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Miguel Nuno Geraldo Viegas dos Santos Elias. Completed the Doutoramento in Engenharia Alimentar in 2005 by Universidade de Évora, Mestrado in Mestrado em Ciência e Tecnologia dos Alimentos in 1994 by Universidade de Lisboa Instituto Superior de Agronomia and Licenciatura in Engenharia Zootécnica in 1989 by Universidade de Évora. Is Associate Professor in Universidade de Évora, Pro-Rector in Universidade de Évora and Manager of Laboratory, Institute, Museum, Centre or Observatory in Universidade de Évora. Published 36 articles in journals and 3 book chapters. Supervised 4 PhD thesis(es) e co-supervised 2. Co-supervised 1 MSc dissertation(s). Has received 1 awards and/or honors. Participates and/or participated as Principal investigator in 9 project(s) and Researcher in 5 project(s). Works in the area(s) of Agrarian Sciences with emphasis on Agrarian and Food Biotechnology.
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Identification

Personal identification

Full name
Miguel Nuno Geraldo Viegas dos Santos Elias

Citation names

  • Elias, Miguel

Author identifiers

Ciência ID
081C-B003-474A
ORCID iD
0000-0002-0877-0101
Google Scholar ID
https://scholar.google.com/citations?hl=fr&user=eFy55L0AAAAJ
Researcher Id
K-6565-2016
Scopus Author Id
35086070100

Websites

Knowledge fields

  • Agrarian Sciences - Agrarian and Food Biotechnology

Languages

Language Speaking Reading Writing Listening Peer-review
English Intermediate (B1) Intermediate (B1) Intermediate (B1) Intermediate (B1)
Spanish; Castilian Intermediate (B1) Intermediate (B1) Intermediate (B1) Intermediate (B1)
French Intermediate (B1) Intermediate (B1) Beginner (A1) Intermediate (B1)
Education
Degree Classification
2005
Concluded
 Engenharia Alimentar (Doutoramento)
Major in Sem especialidade
Universidade de Évora, Portugal
"Caracterização, Conservação e Produção Biotecnológica de Paio de Porco Alentejano" (THESIS/DISSERTATION)
 Aprovado por Unanmidade com Distinção e Louvor
1994
Concluded
 Mestrado em Ciência e Tecnologia dos Alimentos (Mestrado)
Universidade de Lisboa Instituto Superior de Agronomia, Portugal
"Caracterização de presuntos artesanais e industriais de suíno Alentejano. Modificações introduzidas pela embalagem sob vácuo." (THESIS/DISSERTATION)
 Muito Bom
1989
Concluded
 Engenharia Zootécnica (Licenciatura)
Universidade de Évora, Portugal
"Produção intensiva de rãs" (THESIS/DISSERTATION)
 15.45 valores
Affiliation

Teaching in Higher Education

Category
Host institution 		Employer
2021 - Current Associate Professor (University Teacher) Universidade de Évora Escola de Ciências e Tecnologia, Portugal
2005 - Current Assistant Professor (University Teacher) Universidade de Évora, Portugal
1995 - 2005 Assistant (University Teacher) Universidade de Évora, Portugal
1995 - 1995 Trainee Assistant (University Teacher) Universidade de Évora, Portugal
1990 - 1995 Assistant (Polytechnic Teacher) Instituto Politécnico de Santarém Escola Superior Agrária, Portugal

Positions / Appointments

Category
Host institution 		Employer
2018 - Current Pro-Rector Universidade de Évora, Portugal
2014 - Current Manager of Laboratory, Institute, Museum, Centre or Observatory Universidade de Évora, Portugal
MED-Instituto Mediterrâneo para a Agricultura, Ambiente e Desenvolvimento, Portugal

Others

Category
Host institution 		Employer
1989 - 1990 Elemento da equipa técnica responsável pela execução e apoio técnico ao Projeto Agropecuário da Cooperativa Agrícola de Mértola (P.A.P.C.A.M.) Fábrica de Queijo de Ovelha e Cabra da Cooperativa Agrícola do Guadiana, Portugal
1988 - 1989 Responsável técnico Fábrica de Queijo de Ovelha e Cabra da Cooperativa Agrícola do Guadiana, Portugal
Projects

Grant

Designation Funders
2021/02/01 - Current ICAPP-Investigação em carnes alentejanas de porco preto
POCI-01-0247-FEDER-072109
Principal investigator
Universidade de Évora Instituto de Ciências Agrárias e Ambientais Mediterrânicas, Portugal
Ongoing
2021/01/15 - Current FoSaMed-Enhancing Food Safety in the Mediterranean
618518-EPP-1-2020-1-PT-EPPKA2-CBHE-JP
Researcher
European Commission
Ongoing
2022/01/01 - 2025/09/30 Complex Awareness Raising and Behaviour Change for the Mercury-Free City Environment
101074412
Co-Principal Investigator (Co-PI)
Ongoing

