Alfredo Jorge Costa Teixeira
AuthID: R-000-0DD
41
TITLE: Use of seaweed powder (Undaria sp.) as a functional ingredient in low-fat pork burgers Full Text
AUTHORS: Florencia Nagai, Nadia; M Lorenzo, Jose; Ranalli, Natalia; Angel Perez Alvarez, Jose; Sepulveda, Nestor; Dominguez, Ruben; M Santos, Eva; Teixeira, Alfredo; Cecilia Andres, Silvina;
PUBLISHED: 2022, SOURCE: ALGAL RESEARCH-BIOMASS BIOFUELS AND BIOPRODUCTS, VOLUME: 67
AUTHORS: Florencia Nagai, Nadia; M Lorenzo, Jose; Ranalli, Natalia; Angel Perez Alvarez, Jose; Sepulveda, Nestor; Dominguez, Ruben; M Santos, Eva; Teixeira, Alfredo; Cecilia Andres, Silvina;
PUBLISHED: 2022, SOURCE: ALGAL RESEARCH-BIOMASS BIOFUELS AND BIOPRODUCTS, VOLUME: 67
42
TITLE: Chemical, Physicochemical and Sensorial Characterization of Nitrite-Free Dry-Cured Bisaro Shoulders
AUTHORS: Leite, Ana; Vasconcelos, Lia; Ferreira, Iasmin; Sarmiento Garcia, Ainhoa; Dominguez, Ruben; Maria Santos, Eva; Campagnol, Paulo C. B.; Rodrigues, Sandra; Lorenzo, Jose M.; Teixeira, Alfredo;
PUBLISHED: 2022, SOURCE: FOODS, VOLUME: 11, ISSUE: 19
AUTHORS: Leite, Ana; Vasconcelos, Lia; Ferreira, Iasmin; Sarmiento Garcia, Ainhoa; Dominguez, Ruben; Maria Santos, Eva; Campagnol, Paulo C. B.; Rodrigues, Sandra; Lorenzo, Jose M.; Teixeira, Alfredo;
PUBLISHED: 2022, SOURCE: FOODS, VOLUME: 11, ISSUE: 19
43
TITLE: Use of Olive and Sunflower Oil Hydrogel Emulsions as Pork Fat Replacers in Goat Meat Burgers: Fat Reduction and Effects in Lipidic Quality Full Text
AUTHORS: Ferreira, Iasmin; Vasconcelos, Lia; Leite, Ana; Botella Martinez, Carmen; Pereira, Etelvina; Mateo, Javier; Kasaiyan, Seyedalireza; Teixeira, Alfredo;
PUBLISHED: 2022, SOURCE: BIOMOLECULES, VOLUME: 12, ISSUE: 10
AUTHORS: Ferreira, Iasmin; Vasconcelos, Lia; Leite, Ana; Botella Martinez, Carmen; Pereira, Etelvina; Mateo, Javier; Kasaiyan, Seyedalireza; Teixeira, Alfredo;
PUBLISHED: 2022, SOURCE: BIOMOLECULES, VOLUME: 12, ISSUE: 10
44
TITLE: The nutritional characteristics and health-oriented advances of meat and meat products
AUTHORS: Campagnol, PCB; Lorenzo, JM; Teixeira, A; Santos, EM; Andrés, SC; Dos Santos, BA; Pinton, MB; Vaz Leães, YS; Cichoski, AJ;
PUBLISHED: 2022, SOURCE: Meat and Meat Replacements: An Interdisciplinary Assessment of Current Status and Future Directions
AUTHORS: Campagnol, PCB; Lorenzo, JM; Teixeira, A; Santos, EM; Andrés, SC; Dos Santos, BA; Pinton, MB; Vaz Leães, YS; Cichoski, AJ;
PUBLISHED: 2022, SOURCE: Meat and Meat Replacements: An Interdisciplinary Assessment of Current Status and Future Directions
45
TITLE: Sodium Reduction in Traditional Dry-Cured Pork Belly Using Glasswort Powder (Salicornia herbacea) as a Partial NaCl Replacer
AUTHORS: Ferreira, Iasmin; Leite, Ana; Vasconcelos, Lia; Rodrigues, Sandra; Mateo, Javier; Munekata, Paulo E. S.; Teixeira, Alfredo;
PUBLISHED: 2022, SOURCE: FOODS, VOLUME: 11, ISSUE: 23
