publicações selecionadas
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artigo de revista
- 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
- 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
- Oxidative Effects of Raw Chickpea in Reformulated Pork Patties: Level of Chickpea, Temperature, and Use of Selected Natural Antioxidants. Processes. 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
- Effect of NaCl Replacement by other Salts on the Quality of Bísaro Pork Sausages (PGI Chouriça de Vinhais). Foods. 2021
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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
- 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
- Adding value to endogenous resources: spicy chestnut bits and salty chestnut crackers... Wanna a bite? 2020
- Análise dos efeitos da redução e substituição de NaCl na qualidade físico-química de chouriças de carne de porco bísaro 2019
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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
- Adding value to endogenous resources: spicy chestnut bits and salty chestnut crackers... Wanna a bite? 2020
- Effect of NaCl replacement by KCl and SubSalt4 on the mineral content of pork meat sausages 2020
- Análise dos efeitos da redução e substituição de NaCl na qualidade físico-química de chouriças de carne de porco bísaro 2019
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teses
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documento
- 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
- 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”?