Sandra Sofia do Quinteiro Rodrigues


AuthID: R-000-KJX

Confirmed Publications: 68



11
TITLE: Utilizing Olive By-Products in the Diet of Bísaro Pigs: Enhancing the Value of the Breed's Dry-Cured Products
AUTHORS: Ana Leite; Lia Vasconcelos; Sergio Lopez; Divanildo Outor Monteiro; Vitor Pinheiro; Sandra Rodrigues ; Alfredo Teixeira;
PUBLISHED: 2024
INDEXED IN: CrossRef
IN MY: ORCID | CIÊNCIAVITAE
12
TITLE: Can Near-Infrared Spectroscopy Replace a Panel of Tasters in Sensory Analysis of Dry-Cured Bísaro Loin?
AUTHORS: Vasconcelos, Lia; Dias, Luis G. ; Leite, Ana; Ferreira, Iasmin; Pereira, Etelvina; Bona, Evandro; Mateo, Javier; Rodrigues, Sandra ; Teixeira, Alfredo ;
PUBLISHED: 2023, SOURCE: FOODS, VOLUME: 12, ISSUE: 23
INDEXED IN: Scopus WOS CrossRef
IN MY: ORCID | CIÊNCIAVITAE
13
TITLE: Can NIR Replace a Panel of Tasters in Sensory Analysis of Dry-Cured Bísaro Loin?
AUTHORS: Lia Vasconcelos; Luís G Dias ; Ana Leite; Iasmin Ferreira; Etelvina Pereira; Evandro Bona; Javier Mateo; Sandra Rodrigues ; And Alfredo Teixeira ;
PUBLISHED: 2023
INDEXED IN: CrossRef: 1
IN MY: ORCID | CIÊNCIAVITAE
14
TITLE: Did the Addition of Olive Cake in the Finishing Diet of Bísaro Pigs Affect the Volatile Compounds and Sensory Characteristics of Dry-Cured Loin and Dry-Cured “Cachaço”?
AUTHORS: Ana Leite; Lia Vasconcelos; Iasmin Ferreira; Rubén Domínguez; Mirian Pateiro; Sandra Rodrigues ; Etelvina Pereira; Paulo Campagnol; José Angel Perez; Jose M Lorenzo; Alfredo Teixeira;
PUBLISHED: 2023
INDEXED IN: CrossRef: 3
IN MY: ORCID | CIÊNCIAVITAE
15
TITLE: Did the Addition of Olive Cakes Obtained by Different Methods of Oil Extraction in the Finishing Diet of Bisaro Pigs Affect the Volatile Compounds and Sensory Characteristics of Dry-Cured Loin and Cachaco?
AUTHORS: Leite, Ana; Vasconcelos, Lia; Ferreira, Iasmin; Dominguez, Ruben; Pateiro, Mirian; Rodrigues, Sandra ; Pereira, Etelvina; Campagnol, Paulo C. B.; Perez Alvarez, Jose Angel; Lorenzo, Jose M.; Teixeira, Alfredo ;
PUBLISHED: 2023, SOURCE: FOODS, VOLUME: 12, ISSUE: 13
INDEXED IN: Scopus WOS CrossRef: 1
IN MY: ORCID | CIÊNCIAVITAE
16
TITLE: Effect of the Inclusion of Olive Cake in the Diet on the Physicochemical Characteristics of Dry-Cured Loin and Dry-Cured "Cachaco" of Bisaro Pig
AUTHORS: Leite, Ana; Vasconcelos, Lia; Ferreira, Iasmin; Dominguez, Ruben; Pereira, Etelvina; Rodrigues, Sandra ; Lorenzo, Jose M.; Teixeira, Alfredo ;
PUBLISHED: 2023, SOURCE: APPLIED SCIENCES-BASEL, VOLUME: 13, ISSUE: 3
INDEXED IN: Scopus WOS CrossRef: 4
IN MY: ORCID | CIÊNCIAVITAE
17
TITLE: Novel Approaches to Improve Meat Products' Healthy Characteristics: A Review on Lipids, Salts, and Nitrites
AUTHORS: Rodrigues, Sandra S. Q. ; Vasconcelos, Lia; Leite, Ana; Ferreira, Iasmin; Pereira, Etelvina; Teixeira, Alfredo ;
PUBLISHED: 2023, SOURCE: FOODS, VOLUME: 12, ISSUE: 15
INDEXED IN: Scopus WOS CrossRef: 4
IN MY: ORCID | CIÊNCIAVITAE
18
TITLE: SVM Regression to Assess Meat Characteristics of Bisaro Pig Loins Using NIRS Methodology
AUTHORS: Vasconcelos, Lia; Dias, Luis G. ; Leite, Ana; Ferreira, Iasmin; Pereira, Etelvina; Silva, Severiano; Rodrigues, Sandra ; Teixeira, Alfredo ;
PUBLISHED: 2023, SOURCE: FOODS, VOLUME: 12, ISSUE: 3
INDEXED IN: Scopus WOS CrossRef: 7 Handle
IN MY: ORCID | CIÊNCIAVITAE
19
TITLE: Can the Introduction of Different Olive Cakes Affect the Carcass, Meat and Fat Quality of Bisaro Pork?
AUTHORS: Leite, Ana; Dominguez, Ruben; Vasconcelos, Lia; Ferreira, Iasmin; Pereira, Etelvina; Pinheiro, Victor ; Outor Monteiro, Divanildo; Rodrigues, Sandra ; Lorenzo, Jose Manuel; Santos, Eva Maria; Andres, Silvina Cecilia; Campagnol, Paulo C. B.; Teixeira, Alfredo ;
PUBLISHED: 2022, SOURCE: FOODS, VOLUME: 11, ISSUE: 11
INDEXED IN: Scopus WOS CrossRef: 7
IN MY: ORCID | CIÊNCIAVITAE
20
TITLE: Chemical, Physicochemical and Sensorial Characterization of Nitrite-Free Dry-Cured Bisaro Shoulders
AUTHORS: Leite, Ana; Vasconcelos, Lia; Ferreira, Iasmin; Sarmiento Garcia, Ainhoa; Dominguez, Ruben; Maria Santos, Eva; Campagnol, Paulo C. B.; Rodrigues, Sandra ; Lorenzo, Jose M.; Teixeira, Alfredo ;
PUBLISHED: 2022, SOURCE: FOODS, VOLUME: 11, ISSUE: 19
INDEXED IN: Scopus WOS CrossRef: 7
IN MY: ORCID | CIÊNCIAVITAE
Page 2 of 7. Total results: 68.

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