Alfredo Jorge Costa Teixeira


AuthID: R-000-0DD

Confirmed Publications: 173



91
92
TITLE: Effect of salting and ripening on the physicochemical and sensory quality of goat and sheep cured legs  Full Text
AUTHORS: Teixeira, A ; Fernandes, A; Pereira, E; Manuel, A; Rodrigues, S;
PUBLISHED: 2017, SOURCE: MEAT SCIENCE, VOLUME: 134
INDEXED IN: Scopus WOS CrossRef: 23
IN MY: ORCID | CIÊNCIAVITAE
93
TITLE: Microbiological quality and sensory evaluation of new cured products obtained from sheep and goat meat
AUTHORS: Tolentino, GS; Estevinho, LM ; Pascoal, A; Rodrigues, SS ; Teixeira, AJ ;
PUBLISHED: 2017, SOURCE: ANIMAL PRODUCTION SCIENCE, VOLUME: 57, ISSUE: 2
INDEXED IN: Scopus WOS CrossRef: 10
IN MY: ORCID | CIÊNCIAVITAE
94
TITLE: Nanoparticles‐Based Sensors
AUTHORS: Luís G Dias; António M Peres; Alfredo Teixeira ;
PUBLISHED: 2017, SOURCE: Advances in Food Diagnostics
INDEXED IN: CrossRef
IN MY: ORCID | CIÊNCIAVITAE
95
TITLE: Qualidade da carcaça e carne. Tendências e preferências  Full Text
AUTHORS: Alfredo Teixeira ;
PUBLISHED: 2017, SOURCE: Revista de Ciências Agrárias, VOLUME: 40, ISSUE: SP
INDEXED IN: CrossRef
IN MY: ORCID | CIÊNCIAVITAE
96
TITLE: Sheep and goat fermented meat products-health aspects
AUTHORS: Teixeira, A ; Rodrigues, S ; Dias, T; Estevinho, L;
PUBLISHED: 2017, SOURCE: Fermented Meat Products: Health Aspects
INDEXED IN: Scopus
IN MY: ORCID | CIÊNCIAVITAE
97
TITLE: Comparative evaluation of physical parameters of salted goat and sheep meat blankets "mantas" from Northeastern Portugal  Full Text
AUTHORS: Ortega, A; Chito, D; Teixeira, A ;
PUBLISHED: 2016, SOURCE: JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION, VOLUME: 10, ISSUE: 3
INDEXED IN: Scopus WOS CrossRef
IN MY: ORCID | CIÊNCIAVITAE
98
TITLE: Effect of caponisation on physicochemical and sensory characteristics of chickens
AUTHORS: Amorim, A; Rodrigues, S; Pereira, E; Valentim, R; Teixeira, A ;
PUBLISHED: 2016, SOURCE: ANIMAL, VOLUME: 10, ISSUE: 6
INDEXED IN: Scopus WOS CrossRef: 24
IN MY: ORCID | CIÊNCIAVITAE
99
TITLE: Marcas de calidad de carne de ovino y caprino ¿Un hecho o una ficción?  Full Text
AUTHORS: Teixeira, A ;
PUBLISHED: 2016, SOURCE: Archivos de Zootecnia, VOLUME: 65, ISSUE: 251
INDEXED IN: CrossRef: 1
IN MY: ORCID | CIÊNCIAVITAE
100
TITLE: Physicochemical composition and sensory quality evaluation of capon and rooster meat
AUTHORS: Amorim, A; Rodrigues, S; Pereira, E; Teixeira, A ;
PUBLISHED: 2016, SOURCE: POULTRY SCIENCE, VOLUME: 95, ISSUE: 5
INDEXED IN: Scopus WOS CrossRef: 25
IN MY: ORCID | CIÊNCIAVITAE
Page 10 of 18. Total results: 173.

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