publicações selecionadas
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artigo de revista
- A review of the use of oleogels to improve the quality of sheep and goat meat products. Journal of Food Composition and Analysis. 2025
- Dry-Cured Bísaro Ham: Differences in Physicochemical Characteristics, Fatty Acid Profile and Volatile Compounds Between Muscles. Foods. 2025
- Use of Black Pepper Essential Oil to Produce a Healthier Chicken Pâté. Applied Sciences. 2025
- Effect of melatonin implants on carcass characteristics and meat quality of slow-growing chickens. Poultry Science. 2025
- Exploring the Potential of Olive By-Products in Bísaro Pig Feed: Effects on the Chemical Compositions and Fatty Acid Profiles of Three Different Muscles. Foods. 2025
- Exploring the Nexus of Feeding and Processing: Implications for Meat Quality and Sensory Perception. Foods. 2024
- Incorporating Olive By-Products in Bísaro Pig Diets: Effect on Dry-Cured Product Quality. Foods. 2024
- Effect of Olive Cake in Bísaro Pig Feed on Physicochemical Composition and Fatty Acid Profile of Three Different Muscles of Dry-Cured Shoulder. Animals. 2024
- Contribution to Characterizing the Meat Quality of Protected Designation of Origin Serrana and Preta de Montesinho Kids Using the Near-Infrared Reflectance Methodology. Foods. 2024
- A Preliminary Evaluation of Sex and Dietary Field Pea Effects on Sensory Characteristics of Dry-Cured Loins. Animals. 2024
- Quality changes due to refrigerated storage in a traditional dry-cured pork belly salted with glasswort or KCl as partial substitutes for NaCl. Journal of the Science of Food and Agriculture. 2024
- Can Near-Infrared Spectroscopy Replace a Panel of Tasters in Sensory Analysis of Dry-Cured Bísaro Loin?. Foods. 2023
- Alheiras with animal fat replacement: application of a gelled emulsion based on hemp oil (Cannabis sativa L.) and buckwheat. European Food Research and Technology. 2023
- Novel Approaches to Improve Meat Products’ Healthy Characteristics: A Review on Lipids, Salts, and Nitrites. Foods. 2023
- Did the Addition of Olive Cakes Obtained by Different Methods of Oil Extraction in the Finishing Diet of Bísaro Pigs Affect the Volatile Compounds and Sensory Characteristics of Dry-Cured Loin and “Cachaço”?. Foods. 2023
- Effect of the Inclusion of Olive Cake in the Diet on the Physicochemical Characteristics of Dry-Cured Loin and Dry-Cured “Cachaço” of Bísaro Pig. Applied Sciences. 2023
- SVM Regression to Assess Meat Characteristics of Bísaro Pig Loins Using NIRS Methodology. Foods. 2023
- Sodium Reduction in Traditional Dry-Cured Pork Belly Using Glasswort Powder (Salicornia herbacea) as a Partial NaCl Replacer. Foods. 2022
- Chemical, Physicochemical and Sensorial Characterization of Nitrite-Free Dry-Cured Bísaro Shoulders. Foods. 2022
- Use of Olive and Sunflower Oil Hydrogel Emulsions as Pork Fat Replacers in Goat Meat Burgers: Fat Reduction and Effects in Lipidic Quality. Biomolecules. 2022
- Can the Introduction of Different Olive Cakes Affect the Carcass, Meat and Fat Quality of Bísaro Pork?. Foods. 2022
- Physicochemical Composition and Sensory Quality of Goat Meat Burgers. Effect of Fat Source. Foods. 2021
- Functional fermented sausages incorporated with microencapsulated Lactobacillus plantarum BG 112 in Acrycoat S100. Current Opinion in Food Science. 2021
- Atributos sensoriales de lomo de cerdo Bísaro, alimentado con y sin castaña, vs. comercial. ITEA Informacion Tecnica Economica Agraria. 2021
- Caracteristicas sensoriais de chouriças de carne de porco bísaro. Efeito da alteração dos níveis de sal e do tempo de cura. Revista Portuguesa de Zootecnia. 2019
- Estudo exploratório sobre a qualidade sensorial da carne de caprinos das raças serrana transmontana e preta de Montesinho. Revista Portuguesa de Zootecnia. 2019
