Miguel Nuno Geraldo Viegas dos Santos Elias

Miguel Nuno Geraldo Viegas dos Santos Elias

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

About

Personal Information

Institutional Emailelias@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

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 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. 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

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

Projects

Project Funding Lead Institution Role Start End Scope
FoSaMed - Enhancing Food Safety in the Mediterranean European Commission – Erasmus + Program Universidade de Évora - MED Participant 2021-01-15 2024-01-14 Internacional
CoLAB FeedInov - Estratégias de Alimentação Inovadoras para uma Produção Animal Sustentável FCT - Concurso para atribuição do título e designação de CoLAB INIAV - Instituto Nacional de Investigação Agrária e Veterinária MED Representative 2019-07-22 2024-07-22 Nacional
ECO-PIG - Desenvolvimento de uma mistura alimentar inovadora para acabamento de machos de raças de suínos autóctones. ao ar livre. com benefício para a qualidade da carne e para a sustentabilidade do sistema Portugal 2020 - SI - Sistema de Incentivos à Investigação e Desenvolvimento Tecnológico(SI I&DT) DIN – Desenvolvimento e Inovação. S.A. Participant 2020-12-31 2023-06-30 Nacional
GO Estudos - Estudo da qualidade da carne de bovinos da raça Cachena Portugal 2020 - PDR 2020 Universidade de Évora MED Representative 2016-11-29 2021-12-31 Nacional
ICAPP - Investigação em carnes alentejanas de porco preto Portugal 2020 - SI - Sistema de Incentivos à Investigação e Desenvolvimento Tecnológico(SI I&DT) Universidade de Évora MED Representative 2021-02-01 2023-06-30 Nacional
S4AGRO - S4Agro - Soluções sustentáveis para o setor agroindustrial Portugal 2020 - COMPETE Universidade da Beira Interior MED Representative 2020-04-01 2022-04-01 Nacional
Segurança & Qualidade dos Produtos Cárneos Transformados Portugal 2020 - PDR 2020 Universidade Técnica de Lisboa - Faculdade de Medicina Veterinária MED Representative 2017-01-01 2021-12-31 Nacional
LIFE MERCURY-FREE - Complex Awareness Raising and Behaviour Change for the Mercury-Free City Environment European Commission - LIFE Programme Lodz University of Technology(Polónia) Participant 2022-10-01 2025-09-30 Internacional