Ana Cristina Agulheiro‐Santos

Impact of salt reduction on biogenic amines, fatty acids, microbiota, texture and sensory profile in traditional blood dry-cured sausages

Marta Laranjo, Ana Gomes‐Bispo, Ana Cristina Agulheiro‐Santos et al. · Food Chemistry · 2016 · 110 citations · Full text

Agriculture, Food Science, Nutritional Sciences +17

Effects of genotype, salt content and calibre on quality of traditional dry-fermented sausages

Marta Laranjo, Ana Cristina Agulheiro‐Santos, Maria Eduarda Potes et al. · Food Control · 2015 · 58 citations · Full text

Agriculture, Food Science, Food Analysis +13

Non‐destructive prediction of total soluble solids in strawberry using near infrared spectroscopy

Ana Cristina Agulheiro‐Santos, Sara Ricardo‐Rodrigues, Marta Laranjo et al. · Journal of the Science of Food and Agriculture · 2022 · 55 citations

Agriculture, Food Science, Horticultural Sciences +17

Characterisation of “Catalão” and “Salsichão” Portuguese traditional sausages with salt reduction

Marta Laranjo, Ana Gomes‐Bispo, Ana Cristina Agulheiro‐Santos et al. · Meat Science · 2016 · 53 citations · Full text

Agriculture, Food Science, Food Analysis +13

The Antioxidant and Antibacterial Potential of Thyme and Clove Essential Oils for Meat Preservation—An Overview

Sara Ricardo‐Rodrigues, Maria Inês Rouxinol, Ana Cristina Agulheiro‐Santos et al. · Applied Biosciences · 2024 · 48 citations · Full text

Agriculture, Food Science, Nutritional Sciences +17