Alfredo Jorge Costa Teixeira
AuthID: R-000-0DD
61
TITLE: Consumer perceptions towards healthier meat products
AUTHORS: Teixeira, A; Rodrigues, S;
PUBLISHED: 2021, SOURCE: CURRENT OPINION IN FOOD SCIENCE, VOLUME: 38
AUTHORS: Teixeira, A; Rodrigues, S;
PUBLISHED: 2021, SOURCE: CURRENT OPINION IN FOOD SCIENCE, VOLUME: 38
62
TITLE: The nutritive value of different Mediterranean browse species used as animal feeds under oak silvopastoral systems in Northern Portugal Full Text
AUTHORS: Castro, M; Teixeira, A; Fernandez Nunez, E;
PUBLISHED: 2021, SOURCE: AGROFORESTRY SYSTEMS, VOLUME: 95, ISSUE: 2
AUTHORS: Castro, M; Teixeira, A; Fernandez Nunez, E;
PUBLISHED: 2021, SOURCE: AGROFORESTRY SYSTEMS, VOLUME: 95, ISSUE: 2
63
TITLE: Intramuscular Fat Prediction Using Color and Image Analysis of Bisaro Pork Breed
AUTHORS: Teixeira, A; Silva, SR; Hasse, M; Almeida, JMH; Dias, L;
PUBLISHED: 2021, SOURCE: FOODS, VOLUME: 10, ISSUE: 1
AUTHORS: Teixeira, A; Silva, SR; Hasse, M; Almeida, JMH; Dias, L;
PUBLISHED: 2021, SOURCE: FOODS, VOLUME: 10, ISSUE: 1
64
TITLE: Meat and quality marks (MARCARNE)
AUTHORS: Teixeira, A;
PUBLISHED: 2021, SOURCE: ITEA-INFORMACION TECNICA ECONOMICA AGRARIA, VOLUME: 117, ISSUE: 1
AUTHORS: Teixeira, A;
PUBLISHED: 2021, SOURCE: ITEA-INFORMACION TECNICA ECONOMICA AGRARIA, VOLUME: 117, ISSUE: 1
INDEXED IN: 
WOS
WOS IN MY: 
ORCID
ORCID65
TITLE: Sensory attributes of Bisaro pork loin, fed with and without chestnut, vs. commercial
AUTHORS: Rodrigues, S; Oliveira, I; Vasconcelos, L; Pereira, E; Teixeira, A;
PUBLISHED: 2021, SOURCE: ITEA-INFORMACION TECNICA ECONOMICA AGRARIA, VOLUME: 117, ISSUE: 1
AUTHORS: Rodrigues, S; Oliveira, I; Vasconcelos, L; Pereira, E; Teixeira, A;
PUBLISHED: 2021, SOURCE: ITEA-INFORMACION TECNICA ECONOMICA AGRARIA, VOLUME: 117, ISSUE: 1
INDEXED IN: WOS
WOS IN MY: ORCID
ORCID66
TITLE: Viability of the use of mycotoxin adsorbent in the finishing of Texel lambs in confinement Full Text
AUTHORS: Rego, FCD; Savio, PLO; Pertile, SFN; dos Santos, JS; Eleodoro, JI; Teixeira, AJC; Zundt, M; da Cunha, LFCD; Barreto, JVP;
PUBLISHED: 2021, SOURCE: TROPICAL ANIMAL HEALTH AND PRODUCTION, VOLUME: 53, ISSUE: 1
AUTHORS: Rego, FCD; Savio, PLO; Pertile, SFN; dos Santos, JS; Eleodoro, JI; Teixeira, AJC; Zundt, M; da Cunha, LFCD; Barreto, JVP;
PUBLISHED: 2021, SOURCE: TROPICAL ANIMAL HEALTH AND PRODUCTION, VOLUME: 53, ISSUE: 1
67
TITLE: Sensory attributes of bísaro pork loin, fed with and without chestnut, vs. Commercial [Atributos sensoriales de lomo de cerdo bísaro, alimentado con y sin castaña, vs. Comercial]
AUTHORS: Rodrigues, S; Oliveira, I; Vasconcelos, L; Pereira, E; Teixeira, A;
PUBLISHED: 2021, SOURCE: ITEA Informacion Tecnica Economica Agraria, VOLUME: 117, ISSUE: 1
AUTHORS: Rodrigues, S; Oliveira, I; Vasconcelos, L; Pereira, E; Teixeira, A;
PUBLISHED: 2021, SOURCE: ITEA Informacion Tecnica Economica Agraria, VOLUME: 117, ISSUE: 1
INDEXED IN: 
Scopus
Scopus IN MY: ORCID
ORCID68
TITLE: Evaluation of an Image Analysis Approach to Predicting Primal Cuts and Lean in Light Lamb Carcasses Full Text
AUTHORS: Batista, AC; Santos, V; Afonso, J; Guedes, C; Azevedo, J; Teixeira, A; Silva, S;
PUBLISHED: 2021, SOURCE: ANIMALS, VOLUME: 11, ISSUE: 5
AUTHORS: Batista, AC; Santos, V; Afonso, J; Guedes, C; Azevedo, J; Teixeira, A; Silva, S;
PUBLISHED: 2021, SOURCE: ANIMALS, VOLUME: 11, ISSUE: 5
69
TITLE: Effect of NaCl Replacement by other Salts on the Quality of Bisaro Pork Sausages (PGI Chourica de Vinhais)
AUTHORS: Teixeira, A; Dominguez, R; Ferreira, I; Pereira, E; Estevinho, L; Rodrigues, S; Lorenzo, JM;
PUBLISHED: 2021, SOURCE: FOODS, VOLUME: 10, ISSUE: 5
AUTHORS: Teixeira, A; Dominguez, R; Ferreira, I; Pereira, E; Estevinho, L; Rodrigues, S; Lorenzo, JM;
PUBLISHED: 2021, SOURCE: FOODS, VOLUME: 10, ISSUE: 5
70
TITLE: Physicochemical Composition and Sensory Quality of Goat Meat Burgers. Effect of Fat Source
AUTHORS: Teixeira, A; Ferreira, I; Pereira, E; Vasconcelos, L; Leite, A; Rodrigues, S;
PUBLISHED: 2021, SOURCE: FOODS, VOLUME: 10, ISSUE: 8
AUTHORS: Teixeira, A; Ferreira, I; Pereira, E; Vasconcelos, L; Leite, A; Rodrigues, S;
PUBLISHED: 2021, SOURCE: FOODS, VOLUME: 10, ISSUE: 8
