MOUNTAIN
RESEARCH
CENTER
Polytechnic Institute
of Bragança
FROM NATURE TO PRODUCTS, TOWARDS SUSTAINABILITY.
Sandra Sofia Rodrigues
Group: Socio-Ecological SystemsPhone: 273303221
E-mail: srodrigues@ipb.pt
ORCID: 0000-0003-3301-1729
Scopus Author ID: 14048942500
Career
- Since 2010: Auxiliary Professor at the School of Agriculture of the Polytechnic Institute of Bragança (ESA-IPB), Portugal
- 1999 - 2010: Assistant Professor at the School of Agriculture of the Polytechnic Institute of Bragança (ESA-IPB), Portugal
Roles
- Since 2017: Panel leader at the Sensory Analysis Laboratory
- Since 2016: Vice-head of the Department of Biology and Biotechnology at the School of Agriculture of the Polytechnic Institute of Bragança (ESA-IPB), Portugal
- Since 2006: Member of the Scientific Committee of the Capriniculture Reunions
Qualifications
- 2008 - PhD. in Animal Sciences, University of Trás-os-Montes and Alto Douro (UTAD), Portugal
- 2003 - MSc. in Animal Sciences, University of Trás-os-Montes and Alto Douro (UTAD), Portugal
- 1998 - Graduation in Zootechnical Engineering, University of Trás-os-Montes and Alto Douro (UTAD), 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:
VIIAFOOD - Plataforma de Valorização, Industrialização e Inovação comercial para o AgroAlimentar
Funding body: PRR 2020 - Plano de Recuperação e Resiliência
Reference: C644929456-00000040
Principal Investigator:Lillian Bouçada de Barros
Start: 2023-01-01
End: 2025-12-31
Funding body: PRR 2020 - Plano de Recuperação e Resiliência
Reference: C644929456-00000040
Principal Investigator:Lillian Bouçada de Barros
Start: 2023-01-01
End: 2025-12-31
CERTRA - Desenvolvimento de Cadeias de Valor de Cereais Tradicionais para uma Alimentação Sustentável em Portugal
Funding body: PRR 2020 - Plano de Recuperação e Resiliência
Reference: PRR-C05-i03-I-000081
Principal Investigator:Luis Avelino Guimarães Dias
Start: 2022-09-01
End: 2025-09-30
Funding body: PRR 2020 - Plano de Recuperação e Resiliência
Reference: PRR-C05-i03-I-000081
Principal Investigator:Luis Avelino Guimarães Dias
Start: 2022-09-01
End: 2025-09-30
InnoMeatEdu - Innovative digital tools applied to sustainable Meat Science and Technology higher education: a link between industry and academia
Funding body: Erasmus +
Reference: 2022-1-ES01-KA220-HED-000087202
Principal Investigator:Alfredo Jorge Costa Teixeira
Start: 2022-09-01
End: 2025-08-31
Funding body: Erasmus +
Reference: 2022-1-ES01-KA220-HED-000087202
Principal Investigator:Alfredo Jorge Costa Teixeira
Start: 2022-09-01
End: 2025-08-31
- The Use of Ultrasounds to Assess Sheep and Goats Carcass and Body Composition
Funding body: Sapiens-99
Reference:
Principal Investigator:Sandra Sofia Quinteiro Rodrigues
Start: 2021-01-01
End: 2023-12-30
Funding body: Sapiens-99
Reference:
Principal Investigator:Sandra Sofia Quinteiro Rodrigues
Start: 2021-01-01
End: 2023-12-30
Bis+Olive - Uso de bagaço de azeitona na alimentação de suínos da raça Bísa. Avaliação do efeito no crescimento e qualidade da carne
Funding body: NORTE 2020 - Programa Operacional Regional do Norte
Reference: NORTE-01-0247-FEDER-072234
Principal Investigator:Alfredo Jorge Costa Teixeira
Start: 2021-01-01
End: 2023-06-30
Funding body: NORTE 2020 - Programa Operacional Regional do Norte
Reference: NORTE-01-0247-FEDER-072234
Principal Investigator:Alfredo Jorge Costa Teixeira
Start: 2021-01-01
End: 2023-06-30
Healthy Meat - Red Productos cárnicos más saludables
Funding body: CYTED - Programa Iberoamericano de Ciencia y Tecnología para el Desarrollo
Reference: CYTED-119RT0568
