H. Gonçalves

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

Effect of processing on proteolysis and biogenic amines formation in a Portuguese traditional dry-fermented ripened sausage “Chouriço Grosso de Estremoz e Borba PGI”

L.C. Roseiro, H. Gonçalves, Manuela Sol et al. · Meat Science · 2009 · 72 citations

Food Chemistry, Biomanufacturing, Engineering +11

Incidence of different pork quality categories in a Portuguese slaughterhouse: A survey

C. Santos, L.C. Roseiro, H. Gonçalves et al. · Meat Science · 1994 · 40 citations

Portuguese Slaughterhouse, Animal Science, Agricultural Economics +6

Susceptibility of dry-cured tuna to oxidative deterioration and biogenic amines generation: I. Effect of NaCl content, antioxidant type and ageing

L.C. Roseiro, C. Santos, H. Gonçalves et al. · Food Chemistry · 2017 · 24 citations

Food Chemistry, Antioxidant Type, Biochemistry +7

Nutritional and chemical composition of different life stages of Tribolium castaneum (Herbst)

Sónia Duarte, J. Limão, G. Barros et al. · Journal of Stored Products Research · 2021 · 23 citations · Full text

Food Chemistry, Nutrition, Tribolium Castaneum +8