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Publications with the same journal as the Evolution of amino acids and biogenic amines throughout storage in sausages made of horse, beef and turkey meats publication

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Another Publication in an International Scientific Journal

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Isabel Mafra (Author) (FFUP)
2013
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Article in International Scientific Journal

The effect of olive leaves supplementation on the feed digestibility, growth performances of pigs and quality of pork meat
Fatima Paiva Martins (Author) (FCUP); Susana Barbosa (Author) (Other); Vitor Pinheiro (Author) (Other); Jose Luis Mourao (Author) (Other); Divanildo Outor Monteiro (Author) (Other)
Spent brewer's yeast extract as an ingredient in cooked hams
Pancrazio G (Author) (Other); S.C. Cunha (Author) (FFUP); Paula Guedes de Pinho (Author) (FFUP); Loureiro M (Author) (Other); Meireles S (Author) (Other); Ferreira, Isabel (Author) (FFUP); Pinho, Olívia (Author) (FCNAUP)
2016
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Quantitative detection of soybean in meat products by a TaqMan real-time PCR assay
Sonia Soares (Author) (Other); Joana S Amaral (Author) (Other); Beatriz B P P Oliveira (Author) (FFUP); Isabel Mafra (Author) (Other)
Quantitative detection of poultry meat adulteration with pork by a duplex PCR assay
Sonia Soares (Author) (Other); Joana S Amaral (Author) (Other); Isabel Mafra (Author) (FFUP); Beatriz B P P Oliveira (Author) (FFUP)
Nutritional value and influence of the thermal processing on a traditional Portuguese fermented sausage (alheira)
Silvia D Campos (Author) (Other); Rita C Alves (Author) (Other); Eulalia Mendes (Author) (Other); Anabela S G Costa (Author) (Other); Susana Casal (Author) (FFUP); Maria Beatriz P P Oliveira (Author) (FFUP)
Inhibitory effect of vinegars on the formation of polycyclic aromatic hydrocarbons in charcoal-grilled pork
Cordeiro, T (Author) (Other); Viegas, Olga (Author) (FCNAUP); Silva, M (Author) (Other); Martins, ZE (Author) (Other); Fernandes, I (Author) (Other); Ferreira, Isabel (Author) (FFUP); Pinho, Olívia (Author) (FCNAUP); Nuno Mateus (Author) (FCUP); Conceicao Calhau (Author) (Other)
Influence of red wine pomace seasoning and high-oxygen atmosphere storage on carcinogens formation in barbecued beef patties
Garcia Lomillo, J (Author) (Other); Viegas, Olga (Author) (FCNAUP); Gonzalez SanJose, ML (Author) (Other); Ferreira, Isabel (Author) (FFUP)
2017
Indexing
Identification of hare meat by a species-specific marker of mitochondrial origin
Cristina G Santos (Author) (Other); Vitor S Melo (Author) (Other); Joana S Amaral (Author) (Other); Leticia Estevinho (Author) (Other); Beatriz B P P Oliveira (Author) (FFUP); Isabel Mafra (Author) (FFUP)
Effect of solvent to sample ratio on total lipid extracted and fatty acid composition in meat products within different fat content
Perez Palacios, T (Author) (Other); Ruiz, J (Author) (Other); Ferreira, IMPLVO (Author) (FFUP); Petisca, C (Author) (Other); Antequera, T (Author) (Other)
A SYBR Green real-time PCR assay to detect and quantify pork meat in processed poultry meat products
Sonia Soares (Author) (Other); Joana S Amaral (Author) (Other); Beatriz B P P Oliveira (Author) (FFUP); Isabel Mafra (Author) (FFUP)

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