Detalhe da pesquisa
1.
Physicochemical composition and sensory quality evaluation of capon and rooster meat.
Poult Sci
; 95(5): 1211-9, 2016 May.
Artigo
Inglês
| MEDLINE | ID: mdl-26957630
2.
Effect of Olive Cake in Bísaro Pig Feed on Physicochemical Composition and Fatty Acid Profile of Three Different Muscles of Dry-Cured Shoulder.
Animals (Basel)
; 14(11)2024 Jun 05.
Artigo
Inglês
| MEDLINE | ID: mdl-38891744
3.
Contribution to Characterizing the Meat Quality of Protected Designation of Origin Serrana and Preta de Montesinho Kids Using the Near-Infrared Reflectance Methodology.
Foods
; 13(10)2024 May 19.
Artigo
Inglês
| MEDLINE | ID: mdl-38790881
4.
Novel Approaches to Improve Meat Products' Healthy Characteristics: A Review on Lipids, Salts, and Nitrites.
Foods
; 12(15)2023 Aug 05.
Artigo
Inglês
| MEDLINE | ID: mdl-37569231
5.
SVM Regression to Assess Meat Characteristics of Bísaro Pig Loins Using NIRS Methodology.
Foods
; 12(3)2023 Jan 19.
Artigo
Inglês
| MEDLINE | ID: mdl-36766001
6.
Can Near-Infrared Spectroscopy Replace a Panel of Tasters in Sensory Analysis of Dry-Cured Bísaro Loin?
Foods
; 12(23)2023 Dec 01.
Artigo
Inglês
| MEDLINE | ID: mdl-38231830
7.
Did the Addition of Olive Cakes Obtained by Different Methods of Oil Extraction in the Finishing Diet of Bísaro Pigs Affect the Volatile Compounds and Sensory Characteristics of Dry-Cured Loin and "Cachaço"?
Foods
; 12(13)2023 Jun 27.
Artigo
Inglês
| MEDLINE | ID: mdl-37444237
8.
Use of Olive and Sunflower Oil Hydrogel Emulsions as Pork Fat Replacers in Goat Meat Burgers: Fat Reduction and Effects in Lipidic Quality.
Biomolecules
; 12(10)2022 10 03.
Artigo
Inglês
| MEDLINE | ID: mdl-36291625
9.
Can the Introduction of Different Olive Cakes Affect the Carcass, Meat and Fat Quality of Bísaro Pork?
Foods
; 11(11)2022 Jun 03.
Artigo
Inglês
| MEDLINE | ID: mdl-35681400
10.
Physicochemical Composition and Sensory Quality of Goat Meat Burgers. Effect of Fat Source.
Foods
; 10(8)2021 Aug 06.
Artigo
Inglês
| MEDLINE | ID: mdl-34441600
11.
Effect of NaCl Replacement by other Salts on the Quality of Bísaro Pork Sausages (PGI Chouriça de Vinhais).
Foods
; 10(5)2021 Apr 28.
Artigo
Inglês
| MEDLINE | ID: mdl-33924907
12.
Fat content reduction and lipid profile improvement in Portuguese fermented sausages alheira.
Heliyon
; 6(10): e05306, 2020 Oct.
Artigo
Inglês
| MEDLINE | ID: mdl-33102880
13.
Physicochemical characteristics of sheep and goat pâtés. differences between fat sources and proportions.
Heliyon
; 5(7): e02119, 2019 Jul.
Artigo
Inglês
| MEDLINE | ID: mdl-31388575
14.
Effect of salting and ripening on the physicochemical and sensory quality of goat and sheep cured legs.
Meat Sci
; 134: 163-169, 2017 Dec.
Artigo
Inglês
| MEDLINE | ID: mdl-28803213
15.
Physicochemical properties, fatty acid profile and sensory characteristics of sheep and goat meat sausages manufactured with different pork fat levels.
Meat Sci
; 105: 114-20, 2015 Jul.
Artigo
Inglês
| MEDLINE | ID: mdl-25839884
16.
Sensory Characterization and Consumer Preference Mapping of Fresh Sausages Manufactured with Goat and Sheep Meat.
J Food Sci
; 80(7): S1568-73, 2015 Jul.
Artigo
Inglês
| MEDLINE | ID: mdl-26059024
17.
How does the added fat source affect sensory quality of sheep and goat pâtés? / Como a fonte de gordura adicionada afeta a qualidade sensorial de patês de ovinos e caprinos?
Ciênc. rural (Online)
; 49(5): e20190029, 2019. tab, graf
Artigo
Inglês
| LILACS | ID: biblio-1045346
18.
Body composition and sensory quality of wild and farmed brown-trout (Salmo trutta) and of farmed rainbow-trout (Oncorhynchus mykiss) / Composição corporal e qualidade sensorial de truta-fário selvagem e cultivada (Salmo trutta) e de truta- arco-íris cultivada (Oncorhynchus mykiss)
Ciênc. rural (Online)
; 48(9): e20180190, 2018. tab
Artigo
Inglês
| LILACS | ID: biblio-1045202