Contract

Designation Funders
2020 - 2021 S4Agro - Soluções sustentáveis para o setor agroindustrial
02/SIAC/2019-SIAC Candidatura nº 46425.
02/SIAC/2019-SIAC ¿ Candidatura nº 46425.
 N/A
2018 - 2021 “Segurança & Qualidade dos Produtos Cárneos Transformados”
PDR2020-101-031373
Principal investigator
Ongoing
2018 - 2021 Estudo da qualidade da carne de bovinos da raça Cachena
PDR2020-101-030803
Principal investigator
Universidade de Évora, Portugal
Ongoing
2015 - 2019 Diversity of local pig breeds and production systems for high quality traditional products and sustainable pork chains”-TREASURE
RIA-grant agreement no. 634476.
Researcher
Concluded
2016 - 2018 +Agro – Qualificação organizacional, energética e de segurança e saúde no trabalho da indústria agroalimentar
AAC nº 04/SIAC/2015 – Candidatura nº 016159
AAC nº 04/SIAC/2015 Candidatura nº 016159
Principal investigator
N/A
Concluded
2012/02 - 2015/07 Portuguese traditional meat products: strategies to improve safety and quality
Provided by PTCRIS: 119075
Principal investigator
Fundação para a Ciência e a Tecnologia
Concluded
2013 - 2015 Modernización e Innovación Tecnológica con base TIC en sectores estratégicos y tradicionales”-MITTIC
MITTIC
Researcher
Concluded
2012 - 2015 Programa Integrado de IC&DT: Reforço da competitividade dos sectores agrícola e florestal no Alentejo e sua sustentabilidade ambiental - Gestão Integrada da proteção de olival alentejano
RECAF-INAlentejo
Researcher
Concluded
2011 - 2015 Melhoria da qualidade de enchidos tradicionais alentejanos pelo recurso a baixos teores de sal, monitorização do tempo de fumagem e utilização de culturas de arranque
PRODER, Medida 4.1, Pedido de Apoio 13.021
Principal investigator
Universidade de Évora, Portugal
Concluded
2005/07 - 2008/06 Chemical and sensorial characterization of malolactic fermentation impact in wines
Provided by PTCRIS: 55432
Researcher
Fundação para a Ciência e a Tecnologia
2002 - 2005 Assessment and improvement of safety of traditional dry sausages from producers to consumers - Tradisausage
QLK1-CT-2002-02240
Principal investigator
Concluded
2001 - 2004 Características microbiológicas, bioquímicas e sensoriais do painho de Portalegre (IGP) ao longo do período de maturação, em função da miga e do cloreto de sódio adicionado
Agro nº 218, Medida 8.1
Principal investigator
Concluded
1997 - 2000 Caracterização de enchidos regionais de porco Alentejano – estudo de culturas microbianas promotoras da tipicidade
PAMAF-IED nº 7174
Principal investigator
Concluded
Outputs

