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Browsing by Author Agulheiro-Santos, A.C.

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Showing results 86 to 96 of 96
Issue DateTitleAuthor(s)
15-Jun-2022Table Grapes: There Is More to Vitiviniculture than Wine…Agulheiro-Santos, A.C.; Laranjo, M.; Ricardo-Rodrigues, S.
2022The added value of aged beefRicardo-Rodrigues, S; Agulheiro-Santos, A.C.; Laranjo, M.; Potes, M.E.; Elias, M.
Oct-2014The calibre effect on two traditional dry fermented sausages from Alentejo, Portugal, made from the same doughLaranjo, Marta; Agulheiro-Santos, A.C.; Potes, M.E.; Fraqueza, M.J; Elias, M.
2-Apr-2014The Effect of starter Cultures on the Portuguese Traditional Sausage "Paio do Alentejo" in Terms of its Sensory and Textural Characteristics and Polycyclic Aromatic Hydrocarbons ProfileElias, M; Potes, M.E.; Roseiro, L.C.; Santos, C; Gomes, A; Agulheiro-Santos, A.C.
Aug-2014The effect of the addition of a commercial bioprotector in characteristics of "alheira" made from Alentejano pig meatElias, M.; Mota, F.; Laranjo, Marta; Agulheiro-Santos, A.C.; Potes, M.E.
4-Sep-2011The influence of starter cultures on texture and sensorial properties of “Paio”, a Portuguese dry-cured sausage.Elias, M.; Agulheiro-Santos, A.C.
Sep-2011The influence of starter cultures on texture and sensory properties of “Paio”, a Portuguese dry-cured sausage.Elias, Miguel; Agulheiro-Santos, A.C.
8-Jul-2012THE POTENTIAL OF NEAR INFRARED SPECTROSCOPY AS A METHOD OF DETERMINATION OF THE FAT CONTENT INJarén, Carmen; Gago, Meritxell; Arazuri, Silvia; López, Ainara; Arias, Nerea; Agulheiro-Santos, A.C.; Correa, Paulo Cesar
11-Sep-2019The role of salt on food and human healthElias, M.; Laranjo, M.; Agulheiro-Santos, A.C.; Potes, M.E.
2017Use of essential oils in food preservationLaranjo, Marta; Fernandez-Leon, Ana Maria; Potes, M.E.; Agulheiro-Santos, A.C.; Elias, Miguel
2015USE OF STARTER CULTURES TO IMPROVE PORTUGUESE TRADITIONAL SAUSAGESDias, Igor; Laranjo, Marta; Fialho, Rita; Potes, M.E.; Véstia, Joana; Agulheiro-Santos, A.C.; Fraqueza, Maria João; Elias, Miguel
Showing results 86 to 96 of 96

 

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