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Maria José Esteves Fernandes. Concluiu o(a) Licenciatura em Engenharia Química em 2002 pelo(a) Instituto Politécnico de Lisboa Instituto Superior de Engenharia de Lisboa. É Técnico Superior no(a) Universidade de Lisboa Faculdade de Medicina Veterinária. Publicou 11 artigos em revistas especializadas.
Identification

Personal identification

Full name
Maria José Esteves Fernandes

Citation names

  • Fernandes, M.J.

Author identifiers

Ciência ID
8318-7E59-72F8
ORCID iD
0000-0002-9024-3799
Researcher Id
J0346135WD8
Scopus Author Id
37046898900
Education
Degree Classification
2002
Concluded
 Engenharia Química (Licenciatura)
Major in Ramo Industria
Instituto Politécnico de Lisboa Instituto Superior de Engenharia de Lisboa, Portugal
1991 - 1997
Concluded
 Engenharia Química (Bacharelato)
Instituto Politécnico de Lisboa Instituto Superior de Engenharia de Lisboa, Portugal
Affiliation

Other Careers

Category
Host institution 		Employer
2004 - Current Técnico Superior (Técnico Superior) Universidade de Lisboa Faculdade de Medicina Veterinária, Portugal
Universidade de Lisboa Faculdade de Medicina Veterinária, Portugal
1998 - 2004 Técnico Superior (Técnico Superior) Universidade de Lisboa Faculdade de Medicina Veterinária, Portugal
Universidade de Lisboa Faculdade de Medicina Veterinária, Portugal
1992 - 1998 Assistente Técnico (Assistente Técnico) Universidade de Lisboa Faculdade de Medicina Veterinária, Portugal
Universidade de Lisboa Faculdade de Medicina Veterinária, Portugal
Projects

Contract

Designation Funders
2018/10/01 - 2022/09/30 Identificação das etapas chave na disseminação da resistencia a antibióticos através da cadeia de produção alimentar
PTDC/CVT-CVT/29510/2017
Technical development
Universidade Nova de Lisboa, Portugal

Universidade de Lisboa Faculdade de Medicina Veterinária, Portugal
Fundação para a Ciência e a Tecnologia
Ongoing
2012/02/01 - 2015/07/31 Salsicharia tradicional portuguesa:estratégias para a melhoria da segurança e qualidade
PTDC/AGR-ALI/119075/2010
Universidade de Lisboa Centro de Investigação Interdisciplinar em Sanidade Animal, Portugal

Universidade de Lisboa Faculdade de Medicina Veterinária, Portugal

Universidade de Évora, Portugal

Universidade de Trás-os-Montes e Alto Douro, Portugal

Universidade de Lisboa Faculdade de Farmácia, Portugal
Fundação para a Ciência e a Tecnologia
Concluded

Other

Designation Funders
2017 - 2021 Campyfree: Estratégias de controlo de Campylobacter em carne de aves e produtos cárneos derivados
PDR2020-101-031254
Technical development
Universidade de Lisboa Faculdade de Medicina Veterinária, Portugal
Ongoing
Outputs

