MOUNTAINS 2020

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MOUNTAIN
RESEARCH
CENTER

O Norte Somos Nós

CIMO is the winner of the "O Norte Somos Nós" Awards in
the category of Research. See video HERE

MOUNTAIN
RESEARCH
CENTER

See a short video
about us

MOUNTAIN
RESEARCH
CENTER

Polytechnic Institute
of Bragança

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FROM NATURE TO PRODUCTS, TOWARDS SUSTAINABILITY.

Sandra Sofia Quinteiro Rodrigues

Auxiliary Professor
Group: Socio-Ecological Systems
Phone: 273303221
E-mail: srodrigues@ipb.pt
ORCID: 0000-0003-3301-1729
Scopus Author ID: 14048942500

Career

  • Since 2010: Auxiliary Professor, Instituto Politécnico de Bragança, Bragança, Portugal
  • 1999 - 2010: Assistant Professor, Instituto Politécnico de Bragança, Bragança, Portugal

Roles

  • Since 2017: Panel leader at the Sensory Analysis Laboratory
  • Since 2016: Vice-head of department Biology and Biotecnology
  • Since 2006: Member of the Scientific Committee of the Capriniculture Reunions

Qualifications

  • 2008 - PhD. in Animal Sciences, Universidade de Trás-os-Montes e Alto Douro, Portugal
  • 2003 - MSc. in Animal Sciences, Universidade de Trás-os-Montes e Alto Douro, Portugal
  • 1998 - First degree in Zootechnical Engineering, Universidade de Trás-os-Montes e Alto Douro, Portugal

Awards and Honors

  • 2007 - Best paper award “Sheep and Goat Comission”: Sensory quality evaluation of Serrana kids meat: effect of sex and carcass weight”, 58th EAAP Annual Meeting, Dublin

Interests

  • Physics and Chemistry of meat and meat products
  • Sensory analysis of food

Projects:

- Valuation sub beekeeping products - Production of mead and honey vinegar
Funding body: PRODER, Medida 4.1.
Reference: 020557054811
Principal Investigator:Maria Letícia Miranda Fernandes Estevinho
Start: 2014-04-23
End: 2017-12-31
MBP - Development of new apiculture products in biological production mode (BPM)
Funding body: PRODER – Medida 4.1 - Cooperação para a Inovação
Reference:
Principal Investigator:Maria Letícia Miranda Fernandes Estevinho
Start: 2011-02-01
End: 2015-03-31
- Obtenção produtos transformados de carne ovinos/caprino
Funding body: PRODER
Reference: PRODER CMP026
Principal Investigator:Alfredo Jorge Costa Teixeira
Start: 2010-01-01
End: 2012-12-31

Total results: 37
1
Teixeira A.,Ferreira I.,Pereira E.,Vasconcelos L.,Leite A.,Rodrigues S.
Physicochemical composition and sensory quality of goat meat burgers. Effect of fat source
Foods, 10, , 2021

2
Teixeira A.,Rodrigues S.
Consumer perceptions towards healthier meat products
Current Opinion in Food Science, 38, 147-154, 2021

3
Teixeira A.,Domínguez R.,Ferreira I.,Pereira E.,Estevinho L.,Rodrigues S.,Lorenzo J.M.
Effect of nacl replacement by other salts on the quality of bísaro pork sausages (Pgi chouriça de vinhais)
Foods, 10, , 2021

4
Rodrigues S.,Oliveira I.,Vasconcelos L.,Pereira E.,Teixeira A.
Sensory attributes of bísaro pork loin, fed with and without chestnut, vs. Commercial
ITEA Informacion Tecnica Economica Agraria, 117, 44-51, 2021

5
6
Teixeira A.,Silva S.,Guedes C.,Rodrigues S.
Sheep and Goat Meat Processed Products Quality: A Review
Foods, 9, , 2020

7
Antão-Geraldes A.M.,Hungulo S.R.,Pereira E.,Teixeira A.,Rodrigues S.
Sensory quality and consumers’ acceptance towards wild and farmed brown-trout (Salmo trutta) and farmed rainbow-trout (Oncorhynchus mykiss)
Brazilian Journal of Food Technology, 23, , 2020

8
Teixeira A.,Almeida S.,Pereira E.,Mangachaia F.,Rodrigues S.
Physicochemical characteristics of sheep and goat pâtés. differences between fat sources and proportions
Heliyon, 5, , 2019

9
Rodrigues S.,Almeida S.,Pereira E.,Teixeira A.
How does the added fat source affect sensory quality of sheep and goat pâtés?
Ciencia Rural, 49, , 2019

10
Teixeira A.,Silva S.,Rodrigues S.
Advances in Sheep and Goat Meat Products Research
Advances in Food and Nutrition Research, 87, 305-370, 2019

11
Antão-Geraldes A.,Hungulo S.,Pereira E.,Teixeira A.,Rodrigues S.
Body composition and sensory quality of wild and farmed brown-trout (Salmo trutta) and of farmed rainbow-trout (Oncorhynchus mykiss)
Ciencia Rural, 48, , 2018

12
Teixeira A.,Fernandes A.,Pereira E.,Manuel A.,Rodrigues S.
Effect of salting and ripening on the physicochemical and sensory quality of goat and sheep cured legs
Meat Science, 134, 163-169, 2017

