MOUNTAIN
RESEARCH
CENTER
Polytechnic Institute
of Bragança
FROM NATURE TO PRODUCTS, TOWARDS SUSTAINABILITY.
Sandra Sofia Quinteiro Rodrigues
Auxiliary ProfessorGroup: 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:
OPEN2PRESERVE - Modelo de Gestión sostenible para la preservación de espacios abiertos de montaña de alto valor ambiental
Funding body: Interreg Sudoe
Reference:
Principal Investigator:Marina Maria Pedrosa Meca Ferreira de Castro
Start: 2018-03-01
End: 2021-12-30
Funding body: Interreg Sudoe
Reference:
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
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
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
Funding body: PRODER
Reference: PRODER CMP026
Principal Investigator:Alfredo Jorge Costa Teixeira
Start: 2010-01-01
End: 2012-12-31
Total results: 45
1
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
2
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
3
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
4
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
5
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
6
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
7
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
8
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
9
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
10
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
11
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
12
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
13
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
14
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
15
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
16
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
17
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
18
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
19
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
Body composition and sensory quality of wild and farmed brown-trout (Salmo trutta) and of farmed rainbow-trout (Oncorhynchus mykiss)
Ciencia Rural, 48, , 2018
20
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
21
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
22
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
23
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
24
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
25
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
26
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
27
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
Sensory Characterization and Consumer Preference Mapping of Fresh Sausages Manufactured with Goat and Sheep Meat
Journal of Food Science, 80, S1568-S1573, 2015
28
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
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
29
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
Biological activities of commercial bee pollens: Antimicrobial, antimutagenic, antioxidant and anti-inflammatory
Food and Chemical Toxicology, 63, 233-239, 2014
30
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
31
Feás X.,Iglesias A.,Rodrigues S.,Estevinho L.
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
32
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
33
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
Comprehensive study of honey with protected denomination of origin and contribution to the enhancement of legal specifications
Molecules, 17, 8561-8577, 2012
34
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
Antimicrobial activity, phenolic profile and role in the inflammation of propolis
Food and Chemical Toxicology, 50, 1790-1795, 2012
35
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
36
Teixeira A.,Pereira E.,Rodrigues E.
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
37
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
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
38
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
39
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
Non-genetic factors affecting live weight and daily gain weight in Serrana Transmontano kids
Small Ruminant Research, 84, 125-128, 2009
40
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
41
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
42
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
43
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
44
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
45
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