Publications

Journal article
  1. Araújo, P.M.; Batista, E.; Fernandes, M.H.; Fernandes, M.J.; Gama, L.T.; Fraqueza, M.J.. "Assessment of biofilm formation by Campylobacter spp. isolates mimicking poultry slaughterhouse conditions". Poultry Science 101 2 (2022): 101586. http://dx.doi.org/10.1016/j.psj.2021.101586.
    10.1016/j.psj.2021.101586
  2. Elias, Miguel; Laranjo, Marta; Potes, Maria Eduarda; Agulheiro-Santos, Ana Cristina; Fernandes, Maria José; Garcia, Raquel; Fraqueza, Maria João. "Impact of a 25% Salt Reduction on the Microbial Load, Texture, and Sensory Attributes of a Traditional Dry-Cured Sausage". Foods 9 5 (2020): 554. http://dx.doi.org/10.3390/foods9050554.
    10.3390/foods9050554
  3. Ana F. Borges; Almudena Cózar; Luís Patarata; Luis T. Gama; Cristina M. Alfaia; Maria J. Fernandes; Maria H. Fernandes; Herminia Vergara Pérez; Maria J. Fraqueza. "Effect of high hydrostatic pressure challenge on biogenic amines, microbiota, and sensory profile in traditional poultry- and pork-based semidried fermented sausage". Journal of Food Science 85 4 (2020): 1256-1264. https://doi.org/10.1111/1750-3841.15101.
    10.1111/1750-3841.15101
  4. Fraqueza, Maria João; Laranjo, Marta; Alves, Susana; Fernandes, Maria Helena; Agulheiro-Santos, Ana Cristina; Fernandes, Maria José; Potes, Maria Eduarda; Elias, Miguel. "Dry-Cured Meat Products According to the Smoking Regime: Process Optimization to Control Polycyclic Aromatic Hydrocarbons". Foods 9 1 (2020): 91. http://dx.doi.org/10.3390/foods9010091.
    10.3390/foods9010091
  5. Fraqueza, M.J.; Martins, C.; Gama, L.T.; Fernandes, M.H.; Fernandes, M.J.; Ribeiro, M.H.L.; Hernando, B.R.; Barreto, A.S.; Alfaia, A.J.I.. "High hydrostatic pressure and time effects on hygienic and physical characteristics of natural casings and condiments used in the processing of cured meat sausage". Innovative Food Science & Emerging Technologies 58 (2019): 102242. http://dx.doi.org/10.1016/j.ifset.2019.102242.
    10.1016/j.ifset.2019.102242
  6. Fraqueza, Maria João; Rocha, João Miguel; Laranjo, Marta; Potes, Maria Eduarda; Fialho, Ana Rita; Fernandes, Maria José; Fernandes, Maria Helena; et al. "What is the Main Processing Factor InfluencingStaphylococcusSpecies Diversity in Different Manufacturing Units?". Journal of Food Science 84 10 (2019): 2932-2943. http://dx.doi.org/10.1111/1750-3841.14796.
    10.1111/1750-3841.14796
  7. Alfaia, Cristina M.; Gouveia, Irani M.; Fernandes, Maria H.; Fernandes, Maria J.; Semedo-Lemsaddek, Teresa; Barreto, António S.; Fraqueza, Maria J.. "Assessment of Coagulase-Negative Staphylococci and Lactic Acid Bacteria Isolated from Portuguese Dry Fermented Sausages as Potential Starters Based on Their Biogenic Amine Profile". Journal of Food Science 83 10 (2018): 2544-2549. http://dx.doi.org/10.1111/1750-3841.14298.
    10.1111/1750-3841.14298
  8. Laranjo, Marta; Potes, Maria Eduarda; Gomes, Ana; Véstia, Joana; Garcia, Raquel; Fernandes, Maria José; Fraqueza, Maria João; Elias, Miguel. "Shelf-life extension and quality improvement of a Portuguese traditional ready-to-eat meat product with vinegar". International Journal of Food Science & Technology 54 1 (2018): 132-140. http://dx.doi.org/10.1111/ijfs.13913.
    10.1111/ijfs.13913
  9. Alves, S.P.; Alfaia, C.M.; Škrbic, B.D.; Živancev, J.R.; Fernandes, M.J.; Bessa, R.J.B.; Fraqueza, M.J.; et al. "Screening chemical hazards of dry fermented sausages from distinct origins: Biogenic amines, polycyclic aromatic hydrocarbons and heavy elements". Journal of Food Composition and Analysis 59 (2017): 124-131. http://www.scopus.com/inward/record.url?eid=2-s2.0-85014822447&partnerID=MN8TOARS.
    10.1016/j.jfca.2017.02.020
  10. Laranjo, M.; Gomes, A.; Agulheiro-Santos, A.C.; Potes, M.E.; Cabrita, M.J.; Garcia, R.; Rocha, J.M.; et al. "Impact of salt reduction on biogenic amines, fatty acids, microbiota, texture and sensory profile in traditional blood dry-cured sausages". Food Chemistry 218 (2017): 129-136. http://www.scopus.com/inward/record.url?eid=2-s2.0-84987967992&partnerID=MN8TOARS.
