José Miguel Pestana Assunção
AuthID: R-000-VAZ
11
TITLE: A High Dietary Incorporation Level of Chlorella vulgaris Improves the Nutritional Value of Pork Fat without Impairing the Performance of Finishing Pigs Full Text
AUTHORS: Coelho, D; Pestana, J; Almeida, JM; Alfaia, CM; Fontes, CMGA; Moreira, O; Prates, JAM;
PUBLISHED: 2020, SOURCE: ANIMALS, VOLUME: 10, ISSUE: 12
AUTHORS: Coelho, D; Pestana, J; Almeida, JM; Alfaia, CM; Fontes, CMGA; Moreira, O; Prates, JAM;
PUBLISHED: 2020, SOURCE: ANIMALS, VOLUME: 10, ISSUE: 12
12
TITLE: Erratum: Impact of dietary incorporation of Spirulina (Arthrospira platensis) and exogenous enzymes on broiler performance, carcass traits, and meat quality (Poultry Science (2020) 99(5) (2519–2532), (S0032579120300195), (10.1016/j.psj.2019.11.069))
AUTHORS: Pestana J.M.; Puerta B.; Santos H.; Madeira M.S.; Alfaia C.M.; Lopes P.A.; Pinto R.M.A.; Lemos J.P.C.; Fontes C.M.G.A.; Lordelo M.M.; Prates J.A.M.;
PUBLISHED: 2020, SOURCE: Poultry Science, VOLUME: 99, ISSUE: 8
AUTHORS: Pestana J.M.; Puerta B.; Santos H.; Madeira M.S.; Alfaia C.M.; Lopes P.A.; Pinto R.M.A.; Lemos J.P.C.; Fontes C.M.G.A.; Lordelo M.M.; Prates J.A.M.;
PUBLISHED: 2020, SOURCE: Poultry Science, VOLUME: 99, ISSUE: 8
13
TITLE: Current feeding strategies to improve pork intramuscular fat content and its nutritional quality
AUTHORS: Alfaia, CM; Lopes, PA; Madeira, MS; Pestana, JM; Coelho, D; Toldrá, F; Prates, JAM;
PUBLISHED: 2019, SOURCE: Advances in Food and Nutrition Research
AUTHORS: Alfaia, CM; Lopes, PA; Madeira, MS; Pestana, JM; Coelho, D; Toldrá, F; Prates, JAM;
PUBLISHED: 2019, SOURCE: Advances in Food and Nutrition Research
14
TITLE: Pork byproducts
AUTHORS: Alfaia, CM; Madeira, MS; Pestana, J; Coelho, D; Lopes, PA; Toldrá, F; Prates, JAM;
PUBLISHED: 2019, SOURCE: Byproducts from Agriculture and Fisheries: Adding Value for Food, Feed, Pharma and Fuels
AUTHORS: Alfaia, CM; Madeira, MS; Pestana, J; Coelho, D; Lopes, PA; Toldrá, F; Prates, JAM;
PUBLISHED: 2019, SOURCE: Byproducts from Agriculture and Fisheries: Adding Value for Food, Feed, Pharma and Fuels
15
TITLE: Microbiological quality in convenient ready-to-eat vegetables during shelf life
AUTHORS: Morgado, C; Pestana, JM; Guerra, MM; Brandao, C;
PUBLISHED: 2018, SOURCE: AIMS AGRICULTURE AND FOOD, VOLUME: 3, ISSUE: 4
AUTHORS: Morgado, C; Pestana, JM; Guerra, MM; Brandao, C;
PUBLISHED: 2018, SOURCE: AIMS AGRICULTURE AND FOOD, VOLUME: 3, ISSUE: 4
16
TITLE: From natural triacylglycerols to novel structured lipids containing n-3 long-chain polyunsaturated fatty acids
AUTHORS: Lopes, PA; Pestana, JM; Coelho, D; Madeira, MS; Alfaia, CM; Prates, JAM;
PUBLISHED: 2018, SOURCE: The Molecular Nutrition of Fats
AUTHORS: Lopes, PA; Pestana, JM; Coelho, D; Madeira, MS; Alfaia, CM; Prates, JAM;
PUBLISHED: 2018, SOURCE: The Molecular Nutrition of Fats
17
TITLE: Distinct fatty acid composition of some edible by-products from bovines fed high or low silage diets
AUTHORS: Alfaia, CM; Alves, SP; Pestana, JM; Madeira, MS; Moreira, O; Santos Silva, J; Bessa, RJB; Toldra, F; Prates, JAM;
PUBLISHED: 2017, SOURCE: FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL, VOLUME: 23, ISSUE: 3
AUTHORS: Alfaia, CM; Alves, SP; Pestana, JM; Madeira, MS; Moreira, O; Santos Silva, J; Bessa, RJB; Toldra, F; Prates, JAM;
PUBLISHED: 2017, SOURCE: FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL, VOLUME: 23, ISSUE: 3
18
TITLE: Effects of pasteurization and ultra-high temperature processes on proximate composition and fatty acid profile in bovine milk
AUTHORS: Pestana, JM; Gennari, A; Monteiro, BW; Lehn, DN; De Souza, CFV;
PUBLISHED: 2015, SOURCE: American Journal of Food Technology, VOLUME: 10, ISSUE: 6
AUTHORS: Pestana, JM; Gennari, A; Monteiro, BW; Lehn, DN; De Souza, CFV;
PUBLISHED: 2015, SOURCE: American Journal of Food Technology, VOLUME: 10, ISSUE: 6
INDEXED IN: 
Scopus
Scopus19
TITLE: Influence of slaughter season, muscle type and gluconeogenesis precursors on intramuscular fat quality of ruminant meats
AUTHORS: José M P Assunção;
PUBLISHED: 2012
AUTHORS: José M P Assunção;
PUBLISHED: 2012
INDEXED IN: 
Handle
Handle20
TITLE: Changes in 4-hexylresorcinol residues during processing of deepwater pink shrimp (Parapenaeus longirostris) Full Text
AUTHORS: Rogerio Mendes; Jose Pestana; Carla Pestana;
PUBLISHED: 2006, SOURCE: EUROPEAN FOOD RESEARCH AND TECHNOLOGY, VOLUME: 223, ISSUE: 4
AUTHORS: Rogerio Mendes; Jose Pestana; Carla Pestana;
PUBLISHED: 2006, SOURCE: EUROPEAN FOOD RESEARCH AND TECHNOLOGY, VOLUME: 223, ISSUE: 4
