Ferreira I - Search Results

1

Novel Approaches to Improve Meat Products' Healthy Characteristics: A Review on Lipids, Salts, and Nitrites.

Rodrigues SSQ, Vasconcelos L, Leite A, Ferreira I, Pereira E, Teixeira A. Rodrigues SSQ, et al. Among authors: ferreira i. Foods. 2023 Aug 5;12(15):2962. doi: 10.3390/foods12152962. Foods. 2023. PMID: 37569231 Free PMC article. Review.

2

Effect of NaCl Replacement by other Salts on the Quality of Bísaro Pork Sausages (PGI Chouriça de Vinhais).

Teixeira A, Domínguez R, Ferreira I, Pereira E, Estevinho L, Rodrigues S, Lorenzo JM. Teixeira A, et al. Among authors: ferreira i. Foods. 2021 Apr 28;10(5):961. doi: 10.3390/foods10050961. Foods. 2021. PMID: 33924907 Free PMC article.

3

Physicochemical Composition and Sensory Quality of Goat Meat Burgers. Effect of Fat Source.

Teixeira A, Ferreira I, Pereira E, Vasconcelos L, Leite A, Rodrigues S. Teixeira A, et al. Among authors: ferreira i. Foods. 2021 Aug 6;10(8):1824. doi: 10.3390/foods10081824. Foods. 2021. PMID: 34441600 Free PMC article.

4

Can the Introduction of Different Olive Cakes Affect the Carcass, Meat and Fat Quality of Bísaro Pork?

Leite A, Domínguez R, Vasconcelos L, Ferreira I, Pereira E, Pinheiro V, Outor-Monteiro D, Rodrigues S, Lorenzo JM, Santos EM, Andrés SC, Campagnol PCB, Teixeira A. Leite A, et al. Among authors: ferreira i. Foods. 2022 Jun 3;11(11):1650. doi: 10.3390/foods11111650. Foods. 2022. PMID: 35681400 Free PMC article.

5

Chemical, Physicochemical and Sensorial Characterization of Nitrite-Free Dry-Cured Bísaro Shoulders.

Leite A, Vasconcelos L, Ferreira I, Sarmiento-García A, Domínguez R, Santos EM, Campagnol PCB, Rodrigues S, Lorenzo JM, Teixeira A. Leite A, et al. Among authors: ferreira i. Foods. 2022 Oct 4;11(19):3079. doi: 10.3390/foods11193079. Foods. 2022. PMID: 36230155 Free PMC article.

6

Use of Olive and Sunflower Oil Hydrogel Emulsions as Pork Fat Replacers in Goat Meat Burgers: Fat Reduction and Effects in Lipidic Quality.

Ferreira I, Vasconcelos L, Leite A, Botella-Martínez C, Pereira E, Mateo J, Kasaiyan S, Teixeira A. Ferreira I, et al. Biomolecules. 2022 Oct 3;12(10):1416. doi: 10.3390/biom12101416. Biomolecules. 2022. PMID: 36291625 Free PMC article.

7

Sodium Reduction in Traditional Dry-Cured Pork Belly Using Glasswort Powder (Salicornia herbacea) as a Partial NaCl Replacer.

Ferreira I, Leite A, Vasconcelos L, Rodrigues S, Mateo J, Munekata PES, Teixeira A. Ferreira I, et al. Foods. 2022 Nov 26;11(23):3816. doi: 10.3390/foods11233816. Foods. 2022. PMID: 36496624 Free PMC article.

8

SVM Regression to Assess Meat Characteristics of Bísaro Pig Loins Using NIRS Methodology.

Vasconcelos L, Dias LG, Leite A, Ferreira I, Pereira E, Silva S, Rodrigues S, Teixeira A. Vasconcelos L, et al. Among authors: ferreira i. Foods. 2023 Jan 19;12(3):470. doi: 10.3390/foods12030470. Foods. 2023. PMID: 36766001 Free PMC article.

9

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"?

Leite A, Vasconcelos L, Ferreira I, Domínguez R, Pateiro M, Rodrigues S, Pereira E, Campagnol PCB, Pérez-Alvarez JA, Lorenzo JM, Teixeira A. Leite A, et al. Among authors: ferreira i. Foods. 2023 Jun 27;12(13):2499. doi: 10.3390/foods12132499. Foods. 2023. PMID: 37444237 Free PMC article.

10

Can Near-Infrared Spectroscopy Replace a Panel of Tasters in Sensory Analysis of Dry-Cured Bísaro Loin?

Vasconcelos L, Dias LG, Leite A, Ferreira I, Pereira E, Bona E, Mateo J, Rodrigues S, Teixeira A. Vasconcelos L, et al. Among authors: ferreira i. Foods. 2023 Dec 1;12(23):4335. doi: 10.3390/foods12234335. Foods. 2023. PMID: 38231830 Free PMC article.

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