selected publications
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academic article
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conference paper
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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
- 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
- Physicochemical Composition and Sensory Quality of Goat Meat Burgers. Effect of Fat Source. Foods. 1824-1824. 2021