Concepedia

Author

T. J. S. Matos

University of LisbonORCID

Also Known As

T. J. S. Matos, T.J.S. Matos, Teresa J. S. Matos, Teresa J.S. Matos, Teresa Matos, Teresa de Jesus S Matos, Teresa de Jesus da Silva Matos

19

Publications

153

Citations

7

H-Index

26

Concepts

All Affiliations

University of LisbonUniversity of AlgarveUniversity of Trás-os-Montes and Alto DouroUniversity of Évora
TJ

About

T. J. S. Matos is an author at University of Lisbon specializing in food safety, food quality, and health sciences.

Top Concepts

#ConceptH-IndexPublicationsCitations

1

Health Sciences

3

3

62

2

Language Studies

1

1

21

3

Public Health

1

1

14

4

Biostatistics

1

1

21

5

Linguistics

1

1

21

T. J. S. Matos

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5

Publications

106

Citations

5

H-Index

YearCitations

Dietary inclusion of tomato pomace improves meat oxidative stability of young pigs

C. S. Correia, Cristina M. Alfaia, Marta S. Madeira,

Journal of Animal Physiology and Animal Nutrition

2017

28

Effect of packaging technology on microbiological and sensory quality of a cooked blood sausage, Morcela de Arroz, from Monchique region of Portugal

Jorge Pereira, Lídia Dionísio, Luís Patarata,

Meat Science

2014

27

Sensory Lexicon Development for a <scp>P</scp>ortuguese Cooked Blood Sausage – <scp><i>M</i></scp><i>orcela de</i> <scp><i>A</i></scp><i>rroz de</i> <scp><i>M</i></scp><i>onchique</i> – to Predict Its Usefulness for a Geographical Certification

Jorge Pereira, Lídia Dionísio, T. J. S. Matos,

Journal of Sensory Studies

2015

21

Mycoflora of Two Types of Portuguese Dry-Smoked Sausages and Inhibitory Effect of Sodium Benzoate, Potassium Sorbate, and Methyl p-Hydroxybenzoate on Mold Growth Rate

T. J. S. Matos, Birger Boutrup Jensen, Fernando Bernardo,

Journal of Food Protection

2007

16

Multivariate nature of a cooked blood sausage spoilage along aerobic and vacuum package storage

Jorge Pereira, Lídia Dionísio, Luís Patarata,

Food Packaging and Shelf Life

2019

14

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