Marta Laranjo
Assistant Professor (Department of Veterinary Medicine)
Employment contract in public functions indefinitely
Doctoral Degree: Biologia (Universidade de Évora - 2007)
Bachelor's Degree: Biologia Microbiana e Genética/Biologia (Faculdade de Ciências de Lisboa - 1998)
Ethics Committee of University of Évora (Member)
MED - Institute of Mediterranean Agricultural and Environmental Sciences (Integrated Member with doctorate)
Microbiologia
Biologia Molecular
Genética
Biologia Molecular
Genética
Microbiologia Médica
Microbiologia Alimentar
Microbiologia Alimentar
MED-Food Science and Technology Group
0100_TID4AGRO_4_E
/
INTERREG
acrónimo: TID4AGRO
em curso até 31/12/2026
PD23-00025
/
Fundação la Caixa
,FCT
em curso até 30/11/2026
PRR-C05-i03-I-000152
/
PRR - Plano de Recuperação e Resiliência
acrónimo: DM4YOU
em curso até 30/09/2025
PRR-C05-i03-I-000066
/
PRR - Plano de Recuperação e Resiliência
acrónimo: SUMO
em curso até 30/09/2025
101074412
/
LIFE
acrónimo: LIFE MERCURY-FREE
em curso até 30/09/2025
CA20128
/
Comissão Europeia
acrónimo: PIMENTO
em curso até 07/11/2025
POCI-01-0247-FEDER-072109
/
Portugal 2020
,Portugal 2020
,Portugal 2020
acrónimo: ICAPP
finished in 30/06/2023
ALT20-03-0145-FEDER-072547
/
Portugal 2020
,Portugal 2020
,Portugal 2020
acrónimo: ARCO
finished in 30/06/2023
POCI-01-0247-FEDER-072226
/
Portugal 2020
,Portugal 2020
,Portugal 2020
,Portugal 2020
acrónimo: ECO-PIG
finished in 30/06/2023
618518-EPP-1-2020-1-PT-EPPKA2-CBHE-JP
/
Comissão Europeia
acrónimo: FoSaMed
finished in 14/01/2024
POCI-02-0853-FEDER-046425
/
Portugal 2020
acrónimo: S4AGRO
finished in 01/04/2022
PDR2020-101-031373
/
Portugal 2020
finished in 31/12/2021
PDR2020-1.0.1-FEADER-030803
/
Portugal 2020
acrónimo: GO-CACHENA
finished in 31/12/2021
POCI-02-0853-FEDER-016159
/
Portugal 2020
,Portugal 2020
acrónimo: +Agro
finished in 31/08/2018
SFS-07a-2014 -634476
/
Comissão Europeia
acrónimo: TREASURE
finished in 31/03/2019
PEC 78
/
CIÊNCIA VIVA
finished in 31/08/2014
PTDC/BIA-EVF/4158/2012
/
FCT
finished in 31/10/2015
PTDC/BIO/80932/2006
/
FCT
finished in 30/06/2012
Dias, I.; Laranjo, M.; Potes,
M.E.; Agulheiro-Santos, A.C.;
Ricardo-Rodrigues, S.; Fraqueza, M.J.;
Oliveira, M.; Elias, M. Staphylococcus
spp. and Lactobacillus sakei Starters
with High Level of Inoculation and
an Extended Fermentation Step
Improve Safety of Fermented
Sausages. Fermentation 2022, 8, 49.
Maria João Fraqueza, Marta Laranjo, Miguel Elias, & Luís Patarata (2021) "Microbiological hazards associated to 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, 40, 32-39.
https://doi.org/10.1016/j.cofs.2020.10.027
Laranjo, M., Córdoba, MdeG., Semedo-Lemsaddek, T., Potes, M.E. - 2021 - Food Microbiology - Editorial BioMed Research International.
Volume 2021, Article ID 9785432, 2 pages
Dias, I.; Laranjo, M.; Potes,
M.E.; Agulheiro-Santos, A.C.;
Ricardo-Rodrigues, S.; Fialho, A.R.;
Véstia, J.; Fraqueza, M.J.; Oliveira,
M.; Elias, M. Co-Inoculation with
Staphylococcus equorum and
Lactobacillus sakei Reduces
Vasoactive Biogenic Amines in
Traditional Dry-Cured Sausages. Int.
J. Environ. Res. Public Health 2021, 18,
7100.
Albuquerque, A.; C. Óvilo; Y. Núñez; R. Benítez; A. López-Garcia; F. García; M.R. Félix; M, Laranjo; R. Charneca; J.M. Martins (2021). Transcriptomic profiling of skeletal muscle reveals candidate genes influencing muscle growth and associated lipid composition in Portuguese local pig breeds. Animals, 11(5) 1423.
Andrade, N.C., Laranjo, M., Costa, M.M, Queiroga, M.C. (2021). Virulence factors in Staphylococcus associated with small ruminant mastitis: biofilm production and antimicrobial resistance genes. Antibiotics,10 (6): 633.
