Pereira E - 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: pereira e. Foods. 2023 Aug 5;12(15):2962. doi: 10.3390/foods12152962. Foods. 2023. PMID: 37569231 Free PMC article. Review.

2

Physicochemical properties, fatty acid profile and sensory characteristics of sheep and goat meat sausages manufactured with different pork fat levels.

Leite A, Rodrigues S, Pereira E, Paulos K, Oliveira AF, Lorenzo JM, Teixeira A. Leite A, et al. Among authors: pereira e. Meat Sci. 2015 Jul;105:114-20. doi: 10.1016/j.meatsci.2015.03.015. Epub 2015 Mar 25. Meat Sci. 2015. PMID: 25839884

3

Sensory Characterization and Consumer Preference Mapping of Fresh Sausages Manufactured with Goat and Sheep Meat.

Paulos K, Rodrigues S, Oliveira AF, Leite A, Pereira E, Teixeira A. Paulos K, et al. Among authors: pereira e. J Food Sci. 2015 Jul;80(7):S1568-73. doi: 10.1111/1750-3841.12927. Epub 2015 Jun 8. J Food Sci. 2015. PMID: 26059024

4

Physicochemical composition and sensory quality evaluation of capon and rooster meat.

Amorim A, Rodrigues S, Pereira E, Teixeira A. Amorim A, et al. Among authors: pereira e. Poult Sci. 2016 May;95(5):1211-9. doi: 10.3382/ps/pev448. Epub 2016 Mar 8. Poult Sci. 2016. PMID: 26957630 Free article.

5

Effect of salting and ripening on the physicochemical and sensory quality of goat and sheep cured legs.

Teixeira A, Fernandes A, Pereira E, Manuel A, Rodrigues S. Teixeira A, et al. Among authors: pereira e. Meat Sci. 2017 Dec;134:163-169. doi: 10.1016/j.meatsci.2017.08.002. Epub 2017 Aug 4. Meat Sci. 2017. PMID: 28803213

6

Physicochemical characteristics of sheep and goat pâtés. differences between fat sources and proportions.

Teixeira A, Almeida S, Pereira E, Mangachaia F, Rodrigues S. Teixeira A, et al. Among authors: pereira e. Heliyon. 2019 Jul 27;5(7):e02119. doi: 10.1016/j.heliyon.2019.e02119. eCollection 2019 Jul. Heliyon. 2019. PMID: 31388575 Free PMC article.

7

Fat content reduction and lipid profile improvement in Portuguese fermented sausages alheira.

Teixeira A, Fernandes A, Pereira E. Teixeira A, et al. Among authors: pereira e. Heliyon. 2020 Oct 19;6(10):e05306. doi: 10.1016/j.heliyon.2020.e05306. eCollection 2020 Oct. Heliyon. 2020. PMID: 33102880 Free PMC article.

8

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: pereira e. Foods. 2021 Apr 28;10(5):961. doi: 10.3390/foods10050961. Foods. 2021. PMID: 33924907 Free PMC article.

9

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: pereira e. Foods. 2021 Aug 6;10(8):1824. doi: 10.3390/foods10081824. Foods. 2021. PMID: 34441600 Free PMC article.

10

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: pereira e. Foods. 2022 Jun 3;11(11):1650. doi: 10.3390/foods11111650. Foods. 2022. PMID: 35681400 Free PMC article.

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