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Table representation of search results timeline featuring number of search results per year.
Year | Number of Results |
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2019 | 1 |
2020 | 3 |
2024 | 0 |
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Page 1
Autochthonous Starter Cultures Are Able to Reduce Biogenic Amines in a Traditional Portuguese Smoked Fermented Sausage.
Microorganisms. 2020 May 8;8(5):686. doi: 10.3390/microorganisms8050686.
Microorganisms. 2020.
PMID: 32397076
Free PMC article.
Impact of a 25% Salt Reduction on the Microbial Load, Texture, and Sensory Attributes of a Traditional Dry-Cured Sausage.
Elias M, Laranjo M, Potes ME, Agulheiro-Santos AC, Fernandes MJ, Garcia R, Fraqueza MJ.
Elias M, et al.
Foods. 2020 May 1;9(5):554. doi: 10.3390/foods9050554.
Foods. 2020.
PMID: 32370036
Free PMC article.
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Dry-Cured Meat Products According to the Smoking Regime: Process Optimization to Control Polycyclic Aromatic Hydrocarbons.
Fraqueza MJ, Laranjo M, Alves S, Fernandes MH, Agulheiro-Santos AC, Fernandes MJ, Potes ME, Elias M.
Fraqueza MJ, et al.
Foods. 2020 Jan 15;9(1):91. doi: 10.3390/foods9010091.
Foods. 2020.
PMID: 31952356
Free PMC article.
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What is the Main Processing Factor Influencing Staphylococcus Species Diversity in Different Manufacturing Units?
Fraqueza MJ, Rocha JM, Laranjo M, Potes ME, Fialho AR, Fernandes MJ, Fernandes MH, Barreto A, Semedo-Lemsaddek T, Elias M.
Fraqueza MJ, et al.
J Food Sci. 2019 Oct;84(10):2932-2943. doi: 10.1111/1750-3841.14796. Epub 2019 Sep 16.
J Food Sci. 2019.
PMID: 31524954
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