publicações selecionadas
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artigo de revista
- 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
- 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
- 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
- Chemical, Physicochemical and Sensorial Characterization of Nitrite-Free Dry-Cured Bísaro Shoulders. Foods. 2022
- Natural Antimicrobials: A Clean Label Strategy to Improve the Shelf Life and Safety of Reformulated Meat Products. Foods. 2022
- Can the Introduction of Different Olive Cakes Affect the Carcass, Meat and Fat Quality of Bísaro Pork?. Foods. 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. 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
- Potential Use of Elderberry (Sambucus nigra L.) as Natural Colorant and Antioxidant in the Food Industry. A Review. Foods. 2021
- Fatty acid composition of lamb meat from Italian and German local breeds. Small Ruminant Research. 2021
- Influence of the Production System (Intensive vs. Extensive) at Farm Level on Proximate Composition and Volatile Compounds of Portuguese Lamb Meat. Foods. 2021
- Effect of NaCl Replacement by other Salts on the Quality of Bísaro Pork Sausages (PGI Chouriça de Vinhais). Foods. 2021
- Edible mushrooms as a natural source of food ingredient/additive replacer. Foods. 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
- Growth performance of Bísaro pigs in hoop barn and confinement housing systems. Archivos de Zootecnia. 2018
- Efecto de la substitución de grasa por aceite de oliva en las propiedades físico-químicas, ácidos grasos y contenido de colesterol y tocoferol de pâté. Grasas y Aceites. 2016
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artigo de conferência
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capítulo de livro
- Alheira 2022
- Androlla and Botillo 2022
- Chouriça de Carne 2022
- Dry-Cured Ham 2022
- Sobrasada 2022
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documento