L.C. Roseiro

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 · 109 citations · Full text

Nutrition, Salt Reduction, Fatty Acids +10

Effect of fat content, casing type and smoking procedures on PAHs contents of Portuguese traditional dry fermented sausages

C. Santos, J. Almeida, Miguel Elías et al. · Food and Chemical Toxicology · 2013 · 106 citations

Food Chemistry, Meat Packaging, Portuguese Traditional Dry +8

Polycyclic aromatic hydrocarbons incidence in Portuguese traditional smoked meat products

C. Santos, L.C. Roseiro · Food and Chemical Toxicology · 2011 · 88 citations

Chemical Contaminants, Meat Products, Toxicology +5

Proteolysis in Painho de Portalegre dry fermented sausage in relation to ripening time and salt content

L.C. Roseiro, C. Santos, Manuela Sol et al. · Meat Science · 2007 · 76 citations

Food Chemistry, Engineering, Food Fermentation +10

Influence of processing in the prevalence of polycyclic aromatic hydrocarbons in a Portuguese traditional meat product

L.C. Roseiro, C. Santos · Food and Chemical Toxicology · 2011 · 76 citations

Meat Packaging, Toxicology, Polycyclic Aromatic Hydrocarbons +5