Alfredo Teixeira

Has grant

Full Professor/Professor Coordenador c/agregação

Instituto Politécnico de Viana do Castelo Escola Superior Agrária

Portugal

Research Interests

Explore related searches

Professors in Portugal Professors in Food Science Food Science professors in Portugal

Contact this professor

ORCID

Google Scholar

Academic Page

About

Alfredo Teixeira is a Full Professor at the Instituto Politecnico de Braganca Escola Superior Agrária in Portugal. His research primarily focuses on meat quality and production, including the impact of dietary components on animal health and product characteristics. Recent publications include studies on the use of oleogels in meat products, the sensory profiles of clean-label sausages, and the application of olive by-products in animal feed.

Recent Grants

Grant: Close

BisOlive. Uso de bagaço de azeitona na alimentação de suínos da raça Bísara. Avaliação do efeito no crescimento e qualidade da carne

Open Date: 2021-01-01

Close Date: 2023-06-01

Grant: Close

Bis+Olive. Uso de bagaço de azeitona na alimentação de suínos da raça Bísara. Avaliação do efeito no crescimento e qualidade da carne

Open Date: 2021-01-01

Close Date: 2023-06-01

Grant: Close

Red Productos cárnicos más saludables. Healthy Meat (CYTED-119RT0568)

Open Date: 2019-01-01

Close Date: 2022-12-01

Grant: Close

Assistência técnica à Associação Nacional de Criadores de Suínos da Raça Bísaro

Open Date: 2017-10-01

Close Date: 2019-01-01

Grant: Close

Sustainable management model for the preservation of open mountain spaces with high environmental value

Open Date: 2017-01-01

Close Date: 2022-01-01

Alfredo Teixeira

Research Interests

Explore related searches

Contact this professor

About

Recent Grants

Articles (29)

Effects of Olive Cake on the Performance, Digestibility, Blood Parameters, and Intestinal Villi of Bísaro Pigs

From Waste to Sustainable Animal Feed: Incorporation of Olive Oil By-Products into the Diet of Bísaro Breed Pigs

Exploring the Potential of Olive By-Products in Bísaro Pig Feed: Effects on the Chemical Compositions and Fatty Acid Profiles of Three Different Muscles

A review of the use of oleogels to improve the quality of sheep and goat meat products

Consumers' Sensory Profile and Understanding of Clean-Label Sausage. An Approach Using Ultra-Flash Profile and Check-All-That-Apply

Dry-Cured Bísaro Ham: Differences in Physicochemical Characteristics, Fatty Acid Profile and Volatile Compounds Between Muscles

Effect of melatonin implants on carcass characteristics and meat quality of slow-growing chickens

Effect of melatonin implants on carcass characteristics and meat quality of slow-growing chickens

Use of Black Pepper Essential Oil to Produce a Healthier Chicken Pâté

Effectiveness of machine learning algorithms as a tool to meat traceability system. A case study to classify Spanish Mediterranean lamb carcasses

Strategies to Reduce Salt Content: PDO and PGI Meat Products Case

Incorporating Olive By-Products in Bísaro Pig Diets: Effect on Dry-Cured Product Quality

From Waste to Resource: Compositional Analysis of Olive Cake’s Fatty Acids, Nutrients and Antinutrients

Advances in Methods and Technologies for Carcass and Meat Quality Evaluation

Contribution to Characterizing the Meat Quality of Protected Designation of Origin Serrana and Preta de Montesinho Kids Using the Near-Infrared Reflectance Methodology

A Preliminary Evaluation of Sex and Dietary Field Pea Effects on Sensory Characteristics of Dry-Cured Loins

Effect of Olive Cake in Bísaro Pig Feed on Physicochemical Composition and Fatty Acid Profile of Three Different Muscles of Dry-Cured Shoulder

Emerging Methods for the Evaluation of Sensory Quality of Food: Technology at Service

Improving the Meat and Meat Product Quality of Rare Pork Breeds and Genetic Types

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

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”?

Alheiras with animal fat replacement: application of a gelled emulsion based on hemp oil (Cannabis sativa L.) and buckwheat

Effect of Partial Meat Replacement by Hibiscus sabdariffa By-Product and Pleurotus djamor Powder on the Quality of Beef Patties

Effect of Partial Meat Replacement by Hibiscus sabdariffa By-Product and Pleurotus djamor Powder on the Quality of Beef Patties

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

Effect of the Inclusion of Olive Cake in the Diet on the Physicochemical Characteristics of Dry-Cured Loin and Dry-Cured "Cachaco" of Bisaro Pig

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

Replacing Animal Fat with Gels of Psyllium Fiber and Combined Linseed Oil–Psyllium Fiber in Salamis: Impacts on Technological, Nutritional, Oxidative, and Sensory Properties

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

Collaborators (14)

Victor Pinheiro

Sandra Sofia Quinteiro Rodrigues

Maria José Marques Gomes

Carlos Palacios

José Angel Pérez-Alvarez

Pedro Castro-Valdecantos

Maria João Fraqueza

Juana Fernandez-Lopez

Luis Dias

Cristina Alfaia

Javier Mateo

Divanildo Outor Monteiro

Severiano Silva

MANUEL DELGADO-PERTÍÑEZ

How do I reach out?

Meet Kite AI