditional sausage manufacturing ML Latorre-Moratalla, S Bover-Cid, R Talon, M Garriga, E Zanardi, ... LWT-Food Science and Technology 43 (1), 20-25, 2010 | 124 | 2010 |
| Behaviour of food-borne pathogens on dry cured sausage manufactured with herbs and spices essential oils and their sensorial acceptability J García-Díez, J Alheiro, AL Pinto, L Soares, V Falco, MJ Fraqueza, ... Food Control 59, 262-270, 2016 | 100 | 2016 |
| Microbiological hazards associated with salt and nitrite reduction in cured meat products: Control strategies based on antimicrobial effect of natural ingredients and … MJ Fraqueza, M Laranjo, M Elias, L Patarata Current Opinion in Food Science 38, 32-39, 2021 | 93 | 2021 |
| Influence of lairage environmental conditions and resting time on meat quality in pigs C Santos, JM Almeida, EC Matias, MJ Fraqueza, C Roseiro, L Sardina Meat Science 45 (2), 253-262, 1997 | 92 | 1997 |
| Understanding the main factors that influence consumer quality perception and attitude towards meat and processed meat products PD de Araújo, WMC Araújo, L Patarata, MJ Fraqueza Meat Science 193, 108952, 2022 | 91 | 2022 |
| Effects of genotype, salt content and calibre on quality of traditional dry-fermented sausages M Laranjo, AC Agulheiro-Santos, ME Potes, MJ Cabrita, R Garcia, ... Food Control 56, 119-127, 2015 | 81 | 2015 |
| Human, food and animal Campylobacter spp. isolated in Portugal: high genetic diversity and antibiotic resistance rates A Duarte, A Santos, V Manageiro, A Martins, MJ Fraqueza, M Caniça, ... International Journal of Antimicrobial Agents 44 (4), 306-313, 2014 | 79 | 2014 |
| Incidence of pectoralis major turkey muscles with light and dark color in a Portuguese slaughterhouse MJ Fraqueza, AS Cardoso, MC Ferreira, AS Barreto Poultry Science 85 (11), 1992-2000, 2006 | 79 | 2006 |
| Screening chemical hazards of dry fermented sausages from distinct origins: Biogenic amines, polycyclic aromatic hydrocarbons and heavy elements SP Alves, CM Alfaia, BD Škrbić, JR Živančev, MJ Fernandes, RJB Bessa, ... Journal of Food Composition and Analysis 59, 124-131, 2017 | 77 | 2017 |
| Spoilage of light (PSE-like) and dark turkey meat under aerobic or modified atmosphere package: Microbial indicators and their relationship with total volatile basic nitrogen MJ Fraqueza, MC Ferreira, AS Barreto British Poultry Science 49 (1), 12-20, 2008 | 77 | 2008 |
| Characterisation of “Catalão” and “Salsichão” Portuguese traditional sausages with salt reduction M Laranjo, A Gomes, AC Agulheiro-Santos, ME Potes, MJ Cabrita, ... Meat science 116, 34-42, 2016 | 72 | 2016 |
| Effects of lairage temperature and holding time on pig behaviour and on carcass and meat quality MJ Fraqueza, LC Roseiro, J Almeida, E Matias, C Santos, JM Randall Applied Animal Behaviour Science 60 (4), 317-330, 1998 | 65 | 1998 |
| The effect on turkey meat shelf life of modified-atmosphere packaging with an argon mixture MJ Fraqueza, AS Barreto Poultry science 88 (9), 1991-1998, 2009 | 62 | 2009 |
| Application of edible alginate films with pineapple peel active compounds on beef meat preservation SC Lourenço, MJ Fraqueza, MH Fernandes, M Moldão-Martins, VD Alves Antioxidants 9 (8), 667, 2020 | 58 | 2020 |