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artigo de conferência
- Book of Abstracts of the 73rd Annual Meeting of the European Federation of Animal Science. 47th Annual Meeting of EAAP. 2022
- Can the inclusion of different olive oil cakes on diet affect carcass quality of Bísaro? 2022
- Utilização de bagaço de azeitona na alimentação de porcos Bísaro. Efeito nas características físico-químicas e sensoriais do músculo longissimus 2022
- Book of Abstracts of the 71st Annual Meeting of the European Federation of Animal Science 2020
- Effect of ripening time and salt reduction or substitution in pork sausages sensory characteristics 2019
- Análise exploratória sobre a qualidade sensorial da carne de cordeiros das raças Churra Galega Bragançana Branca (DOP) e Churra Galega Bragançana Preta 2019
- Breed differences on sensory characteristics of sheep meat by a taste panel 2019
- Caracteristicas sensoriais de chouriças de carne de porco bísaro. Efeito da alteração dos níveis de sal e do tempo de cura 2019
- Caracterização sensorial de chouriças de carne de vinhais (com formulação IGP) para assar 2019
- Características sensoriais de lombo de porco: Bísaro alimentados com e sem castanha vs comercial 2019
- Diferenças entre raças nas características sensoriais de carne de cabrito por um painel de provadores qualificado 2019
- Efecto de la raza y de la alimentación sobre las características sensoriales de lomo de cerdo Bísaro con y sin castaña vs comercial. XVIII Jornadas sobre Producción Animal: AIDA. 2019
- Efeito da alteração dos níveis de sal nas características sensoriais de chouriças de carne bísaro em dois tempos de cura 2019
- Encapsulation efficiency of Lactobacillus plantarum microencapsulado in Acrycoat S100 2016
- Morfologia de microcápsulas de Lactobacillus plantarum 2016
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poster de conferência
- Can the inclusion of different olive oil cakes on diet affect carcass quality of Bísaro? 2022
- Effect of gender, castration, and diet on sensory characteristics of pork dry cured loins 2022
- Use of olive pomace in the Bísaro breed feeding: effect on processed meat products sensory quality 2022
- Caracteristicas sensoriais de chouriças de carne de porco bísaro. Efeito da alteração dos níveis de sal e do tempo de cura 2019
- Caracterização sensorial de chouriças de carne de vinhais (com formulação IGP) para assar 2019
- Diferenças entre raças nas características sensoriais de carne de cabrito por um painel de provadores qualificado 2019
- Efeito da alteração dos níveis de sal nas características sensoriais de chouriças de carne bísaro em dois tempos de cura 2019
- Effect of ripening time and salt reduction or substitution in pork sausages sensory characteristics 2019
- Morfologia de microcápsulas de Lactobacillus plantarum 2016
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teses
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documento
- NIR as analytical technique to improve sensory analysis 2023
- SENSORY CHARACTERIZATION OF LAMB MEAT BURGERS WITH ANIMAL FAT REPLACEMENT BY OLIVE OIL AND SUNFLOWER OIL HYDROGELS USING CHECK-ALL-THAT-APPLY METHODOLOGY (CATA) 2023
- Sensory characterization of meat sausages from Vinhais (with IGP formulation) for roasting 2019
- Limiar de rejeição e detecção de defeito PVA tratado com vapor e aceitação sensorial em blends de café torrado 2016
- Can NIR Replace a Panel of Tasters in Sensory Analysis of Dry-Cured Bísaro Loin?
- Did the Addition of Olive Cake in the Finishing Diet of Bísaro Pigs Affect the Volatile Compounds and Sensory Characteristics of Dry-Cured Loin and Dry-Cured “Cachaço”?
- Exploring the Nexus of Feeding and Processing: Implications for Meat Quality and Sensory Perception
- Utilizing Olive By-Products in the Diet of Bísaro Pigs: Enhancing the Value of the Breed's Dry-Cured Products