Impact of a 25% Salt Reduction on the Microbial Load, Texture, and Sensory Attributes of a Traditional Dry-Cured Sausage

Dry-Cured Meat Products According to the Smoking Regime: Process Optimization to Control Polycyclic Aromatic Hydrocarbons

(2020) Maria João Fraqueza et al.   Foods

Salt Intake from Processed Meat Products: Benefits, Risks and Evolving Practices

(2019) Gaëlle Petit et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

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

(2019) Maria João Fraqueza et al.   JOURNAL OF FOOD SCIENCE

Growth, blood, carcass and meat quality traits from local pig breeds and their crosses

(2019) J. M. Martins et al.   Animal

Assessment of Coagulase-Negative Staphylococci and Lactic Acid Bacteria Isolated from Portuguese Dry Fermented Sausages as Potential Starters Based on Their Biogenic Amine Profile

(2018) Cristina M. Alfaia et al.   JOURNAL OF FOOD SCIENCE

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

(2017) Marta Laranjo et al.   FOOD CHEMISTRY

The Use of Starter Cultures in Traditional Meat Products

(2017) Marta Laranjo et al.   JOURNAL OF FOOD QUALITY

Characterisation of “Catalão” and “Salsichão” Portuguese traditional sausages with salt reduction

(2016) Marta Laranjo et al.   MEAT SCIENCE

Rearing system and oleic acid supplementation effect on carcass and lipid characteristics of two muscles from an obese pig breed

(2015) J. M. Martins et al.   Animal

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

(2015) Marta Laranjo et al.   FOOD CONTROL

Improvement the aroma of reduced fat and salt fermented sausages by Debaromyces hansenii inoculation

(2015) Sara Corral et al.   FOOD CONTROL

Antibiotic resistance of lactic acid bacteria isolated from dry-fermented sausages

(2015) Maria João Fraqueza   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Research gaps in evaluating the relationship of meat and health

(2015) David M. Klurfeld   MEAT SCIENCE

Salt Reduction Initiatives around the World – A Systematic Review of Progress towards the Global Target

(2015) Kathy Trieu et al.   PLoS One

Effect of fat and salt reduction on the sensory quality of slow fermented sausages inoculated with Debaryomyces hansenii yeast

(2014) Sara Corral et al.   FOOD CONTROL

Nutritional value and fatty acid composition of some traditional Argentinean meat sausages

(2013) Mara Cristina Romero et al.   Food Science and Technology

Effect of lower sodium intake on health: systematic review and meta-analyses

(2013) N. J. Aburto et al.   BMJ-British Medical Journal

Essential fatty acids as functional components of foods- a review

(2012) Narinder Kaur et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Salt reduction in slow fermented sausages affects the generation of aroma active compounds

(2012) Sara Corral et al.   MEAT SCIENCE