    10.1016/j.foodchem.2016.09.056
  11. Alves, S.P.; Fernandes, M.J.; Fernandes, M.H.; Bessa, R.J.B.; Laranjo, M.; A.-Santos, A.C.; Elias, M.; Fraqueza, M.J.. "Quality and Acceptability of Dry Fermented Sausages Prepared with Low Value Pork Raw Material". Journal of Food Processing and Preservation 41 2 (2017): http://www.scopus.com/inward/record.url?eid=2-s2.0-84978386334&partnerID=MN8TOARS.
    10.1111/jfpp.12823
  12. Semedo-Lemsaddek, T.; Carvalho, L.; Tempera, C.; Fernandes, M.H.; Fernandes, M.J.; Elias, M.; Barreto, A.S.; Fraqueza, M.J.. "Characterization and Technological Features of Autochthonous Coagulase-Negative Staphylococci as Potential Starters for Portuguese Dry Fermented Sausages". Journal of Food Science 81 5 (2016): M1197-M1202. http://www.scopus.com/inward/record.url?eid=2-s2.0-84964324606&partnerID=MN8TOARS.
    10.1111/1750-3841.13311
  13. Fraqueza, M.J.; Ribeiro, S.A.; Pereira, S.C.; Fernandes, M.H.; Fernandes, M.J.; Barreto, A.S.. "Genetic and antibiotic resistance profiles of thermophilic Campylobacter spp. isolated from quails (Coturnix coturnix japonica) in a Portuguese slaughterhouse". Food Control 59 (2016): 337-344. http://www.scopus.com/inward/record.url?eid=2-s2.0-84930959923&partnerID=MN8TOARS.
    10.1016/j.foodcont.2015.06.008
  14. Laranjo, M.; Gomes, A.; Potes, M.E.; Fernandes, M.J.; Fraqueza, M.J.; Elias, M.. "Development of a long-life vacuum-packaged ready-to-eat meat product based on a traditional Portuguese seasoned meat". International Journal of Food Science and Technology 51 5 (2016): 1150-1158. http://www.scopus.com/inward/record.url?eid=2-s2.0-84975705181&partnerID=MN8TOARS.
    10.1111/ijfs.13067
  15. Laranjo, M.; Gomes, A.; Agulheiro-Santos, A.C.; Potes, M.E.; Cabrita, M.J.; Garcia, R.; Rocha, J.M.; et al. "Characterisation of “Catalão” and “Salsichão” Portuguese traditional sausages with salt reduction". Meat Science 116 (2016): 34-42. http://www.scopus.com/inward/record.url?eid=2-s2.0-84987730767&partnerID=MN8TOARS.
    10.1016/j.meatsci.2016.01.015
  16. Alves, S.P.; Alfaia, C.M.; Škrbic, B.; Durišic-Mladenovic, N.; Fernandes, M.J.; Bessa, R.J.B.; Fraqueza, M.J.. "Tracing Nutritional Composition of Dry Fermented Sausages from Distinct Origins". Journal of Food Processing and Preservation 39 6 (2015): 2969-2978. http://www.scopus.com/inward/record.url?eid=2-s2.0-84953370527&partnerID=MN8TOARS.
    10.1111/jfpp.12548
  17. Alfaia, A.; Alfaia, C.M.; Patarata, L.; Fernandes, M.J.; Fernandes, M.H.; Elias, M.; Ribeiro, M.H.; Fraqueza, M.J.. "Binomial effects of high isostatic pressure and time on the microbiological, sensory characteristics and lipid composition stability of vacuum packed dry fermented sausages "chouriço"". Innovative Food Science and Emerging Technologies 32 (2015): 37-44. http://www.scopus.com/inward/record.url?eid=2-s2.0-84952630590&partnerID=MN8TOARS.
    10.1016/j.ifset.2015.09.012
  18. Fraqueza, M.J.; Martins, A.; Borges, A.C.; Fernandes, M.H.; Fernandes, M.J.; Vaz, Y.; Bessa, R.J.B.; Barreto, A.S.. "Antimicrobial resistance among Campylobacter spp. Strains isolated from different poultry production systems at slaughterhouse level". Poultry Science 93 6 (2014): 1578-1586. http://www.scopus.com/inward/record.url?eid=2-s2.0-84901805307&partnerID=MN8TOARS.
    10.3382/ps.2013-03729
  19. Alfaia, C.M.M.; Alves, S.P.; Lopes, A.F.; Fernandes, M.J.E.; Costa, A.S.H.; Fontes, C.M.G.A.; Castro, M.L.F.; Bessa, R.J.B.; Prates, J.A.M.. "Effect of cooking methods on fatty acids, conjugated isomers of linoleic acid and nutritional quality of beef intramuscular fat". Meat Science 84 4 (2010): 769-777. http://www.scopus.com/inward/record.url?eid=2-s2.0-76649126726&partnerID=MN8TOARS.
    10.1016/j.meatsci.2009.11.014