Santos C - Search Results

1

Muscle fiber and fatty acid profiles of Mertolenga-PDO meat.

Costa P, Roseiro LC, Bessa RJ, Padilha M, Partidário A, Marques de Almeida J, Calkins CR, Santos C. Costa P, et al. Among authors: santos c. Meat Sci. 2008 Apr;78(4):502-12. doi: 10.1016/j.meatsci.2007.07.020. Epub 2007 Jul 21. Meat Sci. 2008. PMID: 22062471

2

Muscle pH(60), colour (L, a, b) and water-holding capacity and the influence of post-mortem meat temperature.

Roseiro LC, Santos C, Melo RS. Roseiro LC, et al. Among authors: santos c. Meat Sci. 1994;38(2):353-9. doi: 10.1016/0309-1740(94)90124-4. Meat Sci. 1994. PMID: 22059672

3

Influence of slaughter season and sex on fatty acid composition, cholesterol and α-tocopherol contents on different muscles of Barrosã-PDO veal.

Costa P, Roseiro LC, Partidário A, Alves V, Bessa RJ, Calkins CR, Santos C. Costa P, et al. Among authors: santos c. Meat Sci. 2006 Jan;72(1):130-9. doi: 10.1016/j.meatsci.2005.06.011. Epub 2005 Sep 12. Meat Sci. 2006. PMID: 22061383

4

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

Santos C, Roseiro LC, Gonçalves H, Melo RS. Santos C, et al. Meat Sci. 1994;38(2):279-87. doi: 10.1016/0309-1740(94)90117-1. Meat Sci. 1994. PMID: 22059665

5

Measurements of pH(60) in pork using ISFET/REFET and glass electrode methods.

Roseiro LC, Santos C, Almeida J, Melo RS. Roseiro LC, et al. Among authors: santos c. Meat Sci. 1994;38(2):347-51. doi: 10.1016/0309-1740(94)90123-6. Meat Sci. 1994. PMID: 22059671

6

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

Roseiro LC, Santos C, Sol M, Borges MJ, Anjos M, Gonçalves H, Carvalho AS. Roseiro LC, et al. Among authors: santos c. Meat Sci. 2008 Aug;79(4):784-94. doi: 10.1016/j.meatsci.2007.11.012. Epub 2007 Nov 23. Meat Sci. 2008. PMID: 22063043

7

Concentration of antioxidants in two muscles of mature dairy cows from Azores.

Roseiro LC, Santos C, Gonçalves H, Moniz C, Afonso I, Tavares M, da Ponte DJ. Roseiro LC, et al. Among authors: santos c. Meat Sci. 2014 Feb;96(2 Pt A):870-5. doi: 10.1016/j.meatsci.2013.09.005. Epub 2013 Sep 13. Meat Sci. 2014. PMID: 24211545

8

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

Roseiro LC, Gomes A, Gonçalves H, Sol M, Cercas R, Santos C. Roseiro LC, et al. Among authors: santos c. Meat Sci. 2010 Jan;84(1):172-9. doi: 10.1016/j.meatsci.2009.08.044. Epub 2009 Aug 28. Meat Sci. 2010. PMID: 20374771

9

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

Roseiro LC, Gomes A, Santos C. Roseiro LC, et al. Among authors: santos c. Food Chem Toxicol. 2011 Jun;49(6):1340-5. doi: 10.1016/j.fct.2011.03.017. Epub 2011 Mar 17. Food Chem Toxicol. 2011. PMID: 21419819

10

Polycyclic aromatic hydrocarbons incidence in Portuguese traditional smoked meat products.

Santos C, Gomes A, Roseiro LC. Santos C, et al. Food Chem Toxicol. 2011 Sep;49(9):2343-7. doi: 10.1016/j.fct.2011.06.036. Epub 2011 Jun 21. Food Chem Toxicol. 2011. PMID: 21722696

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