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List of works by Marta Laranjo

A survey of entomopathogenic nematode species in continental Portugal

scientific article

Advantages and disadvantages of non‐starter lactic acid bacteria from traditional fermented foods: Potential use as starters or probiotics

scientific article published in 2022

Autochthonous Starter Cultures Are Able to Reduce Biogenic Amines in a Traditional Portuguese Smoked Fermented Sausage

scientific article published on 08 May 2020

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

article

Chickpea rhizobia symbiosis genes are highly conserved across multiple Mesorhizobium species

scientific article published on 13 September 2008

Comparative Transcriptomic Analysis of Subcutaneous Adipose Tissue from Local Pig Breeds

scientific article published on 15 April 2020

Comparison of chickpea rhizobia isolates from diverse Portuguese natural populations based on symbiotic effectiveness and DNA fingerprint

article

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

scientific article published on 15 January 2020

Effect of Heat and pH Stress in the Growth of Chickpea Mesorhizobia

scientific article published on 22 May 2006

Food Microbiology

scientific article published on 04 April 2019

Genes commonly involved in acid tolerance are not overexpressed in the plant microsymbiont Mesorhizobium loti MAFF303099 upon acidic shock

scientific article published on 17 June 2014

Global transcriptional response to heat shock of the legume symbiont Mesorhizobium loti MAFF303099 comprises extensive gene downregulation

scientific article

Global transcriptional response to salt shock of the plant microsymbiont Mesorhizobium loti MAFF303099.

scientific article published on 29 July 2016

High diversity of chickpea Mesorhizobium species isolated in a Portuguese agricultural region.

scientific article

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

scientific article published on 01 May 2020

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

scientific article

Legume growth-promoting rhizobia: an overview on the Mesorhizobium genus

scientific article published on 27 September 2013

Long term betaine supplementation regulates genes involved in lipid and cholesterol metabolism of two muscles from an obese pig breed.

scientific article published on 27 October 2016

Moderately acidophilic mesorhizobia isolated from chickpea

scientific article published on 01 February 2007

Molecular characterization of Portuguese populations of the pinewood nematode Bursaphelenchus xylophilus using cytochrome b and cellulase genes.

scientific article published on 16 October 2012

Multilocus sequence analysis reveals multiple symbiovars within Mesorhizobium species ⬇️

scientific article published on July 18, 2012

Natural populations of chickpea rhizobia evaluated by antibiotic resistance profiles and molecular methods

scientific article published on 3 January 2006

Rhizobia of chickpea from southern Portugal: symbiotic efficiency and genetic diversity

scientific article published in April 2001

Role of Starter Cultures on the Safety of Fermented Meat Products

article

Survey of Chickpea Rhizobia diversity in Portugal reveals the predominance of species distinct from Mesorhizobium ciceri and Mesorhizobium mediterraneum

scientific article

Terroir influence on quality of ‘Crimson’ table grapes

article by Sara Ricardo-Rodrigues et al published February 2019 in Scientia Horticulturae

The Use of Starter Cultures in Traditional Meat Products

article

The pine wood nematode, Bursaphelenchus xylophilus, in Portugal: possible introductions and spread routes of a serious biological invasion revealed by molecular methods

article

Tolerance of Mesorhizobium type strains to different environmental stresses ⬇️

scientific article published on December 9, 2010

Traditional Meat Products: Improvement of Quality and Safety

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

scientific article published on 16 September 2019

dnaJ is a useful phylogenetic marker for alphaproteobacteria

scientific article

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