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Alfredo Teixeira
Alfredo Teixeira
Professor of Sheep and Goat Production and Meat Quality
Verified email at ipb.pt
Title
Cited by
Cited by
Year
Biological activities of commercial bee pollens: Antimicrobial, antimutagenic, antioxidant and anti-inflammatory
A Pascoal, S Rodrigues, A Teixeira, X Feás, LM Estevinho
Food and Chemical Toxicology 63, 233-239, 2014
5182014
Carcass and meat quality in light lambs from different fat classes in the EU carcass classification system
C Sañudo, M Alfonso, A Sánchez, R Delfa, A Teixeira
Meat science 56 (1), 89-94, 2000
2832000
Lamb meat quality of two breeds with protected origin designation. Influence of breed, sex and live weight
A Teixeira, S Batista, R Delfa, V Cadavez
Meat science 71 (3), 530-536, 2005
2572005
Relationships between fat depots and body condition score or tail fatness in the Rasa Aragonesa breed
A Teixeira, R Delfa, F Colomer-Rocher
Animal Science 49 (2), 275-280, 1989
1341989
In vivo estimation of lamb carcass composition by real-time ultrasonography
A Teixeira, S Matos, S Rodrigues, R Delfa, V Cadavez
Meat science 74 (2), 289-295, 2006
1182006
Sheep and goat meat processed products quality: A review
A Teixeira, S Silva, C Guedes, S Rodrigues
Foods 9 (7), 960, 2020
1082020
Consumer perceptions towards healthier meat products
A Teixeira, S Rodrigues
Current opinion in food science 38, 147-154, 2021
952021
Effect of sex and carcass weight on sensory quality of goat meat of Cabrito Transmontano
S Rodrigues, A Teixeira
Journal of animal science 87 (2), 711-715, 2009
922009
Growth performance, feed efficiency and carcass characteristics of lambs produced from Dorper sheep crossed with Santa Inês or Brazilian Somali sheep
DA Souza, AB Selaive-Villarroel, ES Pereira, JCS Osório, A Teixeira
Small Ruminant Research 114 (1), 51-55, 2013
882013
In vivo estimation of goat carcass composition and body fat partition by real-time ultrasonography
A Teixeira, M Joy, R Delfa
Journal of Animal Science 86 (9), 2369-2376, 2008
842008
Goat meat quality. Effects of salting, air-drying and ageing processes
A Teixeira, E Pereira, ES Rodrigues
Small Ruminant Research 98 (1-3), 55-58, 2011
802011
Fatty acid profile of three adipose depots in seven Spanish breeds of suckling kids
A Horcada, G Ripoll, MJ Alcalde, C Sañudo, A Teixeira, B Panea
Meat Science 92 (2), 89-96, 2012
772012
Breed and maturity effects on Churra Galega Bragancana and Suffolk lamb carcass characteristics: Killing-out proportion and composition
S Rodrigues, V Cadavez, A Teixeira
Meat Science 72 (2), 288-293, 2006
762006
Ultrasonic estimates of fat thickness and longissimus dorsi muscle depth for predicting carcass composition of live Aragon lambs
R Delfa, A Teixeira, C Gonzalez, I Blasco
Small Ruminant Research 16 (2), 159-164, 1995
751995
Physicochemical properties, fatty acid profile and sensory characteristics of sheep and goat meat sausages manufactured with different pork fat levels
A Leite, S Rodrigues, E Pereira, K Paulos, AF Oliveira, JM Lorenzo, ...
Meat science 105, 114-120, 2015
732015
Edible mushrooms as a natural source of food ingredient/additive replacer
E Rangel-Vargas, JA Rodriguez, R Domínguez, JM Lorenzo, ME Sosa, ...
Foods 10 (11), 2687, 2021
622021
Sensory characterization and consumer preference mapping of fresh sausages manufactured with goat and sheep meat
K Paulos, S Rodrigues, AF Oliveira, A Leite, E Pereira, A Teixeira
Journal of food science 80 (7), S1568-S1573, 2015
592015
Lamb meat quality assessment by support vector machines
P Cortez, M Portelinha, S Rodrigues, V Cadavez, A Teixeira
Neural Processing Letters 24, 41-51, 2006
592006
Estimation of light lamb carcass composition by in vivo real-time ultrasonography at four anatomical locations
G Ripoll, M Joy, J Álvarez-Rodríguez, A Sanz, A Teixeira
Journal of Animal Science 87 (4), 1455-1463, 2009
582009
Advances in sheep and goat meat products research
A Teixeira, S Silva, S Rodrigues
Advances in Food and Nutrition Research 87, 305-370, 2019
552019
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Articles 1–20