Publications

Book chapter
  1. Elias, Miguel; Laranjo, Marta; Agulheiro-Santos, A.C.; Potes, Maria Eduarda. "The role of salt on food and human health". In Salt in the Earth. IntechOpen, 2020.
  2. Stadnik, Joanna. "Biogenic Amines in Food: Presence and Control Measures". Nova, Science Publishers, New York, 2018.
  3. Elias, Miguel. "Use of essential oils in food preservation". In Antimicrobial Research: Novel bioknowledge and educational programs. Badajoz, Spain: Formatex Research Center, 2017.
    Published
Conference abstract
  1. Galveias, Ana; Rouxinol, Maria Inês; Soares, Patrícia; Ana Cristina Agulheiro Santos; Potes, Maria Eduarda ; Laranjo, Marta; Elias, Miguel. Corresponding author: Elias, Miguel. "The effect of recyclable film packages on texture, color properties and sensorial analysis of Alentejano x Duroc pork meat". Paper presented in International Congress S4Agro, Castelo Branco, 2023.
    Published
  2. Rouxinol, Maria Inês; Galveias, Ana; Soares, patrícia; Ana Cristina Agulheiro Santos; Potes, Maria Eduarda ; Laranjo, Marta; Elias, Miguel. "The Effect of biodegradable film packages on texture and color properties of Alentejano x Duroc pork meat". Paper presented in International Congress S4Agro, Castelo Branco, 2023.
  3. Rouxinol, Maria Inês; Galveias, Ana; Soares, patrícia; Ana Cristina Agulheiro Santos; Potes, Maria Eduarda ; Laranjo, Marta; Elias, Miguel. "The effect of glazing on the physicochemical and microbiological properties of Alentejano x Duroc pork meat". Paper presented in International Congress S4Agro, Castelo Branco, 2023.
  4. Ricardo-Rodrigues, Sara; Ana Cristina Agulheiro-Santos; Laranjo, Marta; Potes, Maria Eduarda ; Elias, Miguel. "Establishing tenderness threshold of beef using instrumental and consumer sensory evaluation". Paper presented in V PhD Students meeting in Environment and Agriculture, Évora, 2020.
    Published
  5. Laranjo, Marta; Potes, Maria Eduarda ; Véstia, Joana; Ricardo-Rodrigues, Sara; Ana Cristina Agulheiro-Santos; Charneca, Rui; Elias, Miguel. "Effet du génotype et de la teneur en sel sur la qualité des saucisses traditionnelles portugaises". Paper presented in 51èmes Journées de la Recherche Porcine, 2019.
    Published
  6. Elias, Miguel; Ricardo-Rodrigues, Sara; Laranjo, Marta; Potes, Maria Eduarda ; Ana Cristina Agulheiro-Santos. "Efeito da maturação em seco de carne de bovino da raça Cachena na tenrura e flavour – Resultados Preliminares". Paper presented in III Congresso Luso-Extremadurense de Ciência e Tecnologia, 2019.
    Published
  7. Laranjo, Marta; Ricardo-Rodrigues, Sara; Conceição, Sara; Potes, Maria Eduarda ; Ana Cristina Agulheiro-Santos; Fraqueza, M. J.; Elias, Miguel. "Eliminação dos nitritos e nitratos em produtos cárneos curados do Alentejo". Paper presented in III Congresso Luso-Extremadurense de Ciência e Tecnologia, 2019.
    Published
  8. Ricardo-Rodrigues, Sara; Ana Cristina Agulheiro-Santos; Temporão, Sofia; Laranjo, Marta; Potes, Maria Eduarda ; Elias, Miguel. "Tenderness analysis and consumer sensory evaluation of fresh meat". Paper presented in IV Encontro de Estudantes de Doutoramento em Ambiente e Agricultura, 2019.
    Published
  9. Laranjo, Marta; Conceição, Sara; Sacristão, Melinda; Ricardo-Rodrigues, Sara; Potes, Maria Eduarda ; Ana Cristina Agulheiro-Santos; Fraqueza, M. J.; Elias, Miguel. "Are nitrate/nitrite-free dry-cured sausages safe for consumption?". Paper presented in 13th International Food Data Conference (IFDC), 2019.
    Published
  10. Laranjo, Marta; Potes, Maria Eduarda ; Ricardo-Rodrigues, Sara; Ana Cristina Agulheiro-Santos; Charneca, Rui; Elias, Miguel. "Low-salt traditional dry-cured sausages manufactured from Portuguese native pure and hybrid swine breeds". Paper presented in 13th International Food Data Conference (IFDC), 2019.
    Published
  11. Ricardo-Rodrigues, Sara; Elias, Miguel; Laranjo, Marta; Potes, Maria Eduarda ; Ana Cristina Agulheiro-Santos. "Texture evaluation through texture profile analysis of cachena meat, a portuguese cattle breed". Paper presented in 65th International Congress of Meat Science and Technology (ICoMST)-‘Meat for Diversifying Markets’, 2019.
    Published
  12. Elias, Miguel; Ricardo-Rodrigues, Sara; Laranjo, Marta; Potes, Maria Eduarda ; Ana Cristina Agulheiro-Santos. "Effect of slaughter weight and beef cut on the tenderness of ‘Cachena’ meat". Paper presented in CIBIA 2019, 2019.
    Published
  13. Laranjo, Marta; Ricardo-Rodrigues, Sara; Potes, Maria Eduarda ; Ana Cristina Agulheiro-Santos; Elias, Miguel. "Food Technology, Quality and Safety". Paper presented in Jornadas MED, 2019.
    Published
  14. Laranjo, Marta; Potes, Maria Eduarda ; Véstia, Joana; Ricardo-Rodrigues, Sara; Agulheiro-Santos, A.C.; Charneca, Rui; Elias, Miguel. "Effect du génotype et de la teneur en sel sur la qualité des saucisses traditionnelles portugaises". Paper presented in 51èmes Journées de la Recherche Porcine, 2019.
  15. Laranjo, Marta; Nunes, João; Ricardo-Rodrigues, Sara; Véstia, Joana; Potes, Maria Eduarda ; Agulheiro-Santos, A.C.; Elias, Miguel. "Redução do teor em aminas biogénicas em produtos cárneos fermentados com recurso a culturas de arranque". Paper presented in II Congreso Luso-Extremadurense de Ciencia y Tecnología, 2018.
    Published
  16. Ricardo-Rodrigues, Sara; Ana Cristina Agulheiro-Santos; Laranjo, Marta; Potes, Maria Eduarda ; Elias, Miguel. "Texture of Cachena Meat". Paper presented in III Encontro de Estudantes de Doutoramento em Ambiente e Agricultura, 2018.
    Published
