José António Silva

Assistant professor

Universidade de Trás-os-Montes e Alto Douro

Portugal

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About

José António Silva is an Assistant Professor at Universidade de Trás-os-Montes e Alto Douro, Portugal. His research areas include meat quality, traditional and improved animal feeding systems, and the development of edible films and coatings. Recent articles by Professor Silva focus on topics such as the effects of immunocastration on sows, shelf-life determination of food products, and the impact of dietary inclusions on animal performance and meat characteristics.

Articles (13)

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2023

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2023

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2023

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2023

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2022

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2022

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2022

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2022

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2022

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2022

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2021

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2020

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2020

Collaborators (21)

Virginia Santos

Assistent Professor

Universidade de Trás-os-Montes e Alto Douro Escola de Ciências Agrárias e Veterinárias

PORTUGAL

José António Silva

Research Interests

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Articles (13)

Antimicrobial and Antioxidant Edible Films and Coatings in the Shelf-Life Improvement of Chicken Meat

Seasonal Variations on Testicular Morphology, Boar Taint, and Meat Quality Traits in Traditional Outdoor Pig Farming

Effect of Immunocastration on Culled Sows—A Preliminary Study on Reproductive Tract, Carcass Traits, and Meat Quality

Characterization of Sodium Alginate-Based Films Blended with Olive Leaf and Laurel Leaf Extracts Obtained by Ultrasound-Assisted Technology

The Risk of Salt Reduction in Dry-Cured Sausage Assessed by the Influence on Water Activity and the Survival of Salmonella

Growth Performance, Carcass and Meat Traits of Autochthonous <i>Arouquesa</i> Weaners Raised on Traditional and Improved Feeding Systems

The Effect of Weaning and Slaughter Age on the Physicochemical and Sensory Characteristics of <i>Arouquesa</i> Beef—A PDO Portuguese Meat

Introducing Mediterranean Lupins in Lamb Diets: Effects on Carcass Composition, Meat Quality, and Intramuscular Fatty Acid Profile

Effects of Dietary Incorporation of Grape Stalks Untreated and Fungi-Treated in Growing Rabbits: A Preliminary Study

Shelf‐life determination of an egg‐based cake, relating sensory attributes microbiological characteristics and physico‐chemical properties

MS-222 and Propofol Sedation during and after the Simulated Transport of Nile tilapia (Oreochromis niloticus)

Food Safety and Food Waste in One Portuguese Public Hospital

Behavior of Listeria monocytogenes in beef Sous vide cooking with Salvia officinalis L. essential oil, during storage at different temperatures

Collaborators (21)

Virginia Santos

Victor Pinheiro

Sofia Botelho-Fontela

Maria A Pires

Ricardo Pereira Pinto

Anabela Alves

Maria José Marques Gomes

Cristina Guedes

Carlos Venâncio

Maria João Fraqueza

Luis Patarata

Cristina Saraiva

Luis Antunes

Luis Ferreira

Márcio Alves

Ana M. Valentim

Manuela Vaz Velho

Mariana Almeida

Gustavo Paixão

Severiano Silva

Jose Almeida

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