Effect of Olive Cake in Bísaro Pig Feed on Physicochemical Composition and Fatty Acid Profile of Three Different Muscles of Dry-Cured Shoulder
Leite, Ana, Vasconcelos, Lia, Rodrigues, Sandra, Pereira, Etelvina, Domínguez-Valencia, Rubén, Lorenzo, José Manuel, Teixeira, Alfredo
Published in Animals (Basel) (01.06.2024)
Published in Animals (Basel) (01.06.2024)
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Journal Article
Use of olive and sunflower oil hydrogel emulsions as pork fat replacers in goat meat burgers: fat reduction and effects in lipidic quality
Ferreira, Iasmin da Silva, Machado Vasconcelos, Lia, Leite, Ana, Botella-Martinez, Carmen, Pereira, Etelvina, Mateo, Javier, Kasaiyan, Seyedalireza, Teixeira, Alfredo
Published in Biomolecules (Basel, Switzerland) (01.10.2022)
Published in Biomolecules (Basel, Switzerland) (01.10.2022)
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Journal Article
Physicochemical Composition and Sensory Quality of Goat Meat Burgers. Effect of Fat Source
Teixeira, Alfredo, Ferreira, Iasmin, Pereira, Etelvina, Vasconcelos, Lia, Leite, Ana, Rodrigues, Sandra
Published in Foods (06.08.2021)
Published in Foods (06.08.2021)
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Journal Article
Effect of the inclusion of olive cake in the diet on the physicochemical characteristics of dry-cured loin and dry-cured "cachaço" of bisaro pig
Leite, Ana, Machado Vasconcelos, Lia, Ferreira, Iasmin da Silva, Dominguez, Rubén, Pereira, Etelvina, Quinteiro Rodrigues, Sandra Sofia, Lorenzo, José M., Teixeira, Alfredo
Published in Applied sciences (2023)
Published in Applied sciences (2023)
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Journal Article
Novel approaches to improve meat products' healthy characteristics: a review on lipids, salts, and nitrites
Quinteiro Rodrigues, Sandra Sofia, Machado Vasconcelos, Lia, Leite, Ana, Ferreira, Iasmin da Silva, Pereira, Etelvina, Teixeira, Alfredo
Published in Foods (01.08.2023)
Published in Foods (01.08.2023)
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Journal Article
SVM regression to assess meat characteristics of bisaro pig loins using nirs methodology
Machado Vasconcelos, Lia, Guimarães Dias, Luís Avelino, Fonseca, Felícia, Ferreira, Iasmin da Silva, Pereira, Etelvina, Silva, Severiano, Quinteiro Rodrigues, Sandra Sofia, Teixeira, Alfredo
Published in Foods (19.01.2023)
Published in Foods (19.01.2023)
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Journal Article
Contribution to Characterizing the Meat Quality of Protected Designation of Origin Serrana and Preta de Montesinho Kids Using the Near-Infrared Reflectance Methodology
Machado Vasconcelos, Lia, Guimarães Dias, Luís Avelino, Leite, Ana, Pereira, Etelvina, Silva, Severiano, Ferreira, Iasmin, Mateo, Javier, Quinteiro Rodrigues, Sandra Sofia, Teixeira, Alfredo
Published in Foods (01.05.2024)
Published in Foods (01.05.2024)
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Journal Article
Can near-infrared spectroscopy replace a panel of tasters in sensory analysis of dry-cured bísaro loin?
Machado Vasconcelos, Lia, Guimarães Dias, Luís Avelino, Leite, Ana, Ferreira, Iasmin da Silva, Pereira, Etelvina, Bona, Evandro, Mateo, Javier, Quinteiro Rodrigues, Sandra Sofia, Teixeira, Alfredo
Published in Foods (01.12.2023)
Published in Foods (01.12.2023)
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Journal Article
How does the added fat source affect sensory quality of sheep and goat pâtés?
Rodrigues, Sandra, Almeida, Samanta, Pereira, Etelvina, Teixeira, Alfredo
Published in Ciência rural (01.01.2019)
Published in Ciência rural (01.01.2019)
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Journal Article
Can the introduction of different olive cakes affect the carcass, meat and fat quality of bísaro pork?
Leite, Ana, Domínguez, Rubén, Machado Vasconcelos, Lia, Ferreira, Iasmin da Silva, Pereira, Etelvina, Pinheiro, Victor, Outor-Monteiro, Divanildo, Quinteiro Rodrigues, Sandra Sofia, Lorenzo, José M., Santos, Eva María, Andrés, Silvina Cecilia, Campagnol, Paulo C.B., Teixeira, Alfredo
Published in Foods (03.06.2022)
Published in Foods (03.06.2022)
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Journal Article
Did the addition of olive cakes obtained by different methods of oil extraction in the finishing diet of bisaro pigs affect the volatile compounds and sensory characteristics of dry-cured loin and "cachaco"?
Leite, Ana, Machado Vasconcelos, Lia, Ferreira, Iasmin da Silva, Dominguez, Rubén, Pateiro, Mirian, Quinteiro Rodrigues, Sandra Sofia, Pereira, Etelvina, Campagnol, Paulo C.B., Perez-Alvarez, José Angel, Lorenzo, José M., Teixeira, Alfredo
Published in Foods (27.06.2023)
Published in Foods (27.06.2023)
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Journal Article
Body composition and sensory quality of wild and farmed brown-trout (Salmo trutta) and of farmed rainbow-trout (Oncorhynchus mykiss)
Antão-Geraldes, Ana Maria, Hungulo, Sílvia Rafael, Pereira, Etelvina, Teixeira, Amílcar, Teixeira, Alfredo, Rodrigues, Sandra
Published in Ciência rural (01.01.2018)
Published in Ciência rural (01.01.2018)
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Journal Article
Sensory quality and consumers’ acceptance towards wild and farmed brown-trout (Salmo trutta) and farmed rainbow-trout (Oncorhynchus mykiss)
Ana Maria Antão-Geraldes, Sílvia Rafael Hungulo, Etelvina Pereira, Amílcar Teixeira, Alfredo Teixeira, Sandra Rodrigues
Published in Brazilian Journal of Food Technology (2020)
Published in Brazilian Journal of Food Technology (2020)
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Journal Article
Physicochemical composition and sensory quality evaluation of capon and rooster meat
Amorim, André, Rodrigues, Sandra, Pereira, Etelvina, Teixeira, Alfredo
Published in Poultry science (01.05.2016)
Published in Poultry science (01.05.2016)
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Journal Article
Influence of solvent on the antioxidant and antimicrobial properties of walnut (Juglans regia L.) green husk extracts
Fernández-Agulló, A., Pereira, E., Freire, M.S., Valentão, P., Andrade, P.B., González-Álvarez, J., Pereira, J.A.
Published in Industrial crops and products (01.03.2013)
Published in Industrial crops and products (01.03.2013)
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Journal Article
Sensory Characterization and Consumer Preference Mapping of Fresh Sausages Manufactured with Goat and Sheep Meat
Paulos, Kátia, Rodrigues, Sandra, Oliveira, António Filipe, Leite, Ana, Pereira, Etelvina, Teixeira, Alfredo
Published in Journal of food science (01.07.2015)
Published in Journal of food science (01.07.2015)
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Journal Article