  17. Laranjo, Marta; Potes, Maria Eduarda ; Véstia, Joana; Ricardo-Rodrigues, Sara; Ana Cristina Agulheiro-Santos; Charneca, Rui; Fraqueza, M. J.; Elias, Miguel. "Effect of genotype and salt reduction on the quality of traditional Portuguese sausages". Paper presented in Exploring the boundaries of animal, veterinary and biomedical sciences, 2018.
    Published
  18. Ricardo-Rodrigues, Sara; Véstia, Joana; Ana Cristina Agulheiro-Santos; Laranjo, Marta; Potes, Maria Eduarda ; Rodrigues, D.; Elias, Miguel. "Texture evaluation of two Cachena bovine muscles during storage". Paper presented in International Conference on Mediterranean Diet and Gastronomy: Linking Innovation, Sustainability and Health, 2018.
    Published
  19. Laranjo, Marta; Potes, Maria Eduarda ; Ana Cristina Agulheiro-Santos; Ricardo-Rodrigues, Sara; Véstia, Joana; Charneca, Rui; Elias, Miguel. "Effect of genotype and salt concentration on the quality of Portuguese traditional Paios". Paper presented in 4th Fatty Pig Science and Utilization International Conference, 2017.
    Published
  20. Domingues, Luís; Ana Cristina Agulheiro-Santos; Fernández León, Ana Maria; Varanda, Carla; Véstia, Joana; Félix, Maria Rosário; Laranjo, Marta; Elias, Miguel; Ricardo-Rodrigues, Sara. "Avaliação de óleos essenciais na pós-colheita de morangos". Paper presented in I Congresso Luso-Extremadurense, 2017.
    Published
Conference paper
  1. Ricardo-Rodrigues, Sara; Temporão, Sofia; Laranjo, Marta; Potes, Maria Eduarda ; Elias, Miguel; Ana Cristina Agulheiro-Santos. "Fresh bovine meat: sensory and instrumental evaluation of tenderness". Paper presented in 9º Congresso Luso-Moçambicano de Engenharia, Maputo, 2022.
    Published
  2. Potes, Maria Eduarda ; Ricardo-Rodrigues, Sara; Laranjo, Marta; Ana Cristina Agulheiro-Santos; Elias, Miguel. "'Cachena' a bovine rustic portuguese extensively reared autochtonous breed:meat texture analysis". Paper presented in Joint XXIV International Grassland (IGC) and XI International Rangeland (IRC) Congress, Nairobi, 2021.
    Published
  3. Laranjo, Marta; Potes, M.E.; Véstia, Joana; Gomes, Ana; Fraqueza, Maria J.; Elias, Miguel. "ADDITION OF VINEGAR TO EXTEND THE SHELF-LIFE OF CABEÇA DE XARA". Paper presented in 9th International Symposium on the Mediterranean Pig, Portalegre, 2016.
    Published
Conference poster
  1. Ribeiro, Ana Teresa da Cunha Machado; Elias, Miguel; Bárbara Patrícia Boucinha Teixeira; Mendes, Rogério. "Fish hams. Color preference and acceptability.". Paper presented in 1st International Congress on Food, Nutrition & Public Health – Towards a sustainable future, 2022.
  2. Galveias, Ana; Rouxinol, Maria Inês; Soares, Patrícia; Agulheiro-Santos, Ana Cristina; Potes, Maria Eduarda ; Laranjo, Marta; Elias, Miguel. Corresponding author: Elias, Miguel. "The effect of glazing on texture and sensory properties of Alentejano pig meat". Paper presented in ICEF14 – International Congress on Engineering and Food, 2022.
  3. Laranjo, Marta; Ana Cristina Agulheiro-Santos; Ricardo-Rodrigues, Sara; Potes, Maria Eduarda ; Elias, Miguel. "Alimentação saudável e sustentabilidade alimentar: o que trouxe a pandemia?". Paper presented in 13.a Reunião Anual PortFIR, 2021.
Journal article
  1. Ricardo-Rodrigues, Sara; Laranjo, Marta; Elias, Miguel; Potes, Maria Eduarda; Agulheiro-Santos, Ana Cristina. "Establishment of a tenderness screening index for beef cuts using instrumental and sensory texture evaluations". International Journal of Gastronomy and Food Science 35 (2024): 100889. http://dx.doi.org/10.1016/j.ijgfs.2024.100889.
    10.1016/j.ijgfs.2024.100889
  2. Sara Ricardo-Rodrigues; Maria Inês Rouxinol; Ana Cristina Agulheiro-Santos; Maria Eduarda Potes; Marta Laranjo; Miguel Elias. "The Antioxidant and Antibacterial Potential of Thyme and Clove Essential Oils for Meat Preservation—An Overview". Applied Biosciences (2024): https://doi.org/10.3390/applbiosci3010006.
    10.3390/applbiosci3010006
  3. Igor Dias; Marta Laranjo; Maria Eduarda Potes; Ana Cristina Agulheiro-Santos; Sara Ricardo-Rodrigues; Maria João Fraqueza; Margarida Oliveira; Miguel Elias. "Staphylococcus spp. and Lactobacillus sakei Starters with High Level of Inoculation and an Extended Fermentation Step Improve Safety of Fermented Sausages". Fermentation 8 2 (2022): 49-49. https://doi.org/10.3390/fermentation8020049.
    10.3390/fermentation8020049
  4. Ribeiro, Ana Teresa da Cunha Machado; Mendes, Rogério; Bárbara Teixeira; Elias, Miguel. Corresponding author: Ribeiro, Ana Teresa da Cunha Machado. "Fiambres de peixe. Preferência da cor e aceitabilidade.". Revista de Ciências Agrárias 44 2-3 (2021): 220-235. https://revistas.rcaap.pt/rca/article/view/24281.
    Published
  5. Igor Dias; Marta Laranjo; Maria Eduarda Potes; Ana Cristina Agulheiro-Santos; Sara Ricardo-Rodrigues; Ana Rita Fialho; Joana Véstia; et al. "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 13 (2021): 7100-7100. https://doi.org/10.3390/ijerph18137100.
    10.3390/ijerph18137100
  6. Fraqueza, Maria João; Laranjo, Marta; Elias, Miguel; Patarata, Luís. "Microbiological hazards associated with salt and nitrite reduction in cured meat products: control strategies based on antimicrobial effect of natural ingredients and protective microbiota". Current Opinion in Food Science 38 (2021): 32-39. http://dx.doi.org/10.1016/j.cofs.2020.10.027.
    10.1016/j.cofs.2020.10.027
  7. Elias, Miguel; Laranjo, Marta; Agulheiro-Santos, Ana Cristina; Potes, Maria Eduarda; Carrascosa, Alfonso V.. "Quality of nonmeat ingredients used in the manufacturing of traditional dry-cured pork sausages". Journal of Food Processing and Preservation 45 3 (2021): http://dx.doi.org/10.1111/jfpp.15213.
    10.1111/jfpp.15213