DOI: https:// doi.org/10.3390/antibiotics10060633
Elias, M., Laranjo, M., Agulheiro-Santos, A.C., Potes, M.E., Carrascosa, A.- 2020 - Quality of nonmeat ingredients used in the manufacturing of traditional dry-cured pork sausages. J.Food Process. Preserv.2021;00:e15213.
Dias, I., Laranjo, M., Potes, M.E., Agulheiro-Santos, A.C., Ricardo-Rodrigues, S., Fialho, A.R., Véstia, J., Fraqueza, M.J., Oliveira, M., Elias, M. - 2020 - Autochthonous starter cultures are able to reduce biogenic amines in a traditional portuguese smoked fermented sausage. Microorganisms, 8, 686, 19pp.
Albuquerque, A.; C. Óvilo; Y. Núñez; R. Benítez; A. Lopez-Garcia; F. Garcia; M.R. Félix; M. Laranjo; R. Charneca; J.M. Martins (2020). Comparative transcriptomic analysis of subcutaneous adipose tissue from local pig breeds. Genes, 11(4) 422.
Elias, M., Laranjo, M., Potes, M.E., Agulheiro-Santos, A.C., Fernandes, M.J., Garcia, R., Fraqueza, M.J. - 2020 - Impact of a 25% salt reduction on the microbial load, texture, and sensory attributes of a traditional dry-cured sausage. Foods, 9 (554) 11 pages.
Fraqueza, M.J., Laranjo, M., Alves, S., Fernandes, M.H., Agulheiro-Santos, A.C., Fernandes, M.J., Potes, M.E., Elias, M.- 2020 - Dry?Cured Meat Products According to the Smoking Regime: Process Optimization to Control Polycyclic Aromatic Hydrocarbons. Foods 9, 91.
Ricardo-Rodrigues, S., Laranjo, M., Coelho, R., Martins, P., Rato, A. E., Vaz, M., ? Agulheiro-Santos, A. C. (2019). Terroir influence on quality of 'Crimson' table grapes. Scientia Horticulturae, 245, 244-249. https://doi.org/10.1016/J.SCIENTA.2018.10.035
Marta Laranjo, Maria Eduarda Potes, Joana Véstia, Sara Rodrigues, Ana Cristina Agulheiro-Santos, Rui Charneca, Miguel Elias. (2019). Effet du génotype et de la teneur en sel sur la qualité des saucisses traditionnelles portugaises. Journées Recherche Porcine, 51, 241-242.
Albuquerque, A.; C. Óvilo; Y. Núñez; R. Benítez; A. Lopéz-García; J. Ballesteros; F. García; M. Laranjo; R. Charneca; J.M. Martins (2019). Identification of differentially expressed key genes of Longissimus lumborum samples from Portuguese Alentejano and Bísaro local pig breeds. In: Book of Abstracts of the X International Symposium on Mediterranean Pig, Florença, Itália, p. 90.
Fraqueza, M.J., Rocha, J.M., Laranjo, M., Potes, M.E., Fialho, A.R., Fernandes, M.J., Fernandes, M.H., Barreto, A., Semedo-Lemsaddek, T., Elias, M. - 2019 - What is the main processing factor influencing Staphylococcus diversity in different manufacturing units? J. Food Sci. 84 (10) : 2932-2943.
Laranjo M, Potes ME and Elias M
(2019) Role of Starter Cultures on
the Safety of Fermented Meat
Products. Front. Microbiol. 10:853.
doi: 10.3389/fmicb.2019.00853
Laranjo, M., Potes, M.E., Gomes, A., Véstia, J., Garcia, R., Fernandes, M.J., Fraqueza, M.J., Elias, M. 2019 - Shelf-life extension and quality improvement of a Portuguese
traditional ready-to-eat meat product with vinegar. International Journal of Food Science and Technology 2019, 54, 132-140.
Albuquerque, A; C. Óvilo; Y. Núñez; R. Benítez; A. Lopez-Garcia; J. Ballesteros; F. Garcia; M. Laranjo; R. Charneca; J.M. Martins (2019). Comparative transcriptomic analysis of dorsal subcutaneous fat from Portuguese local pig breeds. In: ISAG 2019 - 37th. International Society for Animal Genetics Conference: Abstract Book, Lleida, Espanha, pp. 143-144.
Laranjo, M., Férnadez-Léon, A., Agulheiro-Santos, A.C., Potes, M.E., Elias, M. (2019) Essential oils of aromatic and medicinal plants play a role in food safety.J Food Process Preserv 2019;00:e14278 7pp
Elias, M., Laramjo, M., Agulheiro-Santos, A.C., Potes, M.E - 2019 - The role of salt on food and human health. In "Salt in the earth" ED: Dr Mualla Çinku. IntechOpen, London, U.K. ISBN - 978-1-78984-635-5
* For more publications, perform a search by author name on Digital Repository of Scientific Publications of UÉ.
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