António Filipe Oliveira

Physicochemical properties, fatty acid profile and sensory characteristics of sheep and goat meat sausages manufactured with different pork fat levels

Ana Leite, Sandra Rodrigues, Etelvina Pereira et al. · Meat Science · 2015 · 58 citations · Full text

Nutrition, Fatty Acid Profile, Meat Packaging +8

Sensory Characterization and Consumer Preference Mapping of Fresh Sausages Manufactured with Goat and Sheep Meat

K. Paulos, Sandra Rodrigues, António Filipe Oliveira et al. · Journal of Food Science · 2015 · 42 citations · Full text

J/ψ production via χc decays in 920 GeV pA interactions

I. Abt, Alexander S. Abyzov, Mark Raymond Adams et al. · Physics Letters B · 2003 · 29 citations · Full text

Nuclear Physics, Physics, Natural Sciences +6

Assessing the Value of a Portable Near Infrared Spectroscopy Sensor for Predicting Pork Meat Quality Traits of “Asturcelta Autochthonous Swine Breed”

B. de la Roza-Delgado, Ana Soldado, António Filipe Oliveira et al. · Food Analytical Methods · 2013 · 18 citations · Full text

Infrared Sensor, Animal Science, Spectroscopy +8

An approach to predict chemical composition of goat Longissimus thoracis et lumborum muscle by Near Infrared Reflectance spectroscopy

A. Teixeira, António Filipe Oliveira, K. Paulos et al. · Small Ruminant Research · 2015 · 14 citations · Full text

Animal Physiology, Animal Performance, Caprine +7