| Role of starter cultures on the safety of fermented meat products M Laranjo, ME Potes, M Elias Frontiers in microbiology 10, 441960, 2019 | 210 | 2019 |
| 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 | 122 | 2017 |
| Characterisation of yeast flora isolated from an artisanal Portuguese ewes’ cheese S Pereira-Dias, ME Potes, A Marinho, M Malfeito-Ferreira, V Loureiro International Journal of Food Microbiology 60 (1), 55-63, 2000 | 109 | 2000 |
| 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 | 74 | 2015 |
| 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 | 64 | 2016 |
| The role of salt on food and human health M Elias, M Laranjo, AC Agulheiro-Santos, ME Potes Salt in the Earth 19, 2020 | 45 | 2020 |
| Use of essential oils in food preservation M Laranjo, AM Fernandez-Leon, ME Potes, AC Agulheiro-Santos, M Elias | 41 | 2017 |
| Essential oils of aromatic and medicinal plants play a role in food safety M Laranjo, AM Fernández‐León, AC Agulheiro‐Santos, ME Potes, ... Journal of Food Processing and Preservation 46 (8), e14278, 2022 | 34 | 2022 |
| Autochthonous starter cultures are able to reduce biogenic amines in a traditional portuguese smoked fermented sausage I Dias, M Laranjo, ME Potes, AC Agulheiro-Santos, S Ricardo-Rodrigues, ... Microorganisms 8 (5), 686, 2020 | 32 | 2020 |
| Dry-cured meat products according to the smoking regime: Process optimization to control polycyclic aromatic hydrocarbons MJ Fraqueza, M Laranjo, S Alves, MH Fernandes, AC Agulheiro-Santos, ... Foods 9 (1), 91, 2020 | 31 | 2020 |
| The effect of starter cultures on the Portuguese traditional sausage" Paio do Alentejo" in terms of its sensory and textural characteristics and polycyclic aromatic … M Elias, ME Potes, LC Roseiro, C Santos, A Gomes, AC Agulheiro-Santos | 29 | 2014 |
| Antimicrobial Activity of Essential Oils of Lamiaceae Aromatic Spices Towards Sheep mastitis-Causing Staphylococcus aureus and Staphylococcus epidermidis MC Queiroga, M Pinto Coelho, SM Arantes, ME Potes, MR Martins Journal of Essential Oil Bearing Plants 21 (5), 1155-1165, 2018 | 24 | 2018 |
| Staphylococcus spp. and Lactobacillus sakei Starters with High Level of Inoculation and an Extended Fermentation Step Improve Safety of Fermented Sausages I Dias, M Laranjo, ME Potes, AC Agulheiro-Santos, S Ricardo-Rodrigues, ... Fermentation 8 (2), 49, 2022 | 15 | 2022 |
| Impact of a 25% salt reduction on the microbial load, texture, and sensory attributes of a traditional dry-cured sausage M Elias, M Laranjo, ME Potes, AC Agulheiro-Santos, MJ Fernandes, ... Foods 9 (5), 554, 2020 | 15 | 2020 |
| Development of a long‐life vacuum‐packaged ready‐to‐eat meat product based on a traditional Portuguese seasoned meat M Laranjo, A Gomes, ME Potes, MJ Fernandes, MJ Fraqueza, M Elias International Journal of Food Science & Technology 51 (5), 1150-1158, 2016 | 13 | 2016 |
| Co-Inoculation with Staphylococcus equorum and Lactobacillus sakei Reduces Vasoactive Biogenic Amines in Traditional Dry-Cured Sausages I Dias, M Laranjo, ME Potes, AC Agulheiro-Santos, S Ricardo-Rodrigues, ... International Journal of Environmental Research and Public Health 18 (13), 7100, 2021 | 11 | 2021 |
| Segurança alimentar em produtos tradicionais ME Potes Revista de Ciências Agrárias 30 (1), 439-447, 2007 | 11 | 2007 |
| Shelf‐life extension and quality improvement of a Portuguese traditional ready‐to‐eat meat product with vinegar M Laranjo, ME Potes, A Gomes, J Véstia, R Garcia, MJ Fernandes, ... International journal of food science & technology 54 (1), 132-140, 2019 | 9 | 2019 |
| What is the Main Processing Factor Influencing Staphylococcus Species Diversity in Different Manufacturing Units? MJ Fraqueza, JM Rocha, M Laranjo, ME Potes, AR Fialho, MJ Fernandes, ... Journal of food science 84 (10), 2932-2943, 2019 | 6 | 2019 |
| Caracterização e Análise das Condições de Segurança e Saúde no Trabalho em empresas Agroalimentares.+ AGRO—Qualificação Organizacional, Energética e de Segurança e Saúde no … PD Gaspar, M Elias, CD Pereira, LP Andrade, R Pinheiro, T Paiva, ... Gaspar, PD, Elias, M. Universidade da Beira Interior, Covilhã, Portugal, 2018 | 5 | 2018 |
