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Jorge Alberto dos Santos Guieiro Pereira

AuthID: R-001-PNA

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Confirmed Publications: 6

1

TITLE: Sensory Changes andListeria monocytogenesBehavior in Sliced Cured Pork Loins during Extended Storage
AUTHORS: Silva, R; Pereira, J ; Rouxinol, M; Patarata, L;
PUBLISHED: 2020, SOURCE: FOODS, VOLUME: 9, ISSUE: 5

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Scopus

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2

TITLE: Multivariate nature of a cooked blood sausage spoilage along aerobic and vacuum package storage
AUTHORS: Pereira, JA ; Dionisio, L; Patarata, L; Matos, TJS;
PUBLISHED: 2019, SOURCE: FOOD PACKAGING AND SHELF LIFE, VOLUME: 20

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Scopus

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3

TITLE: APPLICATION OF UNSTEADY-STATE HEAT TRANSFER EQUATIONS TO THERMAL PROCESS OF MORCELA DE ARROZ FROM MONCHIQUE REGION, A PORTUGUESE TRADITIONAL BLOOD SAUSAGE. Assess the Adequacy of Ushte Using Heisler Charts Full Text
AUTHORS: Pereira, JA ; Ferreira Dias, S; Dionisio, L; Patarata, L; Matos, TJS;
PUBLISHED: 2017, SOURCE: JOURNAL OF FOOD PROCESSING AND PRESERVATION, VOLUME: 41, ISSUE: 2

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Scopus

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4

TITLE: Effect of packaging technology on microbiological and sensory quality of a cooked blood sausage, Morcela de Arroz, from Monchique region of Portugal Full Text
AUTHORS: Pereira, JA ; Dionisio, L; Patarata, L; Matos, TJS;
PUBLISHED: 2015, SOURCE: MEAT SCIENCE, VOLUME: 101

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Scopus

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5

TITLE: SENSORY LEXICON DEVELOPMENT FOR A PORTUGUESE COOKED BLOOD SAUSAGE - MORCELA DE ARROZ DE MONCHIQUE - TO PREDICT ITS USEFULNESS FOR A GEOGRAPHICAL CERTIFICATION. Sensory Lexicon of Monchique Cooked Blood Sausage Full Text
AUTHORS: Pereira, JA ; Dionisio, L; Matos, TJS; Patarata, L;
PUBLISHED: 2015, SOURCE: JOURNAL OF SENSORY STUDIES, VOLUME: 30, ISSUE: 1

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Scopus

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6

TITLE: Shelf Life Determination of Sliced Portuguese Traditional Blood Sausage-Morcela de Arroz de Monchique through Microbiological Challenge and Consumer Test. Shelf life of sliced blood sausage… Full Text
AUTHORS: Jorge A Pereira ; Pedro Silva; Teresa J S Matos; Luis Patarata;
PUBLISHED: 2015, SOURCE: JOURNAL OF FOOD SCIENCE, VOLUME: 80, ISSUE: 3

INDEXED IN:

Scopus

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