Sandra Sofia do Quinteiro Rodrigues


AuthID: R-000-KJX

Confirmed Publications: 68



1
TITLE: Dry-Cured Bísaro Ham: Differences in Physicochemical Characteristics, Fatty Acid Profile and Volatile Compounds Between Muscles
AUTHORS: Lia Vasconcelos; Luís G Dias; Ana Leite; José M Lorenzo; Alfredo Teixeira; Sandra S Q Rodrigues ; Javier Mateo;
PUBLISHED: 2025, SOURCE: Foods, VOLUME: 14, ISSUE: 14
INDEXED IN: CrossRef
IN MY: ORCID | CIÊNCIAVITAE
2
TITLE: Use of Black Pepper Essential Oil to Produce a Healthier Chicken Pâté
AUTHORS: Rodrigues, Sandra S. Q. ; Leite, Ana; Vasconcelos, Lia; Pereira, Etelvina; Seixas, Natalia L.; Estevinho, Leticia; Teixeira, Alfredo;
PUBLISHED: 2025, SOURCE: APPLIED SCIENCES-BASEL, VOLUME: 15, ISSUE: 4
INDEXED IN: Scopus WOS CrossRef
IN MY: ORCID | CIÊNCIAVITAE
3
TITLE: A Preliminary Evaluation of Sex and Dietary Field Pea Effects on Sensory Characteristics of Dry-Cured Loins  Full Text
AUTHORS: Argemi Armengol, Immaculada; alvarez Rodriguez, Javier; Tor, Marc; Salada, Laura; Leite, Ana; Vasconcelos, Lia; Teixeira, Alfredo ; Rodrigues, Sandra Sofia Quinteiro ;
PUBLISHED: 2024, SOURCE: ANIMALS, VOLUME: 14, ISSUE: 5
INDEXED IN: Scopus WOS CrossRef
IN MY: ORCID | CIÊNCIAVITAE
4
TITLE: Contribution to Characterizing the Meat Quality of Protected Designation of Origin Serrana and Preta de Montesinho Kids Using the Near-Infrared Reflectance Methodology
AUTHORS: Vasconcelos, Lia; Dias, Luis G.; Leite, Ana; Pereira, Etelvina; Silva, Severiano; Ferreira, Iasmin; Mateo, Javier; Rodrigues, Sandra ; Teixeira, Alfredo ;
PUBLISHED: 2024, SOURCE: FOODS, VOLUME: 13, ISSUE: 10
INDEXED IN: Scopus WOS CrossRef
IN MY: ORCID | CIÊNCIAVITAE
5
TITLE: Effect of Olive Cake in Bísaro Pig Feed on Physicochemical Composition and Fatty Acid Profile of Three Different Muscles of Dry-Cured Shoulder  Full Text
AUTHORS: Leite, Ana; Vasconcelos, Lia; Rodrigues, Sandra ; Pereira, Etelvina; Dominguez Valencia, Ruben; Lorenzo, Jose Manuel; Teixeira, Alfredo ;
PUBLISHED: 2024, SOURCE: ANIMALS, VOLUME: 14, ISSUE: 11
INDEXED IN: Scopus WOS CrossRef
IN MY: ORCID | CIÊNCIAVITAE
6
TITLE: Emerging Methods for the Evaluation of Sensory Quality of Food: Technology at Service
AUTHORS: Sandra S Q Rodrigues ; Luís G Dias; Alfredo Teixeira ;
PUBLISHED: 2024, SOURCE: Current Food Science and Technology Reports, VOLUME: 2, ISSUE: 1
INDEXED IN: CrossRef: 5
IN MY: ORCID | CIÊNCIAVITAE
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Page 1 of 7. Total results: 68.

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