Alfredo Jorge Costa Teixeira
AuthID: R-000-0DD
101
TITLE: Microbiological quality and sensory evaluation of new cured products obtained from sheep and goat meat
AUTHORS: Tolentino, GS; Estevinho, LM; Pascoal, A; Rodrigues, SS; Teixeira, AJ;
PUBLISHED: 2017, SOURCE: ANIMAL PRODUCTION SCIENCE, VOLUME: 57, ISSUE: 2
AUTHORS: Tolentino, GS; Estevinho, LM; Pascoal, A; Rodrigues, SS; Teixeira, AJ;
PUBLISHED: 2017, SOURCE: ANIMAL PRODUCTION SCIENCE, VOLUME: 57, ISSUE: 2
102
TITLE: Effect of salting and ripening on the physicochemical and sensory quality of goat and sheep cured legs Full Text
AUTHORS: Teixeira, A; Fernandes, A; Pereira, E; Manuel, A; Rodrigues, S;
PUBLISHED: 2017, SOURCE: MEAT SCIENCE, VOLUME: 134
AUTHORS: Teixeira, A; Fernandes, A; Pereira, E; Manuel, A; Rodrigues, S;
PUBLISHED: 2017, SOURCE: MEAT SCIENCE, VOLUME: 134
103
TITLE: Sheep and goat fermented meat products-health aspects
AUTHORS: Teixeira, A; Rodrigues, S; Dias, T; Estevinho, L;
PUBLISHED: 2017, SOURCE: Fermented Meat Products: Health Aspects
AUTHORS: Teixeira, A; Rodrigues, S; Dias, T; Estevinho, L;
PUBLISHED: 2017, SOURCE: Fermented Meat Products: Health Aspects
INDEXED IN: 
Scopus
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ORCID
ORCID104
TITLE: Nanoparticles‐Based Sensors
AUTHORS: Luís G Dias; António M Peres; Alfredo Teixeira;
PUBLISHED: 2017, SOURCE: Advances in Food Diagnostics
AUTHORS: Luís G Dias; António M Peres; Alfredo Teixeira;
PUBLISHED: 2017, SOURCE: Advances in Food Diagnostics
105
TITLE: A avaliação sensorial de produtos cárneos de porco Bísaro Full Text
AUTHORS: Sandra Rodrigues; Alfredo Teixeira;
PUBLISHED: 2017, SOURCE: Revista de Ciências Agrárias, VOLUME: 40, ISSUE: SP
AUTHORS: Sandra Rodrigues; Alfredo Teixeira;
PUBLISHED: 2017, SOURCE: Revista de Ciências Agrárias, VOLUME: 40, ISSUE: SP
106
TITLE: BISIPORC – Produção extensiva de porcos da raça Bísara em dois sistemas alternativos: engorda com concentrado vs castanha. Resultados preliminares de características das carcaças e da carne. BISIPORC: Extensive production of Bísaro pigs in two alternative systems: fattening with concentrate vs. chestnut. Preliminary results of carcass and meat characteristics Full Text
AUTHORS: Alfredo Teixeira; Sandra Rodrigues;
PUBLISHED: 2017, SOURCE: Revista de Ciências Agrárias, VOLUME: 40, ISSUE: SP
AUTHORS: Alfredo Teixeira; Sandra Rodrigues;
PUBLISHED: 2017, SOURCE: Revista de Ciências Agrárias, VOLUME: 40, ISSUE: SP
107
TITLE: Qualidade da carcaça e carne. Tendências e preferências Full Text
AUTHORS: Alfredo Teixeira;
PUBLISHED: 2017, SOURCE: Revista de Ciências Agrárias, VOLUME: 40, ISSUE: SP
AUTHORS: Alfredo Teixeira;
PUBLISHED: 2017, SOURCE: Revista de Ciências Agrárias, VOLUME: 40, ISSUE: SP
108
TITLE: Comparative evaluation of physical parameters of salted goat and sheep meat blankets "mantas" from Northeastern Portugal Full Text
AUTHORS: Ortega, A; Chito, D; Teixeira, A;
PUBLISHED: 2016, SOURCE: JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION, VOLUME: 10, ISSUE: 3
AUTHORS: Ortega, A; Chito, D; Teixeira, A;
PUBLISHED: 2016, SOURCE: JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION, VOLUME: 10, ISSUE: 3
109
TITLE: Effect of caponisation on physicochemical and sensory characteristics of chickens
AUTHORS: Amorim, A; Rodrigues, S; Pereira, E; Valentim, R; Teixeira, A;
PUBLISHED: 2016, SOURCE: ANIMAL, VOLUME: 10, ISSUE: 6
AUTHORS: Amorim, A; Rodrigues, S; Pereira, E; Valentim, R; Teixeira, A;
PUBLISHED: 2016, SOURCE: ANIMAL, VOLUME: 10, ISSUE: 6
110
TITLE: Physicochemical composition and sensory quality evaluation of capon and rooster meat
AUTHORS: Amorim, A; Rodrigues, S; Pereira, E; Teixeira, A;
PUBLISHED: 2016, SOURCE: POULTRY SCIENCE, VOLUME: 95, ISSUE: 5
AUTHORS: Amorim, A; Rodrigues, S; Pereira, E; Teixeira, A;
PUBLISHED: 2016, SOURCE: POULTRY SCIENCE, VOLUME: 95, ISSUE: 5