13
Teixeira A.,Rodrigues S.,Dias T.,Estevinho L.
Sheep and goat fermented meat products-health aspects
Fermented Meat Products: Health Aspects, 78-94, 2017

14
Tolentino G.S.,Estevinho L.M.,Pascoal A.,Rodrigues S.S.,Teixeira A.J.
Microbiological quality and sensory evaluation of new cured products obtained from sheep and goat meat
Animal Production Science, 57, 391-400, 2017

15
Amorim A.,Rodrigues S.,Pereira E.,Teixeira A.
Physicochemical composition and sensory quality evaluation of capon and rooster meat
Poultry Science, 95, 1211-1219, 2016

16
Amorim A.,Rodrigues S.,Pereira E.,Valentim R.,Teixeira A.
Effect of caponisation on physicochemical and sensory characteristics of chickens
Animal, 10, 978-986, 2016

17
Leite A.,Rodrigues S.,Pereira E.,Paulos K.,Oliveira A.F.,Lorenzo J.M.,Teixeira A.
Physicochemical properties, fatty acid profile and sensory characteristics of sheep and goat meat sausages manufactured with different pork fat levels
Meat Science, 105, 114-120, 2015

18
Teixeira A.,Oliveira A.,Paulos K.,Leite A.,Marcia A.,Amorim A.,Pereira E.,Silva S.,Rodrigues S.
An approach to predict chemical composition of goat Longissimus thoracis et lumborum muscle by Near Infrared Reflectance spectroscopy
Small Ruminant Research, 126, 40-43, 2015

19
Paulos K.,Rodrigues S.,Oliveira A.,Leite A.,Pereira E.,Teixeira A.
Sensory Characterization and Consumer Preference Mapping of Fresh Sausages Manufactured with Goat and Sheep Meat
Journal of Food Science, 80, S1568-S1573, 2015

20
Oliveira A.,Rodrigues S.,Leite A.,Paulos K.,Pereira E.,Teixeira A.
Short communication: Quality of ewe and goat meat cured product mantas. an approach to provide value added to culled animals
Canadian Journal of Animal Science, 94, 459-462, 2014

21
Pascoal A.,Rodrigues S.,Teixeira A.,Feás X.,Estevinho L.
Biological activities of commercial bee pollens: Antimicrobial, antimutagenic, antioxidant and anti-inflammatory
Food and Chemical Toxicology, 63, 233-239, 2014

22
Teixeira A.,Rodrigues S.
Pork meat quality of preto alentejano and commercial largewhite landrace cross
Journal of Integrative Agriculture, 12, 1961-1971, 2013

23
24
25
Iglesias A.,Feás X.,Rodrigues S.,Seijas J.,Vázquez-Tato M.,Dias L.,Estevinho L.
Comprehensive study of honey with protected denomination of origin and contribution to the enhancement of legal specifications
Molecules, 17, 8561-8577, 2012

26
Silva J.,Rodrigues S.,Feás X.,Estevinho L.
Antimicrobial activity, phenolic profile and role in the inflammation of propolis
Food and Chemical Toxicology, 50, 1790-1795, 2012

27
Estevinho L.,Rodrigues S.,Pereira A.,Feás X.
Portuguese bee pollen: Palynological study, nutritional and microbiological evaluation
International Journal of Food Science and Technology, 47, 429-435, 2012

28
Teixeira A.,Pereira E.,Rodrigues E.
Goat meat quality. Effects of salting, air-drying and ageing processes
Small Ruminant Research, 98, 55-58, 2011

29
Teixeira A.,Jimenez-Badillo M.,Rodrigues S.
Effect of sex and carcass weight on carcass traits and meat quality in goat kids of Cabrito Transmontano
Spanish Journal of Agricultural Research, 9, 753-760, 2011

30
Rodrigues S.,Teixeira A.
Consumers' preferences for meat of Cabrito transmontano. effects of sex and carcass weight
Spanish Journal of Agricultural Research, 8, 936-945, 2010

31
Jiménez-Badillo M.,Rodrigues S.,Sañudo C.,Teixeira A.
Non-genetic factors affecting live weight and daily gain weight in Serrana Transmontano kids
Small Ruminant Research, 84, 125-128, 2009

32
Rodrigues S.,Teixeira A.
Effect of sex and carcass weight on sensory quality of goat meat of Cabrito Transmontano
Journal of Animal Science, 87, 711-715, 2009

33
Cadavez V.,Rodrigues S.,Teixeira A.
The use of ultrasonography to predict carcass composition in kids
Poljoprivreda, 13, 213-217, 2007

34
Cortez P.,Portelinha M.,Rodrigues S.,Cadavez V.,Teixeira A.
Lamb meat quality assessment by Support Vector Machines
Neural Processing Letters, 24, 41-51, 2006

35
36
Teixeira A.,Matos S.,Rodrigues S.,Delfa R.,Cadavez V.
In vivo estimation of lamb carcass composition by real-time ultrasonography
Meat Science, 74, 289-295, 2006

37
Cortez P.,Portelinha M.,Rodrigues S.,Cadavez V.,Teixeira A.
Lamb meat tenderness prediction using neural networks and sensitivity analysis
2005 European Simulation and Modelling Conference, ESM 2005 - Proceedings, 177-181, 2005