selected publications
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academic article
- Natural Antimicrobials: A Clean Label Strategy to Improve the Shelf Life and Safety of Reformulated Meat Products. Foods. 2022
- Check-all-that-apply method to develop low-sodium sausages: A case study. Sensory Analysis for the Development of Meat Products. 2022
- Descriptive sensory analysis as an analytical tool for the sensory characterization of meat products: Fundaments, panel training, and descriptors of meat products. Sensory Analysis for the Development of Meat Products. 2022
- Nitrate and Nitrite. Methods to Assess the Quality of Meat Products. 2022
- Use of seaweed powder (Undaria sp.) as a functional ingredient in low-fat pork burgers. Algal Research. 67. 2022
- Volatile Organic Compound Profile. Methods to Assess the Quality of Meat Products. 2022
- pH and Color. Methods to Assess the Quality of Meat Products. 2022
- Revalorization of Almond By-Products for the Design of Novel Functional Foods: An Updated Review. Foods. 10:1-20. 2021
- Microbial Deterioration of Portuguese Lamb Meat as Affected by Its Intrinsic Properties. Proceedings. 70:83-83. 2020
- Understanding the potential benefits of thyme and its derived products for food industry and consumer health: From extraction of value-added compounds to the evaluation of bioaccessibility, bioavailability, anti-inflammatory, and antimicrobial activities. Critical Reviews in Food Science and Nutrition. 1-52. 2018
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book
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chapter
- Alheira 2022
- Androlla and Botillo 2022
- Chouriça de Carne 2022
- Dry-Cured Ham 2022
- Sobrasada 2022
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conference paper
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document
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journal article
- 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
- Effect of Partial Meat Replacement by Hibiscus sabdariffa By-Product and Pleurotus djamor Powder on the Quality of Beef Patties. Foods. 2023
- Replacing Animal Fat with Gels of Psyllium Fiber and Combined Linseed Oil–Psyllium Fiber in Salamis: Impacts on Technological, Nutritional, Oxidative, and Sensory Properties. Foods. 2023
- 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 seaweed powder (Undaria sp.) as a functional ingredient in low-fat pork burgers. Algal Research. 2022
- Potential Use of Elderberry (Sambucus nigra L.) as Natural Colorant and Antioxidant in the Food Industry. A Review. Foods. 1-16. 2021
- Influence of the Production System (Intensive vs. Extensive) at Farm Level on Proximate Composition and Volatile Compounds of Portuguese Lamb Meat. Foods. 1450-1450. 2021
- Effect of NaCl Replacement by other Salts on the Quality of Bísaro Pork Sausages (PGI Chouriça de Vinhais). Foods. 961. 2021
- Effects of Camu-Camu (Myrciaria dubia) Powder on the Physicochemical and Kinetic Parameters of Deteriorating Microorganisms and Salmonella enterica Subsp. enterica Serovar Typhimurium in Refrigerated Vacuum-Packed Ground Beef. Agriculture. 252-252. 2021
- Cocoa coproducts-based and walnut oil gelled emulsion as animal fat replacer and healthy bioactive source in beef burgers. Foods. 2021
- Edible mushrooms as a natural source of food ingredient/additive replacer. Foods. 2687. 2021
- Compositional attributes and fatty acid profile of lamb meat from Iberian local breeds. Small Ruminant Research. 106244-106244. 2020
- Fucus vesiculosus extracts as natural antioxidants for improving the physicochemical properties and shelf life of pork patties formulated with oleogels. Journal of the Science of Food and Agriculture. 2019
- Physicochemical properties, fatty acid profile and sensory characteristics of sheep and goat meat sausages manufactured with different pork fat levels. Meat Science. 114-120. 2015