  8. Dias, Igor; Laranjo, Marta; Potes, Maria Eduarda; Agulheiro-Santos, Ana Cristina; Ricardo-Rodrigues, Sara; Fialho, Ana Rita; Véstia, Joana; et al. "Autochthonous Starter Cultures Are Able to Reduce Biogenic Amines in a Traditional Portuguese Smoked Fermented Sausage". Microorganisms 8 5 (2020): 686. http://dx.doi.org/10.3390/microorganisms8050686.
    10.3390/microorganisms8050686
  9. 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
  10. Maria João Fraqueza; Marta Laranjo; Susana Alves; Maria Helena Fernandes; Ana Cristina Agulheiro-Santos; Maria José Fernandes; Maria Eduarda Potes; Miguel Elias. "Dry-Cured Meat Products According to the Smoking Regime: Process Optimization to Control Polycyclic Aromatic Hydrocarbons". Foods 9 1 (2020): 91-91. https://doi.org/10.3390/foods9010091.
    10.3390/foods9010091
  11. Laranjo, M.; Fernández-León, A.M.; Agulheiro-Santos, A.C.; Potes, M.E.; Elias, M.. "Essential oils of aromatic and medicinal plants play a role in food safety". Journal of Food Processing and Preservation (2019): http://www.scopus.com/inward/record.url?eid=2-s2.0-85074599084&partnerID=MN8TOARS.
    10.1111/jfpp.14278
  12. Laranjo, M.; Potes, M.E.; Gomes, A.; Véstia, J.; Garcia, R.; Fernandes, M.J.; Fraqueza, M.J.; Elias, M.. "Shelf-life extension and quality improvement of a Portuguese traditional ready-to-eat meat product with vinegar". International Journal of Food Science and Technology 54 1 (2019): 132-140. http://www.scopus.com/inward/record.url?eid=2-s2.0-85059253538&partnerID=MN8TOARS.
    10.1111/ijfs.13913
  13. Laranjo, M.; Potes, M.E.; Elias, M.. "Role of starter cultures on the safety of fermented meat products". Frontiers in Microbiology 10 APR (2019): http://www.scopus.com/inward/record.url?eid=2-s2.0-85068159133&partnerID=MN8TOARS.
    10.3389/fmicb.2019.00853
  14. Fraqueza, M.J.; Rocha, J.M.; Laranjo, M.; Potes, M.E.; Fialho, A.R.; Fernandes, M.J.; Fernandes, M.H.; et al. "What is the Main Processing Factor Influencing Staphylococcus Species Diversity in Different Manufacturing Units?". Journal of Food Science 84 10 (2019): 2932-2943. http://www.scopus.com/inward/record.url?eid=2-s2.0-85073184584&partnerID=MN8TOARS.
    10.1111/1750-3841.14796
  15. Dias, I.; Laranjo, M.; Fialho, R.; Potes, M.E.; Véstia, J.; Agulheiro-Santos, A.C.; Fraqueza, M.J.; Elias, M.. "Effect of autochthonous starter cultures in the production of Paio, a traditional Portuguese dry-cured sausage,Efecto de los cultivos autóctonos en la producción de Paio, un embutido curado tradicional portugués". Archivos de Zootecnia 2018 (2018): 161-165. http://www.scopus.com/inward/record.url?eid=2-s2.0-85041997031&partnerID=MN8TOARS.
    10.21071/az.v67iSupplement.3229
  16. Ribeiro, A.T.; Elias, M.; Teixeira, B.; Pires, C.; Duarte, R.; Saraiva, J.A.; Mendes, R.. "Effects of high pressure processing on the physical properties of fish ham prepared with farmed meagre (Argyrosomus regius) with reduced use of microbial transglutaminase". LWT 96 (2018): 296-306. http://www.scopus.com/inward/record.url?eid=2-s2.0-85047485974&partnerID=MN8TOARS.
    10.1016/j.lwt.2018.05.044
  17. Laranjo, M.; Potes, M.E.; Véstia, J.; Gomes, A.; Fraqueza, M.J.; Elias, M.. "Addition of vinegar to extend the shelf-life of cabeça de xara,Adición de vinagre para prolongar la vida útil de la cabeça de xara". Archivos de Zootecnia 67 (2018): 197-200. http://www.scopus.com/inward/record.url?eid=2-s2.0-85067868333&partnerID=MN8TOARS.
    10.21071/AZ.V67ISUPPLEMENT.3603
  18. Potes, M.E.; Laranjo, M.; Elias, M.. "Animal health, biosafety and food safety-Saúde animal, biossegurança e segurança dos alimentos". Archivos de Zootecnia 67 (2018): 131-135. http://www.scopus.com/inward/record.url?eid=2-s2.0-85067896050&partnerID=MN8TOARS.
    10.21071/AZ.V67ISUPPLEMENT.3589
  19. Laranjo, M.; Talon, R.; Lauková, A.; Fraqueza, M.J.; Elias, M.. "Traditional Meat Products: Improvement of Quality and Safety". Journal of Food Quality 2017 (2017): http://www.scopus.com/inward/record.url?eid=2-s2.0-85038887664&partnerID=MN8TOARS.
    10.1155/2017/2873793
  20. 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
  21. Laranjo, M.; Elias, M.; Fraqueza, M.J.. "The Use of Starter Cultures in Traditional Meat Products". Journal of Food Quality 2017 (2017): http://www.scopus.com/inward/record.url?eid=2-s2.0-85042802559&partnerID=MN8TOARS.
    10.1155/2017/9546026
  22. Correia Santos, S.; Fraqueza, M.J.; Elias, M.; Salvador Barreto, A.; Semedo-Lemsaddek, T.. "Traditional dry smoked fermented meat sausages: Characterization of autochthonous enterococci". LWT - Food Science and Technology 79 (2017): 410-415. http://www.scopus.com/inward/record.url?eid=2-s2.0-85010723316&partnerID=MN8TOARS.
    10.1016/j.lwt.2017.01.042
  23. 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
  24. Fernández León, Ana Maria; Laranjo, Marta; Véstia, Joana; Potes, M.E.; Agulheiro-Santos, Ana Cristina; Elias, Miguel. "Evolución de los sólidos solubles totales y acidez en uvas ‘Crimson’ a lo largo del tratamento postcosecha con aceite esencial de canela.". (2017): http://hdl.handle.net/10174/23140.
  25. Laranjo, Marta; Gomes, Ana; Agulheiro-Santos, A.C.; Potes, M.E.; Cabrita, Maria João; Garcia, Raquel; Rocha, João Miguel; et al. "Impact of salt reduction on biogenic amines, fatty acids, microbiota, texure and sensory profile in traditional blood dry-cured sausages". Food Chemistry (2017): http://hdl.handle.net/10174/23019.
    10.1016/J.FOODCHEM.2016.09.056
  26. 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
  27. 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 (2016): http://www.scopus.com/inward/record.url?eid=2-s2.0-84975705181&partnerID=MN8TOARS.
    10.1111/ijfs.13067
  28. 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
