Polytechnic Institute
of Bragança



CIMO - Mountain Research Center. See video HERE


Sandra Sofia Quinteiro Rodrigues

Group: Socio-Ecological Systems
Phone: 273303221
ORCID: 0000-0003-3301-1729
Scopus Author ID: 14048942500


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


  • 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


  • 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


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


OPEN2PRESERVE - Modelo de Gestión sostenible para la preservación de espacios abiertos de montaña de alto valor ambiental
Funding body: Interreg Sudoe 2014-2020
Reference: SOE1/PS/E0804
Principal Investigator:Marina Maria Pedrosa Meca Ferreira de Castro
Start: 2018-03-01
End: 2021-12-30
- 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
Funding body: PRODER - Medida 4.1
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: 50
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

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

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

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, , 2024

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Teixeira A.,Rodrigues S.
Meat Quality, Brands and Consumer Trends
More than Beef, Pork and Chicken - The Production, Processing, and Quality Traits of Other Sources of Meat for Human Diet, 21-29, 2019

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

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

Antão-Geraldes A.M.,Hungulo S.R.,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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Teixeira A.,Jimenez-Badillo M.R.,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

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

Jiménez-Badillo M.R.,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

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

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

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

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

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