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
- Physicochemical properties, fatty acid profile and sensory characteristics of sheep and goat meat sausages manufactured with different pork fat levels. Meat Science. 2015
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artigo de conferência
- Book of Abstracts of the 73rd Annual Meeting of the European Federation of Animal Science. 48th Annual Meeting of EAAP, Abstracts. 2022
- Can the inclusion of different olive oil cakes on diet affect carcass quality of Bísaro? 2022
- Escalonamentos de tratamentos em unidades de saúde 2017
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poster de conferência
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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”?
- 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