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List of works by Cristina Roseiro

Effect of Processing in Volatiles from a Portuguese Traditional Dry-fermented Ripened Sausage ‘Chouriço Grosso Borba-Estremoz PGI’ ⬇️

scientific article published on 07 February 2011

Impact of salt reduction on biogenic amines, fatty acids, microbiota, texture and sensory profile in traditional blood dry-cured sausages.

scientific article

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

scientific article published on 01 January 1994

Influence of lairage environmental conditions and resting time on meat quality in pigs ⬇️

scientific article published on February 1, 1997

Measurements of pH60 in pork using ISFET/REFET and glass electrode methods ⬇️

scientific article published on 01 January 1994

Muscle pH60, colour (L, a, b) and water-holding capacity and the influence of post-mortem meat temperature ⬇️

scientific article published on 01 January 1994

Prevalence of biogenic amines during ripening of a traditional dry fermented pork sausage and its relation to the amount of sodium chloride added ⬇️

scientific article published on May 19, 2006

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

scientific article published on November 23, 2007

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

scientific article published on 28 January 2017

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