MOUNTAIN
RESEARCH
CENTER
Polytechnic Institute
of Bragança
FROM NATURE TO PRODUCTS, TOWARDS SUSTAINABILITY.
Ana Isabel Leite
Group: Socio-Ecological SystemsPhone: 273303240
E-mail: anaisabel.leite@ipb.pt
ORCID: 0000-0002-4480-724
Scopus Author ID: 56332727500
Career
- Since 2021: Researcher at Polytechnic Institute of Bragança, Portugal
- 2015 - 2021: Quality control and production manager at a meat and processed product company
Roles
- Since 2021: Researcher of “BisOlive: Use of olive pomace in feeding Bísaro swine. Evaluation of the effect on meat quality” project. NORTE-01-0247-FEDER-072234” at Polytechnic Institute of Bragança, Portugal
- 2015 - 2021: Quality control and production manager at a meat and processed product company “Bísaro-Salsicharia Tradicional, Lda®”
- 2012 - 2014: Research grant, “BISOVICAP—Processing meat from pigs, sheep and goats, to produce new products. Ham and paté, Project PROTEC, SI I & DT—Projects in Co-Promotion, no. 21511 and was supported by national funds (QREN/PRODER/Medida 4.1)”, Polytechnic Institute of Bragança, Portugal
Qualifications
- 2023 - PhD. in Agrifood science and Technology, University of Vigo, Spain
- 2011 - MSc. in Quality Control, Polytechnic Institute of Bragança, Portugal
- 2009 - Graduation in Food Engineering, Polytechnic Institute of Bragança, Portugal
Interests
- Food Quality
- Meat Quality
- Breed Bísaro pork
- Animal feed with by-products
- Quality standards (IFS-Food)
Total results: 21
1
Ferreira I.,Caro I.,Mateo J.,Kasaiyan A.,Leite A.,Vasconcelos L.,Rodrigues S.,Teixeira A.
Quality changes due to refrigerated storage in a traditional dry-cured pork belly salted with glasswort or KCl as partial substitutes for NaCl
Journal of the Science of Food and Agriculture, 104, 8748-8755, 2024
Quality changes due to refrigerated storage in a traditional dry-cured pork belly salted with glasswort or KCl as partial substitutes for NaCl
Journal of the Science of Food and Agriculture, 104, 8748-8755, 2024
2
Leite A.,Vasconcelos L.,Lopez S.,Outor-Monteiro D.,Pinheiro V.,Rodrigues S.,Teixeira A.
Incorporating Olive By-Products in Bísaro Pig Diets: Effect on Dry-Cured Product Quality
Foods, 13, , 2024
Incorporating Olive By-Products in Bísaro Pig Diets: Effect on Dry-Cured Product Quality
Foods, 13, , 2024
3
Leite A.,Vasconcelos L.,Rodrigues S.,Pereira E.,Domínguez-Valencia R.,Lorenzo J.M.,Teixeira A.
Effect of Olive Cake in Bísaro Pig Feed on Physicochemical Composition and Fatty Acid Profile of Three Different Muscles of Dry-Cured Shoulder
Animals, 14, , 2024
Effect of Olive Cake in Bísaro Pig Feed on Physicochemical Composition and Fatty Acid Profile of Three Different Muscles of Dry-Cured Shoulder
Animals, 14, , 2024
4
Vasconcelos L.,Dias L.G.,Leite A.,Pereira E.,Silva S.,Ferreira I.,Mateo J.,Rodrigues S.,Teixeira A.
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, , 2024
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, , 2024
5
Argemí-Armengol I.,Álvarez-Rodríguez J.,Tor M.,Salada L.,Leite A.,Vasconcelos L.,Teixeira A.,Rodrigues S.S.Q.
A Preliminary Evaluation of Sex and Dietary Field Pea Effects on Sensory Characteristics of Dry-Cured Loins
Animals, 14, , 2024
A Preliminary Evaluation of Sex and Dietary Field Pea Effects on Sensory Characteristics of Dry-Cured Loins
Animals, 14, , 2024
6
Vasconcelos L.,Dias L.G.,Leite A.,Ferreira I.,Pereira E.,Bona E.,Mateo J.,Rodrigues S.,Teixeira A.
Can Near-Infrared Spectroscopy Replace a Panel of Tasters in Sensory Analysis of Dry-Cured Bísaro Loin?
Foods, 12, , 2023
Can Near-Infrared Spectroscopy Replace a Panel of Tasters in Sensory Analysis of Dry-Cured Bísaro Loin?
Foods, 12, , 2023
7
Botella-Martínez C.,Fernández-López J.,Ferreira I.,Leite A.,Vasconcelos L.,Domínguez R.,Pérez-Álvarez J.Á.,Teixeira A.,Viuda-Martos M.
