Alfredo Jorge Costa Teixeira


AuthID: R-000-0DD

Confirmed Publications: 173



31
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
32
TITLE: Chouriça de Carne
AUTHORS: Alfredo Teixeira ; Rubén Domínguez; Andrea Carla da Silva Barretto; Javier F Rey; José Manuel Lorenzo; Sandra Rodrigues ;
PUBLISHED: 2022, SOURCE: Methods and Protocols in Food Science - Production of Traditional Mediterranean Meat Products
INDEXED IN: CrossRef
IN MY: ORCID | CIÊNCIAVITAE
33
TITLE: Descriptive sensory analysis as an analytical tool for the sensory characterization of meat products: Fundaments, panel training, and descriptors of meat products
AUTHORS: Purriños, L; Pateiro, M; Rosmini, M; Domínguez, R; Teixeira, A ; Munekata, PES; Campagnol, PCB; Lorenzo, JM;
PUBLISHED: 2022, SOURCE: Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications
INDEXED IN: Scopus CrossRef
IN MY: ORCID | CIÊNCIAVITAE
34
TITLE: Development of Healthier and Functional Dry Fermented Sausages: Present and Future
AUTHORS: Sirini, Noeli; Munekata, Paulo E. S.; Lorenzo, Jose M.; Stegmayer, Maria Angeles; Pateiro, Mirian; Perez Alvarez, Jose Angel; Sepulveda, Nestor; Sosa Morales, Maria Elena; Teixeira, Alfredo ; Fernandez Lopez, Juana; Frizzo, Laureano; Rosmini, Marcelo;
PUBLISHED: 2022, SOURCE: FOODS, VOLUME: 11, ISSUE: 8
INDEXED IN: Scopus WOS CrossRef: 23
IN MY: ORCID | CIÊNCIAVITAE
35
TITLE: Dry-Cured Ham
AUTHORS: Rubén Domínguez; Mirian Pateiro; Alfredo Teixeira ; José Angel Pérez-Alvarez; Eva María Santos; Marco Antonio Trindade; Paulo E S Munekata; José Manuel Lorenzo;
PUBLISHED: 2022, SOURCE: Methods and Protocols in Food Science - Production of Traditional Mediterranean Meat Products
INDEXED IN: CrossRef: 1
IN MY: ORCID | CIÊNCIAVITAE
36
37
TITLE: Lipid oxidation of marine oils
AUTHORS: Agregán, R; Echegaray, N; Pateiro, M; Teixeira, A ; Pérez Álvarez, J; Domínguez, R; Aleu, G; Lorenzo, JM; Lorenzo, JM;
PUBLISHED: 2022, SOURCE: Food Lipids: Sources, Health Implications, and Future Trends
INDEXED IN: Scopus CrossRef
IN MY: ORCID | CIÊNCIAVITAE
38
TITLE: Natural Antimicrobials: A Clean Label Strategy to Improve the Shelf Life and Safety of Reformulated Meat Products
AUTHORS: Angelica Santiesteban Lopez, Norma; Andres Gomez Salazar, Julian; Santos, Eva M.; Campagnol, Paulo C. B.; Teixeira, Alfredo ; Lorenzo, Jose M.; Elena Sosa Morales, Maria; Dominguez, Ruben;
PUBLISHED: 2022, SOURCE: FOODS, VOLUME: 11, ISSUE: 17
INDEXED IN: WOS CrossRef: 17
IN MY: ORCID | CIÊNCIAVITAE
39
TITLE: Natural Antimicrobials: A Clean Label Strategy to Improve the Shelf Life and Safety of Reformulated Meat Products
AUTHORS: Santiesteban López, NA; Gómez Salazar, JA; Santos, EM; Campagnol, PCB; Teixeira, A ; Lorenzo, JM; Sosa Morales, ME; Domínguez, R;
PUBLISHED: 2022, SOURCE: Foods, VOLUME: 11, ISSUE: 17
INDEXED IN: Scopus
IN MY: ORCID | CIÊNCIAVITAE
40
TITLE: Nitrate and Nitrite
AUTHORS: Elisa Rafaela Bonadio Bellucci; Camila Vespúcio Bis Souza; José Manuel Lorenzo; Gonzalo Aleu; Alfredo Teixeira ; Rubén Domínguez; Andrea Carla da Silva-Barretto;
PUBLISHED: 2022, SOURCE: Methods to Assess the Quality of Meat Products - Methods and Protocols in Food Science
INDEXED IN: CrossRef
IN MY: ORCID | CIÊNCIAVITAE
Page 4 of 18. Total results: 173.

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