Ana Cristina Pinto Agulheiro Santos
AuthID: R-000-0QX
1
TITLE: Establishment of a tenderness screening index for beef cuts using instrumental and sensory texture evaluations
AUTHORS: Ricardo Rodrigues, Sara; Laranjo, Marta; Elias, Miguel; Potes, Maria Eduarda; Agulheiro Santos, Ana Cristina;
PUBLISHED: 2024, SOURCE: INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE, VOLUME: 35
AUTHORS: Ricardo Rodrigues, Sara; Laranjo, Marta; Elias, Miguel; Potes, Maria Eduarda; Agulheiro Santos, Ana Cristina;
PUBLISHED: 2024, SOURCE: INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE, VOLUME: 35
2
TITLE: The Antioxidant and Antibacterial Potential of Thyme and Clove Essential Oils for Meat Preservation—An Overview
AUTHORS: Sara Ricardo-Rodrigues; Maria Inês Rouxinol; Ana Cristina Agulheiro-Santos; Maria Eduarda Potes; Marta Laranjo; Miguel Elias;
PUBLISHED: 2024, SOURCE: Applied Biosciences, VOLUME: 3, ISSUE: 1
AUTHORS: Sara Ricardo-Rodrigues; Maria Inês Rouxinol; Ana Cristina Agulheiro-Santos; Maria Eduarda Potes; Marta Laranjo; Miguel Elias;
PUBLISHED: 2024, SOURCE: Applied Biosciences, VOLUME: 3, ISSUE: 1
3
TITLE: Opuntia ficus-indica L. Fruits Cold Storage Using Different Packaging Materials Full Text
AUTHORS: Trindade, Sofia; Rouxinol, Maria Ines; Agulheiro Santos, Ana Cristina;
PUBLISHED: 2023, SOURCE: SUSTAINABILITY, VOLUME: 15, ISSUE: 14
AUTHORS: Trindade, Sofia; Rouxinol, Maria Ines; Agulheiro Santos, Ana Cristina;
PUBLISHED: 2023, SOURCE: SUSTAINABILITY, VOLUME: 15, ISSUE: 14
4
TITLE: Effect of low salt content in the quality of Painho de Portalegre, a traditional Portuguese sausage-Rheological and sensorial aspects
AUTHORS: Elias, M; Agulheiro Santos, AC; Nunes, P;
PUBLISHED: 2023, SOURCE: 52nd International Congress of Meat Science and Technology: Harnessing and exploiting global opportunities
AUTHORS: Elias, M; Agulheiro Santos, AC; Nunes, P;
PUBLISHED: 2023, SOURCE: 52nd International Congress of Meat Science and Technology: Harnessing and exploiting global opportunities
INDEXED IN: 
Scopus
Scopus5
TITLE: Effect of low salt content on the quality of Painho de Portalegre, a traditional Portuguese sausage-Physical, chemical and microbiological aspects
AUTHORS: Elias, M; Agulheiro Santos, AC; Nunes, P;
PUBLISHED: 2023, SOURCE: 52nd International Congress of Meat Science and Technology: Harnessing and exploiting global opportunities
AUTHORS: Elias, M; Agulheiro Santos, AC; Nunes, P;
PUBLISHED: 2023, SOURCE: 52nd International Congress of Meat Science and Technology: Harnessing and exploiting global opportunities
INDEXED IN: Scopus
Scopus6
TITLE: Staphylococcus spp. and Lactobacillus sakei Starters with High Level of Inoculation and an Extended Fermentation Step Improve Safety of Fermented Sausages
AUTHORS: Igor Dias; Marta Laranjo; Maria Eduarda Potes; Ana Cristina Agulheiro Santos; Sara Ricardo Rodrigues; Maria João Fraqueza; Margarida Oliveira; Miguel Elias;
PUBLISHED: 2022, SOURCE: Fermentation, VOLUME: 8, ISSUE: 2
AUTHORS: Igor Dias; Marta Laranjo; Maria Eduarda Potes; Ana Cristina Agulheiro Santos; Sara Ricardo Rodrigues; Maria João Fraqueza; Margarida Oliveira; Miguel Elias;
PUBLISHED: 2022, SOURCE: Fermentation, VOLUME: 8, ISSUE: 2
7
TITLE: Non-destructive prediction of total soluble solids in strawberry using near infrared spectroscopy Full Text
AUTHORS: Agulheiro Santos, Ana Catarina; Ricardo Rodrigues, Sara; Laranjo, Marta; Melgao, C.; Velazquez, Rocio;
PUBLISHED: 2022, SOURCE: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, VOLUME: 102, ISSUE: 11
AUTHORS: Agulheiro Santos, Ana Catarina; Ricardo Rodrigues, Sara; Laranjo, Marta; Melgao, C.; Velazquez, Rocio;
PUBLISHED: 2022, SOURCE: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, VOLUME: 102, ISSUE: 11
8
TITLE: Methods for quality evaluation of sweet cherry Full Text
AUTHORS: Ricardo Rodrigues, Sara; Laranjo, Marta; Agulheiro Santos, Ana Cristina;
PUBLISHED: 2022, SOURCE: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, VOLUME: 103, ISSUE: 2
AUTHORS: Ricardo Rodrigues, Sara; Laranjo, Marta; Agulheiro Santos, Ana Cristina;
PUBLISHED: 2022, SOURCE: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, VOLUME: 103, ISSUE: 2
9
TITLE: Quality of nonmeat ingredients used in the manufacturing of traditional dry-cured pork sausages Full Text
AUTHORS: Elias, M; Laranjo, M; Agulheiro Santos, AC; Potes, ME; Carrascosa, AV;
PUBLISHED: 2021, SOURCE: JOURNAL OF FOOD PROCESSING AND PRESERVATION, VOLUME: 45, ISSUE: 3
AUTHORS: Elias, M; Laranjo, M; Agulheiro Santos, AC; Potes, ME; Carrascosa, AV;
PUBLISHED: 2021, SOURCE: JOURNAL OF FOOD PROCESSING AND PRESERVATION, VOLUME: 45, ISSUE: 3
10
TITLE: Co-Inoculation with Staphylococcus equorum and Lactobacillus sakei Reduces Vasoactive Biogenic Amines in Traditional Dry-Cured Sausages Full Text
AUTHORS: Dias, I; Laranjo, M; Potes, ME; Agulheiro Santos, AC; Ricardo Rodrigues, S; Fialho, AR; Vestia, J; Fraqueza, MJ; Oliveira, M; Elias, M;
PUBLISHED: 2021, SOURCE: INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH, VOLUME: 18, ISSUE: 13
AUTHORS: Dias, I; Laranjo, M; Potes, ME; Agulheiro Santos, AC; Ricardo Rodrigues, S; Fialho, AR; Vestia, J; Fraqueza, MJ; Oliveira, M; Elias, M;
PUBLISHED: 2021, SOURCE: INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH, VOLUME: 18, ISSUE: 13
