selected publications
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academic article
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conference paper
- Book of Abstracts of the 73rd Annual Meeting of the European Federation of Animal Science. 47th Annual Meeting of EAAP. 355-355. 2022
- Can the inclusion of different olive oil cakes on diet affect carcass quality of Bísaro?. 652-652. 2022
- Utilização de bagaço de azeitona na alimentação de porcos Bísaro. Efeito nas características físico-químicas e sensoriais do músculo longissimus. 107-107. 2022
- Scrotal morphometry of male Bísaro pig treated with two or three administrations of Improvac - preliminary results. 513-513. 2020
- Adding value to endogenous resources: spicy chestnut bits and salty chestnut crackers... Wanna a bite?. 1-1. 2020
- Análise dos efeitos da redução e substituição de NaCl na qualidade físico-química de chouriças de carne de porco bísaro. 162-162. 2019
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document
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journal article
- Can Near-Infrared Spectroscopy Replace a Panel of Tasters in Sensory Analysis of Dry-Cured Bísaro Loin?. Foods. 1-15. 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. 2273-2285. 2023
- Novel Approaches to Improve Meat Products’ Healthy Characteristics: A Review on Lipids, Salts, and Nitrites. Foods. 2962-2962. 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. 2499-2499. 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. 1439-1439. 2023
- SVM Regression to Assess Meat Characteristics of Bísaro Pig Loins Using NIRS Methodology. Foods. 470-470. 2023
- Oxidative effects of raw chickpea in reformulated pork patties: level of chickpea, temperature, and use of selected natural antioxidants 2023
- Sodium Reduction in Traditional Dry-Cured Pork Belly Using Glasswort Powder (Salicornia herbacea) as a Partial NaCl Replacer. Foods. 3816-3816. 2022
- Chemical, Physicochemical and Sensorial Characterization of Nitrite-Free Dry-Cured Bísaro Shoulders. Foods. 3079-3079. 2022
- Can the Introduction of Different Olive Cakes Affect the Carcass, Meat and Fat Quality of Bísaro Pork?. Foods. 1-1650. 2022
- Use of olive and sunflower oil hydrogel emulsions as pork fat replacers in goat meat burgers: fat reduction and effects in lipidic quality 2022
- Physicochemical Composition and Sensory Quality of Goat Meat Burgers. Effect of Fat Source. Foods. 1824-1824. 2021
- Effect of NaCl Replacement by other Salts on the Quality of Bísaro Pork Sausages (PGI Chouriça de Vinhais). Foods. 961. 2021
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thesis