Sandra Sofia Quinteiro Rodrigues

Professora Adjunta

Instituto Politécnico de Viana do Castelo Escola Superior Agrária

Portugal

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Articles (17)

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2024

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2024

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2024

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2024

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2024

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2023

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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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2021

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2021

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2020

Collaborators (9)

Victor Pinheiro

PORTUGAL

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José Angel Pérez-Alvarez

Professor

Universidad Miguel Hernández de Elche Escuela Politécnica Superior de Orihuela

SPAIN

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Maria João Fraqueza

Associate Professor with Habilitation

Universidade de Lisboa Faculdade de Medicina Veterinária

PORTUGAL

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Luis Dias

Assistant Professor

Polytechnic Institute of Bragança

PORTUGAL

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Cristina Alfaia

Assistant Professor

Universidade do Porto Faculdade de Medicina

PORTUGAL

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Javier Mateo

Universidad de León

SPAIN

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Divanildo Outor Monteiro

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

PORTUGAL

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Severiano Silva

Professor Associado

Universidade de Trás-os-Montes e Alto Douro

PORTUGAL

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Alfredo Teixeira

Full Professor/Professor Coordenador c/agregação

Instituto Politécnico de Viana do Castelo Escola Superior Agrária

PORTUGAL

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Sandra Sofia Quinteiro Rodrigues

Research Interests

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Articles (17)

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

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

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”?

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

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

Can Near-Infrared Spectroscopy Replace a Panel of Tasters in Sensory Analysis of Dry-Cured Bísaro Loin?

Sodium Reduction in Traditional Dry-Cured Pork Belly Using Glasswort Powder (Salicornia herbacea) as a Partial NaCl Replacer

Chemical, Physicochemical and Sensorial Characterization of Nitrite-Free Dry-Cured Bísaro Shoulders

Can the Introduction of Different Olive Cakes Affect the Carcass, Meat and Fat Quality of Bísaro Pork?

Physicochemical Composition and Sensory Quality of Goat Meat Burgers. Effect of Fat Source

Effect of NaCl Replacement by other Salts on the Quality of Bísaro Pork Sausages (PGI Chouriça de Vinhais)

Non-Destructive Imaging and Spectroscopic Techniques for Assessment of Carcass and Meat Quality in Sheep and Goats: A Review

Collaborators (9)

Victor Pinheiro

José Angel Pérez-Alvarez

Maria João Fraqueza

Luis Dias

Cristina Alfaia

Javier Mateo

Divanildo Outor Monteiro

Severiano Silva

Alfredo Teixeira

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