Alheiras with animal fat replacement: application of a gelled emulsion based on hemp oil (Cannabis sativa L.) and buckwheat
European Food Research and Technology, 249, 2273-2285, 2023
Alheiras with animal fat replacement: application of a gelled emulsion based on hemp oil (Cannabis sativa L.) and buckwheat
European Food Research and Technology, 249, 2273-2285, 2023
8
Dias Costa R.,Silva V.,Leite A.,Saraiva M.,Lopes T.T.,Themudo P.,Campos J.,Vieira-Pinto M.
Salmonella spp., Escherichia coli and Enterobacteriaceae Control at a Pig Abattoir: Are We Missing Lairage Time Effect, Pig Skin, and Internal Carcass Surface Contamination?
Foods, 12, , 2023
Salmonella spp., Escherichia coli and Enterobacteriaceae Control at a Pig Abattoir: Are We Missing Lairage Time Effect, Pig Skin, and Internal Carcass Surface Contamination?
Foods, 12, , 2023
9
Rodrigues S.S.Q.,Vasconcelos L.,Leite A.,Ferreira I.,Pereira E.,Teixeira A.
Novel Approaches to Improve Meat Products’ Healthy Characteristics: A Review on Lipids, Salts, and Nitrites
Foods, 12, , 2023
Novel Approaches to Improve Meat Products’ Healthy Characteristics: A Review on Lipids, Salts, and Nitrites
Foods, 12, , 2023
10
Leite A.,Vasconcelos L.,Ferreira I.,Domínguez R.,Pateiro M.,Rodrigues S.,Pereira E.,Campagnol P.C.B.,Pérez-Alvarez J.A.,Lorenzo J.M.,Teixeira A.
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, , 2023
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, , 2023
11
Leite A.,Vasconcelos L.,Ferreira I.,Domínguez R.,Pereira E.,Rodrigues S.,Lorenzo J.M.,Teixeira A.
Effect of the Inclusion of Olive Cake in the Diet on the Physicochemical Characteristics of Dry-Cured Loin and Dry-Cured “Cachaço” of Bísaro Pig
Applied Sciences (Switzerland), 13, , 2023
Effect of the Inclusion of Olive Cake in the Diet on the Physicochemical Characteristics of Dry-Cured Loin and Dry-Cured “Cachaço” of Bísaro Pig
Applied Sciences (Switzerland), 13, , 2023
12
Vasconcelos L.,Dias L.G.,Leite A.,Ferreira I.,Pereira E.,Silva S.,Rodrigues S.,Teixeira A.
SVM Regression to Assess Meat Characteristics of Bísaro Pig Loins Using NIRS Methodology
Foods, 12, , 2023
SVM Regression to Assess Meat Characteristics of Bísaro Pig Loins Using NIRS Methodology
Foods, 12, , 2023
13
Ferreira I.,Leite A.,Vasconcelos L.,Rodrigues S.,Mateo J.,Munekata P.E.S.,Teixeira A.
Sodium Reduction in Traditional Dry-Cured Pork Belly Using Glasswort Powder (Salicornia herbacea) as a Partial NaCl Replacer
Foods, 11, , 2022
Sodium Reduction in Traditional Dry-Cured Pork Belly Using Glasswort Powder (Salicornia herbacea) as a Partial NaCl Replacer
Foods, 11, , 2022
14
Ferreira I.,Vasconcelos L.,Leite A.,Botella-Martínez C.,Pereira E.,Mateo J.,Kasaiyan S.,Teixeira A.
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, , 2022
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, , 2022
15
Leite A.,Vasconcelos L.,Ferreira I.,Sarmiento-García A.,Domínguez R.,Santos E.M.,Campagnol P.C.B.,Rodrigues S.,Lorenzo J.M.,Teixeira A.
Chemical, Physicochemical and Sensorial Characterization of Nitrite-Free Dry-Cured Bísaro Shoulders
Foods, 11, , 2022
Chemical, Physicochemical and Sensorial Characterization of Nitrite-Free Dry-Cured Bísaro Shoulders
Foods, 11, , 2022
16
Leite A.,Domínguez R.,Vasconcelos L.,Ferreira I.,Pereira E.,Pinheiro V.,Outor-Monteiro D.,Rodrigues S.,Lorenzo J.M.,Santos E.M.,Andrés S.C.,Campagnol P.C.B.,Teixeira A.
Can the Introduction of Different Olive Cakes Affect the Carcass, Meat and Fat Quality of Bísaro Pork?
Foods, 11, , 2022
Can the Introduction of Different Olive Cakes Affect the Carcass, Meat and Fat Quality of Bísaro Pork?
Foods, 11, , 2022
17
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
Physicochemical composition and sensory quality of goat meat burgers. Effect of fat source
Foods, 10, , 2021
18
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
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
19
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
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
20
Paulos K.,Rodrigues S.,Oliveira A.F.,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
Sensory Characterization and Consumer Preference Mapping of Fresh Sausages Manufactured with Goat and Sheep Meat
Journal of Food Science, 80, S1568-S1573, 2015
21
Oliveira A.F.,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
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