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Browsing by Author Agulheiro-Santos, A.C.
Showing results 81 to 96 of 96
| Issue Date | Title | Author(s) | | 19-Apr-2012 | Rheological properties of foods; Chapter 2: Physical Properties of Foods: Novel Measurement Techniques and Applications | Agulheiro-Santos, A.C. |
| 21-May-2021 | Rubus occidentalis – A Framboesa Preta Como progenitora de Programas de Melhoramento da Framboesa Vermelha | Senra, S.; Mota, M.; Agulheiro-Santos, A.C.; Luz, F.; Bras de Oliveira, P. |
| Oct-2014 | Salt reduction has no negative effects on the sensorial acceptability of traditional dry-fermented sausages from Alentejo, Portugal | Laranjo, Marta; Agulheiro-Santos, A.C.; Potes, M.E.; Elias, M. |
| 23-Sep-2021 | SSR-Based Analysis of Genetic Diversity and Structure of Sweet Cherry (Prunus avium L.) from 19 Countries in Europe | Barreneche, T.; Concepción, M.C.; Blouin-Delmas, M.; Ordidge, M.; Nybon, H.; Lacis, G.; Feldmane, D.; Sedlak, J.; Meland, M.; Kaldmae, H.; Kahu, K.; Bekefi, Z.; Stanivucovic, S.; Duric, G.; Hofer, M.; Galik, M.; Schuller, E.; Spomberger, A,; Sirbu, S.; Drougodi, P.; Agulheiro-Santos, A.C.; Kodad, O.; Vokurka, A.; Lateur, M.; Fernandez, F.; Giovannini, D.; Quero-Garcia, J. |
| Jan-2022 | Staphylococcus spp. and Lactobacillus sakei Starters with High Level of Inoculation and an Extended Fermentation Step Improve Safety of Fermented Sausages | Dias, I.; Laranjo, M.; Potes, M.E.; Agulheiro-Santos, A.C.; Ricardo-Rodrigues, S.; Fraqueza, M.J.; Oliveira, M.; Elias, M. |
| 15-Jun-2022 | Table Grapes: There Is More to Vitiviniculture than Wine… | Agulheiro-Santos, A.C.; Laranjo, M.; Ricardo-Rodrigues, S. |
| 2022 | The added value of aged beef | Ricardo-Rodrigues, S; Agulheiro-Santos, A.C.; Laranjo, M.; Potes, M.E.; Elias, M. |
| Oct-2014 | The calibre effect on two traditional dry fermented sausages from Alentejo, Portugal, made from the same dough | Laranjo, Marta; Agulheiro-Santos, A.C.; Potes, M.E.; Fraqueza, M.J; Elias, M. |
| 2-Apr-2014 | The Effect of starter Cultures on the Portuguese Traditional Sausage "Paio do Alentejo" in Terms of its Sensory and Textural Characteristics and Polycyclic Aromatic Hydrocarbons Profile | Elias, M; Potes, M.E.; Roseiro, L.C.; Santos, C; Gomes, A; Agulheiro-Santos, A.C. |
| Aug-2014 | The effect of the addition of a commercial bioprotector in characteristics of "alheira" made from Alentejano pig meat | Elias, M.; Mota, F.; Laranjo, Marta; Agulheiro-Santos, A.C.; Potes, M.E. |
| 4-Sep-2011 | The influence of starter cultures on texture and sensorial properties of “Paio”, a Portuguese dry-cured sausage. | Elias, M.; Agulheiro-Santos, A.C. |
| Sep-2011 | The influence of starter cultures on texture and sensory properties of “Paio”, a Portuguese dry-cured sausage. | Elias, Miguel; Agulheiro-Santos, A.C. |
| 8-Jul-2012 | THE POTENTIAL OF NEAR INFRARED SPECTROSCOPY AS A METHOD OF DETERMINATION OF THE FAT CONTENT IN | Jarén, Carmen; Gago, Meritxell; Arazuri, Silvia; López, Ainara; Arias, Nerea; Agulheiro-Santos, A.C.; Correa, Paulo Cesar |
| 11-Sep-2019 | The role of salt on food and human health | Elias, M.; Laranjo, M.; Agulheiro-Santos, A.C.; Potes, M.E. |
| 2017 | Use of essential oils in food preservation | Laranjo, Marta; Fernandez-Leon, Ana Maria; Potes, M.E.; Agulheiro-Santos, A.C.; Elias, Miguel |
| 2015 | USE OF STARTER CULTURES TO IMPROVE PORTUGUESE TRADITIONAL SAUSAGES | Dias, Igor; Laranjo, Marta; Fialho, Rita; Potes, M.E.; Véstia, Joana; Agulheiro-Santos, A.C.; Fraqueza, Maria João; Elias, Miguel |
Showing results 81 to 96 of 96
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