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Teresa de Jesus da Silva Matos

AuthID: R-000-H3C

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Confirmed Publications: 17

1

TITLE: Evaluation of Texture and Viscoelastic Behavior of Hybrid Clean Label Deli Ham with Pulse Flours
AUTHORS: Carvalho, Lisiane; Seriacaroupin, Soundary; Raymundo, Anabela ; Matos, Teresa ; Sousa, Isabel;
PUBLISHED: 2024, SOURCE: 9th Iberian Meeting on Rheology (IBEREO) in PROCEEDINGS OF THE IBERIAN MEETING ON RHEOLOGY, IBEREO 2024, VOLUME: 56

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2

TITLE: Multivariate nature of a cooked blood sausage spoilage along aerobic and vacuum package storage
AUTHORS: Pereira, JA ; Dionisio, L; Patarata, L; Matos, TJS ;
PUBLISHED: 2019, SOURCE: FOOD PACKAGING AND SHELF LIFE, VOLUME: 20

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3

TITLE: APPLICATION OF UNSTEADY-STATE HEAT TRANSFER EQUATIONS TO THERMAL PROCESS OF MORCELA DE ARROZ FROM MONCHIQUE REGION, A PORTUGUESE TRADITIONAL BLOOD SAUSAGE. Assess the Adequacy of Ushte Using Heisler Charts Full Text
AUTHORS: Pereira, JA ; Ferreira Dias, S ; Dionisio, L; Patarata, L; Matos, TJS ;
PUBLISHED: 2017, SOURCE: JOURNAL OF FOOD PROCESSING AND PRESERVATION, VOLUME: 41, ISSUE: 2

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4

TITLE: Dietary inclusion of tomato pomace improves meat oxidative stability of young pigs Full Text
AUTHORS: Correia, CS; Alfaia, CM ; Madeira, MS; Lopes, PA ; Matos, TJS ; Cunha, LF; Prates, JAM ; Freire, JPB;
PUBLISHED: 2017, SOURCE: JOURNAL OF ANIMAL PHYSIOLOGY AND ANIMAL NUTRITION, VOLUME: 101, ISSUE: 6

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5

TITLE: Effect of packaging technology on microbiological and sensory quality of a cooked blood sausage, Morcela de Arroz, from Monchique region of Portugal Full Text
AUTHORS: Pereira, JA ; Dionisio, L; Patarata, L; Matos, TJS ;
PUBLISHED: 2015, SOURCE: MEAT SCIENCE, VOLUME: 101

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6

TITLE: SENSORY LEXICON DEVELOPMENT FOR A PORTUGUESE COOKED BLOOD SAUSAGE - MORCELA DE ARROZ DE MONCHIQUE - TO PREDICT ITS USEFULNESS FOR A GEOGRAPHICAL CERTIFICATION. Sensory Lexicon of Monchique Cooked Blood Sausage Full Text
AUTHORS: Pereira, JA ; Dionisio, L; Matos, TJS ; Patarata, L;
PUBLISHED: 2015, SOURCE: JOURNAL OF SENSORY STUDIES, VOLUME: 30, ISSUE: 1

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7

TITLE: Shelf Life Determination of Sliced Portuguese Traditional Blood Sausage-Morcela de Arroz de Monchique through Microbiological Challenge and Consumer Test. Shelf life of sliced blood sausage… Full Text
AUTHORS: Jorge A Pereira ; Pedro Silva; Teresa J S Matos ; Luis Patarata;
PUBLISHED: 2015, SOURCE: JOURNAL OF FOOD SCIENCE, VOLUME: 80, ISSUE: 3

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8

TITLE: Microbial spoilage of portuguese chourico along shelf life period Full Text
AUTHORS: Teresa de Jesus da Silva Matos ; Arminda Bruno Soares; Antonio Amaral Azevedo;
PUBLISHED: 2013, SOURCE: BRAZILIAN JOURNAL OF MICROBIOLOGY, VOLUME: 44, ISSUE: 1

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9

TITLE: Nutritive value of Cistus salvifolius shrubs for small ruminants Full Text
AUTHORS: Bruno Soares, AM; Teresa J S Matos ; Jorge Cadima ;
PUBLISHED: 2011, SOURCE: ANIMAL FEED SCIENCE AND TECHNOLOGY, VOLUME: 165, ISSUE: 3-4

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10

TITLE: Nutritive value of Cistus salvifolius shrubs for small ruminants Full Text
AUTHORS: A.M Bruno-Soares; Teresa J.S Matos ; Jorge Cadima;
PUBLISHED: 2011, SOURCE: Animal Feed Science and Technology, VOLUME: 165, ISSUE: 3-4

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