Teresa de Jesus da Silva Matos
AuthID: R-000-H3C
1
TITLE: Evaluation of Texture and Viscoelastic Behavior of Hybrid Clean Label Deli Ham with Pulse Flours
AUTHORS: Carvalho, Lisiane; Seriacaroupin, Soundary; Raymundo, Anabela; Matos, Teresa; Sousa, Isabel;
PUBLISHED: 2024, SOURCE: 9th Iberian Meeting on Rheology (IBEREO) in PROCEEDINGS OF THE IBERIAN MEETING ON RHEOLOGY, IBEREO 2024, VOLUME: 56
AUTHORS: Carvalho, Lisiane; Seriacaroupin, Soundary; Raymundo, Anabela; Matos, Teresa; Sousa, Isabel;
PUBLISHED: 2024, SOURCE: 9th Iberian Meeting on Rheology (IBEREO) in PROCEEDINGS OF THE IBERIAN MEETING ON RHEOLOGY, IBEREO 2024, VOLUME: 56
2
TITLE: Morcela de Arroz Sausage: Manufacturing Process, Chemical Composition and Shelf Life
AUTHORS: Pereira, JA; Dionísio, L; Patarata, L; Matos, TJS;
PUBLISHED: 2021, SOURCE: Pork: Meat Quality and Processed Meat Products
AUTHORS: Pereira, JA; Dionísio, L; Patarata, L; Matos, TJS;
PUBLISHED: 2021, SOURCE: Pork: Meat Quality and Processed Meat Products
INDEXED IN: 
Scopus
Scopus3
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
AUTHORS: Pereira, JA ; Dionisio, L; Patarata, L; Matos, TJS;
PUBLISHED: 2019, SOURCE: FOOD PACKAGING AND SHELF LIFE, VOLUME: 20
4
TITLE: Sperm-binding to the perivitelline membrane of chicken egg yolk as a functional test for epididymal collected spz evaluation in dogs Full Text
AUTHORS: Paula, TAR; Silva, T; Bergo, L; Carazo, LRB; Mateus, L;
PUBLISHED: 2018, SOURCE: 22nd Annual Conference of the European-Society-for-Domestic-Animal-Reproduction (ESDAR) in REPRODUCTION IN DOMESTIC ANIMALS, VOLUME: 53
AUTHORS: Paula, TAR; Silva, T; Bergo, L; Carazo, LRB; Mateus, L;
PUBLISHED: 2018, SOURCE: 22nd Annual Conference of the European-Society-for-Domestic-Animal-Reproduction (ESDAR) in REPRODUCTION IN DOMESTIC ANIMALS, VOLUME: 53
INDEXED IN: 
WOS
WOS5
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
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
6
TITLE: Dietary inclusion of tomato pomace improves meat oxidative stability of young pigs Full Text
AUTHORS: Correia, CS; Alfaia, CM; Madeira, MS; Lopes, PA; Matos, TJS; Cunha, LF; Prates, JAM; Freire, JPB;
PUBLISHED: 2017, SOURCE: JOURNAL OF ANIMAL PHYSIOLOGY AND ANIMAL NUTRITION, VOLUME: 101, ISSUE: 6
AUTHORS: Correia, CS; Alfaia, CM; Madeira, MS; Lopes, PA; Matos, TJS; Cunha, LF; Prates, JAM; Freire, JPB;
PUBLISHED: 2017, SOURCE: JOURNAL OF ANIMAL PHYSIOLOGY AND ANIMAL NUTRITION, VOLUME: 101, ISSUE: 6
7
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
AUTHORS: Pereira, JA ; Dionisio, L; Patarata, L; Matos, TJS;
PUBLISHED: 2015, SOURCE: MEAT SCIENCE, VOLUME: 101
8
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
AUTHORS: Pereira, JA ; Dionisio, L; Matos, TJS; Patarata, L;
PUBLISHED: 2015, SOURCE: JOURNAL OF SENSORY STUDIES, VOLUME: 30, ISSUE: 1
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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
AUTHORS: Jorge A Pereira ; Pedro Silva; Teresa J S Matos; Luis Patarata;
PUBLISHED: 2015, SOURCE: JOURNAL OF FOOD SCIENCE, VOLUME: 80, ISSUE: 3
10
TITLE: Microbial spoilage of portuguese chourico along shelf life period Full Text
AUTHORS: Teresa de Jesus da Silva Matos; Arminda Bruno Soares; Antonio Amaral Azevedo;
PUBLISHED: 2013, SOURCE: BRAZILIAN JOURNAL OF MICROBIOLOGY, VOLUME: 44, ISSUE: 1
AUTHORS: Teresa de Jesus da Silva Matos; Arminda Bruno Soares; Antonio Amaral Azevedo;
PUBLISHED: 2013, SOURCE: BRAZILIAN JOURNAL OF MICROBIOLOGY, VOLUME: 44, ISSUE: 1