AUTHORS: Ferreira, Iasmin; Leite, Ana; Vasconcelos, Lia; Rodrigues, Sandra; Mateo, Javier; Munekata, Paulo E. S.; Teixeira, Alfredo;
PUBLISHED: 2022, SOURCE: FOODS, VOLUME: 11, ISSUE: 23
46
TITLE: Nitrate and Nitrite
AUTHORS: Elisa Rafaela Bonadio Bellucci; Camila Vespúcio Bis Souza; José Manuel Lorenzo; Gonzalo Aleu; Alfredo Teixeira; Rubén Domínguez; Andrea Carla da Silva-Barretto;
PUBLISHED: 2022, SOURCE: Methods to Assess the Quality of Meat Products - Methods and Protocols in Food Science
AUTHORS: Elisa Rafaela Bonadio Bellucci; Camila Vespúcio Bis Souza; José Manuel Lorenzo; Gonzalo Aleu; Alfredo Teixeira; Rubén Domínguez; Andrea Carla da Silva-Barretto;
PUBLISHED: 2022, SOURCE: Methods to Assess the Quality of Meat Products - Methods and Protocols in Food Science
47
TITLE: Volatile Organic Compound Profile
AUTHORS: Olalla López-Fernández; Rubén Domínguez; Laura Cutillas; Paulo E S Munekata; Laura Purriños; José Manuel Lorenzo; Nestor Sepúlveda; Alfredo Teixeira; Mirian Pateiro;
PUBLISHED: 2022, SOURCE: Methods to Assess the Quality of Meat Products - Methods and Protocols in Food Science
AUTHORS: Olalla López-Fernández; Rubén Domínguez; Laura Cutillas; Paulo E S Munekata; Laura Purriños; José Manuel Lorenzo; Nestor Sepúlveda; Alfredo Teixeira; Mirian Pateiro;
PUBLISHED: 2022, SOURCE: Methods to Assess the Quality of Meat Products - Methods and Protocols in Food Science
48
TITLE: pH and Color
AUTHORS: Alfredo Teixeira; Rubén Domínguez; Javier F Rey; Gonzalo Aleu; Mirian Pateiro; José Manuel Lorenzo;
PUBLISHED: 2022, SOURCE: Methods to Assess the Quality of Meat Products - Methods and Protocols in Food Science
AUTHORS: Alfredo Teixeira; Rubén Domínguez; Javier F Rey; Gonzalo Aleu; Mirian Pateiro; José Manuel Lorenzo;
PUBLISHED: 2022, SOURCE: Methods to Assess the Quality of Meat Products - Methods and Protocols in Food Science
49
TITLE: Androlla and Botillo
AUTHORS: Rubén Domínguez; Mirian Pateiro; Paulo C B Campagnol; Marcelo Rosmini; Paulo E S Munekata; Alfredo Teixeira; José Manuel Lorenzo;
PUBLISHED: 2022, SOURCE: Methods and Protocols in Food Science - Production of Traditional Mediterranean Meat Products
AUTHORS: Rubén Domínguez; Mirian Pateiro; Paulo C B Campagnol; Marcelo Rosmini; Paulo E S Munekata; Alfredo Teixeira; José Manuel Lorenzo;
PUBLISHED: 2022, SOURCE: Methods and Protocols in Food Science - Production of Traditional Mediterranean Meat Products
50
TITLE: Alheira
AUTHORS: Alfredo Teixeira; Rubén Domínguez; Jorge Felipe Reyes; José Manuel Lorenzo; Marco Antonio Trindade; Sandra Rodrigues;
PUBLISHED: 2022, SOURCE: Methods and Protocols in Food Science - Production of Traditional Mediterranean Meat Products
AUTHORS: Alfredo Teixeira; Rubén Domínguez; Jorge Felipe Reyes; José Manuel Lorenzo; Marco Antonio Trindade; Sandra Rodrigues;
PUBLISHED: 2022, SOURCE: Methods and Protocols in Food Science - Production of Traditional Mediterranean Meat Products
