| Influence of ultimate pH on bovine meat tenderness during ageing JA Silva, L Patarata, C Martins Meat Science 52 (4), 453-459, 1999 | 445 | 1999 |
| 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 |
| 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 | 101 | 2016 |
| 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 | 99 | 2022 |
| 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 |
| Knowledge levels of food handlers in Portuguese school canteens and their self-reported behaviour towards food safety MJ Santos, JR Nogueira, L Patarata, O Mayan International journal of environmental health research 18 (6), 387-401, 2008 | 92 | 2008 |
| Comparative survey of PAHs incidence in Portuguese traditional meat and blood sausages LC Roseiro, A Gomes, L Patarata, C Santos Food and Chemical Toxicology 50 (6), 1891-1896, 2012 | 59 | 2012 |
| Chemical characterization and antimicrobial properties of herbs and spices essential oils against pathogens and spoilage bacteria associated to dry-cured meat products J García-Díez, J Alheiro, V Falco, MJ Fraqueza, L Patarata Journal of Essential Oil Research 29 (2), 117-125, 2017 | 52 | 2017 |
| Effect of packaging technology on microbiological and sensory quality of a cooked blood sausage, Morcela de Arroz, from Monchique region of Portugal JA Pereira, L Dionísio, L Patarata, TJS Matos Meat science 101, 33-41, 2015 | 50 | 2015 |
| Constraints of HACCP application on edible insect for food and feed MJR Fraqueza, L Patarata Future foods, 89-113, 2017 | 49 | 2017 |
| Influence of food characteristics and food additives on the antimicrobial effect of garlic and oregano essential oils J García-Díez, J Alheiro, AL Pinto, L Soares, V Falco, MJ Fraqueza, ... Foods 6 (6), 44, 2017 | 44 | 2017 |
| Efficacies of Garlic and L. sakei in Wine‐Based Marinades for Controlling Listeria monocytogenes and Salmonella spp. in Chouriço de Vinho, a Dry Sausage … MB Linares, MD Garrido, C Martins, L Patarata Journal of food science 78 (5), M719-M724, 2013 | 41 | 2013 |
| Nitrate is nitrate: The status quo of using nitrate through vegetable extracts in meat products P Bernardo, L Patarata, JM Lorenzo, MJ Fraqueza Foods 10 (12), 3019, 2021 | 40 | 2021 |
| Behavior of Salmonella spp., Listeria monocytogenes, and Staphylococcus aureus in Chouriço de Vinho, a dry fermented sausage made from wine-marinated meat JG Díez, L Patarata Journal of food protection 76 (4), 588-594, 2013 | 39 | 2013 |
| Protective cultures and bacteriocins in fermented meats MJ Fraqueza, L Patarata, A Lauková Fermented meat products: Health aspects, 228-269, 2017 | 38 | 2017 |
| Red Wine and Garlic as a Possible Alternative to Minimize the Use of Nitrite for Controlling Clostridium Sporogenes and Salmonella in a Cured Sausage: Safety … L Patarata, S Martins, JA Silva, MJ Fraqueza Foods 9 (2), 206, 2020 | 32 | 2020 |
| Binomial effects of high isostatic pressure and time on the microbiological, sensory characteristics and lipid composition stability of vacuum packed dry fermented sausages … A Alfaia, CM Alfaia, L Patarata, MJ Fernandes, MH Fernandes, M Elias, ... Innovative Food Science & Emerging Technologies 32, 37-44, 2015 | 31 | 2015 |
| Sensory Lexicon Development for a Portuguese Cooked Blood Sausage – Morcela de Arroz de Monchique – to Predict Its Usefulness for a Geographical … JA Pereira, L Dionísio, TJS Matos, L Patarata Journal of Sensory Studies 30 (1), 56-67, 2015 | 31 | 2015 |
| Modelling the kinetics of Listeria monocytogenes in refrigerated fresh beef under different packaging atmospheres C Saraiva, MC Fontes, L Patarata, C Martins, V Cadavez, ... LWT-Food Science and Technology 66, 664-671, 2016 | 30 | 2016 |
