Miguel Elias

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University of Évora

Portugal

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Recent Grants

Grant: Close

ICAPP-Investigação em carnes alentejanas de porco preto

Open Date: 2021-02-01

Close Date:

Grant: Close

FoSaMed-Enhancing Food Safety in the Mediterranean

Open Date: 2021-01-01

Close Date:

Grant: Close

S4Agro - Soluções sustentáveis para o setor agroindustrial

Open Date: 2020-01-01

Close Date: 2021-01-01

Grant: Close

Segurança & Qualidade dos Produtos Cárneos Transformados

Open Date: 2018-01-01

Close Date: 2021-01-01

Grant: Close

Estudo da qualidade da carne de bovinos da raça Cachena

Open Date: 2018-01-01

Close Date: 2021-01-01

Articles (10)

Year:

2025

Year:

2024

Year:

2024

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2022

Year:

2022

Year:

2021

Year:

2021

Year:

2021

Year:

Universidade de Aveiro

PORTUGAL

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Miguel Elias

Research Interests

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Contact this professor

Recent Grants

Articles (10)

Portuguese Traditional Dry-Fermented Sausages Processed with Liquid Smoke Flavoring: How This Alternative Technology Affects Proteolysis and Biogenic Amines Profile

Establishment of a tenderness screening index for beef cuts using instrumental and sensory texture evaluations

The Antioxidant and Antibacterial Potential of Thyme and Clove Essential Oils for Meat Preservation—An Overview

Staphylococcus spp. and Lactobacillus sakei Starters with High Level of Inoculation and an Extended Fermentation Step Improve Safety of Fermented Sausages

Essential oils of aromatic and medicinal plants play a role in food safety

Co-Inoculation with Staphylococcus equorum and Lactobacillus sakei Reduces Vasoactive Biogenic Amines in Traditional Dry-Cured Sausages

Quality of nonmeat ingredients used in the manufacturing of traditional dry‐cured pork sausages

Microbiological hazards associated with salt and nitrite reduction in cured meat products: control strategies based on antimicrobial effect of natural ingredients and protective microbiota

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

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

Collaborators (5)

Ana Cristina Agulheiro Santos

Igor Dias

Marta Laranjo

Margarida Oliveira

Raquel Garcia

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