publicações selecionadas
-
artigo académico
- 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
- 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
-
artigo de conferência
-
artigo de revista
- 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 Partial Meat Replacement by Hibiscus sabdariffa By-Product and Pleurotus djamor Powder on the Quality of Beef Patties. Foods. 2023
- Development of Healthier and Functional Dry Fermented Sausages: Present and Future. Foods. 2022
- Seaweed-derived proteins and peptides: promising marine bioactives. Antioxidants. 2022
- Potential Use of Elderberry (Sambucus nigra L.) as Natural Colorant and Antioxidant in the Food Industry. A Review. Foods. 2021
- Quality attributes of lamb meat from European breeds: Effects of intrinsic properties and storage. Small Ruminant Research. 2021
- Influence of feeding system on Longissimus thoracis et lumborum volatile compounds of an Iberian local lamb breed. Small Ruminant Research. 2021
- Protein oxidation in muscle foods: a comprehensive review. Antioxidants. 2021
-
capítulo de livro
- Androlla and Botillo 2022
- Dry-Cured Ham 2022