Principal Investigator:Alfredo Jorge Costa Teixeira
Start: 2019-01-01
End: 2022-12-31
Funding body: CYTED - Programa Iberoamericano de Ciencia y Tecnología para el Desarrollo
Reference: CYTED-119RT0568
Principal Investigator:Alfredo Jorge Costa Teixeira
Start: 2019-01-01
End: 2022-12-31
OPEN2PRESERVE - Sustainable management model for the preservation of open mountain spaces with high environmental value
Funding body: Interreg Sudoe
Reference: SOE1/PS/E0804
Principal Investigator:Marina Maria Pedrosa Meca Ferreira de Castro
Start: 2018-03-01
End: 2021-12-30
Funding body: Interreg Sudoe
Reference: SOE1/PS/E0804
Principal Investigator:Marina Maria Pedrosa Meca Ferreira de Castro
Start: 2018-03-01
End: 2021-12-30
MARCARNE - Marcas de Qualidade de Carne e Produtos Cárneos Ibero Americanos
Funding body: CYTED - Programa Iberoamericano de Ciencia y Tecnología para el Desarrollo
Reference:
Principal Investigator:Alfredo Jorge Costa Teixeira
Start: 2018-06-18
End: 2018-06-20
Funding body: CYTED - Programa Iberoamericano de Ciencia y Tecnología para el Desarrollo
Reference:
Principal Investigator:Alfredo Jorge Costa Teixeira
Start: 2018-06-18
End: 2018-06-20
- 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
Funding body: PRODER - Medida 4.1
Reference: 020557054811
Principal Investigator:Maria Letícia Miranda Fernandes Estevinho
Start: 2014-04-23
End: 2017-12-31
IBEROVINOS - Desarrollo y transferencia de tecnología para la producción ovina en pequeña y mediana escala en iberoamerica
Funding body: CYTED -
Reference: CYTED-111RT0410
Principal Investigator:Alfredo Jorge Costa Teixeira
Start: 2014-01-01
End: 2017-12-31
Funding body: CYTED -
Reference: CYTED-111RT0410
Principal Investigator:Alfredo Jorge Costa Teixeira
Start: 2014-01-01
End: 2017-12-31
BISOVICAP - Processamento de carnes de suíno, ovino e caprino, para a produção de novos produtos. Presunto e paté
Funding body: QREN - Projectos em Co-Promoção
Reference:
Principal Investigator:Alfredo Jorge Costa Teixeira
Start: 2011-10-01
End: 2015-05-31
Funding body: QREN - Projectos em Co-Promoção
Reference:
Principal Investigator:Alfredo Jorge Costa Teixeira
Start: 2011-10-01
End: 2015-05-31
BISIPORC - Produção extensiva de porcos da raça Bísara em dois sistemas alternativos: engorda com concentrado vs castanha
Funding body: PRODER - Medida 4.1
Reference:
Principal Investigator:Alfredo Jorge Costa Teixeira
Start: 2013-01-02
End: 2015-04-02
Funding body: PRODER - Medida 4.1
Reference:
Principal Investigator:Alfredo Jorge Costa Teixeira
Start: 2013-01-02
End: 2015-04-02
MBP - Development of new apiculture products in biological production mode
Funding body: PRODER - Medida 4.1
Reference:
Principal Investigator:Maria Letícia Miranda Fernandes Estevinho
Start: 2011-02-01
End: 2015-03-31
Funding body: PRODER - Medida 4.1
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 - Medida 4.1
Reference: PRODER CMP026
Principal Investigator:Alfredo Jorge Costa Teixeira
Start: 2010-01-01
End: 2012-12-31
Funding body: PRODER - Medida 4.1
Reference: PRODER CMP026
Principal Investigator:Alfredo Jorge Costa Teixeira
Start: 2010-01-01
End: 2012-12-31
- Caracterização dos Produtos com Denominação de Origem Protegida: Cabrito Transmontano e Borrego Terrincho
Funding body: Agro n° 24
Reference:
Principal Investigator:Sandra Sofia Quinteiro Rodrigues
Start: 2002-01-01
End: 2006-12-30
Funding body: Agro n° 24
Reference:
Principal Investigator:Sandra Sofia Quinteiro Rodrigues
Start: 2002-01-01
End: 2006-12-30
Total results: 55
1
Teixeira A.,Leite A.,Vasconcelos L.,Rodrigues S.S.Q.