  29. Laranjo, Marta; Gomes, Ana; Agulheiro-Santos, A.C.; Potes, M.E.; Cabrita, Maria J.; Garcia, Raquel; Rocha, João M.; et al. "EFFECT OF SALT REDUCTION ON THE SAFETY AND STABILITY OF TRADITIONAL BLOOD DRY-CURED SAUSAGES". (2016): http://hdl.handle.net/10174/20275.
  30. Laranjo, M.; Agulheiro-Santos, A.C.; Potes, M.E.; Cabrita, M.J.; Garcia, R.; Fraqueza, M.J.; Elias, M.. "Effects of genotype, salt content and calibre on quality of traditional dry-fermented sausages". Food Control 56 (2015): 119-127. http://www.scopus.com/inward/record.url?eid=2-s2.0-84926330858&partnerID=MN8TOARS.
    10.1016/j.foodcont.2015.03.018
  31. 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
  32. Elias, Miguel; Carrascosa, Alfonso. "Einfluss der Lagerung von “Paio do Alentejo” auf unterschiedliche Parameter. Physikalisch-chemische, mikrobiologische und sensorische Veränderungen bei der Lagerung einer traditionellen iberischen Trockenpökelwurst aus Portugal". (2014): http://hdl.handle.net/10174/14515.
  33. Gomes, A.; Santos, C.; Almeida, J.; Elias, M.; Roseiro, L.C.. "Effect of fat content, casing type and smoking procedures on PAHs contents of Portuguese traditional dry fermented sausages". Food and Chemical Toxicology 58 (2013): 369-374. http://www.scopus.com/inward/record.url?eid=2-s2.0-84879308494&partnerID=MN8TOARS.
    10.1016/j.fct.2013.05.015
  34. Ribeiro, T.; Oliveira, M.; Fraqueza, M.J.; Lauková, A.; Elias, M.; Tenreiro, R.; Barreto, A.S.; Semedo-Lemsaddek, T.. "Antibiotic resistance and virulence factors among Enterococci isolated from chouriço, a traditional Portuguese dry fermented sausage". Journal of Food Protection 74 3 (2011): 465-469. http://www.scopus.com/inward/record.url?eid=2-s2.0-79951966860&partnerID=MN8TOARS.
    10.4315/0362-028X.JFP-10-309
  35. Lauková, A.; Fraqueza, M.J.; Strompfová, V.; Simonová, M.P.; Elias, M.; Barreto, A.. "Bacteriocinogenic activity of Enterococcus faecalis strains from chouriço, traditional sausage produced in Southern Portugal". African Journal of Microbiology Research 5 4 (2011): 334-339. http://www.scopus.com/inward/record.url?eid=2-s2.0-79955511717&partnerID=MN8TOARS.
  36. Elias, Miguel. "Improving quality in “Chouriço Grosso”, a Portuguese traditional sausage, using autochthonous starter cultures.". FleischWirtschaft International 26 (2011): 87-90.
    Published
  37. Latorre-Moratalla, M.L.; Bover-Cid, S.; Talon, R.; Garriga, M.; Zanardi, E.; Ianieri, A.; Fraqueza, M.J.; et al. "Strategies to reduce biogenic amine accumulation in traditional sausage manufacturing". LWT - Food Science and Technology 43 1 (2010): 20-25. http://www.scopus.com/inward/record.url?eid=2-s2.0-70349194364&partnerID=MN8TOARS.
    10.1016/j.lwt.2009.06.018
  38. Latorre-Moratalla, M.L.; Bover-Cid, S.; Talon, R.; Aymerich, T.; Garriga, M.; Zanardi, E.; Ianieri, A.; et al. "Distribution of aminogenic activity among potential autochthonous starter cultures for dry fermented sausages". Journal of Food Protection 73 3 (2010): 524-528. http://www.scopus.com/inward/record.url?eid=2-s2.0-77949604385&partnerID=MN8TOARS.
  39. Elías, M.; Carrascosa, A.V.. "Characterisation of the Paio do Alentejo, a traditional Portuguese Iberian sausage, in respect to its safety". Food Control 21 1 (2010): 97-102. http://www.scopus.com/inward/record.url?eid=2-s2.0-67649635631&partnerID=MN8TOARS.
    10.1016/j.foodcont.2009.04.004
  40. Elias, Miguel. "Condições ambientais das etapas de fabrico de um tipo de paio de porco da raça Alentejana". Revista Portuguesa de Ciências Agrárias XXX 1 (2007): 409-423.
    Published
  41. Elias, Miguel. "Caracterização de matérias-primas subsidiárias usadas no fabrico de paio de porco Alentejano". Revista Portuguesa de Ciências Agrárias XXX 1 (2007): 424-438.
    Published
  42. Elias, Miguel; Carrascosa, Alfonso V.. "Microbiological and physicochemical aspects of vacuum-packed Iberian ham-Effect of processing and slicing methods". FleischWirstschaft International 2000 2 (2000): 36-44. http://dx.doi.org/10.1016/0309-1740(95)00038-0.
    Published • 10.1016/0309-1740(95)00038-0
Magazine article
  1. Laranjo, Marta; Potes, Maria Eduarda ; Ricardo-Rodrigues, Sara; Véstia, Joana; Ana Cristina Agulheiro-Santos; Charneca, Rui; Elias, Miguel. "Qualidade e segurança de paios com baixo teor em sal provenientes de raças autóctones", Revista Portuguesa de Zootecnia, 2019
  2. Fernández León, Ana Maria; Laranjo, Marta; Potes, Maria Eduarda ; Ana Cristina Agulheiro Santos; Ricardo-Rodrigues, Sara; Elias, Miguel. "Tratamiento postcosecha con aceite esencial de salvia en uva ‘Crimson’", Nutrición Clínica y Dietética Hospitalaria, 2018
  3. Fernández León, Ana Maria; Laranjo, Marta; Ricardo-Rodrigues, Sara; M.E.Potes; Ana Cristina Agulheiro-Santos; Elias, Miguel. "Utilización de aceites esenciales para la conservación de uva de mesa ‘Crimson’", Nutrición Clínica y Dietética Hospitalaria, 2017
  4. Laranjo, Marta; Véstia, Joana; Letras, João; Ricardo-Rodrigues, Sara; Fernández León, Ana Maria; Elias, Miguel. "Evaluation of olive pastes and pomaces moisture and oil content using NIRS", Nutrición Clínica y Dietética Hospitalaria, 2017
Thesis / Dissertation
  1. Elias, Miguel Nuno Geraldo Viegas dos Santos. "Caracterização, conservação e produção biotecnológica de paio de porco alentejano". PhD, 2004. http://hdl.handle.net/10174/11246.
  2. Elias, Miguel. "Caracterização de Presuntos Artesanais e Industriais de Suíno Alentejano. Modificações Introduzidas pela Embalagem sob Vácuo". Master, Universidade de Lisboa Faculdade de Medicina Veterinária, 1994.
  3. Elias, Miguel. "Estudo Económico da Produção Intensiva de Rãs". Degree, Universidade de Évora, 1989.

