Alfredo Jorge Costa Teixeira


AuthID: R-000-0DD

Confirmed Publications: 173



101
TITLE: Quality labels of sheep and goats meat. A fact or a fiction?  Full Text
AUTHORS: Teixeira A. ;
PUBLISHED: 2016, SOURCE: Archivos de Zootecnia, VOLUME: 65, ISSUE: 251
INDEXED IN: Scopus
IN MY: ORCID | CIÊNCIAVITAE
102
TITLE: An approach to predict chemical composition of goat Longissimus thoracis et lumborum muscle by Near Infrared Reflectance spectroscopy  Full Text
AUTHORS: Alfredo Teixeira ; Antonio Oliveira; Katia Paulos; Ana Leite; Anabela Marcia; Andre Amorim; Etelvina Pereira; Severiano Silva; Sandra Rodrigues ;
PUBLISHED: 2015, SOURCE: SMALL RUMINANT RESEARCH, VOLUME: 126
INDEXED IN: Scopus WOS CrossRef
IN MY: ORCID | CIÊNCIAVITAE
103
TITLE: Carcass measurements, non-carcass components and cut production of local Brazilian Pantaneiro sheep and crossbreeds of Texel and Santa Ines with Pantaneiro  Full Text
AUTHORS: Vargas Junior, FM; Martins, CF; Pinto, GS; Ferreira, MB; Ricardo, HA; Leonardo, AP; Fernandes, ARM; Teixeira, A ;
PUBLISHED: 2015, SOURCE: SMALL RUMINANT RESEARCH, VOLUME: 124
INDEXED IN: Scopus WOS
IN MY: ORCID | ResearcherID | CIÊNCIAVITAE
104
TITLE: Carcass measurements, non-carcass components and cut production of local Brazilian Pantaneiro sheep and crossbreeds of Texel and Santa Inês with Pantaneiro  Full Text
AUTHORS: F.M Vargas; C.F Martins; G.S Pinto; M.B Ferreira; H.A Ricardo; A.P Leonardo; A.R.M Fernandes; Teixeira, A ;
PUBLISHED: 2015, SOURCE: Small Ruminant Research, VOLUME: 124
INDEXED IN: CrossRef
IN MY: ORCID | CIÊNCIAVITAE
105
TITLE: Physicochemical properties, fatty acid profile and sensory characteristics of sheep and goat meat sausages manufactured with different pork fat levels  Full Text
AUTHORS: Leite, A; Rodrigues, S ; Pereira, E; Paulos, K; Oliveira, AF; Lorenzo, JM; Teixeira, A ;
PUBLISHED: 2015, SOURCE: MEAT SCIENCE, VOLUME: 105
INDEXED IN: Scopus WOS CrossRef
IN MY: ORCID | CIÊNCIAVITAE
106
TITLE: Sensory Characterization and Consumer Preference Mapping of Fresh Sausages Manufactured with Goat and Sheep Meat. New product sensory analysis…  Full Text
AUTHORS: Katia Paulos; Sandra Rodrigues ; Antonio Filipe Oliveira; Ana Leite; Etelvina Pereira; Alfredo Teixeira ;
PUBLISHED: 2015, SOURCE: JOURNAL OF FOOD SCIENCE, VOLUME: 80, ISSUE: 7
INDEXED IN: Scopus WOS CrossRef
IN MY: ORCID | CIÊNCIAVITAE
107
108
TITLE: Effect of Breed and Sex on Pork Meat Sensory Evaluation  Full Text
AUTHORS: Sandra Rodrigues; Alfredo Teixeira ;
PUBLISHED: 2014, SOURCE: Food and Nutrition Sciences, VOLUME: 05, ISSUE: 07
INDEXED IN: CrossRef: 2
IN MY: ORCID | CIÊNCIAVITAE
109
TITLE: SHORT COMMUNICATION: Quality of ewe and goat meat cured product mantas. An approach to provide value added to culled animals
AUTHORS: Oliveira, AF; Rodrigues, S; Leite, A; Paulos, K; Pereira, E; Teixeira, A ;
PUBLISHED: 2014, SOURCE: CANADIAN JOURNAL OF ANIMAL SCIENCE, VOLUME: 94, ISSUE: 3
INDEXED IN: Scopus WOS
IN MY: ORCID | ResearcherID | CIÊNCIAVITAE
110
TITLE: Short communication: Quality of ewe and goat meat cured product mantas. an approach to provide value added to culled animals
AUTHORS: Oliveira, AF; Rodrigues, S ; Leite, A; Paulos, K; Pereira, E; Teixeira, A ;
PUBLISHED: 2014, SOURCE: Canadian Journal of Animal Science, VOLUME: 94, ISSUE: 3
INDEXED IN: Scopus CrossRef
IN MY: ORCID | CIÊNCIAVITAE
Page 11 of 18. Total results: 173.

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