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List of works by Miguel Elias

Antibiotic resistance and virulence factors among Enterococci isolated from chouriço, a traditional Portuguese dry fermented sausage.

scientific article published in March 2011

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

scientific article published on 08 May 2020

Characterization and Technological Features of Autochthonous Coagulase-Negative Staphylococci as Potential Starters for Portuguese Dry Fermented Sausages

scientific article published on 19 April 2016

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 fat content, casing type and smoking procedures on PAHs contents of Portuguese traditional dry fermented sausages

scientific article published on 18 May 2013

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

Role of Starter Cultures on the Safety of Fermented Meat Products

article

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

scientific article published on 16 September 2019

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