José A. Silva

Influence of ultimate pH on bovine meat tenderness during ageing

José A. Silva, Luís Patarata, C. Martins · Meat Science · 1999 · 319 citations

Animal Physiology, Nutrition, Animal Nutrition +9

The use of visible and near infrared reflectance spectroscopy to predict beef M. longissimus thoracis et lumborum quality attributes

Sonia Andrés, José A. Silva, A.L. Soares-Pereira et al. · Meat Science · 2007 · 127 citations

Meat Packaging, Animal Science, Agricultural Economics +7

Genotype and sex effects on carcass and meat quality of suckling kids protected by the PGI “Cabrito de Barroso”

Virgínia Santos, José A. Silva, Jorge Ventura Ferreira Cardoso et al. · Meat Science · 2006 · 92 citations · Full text

Animal Performance, Nutrition, Animal Study +9

Implementation of multivariate techniques for the selection of volatile compounds as indicators of sensory quality of raw beef

Cristina Saraiva, Irene Oliveira, José A. Silva et al. · Journal of Food Science and Technology · 2014 · 45 citations · Full text

Meat Packaging, Multivariate Techniques, Engineering +12

The Antimicrobial Effect of Rosemary and Thyme Essential Oils Against Listeria Monocytogenes in Sous Vide Cook-chill Beef During Storage

Ana Rita Gouveia, Márcio Moura‐Alves, José A. Silva et al. · Procedia Food Science · 2016 · 37 citations · Full text

Food Analysis, Food Preservation, Food Processing Facilities +23