Alfredo Jorge Costa Teixeira
AuthID: R-000-0DD
51
TITLE: The nutritional characteristics and health-oriented advances of meat and meat products
AUTHORS: Campagnol, PCB; Lorenzo, JM; Teixeira, A; Santos, EM; Andrés, SC; Dos Santos, BA; Pinton, MB; Vaz Leães, YS; Cichoski, AJ;
PUBLISHED: 2022, SOURCE: Meat and Meat Replacements: An Interdisciplinary Assessment of Current Status and Future Directions
AUTHORS: Campagnol, PCB; Lorenzo, JM; Teixeira, A; Santos, EM; Andrés, SC; Dos Santos, BA; Pinton, MB; Vaz Leães, YS; Cichoski, AJ;
PUBLISHED: 2022, SOURCE: Meat and Meat Replacements: An Interdisciplinary Assessment of Current Status and Future Directions
52
TITLE: Sodium Reduction in Traditional Dry-Cured Pork Belly Using Glasswort Powder (Salicornia herbacea) as a Partial NaCl Replacer
AUTHORS: Ferreira, Iasmin; Leite, Ana; Vasconcelos, Lia; Rodrigues, Sandra; Mateo, Javier; Munekata, Paulo E. S.; Teixeira, Alfredo;
PUBLISHED: 2022, SOURCE: FOODS, VOLUME: 11, ISSUE: 23
AUTHORS: Ferreira, Iasmin; Leite, Ana; Vasconcelos, Lia; Rodrigues, Sandra; Mateo, Javier; Munekata, Paulo E. S.; Teixeira, Alfredo;
PUBLISHED: 2022, SOURCE: FOODS, VOLUME: 11, ISSUE: 23
53
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
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
54
TITLE: Volatile Organic Compound Profile
AUTHORS: Olalla López-Fernández; Rubén Domínguez; Laura Cutillas; Paulo E S Munekata; Laura Purriños; José Manuel Lorenzo; Nestor Sepúlveda; Alfredo Teixeira; Mirian Pateiro;
PUBLISHED: 2022, SOURCE: Methods to Assess the Quality of Meat Products - Methods and Protocols in Food Science
AUTHORS: Olalla López-Fernández; Rubén Domínguez; Laura Cutillas; Paulo E S Munekata; Laura Purriños; José Manuel Lorenzo; Nestor Sepúlveda; Alfredo Teixeira; Mirian Pateiro;
PUBLISHED: 2022, SOURCE: Methods to Assess the Quality of Meat Products - Methods and Protocols in Food Science
55
TITLE: pH and Color
AUTHORS: Alfredo Teixeira; Rubén Domínguez; Javier F Rey; Gonzalo Aleu; Mirian Pateiro; José Manuel Lorenzo;
PUBLISHED: 2022, SOURCE: Methods to Assess the Quality of Meat Products - Methods and Protocols in Food Science
AUTHORS: Alfredo Teixeira; Rubén Domínguez; Javier F Rey; Gonzalo Aleu; Mirian Pateiro; José Manuel Lorenzo;
PUBLISHED: 2022, SOURCE: Methods to Assess the Quality of Meat Products - Methods and Protocols in Food Science
56
TITLE: Androlla and Botillo
AUTHORS: Rubén Domínguez; Mirian Pateiro; Paulo C B Campagnol; Marcelo Rosmini; Paulo E S Munekata; Alfredo Teixeira; José Manuel Lorenzo;
PUBLISHED: 2022, SOURCE: Methods and Protocols in Food Science - Production of Traditional Mediterranean Meat Products
AUTHORS: Rubén Domínguez; Mirian Pateiro; Paulo C B Campagnol; Marcelo Rosmini; Paulo E S Munekata; Alfredo Teixeira; José Manuel Lorenzo;
PUBLISHED: 2022, SOURCE: Methods and Protocols in Food Science - Production of Traditional Mediterranean Meat Products
57
TITLE: Alheira
AUTHORS: Alfredo Teixeira; Rubén Domínguez; Jorge Felipe Reyes; José Manuel Lorenzo; Marco Antonio Trindade; Sandra Rodrigues;
PUBLISHED: 2022, SOURCE: Methods and Protocols in Food Science - Production of Traditional Mediterranean Meat Products
AUTHORS: Alfredo Teixeira; Rubén Domínguez; Jorge Felipe Reyes; José Manuel Lorenzo; Marco Antonio Trindade; Sandra Rodrigues;
PUBLISHED: 2022, SOURCE: Methods and Protocols in Food Science - Production of Traditional Mediterranean Meat Products
58
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
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
59
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
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
60
TITLE: Sobrasada
AUTHORS: Gema Nieto; Gaspar Ros; Rocío Peñalver; Rubén Domínguez; José Angel Pérez-Alvarez; Alfredo Teixeira; José Manuel Lorenzo;
PUBLISHED: 2022, SOURCE: Methods and Protocols in Food Science - Production of Traditional Mediterranean Meat Products
AUTHORS: Gema Nieto; Gaspar Ros; Rocío Peñalver; Rubén Domínguez; José Angel Pérez-Alvarez; Alfredo Teixeira; José Manuel Lorenzo;
PUBLISHED: 2022, SOURCE: Methods and Protocols in Food Science - Production of Traditional Mediterranean Meat Products
