Marta Sofia Serrano Valente Casimiro Ferreira Laranjo

Marta Sofia Serrano Valente Casimiro Ferreira Laranjo

Food science and technology, Integrated no MED
Food science and technology
Integrated no MED

About

Personal Information

Institutional Emailmlaranjo@uevora.pt

Publications

CategoryPublication
Peer-Reviewed and Indexed Journals

Elias M, Laranjo M, Agulheiro‐santos AC, Potes ME, Carrascosa AV. 2021. Quality of nonmeat ingredients used in the manufacturing of traditional dry‐cured pork sausages. Journal of Food Processing and Preservation 45. 10.1111/jfpp.15213Research Group involved: Food science and technology

Peer-Reviewed and Indexed Journals

Dias I, Laranjo M, Potes ME, Agulheiro-Santos AC, Ricardo-Rodrigues S, Fialho AR, Véstia J, Fraqueza MJ, Oliveira M, Elias M. 2021. Co-Inoculation with Staphylococcus equorum and Lactobacillus sakei Reduces Vasoactive Biogenic Amines in Traditional Dry-Cured Sausages. International Journal of Environmental Research and Public Health 18:7100. 10.3390/ijerph18137100Research Groups involved: Animal Biosciencies Food science and technology

Peer-Reviewed and Indexed Journals

Andrade N, Laranjo M, Costa MM, Queiroga M. 2021. Virulence Factors in Staphylococcus Associated with Small Ruminant Mastitis: Biofilm Production and Antimicrobial Resistance Genes. Antibiotics 10:633. 10.3390/antibiotics10060633Research Groups involved: Animal Biosciencies Food science and technology

Peer-Reviewed and Indexed Journals

Albuquerque A, Óvilo C, Núñez Y, Benítez R, López-Garcia A, García F, Félix M, Laranjo M, Charneca R, Martins JM. 2021. Transcriptomic Profiling of Skeletal Muscle Reveals Candidate Genes Influencing Muscle Growth and Associated Lipid Composition in Portuguese Local Pig Breeds. Animals 11:1423. 10.3390/ani11051423Research Groups involved: Animal Biosciencies Food science and technology Plant protection

Peer-Reviewed and Indexed Journals

Fraqueza MJ, Laranjo M, Elias M, Patarata L. 2020. Microbiological hazards associated with salt and nitrite reduction in cured meat products: control strategies based on antimicrobial effect of natural ingredients and protective microbiota. Food Science 40. 10.1016/j.cofs.2020.10.027Research Group involved: Food science and technology

Peer-Reviewed and Indexed Journals

Elias M, Laranjo M, Potes ME, Agulheiro-Santos AC, Fernandes MJ, Garcia R, Fraqueza MJ. 2020. Impact of a 25% Salt Reduction on the Microbial Load, Texture, and Sensory Attributes of a Traditional Dry-Cured Sausage. Foods 9, 554. 10.3390/foods9050554Research Groups involved: Applied Ecology and Conservation Farming Technology and Energy Efficiency Food science and technology

Peer-Reviewed and Indexed Journals

Dias I, Laranjo M, Potes ME, Agulheiro-Santos AC, Ricardo-Rodrigues S, Fialho AR, Véstia J, Fraqueza MJ, Oliveira M, Elias M. 2020. Autochthonous Starter Cultures Are Able to Reduce Biogenic Amines in a Traditional Portuguese Smoked Fermented Sausage. Microorganisms, 8, 686. 10.3390/microorganisms8050686Research Groups involved: Animal Biosciencies Food science and technology

Peer-Reviewed and Indexed Journals

Fraqueza, M.J.; Laranjo, M.; Alves, S.; Fernandes, M.H.; Agulheiro-Santos, A.C.; Fernandes, M.J.; Potes, M.E.; Elias, M. 2020. Dry-Cured Meat Products According to the Smoking Regime: Process Optimization to Control Polycyclic Aromatic Hydrocarbons. Foods 2020, 9, 91. 10.3390/foods9010091Research Group involved: Food science and technology

Peer-Reviewed and Indexed Journals

Elias M, Laranjo M, Cristina AA, Eduarda PM. 2020. The Role of Salt on Food and Human Health. Salt in the Earth. DOI:10.5772/intechopen.86905Research Group involved: Food science and technology

Peer-Reviewed and Indexed Journals

Albuquerque A, Óvilo C, Núñez Y, Benítez R, López-Garcia A, García F, Félix MDR, Laranjo M, Charneca R, Martins JM. 2020. Comparative Transcriptomic Analysis of Subcutaneous Adipose Tissue from Local Pig Breeds. Genes 11(4):422. DOI:10.3390/genes11040422Research Groups involved: Animal Biosciencies Food science and technology Plant protection Thematic line contribution: Animal Production & Health

Projects

Project Funding Lead Institution Role Start End Scope
FoSaMed - Enhancing Food Safety in the Mediterranean European Commission – Erasmus + Program Universidade de Évora - MED MED Representative 2021-01-15 2024-01-14 Internacional