Sandra Sofia do Quinteiro Rodrigues
AuthID: R-000-KJX
21
TITLE: A Framework for Social Business Models Analyses
AUTHORS: Ciccarino, I; Rodrigues, S;
PUBLISHED: 2022, SOURCE: 17th European Conference on Innovation and Entrepreneurship, ECIE 2022 in Proceedings of the European Conference on Innovation and Entrepreneurship, ECIE, VOLUME: 17, ISSUE: 1
AUTHORS: Ciccarino, I; Rodrigues, S;
PUBLISHED: 2022, SOURCE: 17th European Conference on Innovation and Entrepreneurship, ECIE 2022 in Proceedings of the European Conference on Innovation and Entrepreneurship, ECIE, VOLUME: 17, ISSUE: 1
INDEXED IN: 
Scopus
Scopus22
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
23
TITLE: Can the inclusion of different olive oil cakes on diet affect carcass quality of Bísaro?
AUTHORS: Ana Leite; Iasmin d S Ferreira; Lia Vasconcelos; Rubén Domínguez; Sandra Rodrigues; Divanildo Outor Monteiro; Victor Pinheiro; José M Lorenzo; Alfredo Teixeira;
PUBLISHED: 2022, SOURCE: 71st Annual Meeting of the European Federation of Animal Science
AUTHORS: Ana Leite; Iasmin d S Ferreira; Lia Vasconcelos; Rubén Domínguez; Sandra Rodrigues; Divanildo Outor Monteiro; Victor Pinheiro; José M Lorenzo; Alfredo Teixeira;
PUBLISHED: 2022, SOURCE: 71st Annual Meeting of the European Federation of Animal Science
INDEXED IN: 
Handle
Handle24
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
WOS25
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
26
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
27
TITLE: Sensory quality and consumers’ acceptance towards wild and farmed brown-trout (Salmo trutta) and farmed rainbow-trout (Oncorhynchus mykiss) [Qualidade sensorial e aceitação pelos consumidores das trutas fário selvagem e cultivada (Salmo trutta) e arco-íris cultivada (Oncorhynchus mykiss)]
AUTHORS: Antão Geraldes, AM; Hungulo, SR; Pereira, E; Teixeira, A; Teixeira, A; Rodrigues, S;
PUBLISHED: 2020, SOURCE: Brazilian Journal of Food Technology, VOLUME: 23
AUTHORS: Antão Geraldes, AM; Hungulo, SR; Pereira, E; Teixeira, A; Teixeira, A; Rodrigues, S;
PUBLISHED: 2020, SOURCE: Brazilian Journal of Food Technology, VOLUME: 23
INDEXED IN: Scopus
Scopus IN MY: 
ORCID
ORCID28
TITLE: Sheep and Goat Meat Processed Products Quality: A Review
AUTHORS: Teixeira, A; Silva, S; Guedes, C; Rodrigues, S;
PUBLISHED: 2020, SOURCE: FOODS, VOLUME: 9, ISSUE: 7
AUTHORS: Teixeira, A; Silva, S; Guedes, C; Rodrigues, S;
PUBLISHED: 2020, SOURCE: FOODS, VOLUME: 9, ISSUE: 7
29
TITLE: Non-Destructive Imaging and Spectroscopic Techniques for Assessment of Carcass and Meat Quality in Sheep and Goats: A Review
AUTHORS: Silva, S; Guedes, C; Rodrigues, S; Teixeira, A;
PUBLISHED: 2020, SOURCE: FOODS, VOLUME: 9, ISSUE: 8
AUTHORS: Silva, S; Guedes, C; Rodrigues, S; Teixeira, A;
PUBLISHED: 2020, SOURCE: FOODS, VOLUME: 9, ISSUE: 8
30
TITLE: Sensory quality and consumers’ acceptance towards wild and farmed brown-trout (Salmo trutta) and farmed rainbow-trout (Oncorhynchus mykiss). Qualidade sensorial e aceitação pelos consumidores das trutas fário selvagem e cultivada (Salmo trutta) e arco-íris cultivada (Oncorhynchus mykiss) Full Text
AUTHORS: Ana Maria Antão-Geraldes; Sílvia Rafael Hungulo; Etelvina Pereira; Amílcar Teixeira; Alfredo Teixeira; Sandra Rodrigues;
PUBLISHED: 2020, SOURCE: Brazilian Journal of Food Technology, VOLUME: 23
AUTHORS: Ana Maria Antão-Geraldes; Sílvia Rafael Hungulo; Etelvina Pereira; Amílcar Teixeira; Alfredo Teixeira; Sandra Rodrigues;
PUBLISHED: 2020, SOURCE: Brazilian Journal of Food Technology, VOLUME: 23