A review of the use of oleogels to improve the quality of sheep and goat meat products
Journal of Food Composition and Analysis, 144, , 2025
A review of the use of oleogels to improve the quality of sheep and goat meat products
Journal of Food Composition and Analysis, 144, , 2025
2
Rodrigues S.S.Q.,Leite A.,Vasconcelos L.,Pereira E.,Seixas N.L.,Estevinho L.,Teixeira A.
Use of Black Pepper Essential Oil to Produce a Healthier Chicken Pâté
Applied Sciences (Switzerland), 15, , 2025
Use of Black Pepper Essential Oil to Produce a Healthier Chicken Pâté
Applied Sciences (Switzerland), 15, , 2025
3
Rodrigues S.S.Q.,Leite A.,Vasconcelos L.,Teixeira A.
Exploring the Nexus of Feeding and Processing: Implications for Meat Quality and Sensory Perception
Foods, 13, , 2024
Exploring the Nexus of Feeding and Processing: Implications for Meat Quality and Sensory Perception
Foods, 13, , 2024
4
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
5
Fraqueza M.J.,Alfaia C.M.,Rodrigues S.S.,Teixeira A.
Strategies to Reduce Salt Content: PDO and PGI Meat Products Case
Foods, 13, , 2024
Strategies to Reduce Salt Content: PDO and PGI Meat Products Case
Foods, 13, , 2024
6
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
7
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
8
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
9
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
10
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
11
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
12
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
13
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
14
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
15
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
16
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
17
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
18
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
19
Teixeira A.,Rodrigues S.
Consumer perceptions towards healthier meat products
Current Opinion in Food Science, 38, 147-154, 2021
Consumer perceptions towards healthier meat products
Current Opinion in Food Science, 38, 147-154, 2021
20
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
Effect of nacl replacement by other salts on the quality of bísaro pork sausages (Pgi chouriça de vinhais)
Foods, 10, , 2021
21
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
Sensory attributes of bísaro pork loin, fed with and without chestnut, vs. Commercial
ITEA Informacion Tecnica Economica Agraria, 117, 44-51, 2021
22
Silva S.,Guedes C.,Rodrigues S.,Teixeira A.
Non-destructive imaging and spectroscopic techniques for assessment of carcass and meat quality in sheep and goats: A review
Foods, 9, , 2020
Non-destructive imaging and spectroscopic techniques for assessment of carcass and meat quality in sheep and goats: A review
Foods, 9, , 2020
23
Teixeira A.,Silva S.,Guedes C.,Rodrigues S.
Sheep and Goat Meat Processed Products Quality: A Review
Foods, 9, , 2020
Sheep and Goat Meat Processed Products Quality: A Review
Foods, 9, , 2020
24
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
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
25
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
Physicochemical characteristics of sheep and goat pâtés. differences between fat sources and proportions
Heliyon, 5, , 2019
26
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
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
27
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
How does the added fat source affect sensory quality of sheep and goat pâtés?
Ciencia Rural, 49, , 2019
28
Teixeira A.,Silva S.,Rodrigues S.
Advances in Sheep and Goat Meat Products Research
Advances in Food and Nutrition Research, 87, 305-370, 2019
Advances in Sheep and Goat Meat Products Research
Advances in Food and Nutrition Research, 87, 305-370, 2019
29
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
Body composition and sensory quality of wild and farmed brown-trout (Salmo trutta) and of farmed rainbow-trout (Oncorhynchus mykiss)
Ciencia Rural, 48, , 2018
30
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
Effect of salting and ripening on the physicochemical and sensory quality of goat and sheep cured legs
Meat Science, 134, 163-169, 2017
31
Teixeira A.,Rodrigues S.,Dias T.,Estevinho L.
