Márcio Alves

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Universidade de Trás-os-Montes e Alto Douro

Portugal

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

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Recent Grants

Grant: Close

Innovine&Wine - Plataforma de Inovação da vinha e do vinho

Open Date: 2019-10-01

Close Date: 2020-03-01

Grant: Close

MobFood - Mobilização de Conhecimento Científico e Tecnológico em Resposta aos Desafios do Mercado Agroalimentar

Open Date: 2018-10-01

Close Date: 2019-10-01

Articles (10)

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2025

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2025

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2025

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2025

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2023

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2023

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2022

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2022

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2021

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2020

Collaborators (4)

José António Silva

Assistant professor

Universidade de Trás-os-Montes e Alto Douro

PORTUGAL

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Joana Margarida Teixeira Paiva

Universidade de Trás-os-Montes e Alto Douro

PORTUGAL

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Cristina Saraiva

PORTUGAL

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Alexandra Sofia Esteves

Professor Assistant

Universidade de Trás-os-Montes e Alto Douro

PORTUGAL

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Márcio Alves

Research Interests

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Contact this professor

Recent Grants

Articles (10)

Sustainable Practices and Microbial Quality of Cattle Offal in Slaughterhouses

Alginate-based coatings containing laurel and olive leaves extracts, nisin and PLA packaging as bio-based solutions for chicken breast meat preservation

Natural Additives for Sustainable Meat Preservation: Salicornia ramosissima and Acerola Extract in Mertolenga D.O.P. Meat

Multidimensional Evaluation of Local Rye Bread Fortified with Whey as a Model for Food Waste Valorization: From Recipe Development to Consumer Acceptance

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

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

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

Hygiene Indicators and Salmonellae on Surfaces of Swine Carcasses from Two Slaughterhouses in Northern Portugal

Food Waste and Qualitative Evaluation of Menus in Public University Canteens—Challenges and Opportunities

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

Collaborators (4)

José António Silva

Joana Margarida Teixeira Paiva

Cristina Saraiva

Alexandra Sofia Esteves

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