Other

Other output
  1. Portuguese traditional sausage, Alheira, made with diffrent meat: sensory evaluation and texture.. At a Portuguese traditional meat plant 6 different formulas were used to produce “alheira”, a Portuguese traditional fermented sausage, from the north region, usually made with chopped meat from pork and poultry and with bread. Results from TPA suggest that texture of “alheiras” made with meat from poultry (more common) or Alentejano pig breed (never done before) are similar while “alheiras” made. 2013. Elias, Miguel; Agulheiro-Santos, A.C.. http://hdl.handle.net/10174/10597.
  2. Improving quality in Iberian ”Chouriço grosso” using autochthonous starter cultures.. “Chouriço Grosso“ is a traditional and high quality Portuguese sausage made with meat from Alentejano pig breed, a rustic and fatty Portuguese breed. At a traditional factory, 4 batches with 25 kg, each one, were prepared to produce “Chouriço Grosso” using different starter inoculations: 1 - with 108 cells/g of Lactobacillus sakei and 108 cells/g of Staphylococcus xylosus, 2 - with 108 cells/g of. 2011. Elias, Miguel; Agulheiro-Santos, A.C.; Carrascosa, Alfonso. http://hdl.handle.net/10174/4681.
  3. The influence of starter cultures on texture and sensory properties of “Paio”, a Portuguese dry-cured sausage.. A traditional Portuguese dry-cured sausage called “Paio” was obtained using meat from Alentejano pig breed female 24 month aged in a traditional meat plant. For this research work three batches were inoculated. One of them was inoculated with a commercial starter composed by Lactobacillus spp., Micrococcaceae and yeasts (designed S1); another with a starter composed by Lactobacillus sakei and Stap. 2011. Elias, Miguel; Agulheiro-Santos, A.C.; Elias, M.. http://hdl.handle.net/10174/4678.
Activities