Sheep and goat fermented meat products-health aspects
Fermented Meat Products: Health Aspects, 78-94, 2017
Sheep and goat fermented meat products-health aspects
Fermented Meat Products: Health Aspects, 78-94, 2017
32
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
Microbiological quality and sensory evaluation of new cured products obtained from sheep and goat meat
Animal Production Science, 57, 391-400, 2017
33
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
Physicochemical composition and sensory quality evaluation of capon and rooster meat
Poultry Science, 95, 1211-1219, 2016
34
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
Effect of caponisation on physicochemical and sensory characteristics of chickens
Animal, 10, 978-986, 2016
35
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
36
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
37
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
38
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
39
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
Biological activities of commercial bee pollens: Antimicrobial, antimutagenic, antioxidant and anti-inflammatory
Food and Chemical Toxicology, 63, 233-239, 2014
40
Teixeira A.,Rodrigues S.
Pork meat quality of preto alentejano and commercial largewhite landrace cross
Journal of Integrative Agriculture, 12, 1961-1971, 2013
Pork meat quality of preto alentejano and commercial largewhite landrace cross
Journal of Integrative Agriculture, 12, 1961-1971, 2013
41
Feás X.,Iglesias A.,Rodrigues S.,Estevinho L.M.
Effect of Erica sp. honey against microorganisms of clinical importance: Study of the factors underlying this biological activity
Molecules, 18, 4233-4246, 2013
Effect of Erica sp. honey against microorganisms of clinical importance: Study of the factors underlying this biological activity
Molecules, 18, 4233-4246, 2013
42
Rodrigues S.,Teixeira A.
Use of generalized Procrustes analysis (GPA) to test the effects of sex and carcass weight on sensory quality evaluations of Terrincho lamb meat
Meat Science, 93, 485-488, 2013
Use of generalized Procrustes analysis (GPA) to test the effects of sex and carcass weight on sensory quality evaluations of Terrincho lamb meat
Meat Science, 93, 485-488, 2013
43
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
Comprehensive study of honey with protected denomination of origin and contribution to the enhancement of legal specifications
Molecules, 17, 8561-8577, 2012
44
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
Antimicrobial activity, phenolic profile and role in the inflammation of propolis
Food and Chemical Toxicology, 50, 1790-1795, 2012
45
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
Portuguese bee pollen: Palynological study, nutritional and microbiological evaluation
International Journal of Food Science and Technology, 47, 429-435, 2012
46
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
Goat meat quality. Effects of salting, air-drying and ageing processes
Small Ruminant Research, 98, 55-58, 2011
47
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
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
48
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
Consumers' preferences for meat of Cabrito transmontano. effects of sex and carcass weight
Spanish Journal of Agricultural Research, 8, 936-945, 2010
49
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
Non-genetic factors affecting live weight and daily gain weight in Serrana Transmontano kids
Small Ruminant Research, 84, 125-128, 2009
50
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
Effect of sex and carcass weight on sensory quality of goat meat of Cabrito Transmontano
Journal of Animal Science, 87, 711-715, 2009
51
Cadavez V.,Rodrigues S.,Teixeira A.
The use of ultrasonography to predict carcass composition in kids
Poljoprivreda, 13, 213-217, 2007
The use of ultrasonography to predict carcass composition in kids
Poljoprivreda, 13, 213-217, 2007
52
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
Lamb meat quality assessment by Support Vector Machines
Neural Processing Letters, 24, 41-51, 2006
53
Rodrigues S.,Cadavez V.,Teixeira A.
Breed and maturity effects on Churra Galega Bragançana and Suffolk lamb carcass characteristics: Killing-out proportion and composition
Meat Science, 72, 288-293, 2006
Breed and maturity effects on Churra Galega Bragançana and Suffolk lamb carcass characteristics: Killing-out proportion and composition
Meat Science, 72, 288-293, 2006
54
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
In vivo estimation of lamb carcass composition by real-time ultrasonography
Meat Science, 74, 289-295, 2006
55
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
Lamb meat tenderness prediction using neural networks and sensitivity analysis
2005 European Simulation and Modelling Conference, ESM 2005 - Proceedings, 177-181, 2005