Rodrigues SSQ - 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. Foods. 2023 Aug 5;12(15):2962. doi: 10.3390/foods12152962. Foods. 2023. PMID: 37569231 Free PMC article. Review.

2

Effect of sex and carcass weight on sensory quality of goat meat of Cabrito Transmontano.

Rodrigues S, Teixeira A. Rodrigues S, et al. J Anim Sci. 2009 Feb;87(2):711-5. doi: 10.2527/jas.2007-0792. Epub 2008 Oct 10. J Anim Sci. 2009. PMID: 18849382

3

Breed and maturity effects on Churra Galega Bragançana and Suffolk lamb carcass characteristics: Killing-out proportion and composition.

Rodrigues S, Cadavez V, Teixeira A. Rodrigues S, et al. Meat Sci. 2006 Feb;72(2):288-93. doi: 10.1016/j.meatsci.2005.07.019. Epub 2005 Sep 30. Meat Sci. 2006. PMID: 22061556

4

In vivo estimation of lamb carcass composition by real-time ultrasonography.

Teixeira A, Matos S, Rodrigues S, Delfa R, Cadavez V. Teixeira A, et al. Meat Sci. 2006 Oct;74(2):289-95. doi: 10.1016/j.meatsci.2006.03.023. Epub 2006 Apr 18. Meat Sci. 2006. PMID: 22062838

5

Use of generalized Procrustes analysis (GPA) to test the effects of sex and carcass weight on sensory quality evaluations of Terrincho lamb meat.

Rodrigues S, Teixeira A. Rodrigues S, et al. Meat Sci. 2013 Mar;93(3):485-8. doi: 10.1016/j.meatsci.2012.10.011. Epub 2012 Nov 9. Meat Sci. 2013. PMID: 23273454

6

Biological activities of commercial bee pollens: antimicrobial, antimutagenic, antioxidant and anti-inflammatory.

Pascoal A, Rodrigues S, Teixeira A, Feás X, Estevinho LM. Pascoal A, et al. Food Chem Toxicol. 2014 Jan;63:233-9. doi: 10.1016/j.fct.2013.11.010. Epub 2013 Nov 19. Food Chem Toxicol. 2014. PMID: 24262487

7

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. Meat Sci. 2015 Jul;105:114-20. doi: 10.1016/j.meatsci.2015.03.015. Epub 2015 Mar 25. Meat Sci. 2015. PMID: 25839884

8

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. 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

9

Effect of caponisation on physicochemical and sensory characteristics of chickens.

Amorim A, Rodrigues S, Pereira E, Valentim R, Teixeira A. Amorim A, et al. Animal. 2016 Jun;10(6):978-86. doi: 10.1017/S1751731115002876. Epub 2016 Jan 7. Animal. 2016. PMID: 26740012 Free article.

10

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

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

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