Supervision

Thesis Title
Role 		Degree Subject (Type)
Institution / Organization
2019 - Current Microbiological evaluation and physico-chemical and sensory characterization of cheese produced in Cape Verde
Supervisor of Elyane Cristina Borges Dias
 Ciências Agrárias e Ambientais (associação) (PhD)
Universidade de Évora Instituto de Investigação e Formação Avançada, Portugal
2019 - Current Aumento da segurança de alimentos frescos de alto consumo com redução do desperdício alimentar
Co-supervisor of Sara Isabel Ricardo-Rodrigues
 Doutoramento em Ciências Agrárias e Ambientais (PhD)
Universidade de Évora Instituto de Investigação e Formação Avançada, Portugal
2019 - Current Estabelecimento do Perfil dos Metabolitos Secundários Definidores das Características Organolépticas e Bioativas do Queijo Produzido em Cabo Verde
Supervisor of António Gomes
 Doutoramento em Ciências Agrárias e Ambientais (PhD)
Universidade de Évora, Portugal
2018 - 2020 Desenvolvimento de fiambres de pescado com utilização de fibras vegetais e aplicação de diferentes tecnologias de gelificação
Supervisor of Ana Teresa da Cunha Machado Ribeiro
 Ciências Agrárias (PhD)
Universidade de Évora Instituto de Investigação e Formação Avançada, Portugal
2018 - 2020 Avaliação da Segurança Química e Microbiológica de Enchidos Curados do Alentejo
Co-supervisor of Sara Conceição
 Mestrado em Bioquímica (Master)
Universidade de Évora, Portugal
2018 - 2018 Use of aromatic plants essential oils in the quality and safety of pork meat and meat products
Co-supervisor of Cinzia Dolfi
Università di Pisa, Dipartimento di Scienze Veterinarie, Italy
2014 - 2014 Aplicação de Culturas Microbianas Autóctones na Produção de Enchidos Tradicionais do Alentejo e da Beira Baixa
Supervisor of Igor Alexandre da Silva Dias
 Ciências Agrárias (PhD)
Universidade de Évora Instituto de Investigação e Formação Avançada, Portugal
2010 - 2010 Influência da tecnologia de produção na qualidade/segurança de produtos da salsicharia tradicional
Co-supervisor of Ana Maria Cardoso Lourenço Gomes
 Ciências Agrárias (PhD)
Universidade de Évora Instituto de Investigação e Formação Avançada, Portugal

Jury of academic degree

Topic
Role 		Candidate name (Type of degree)
Institution / Organization
2013 ESSENTIAL OILS OF HERBS AND SPICES IN DRY-CURED MEAT PRODUCTS- CHEMICAL CHARACTERIZATION, ANTIMICROBIAL PROPERTIES, EFFECT ON FOODBORNE PATHOGENS AND SENSORY ACCEPTABILITY IN CHOURIÇO
Thesis Member
 JUAN GARCIA DÍEZ (PhD)
Universidade de Trás-os-Montes e Alto Douro Escola de Ciências Agrárias e Veterinárias, Portugal
2010 CARACTERIZAÇÃO DA MORCELA DE ARROZ TRADICIONAL DE MONCHIQUE E ESTUDO DO PRAZO DE VALIDADE COM DIFERENTES TECNOLOGIAS DE EMBALAGEM
(Thesis) Arguer
 Jorge Alberto dos Santos Guieiro Pereira (PhD)
Universidade de Lisboa Instituto Superior de Agronomia, Portugal
2009 Genetic, Metabolic and Endocrine Regulation of Fatty Acid Deposition in Autochthonous Bovine Breeds with Distinct Genetic Backgrounds
(Thesis) Arguer
 Ana Sofia Henriques da Costa (PhD)
Universidade de Lisboa Faculdade de Medicina Veterinária, Portugal
2008 Efeito de diferentes métodos de confeção no valor nutricional da carne de bovino - estudo experimental nas carnes Barrosã e Mertolenga.
Thesis Member
 Anabela Ferreira Lopes (PhD)
Universidade de Lisboa Faculdade de Medicina Veterinária, Portugal
2008 Produção de Carne de Bovino Mertolenga. Influencia do Fenótipo da Raça e de Factores de Maneio Ante e Post Mortem na Variação da Qualidade Intrínseca e Comercial da Carne
Thesis Member
 João Augusto Marques de Almeida (PhD)
Universidade de Évora, Portugal
2006 Relationship between portuguese consumer preferences and textural properties chemical composition and nutritional valueof beef
Thesis Member
 Ana Cristina Saragoça Melgaço Gonçalves Monteiro (PhD)
2001 Salsicharia Tradicional da Zona do Pinhal - Caracterização e Melhoramento da Tecnologia de Fabrico dos Maranhos
(Thesis) Arguer
 João José Sotto Maior Salavessa (PhD)
Distinctions

Other distinction

1990 Prémio Nacional de Engenharia