Sandra Sofia Quinteiro Rodrigues
Sandra Sofia Quinteiro Rodrigues
Professor of Biological and Animal Science, Instituto Politécnico de Bragança
Verified email at
Cited by
Cited by
Biological activities of commercial bee pollens: Antimicrobial, antimutagenic, antioxidant and anti-inflammatory
A Pascoal, S Rodrigues, A Teixeira, X Feás, LM Estevinho
Food and Chemical Toxicology 63, 233-239, 2014
Antimicrobial activity, phenolic profile and role in the inflammation of propolis
JC Silva, S Rodrigues, X Feás, LM Estevinho
Food and Chemical Toxicology 50 (5), 1790-1795, 2012
Portuguese bee pollen: palynological study, nutritional and microbiological evaluation
LM Estevinho, S Rodrigues, AP Pereira, X Feás
International Journal of Food Science & Technology 47 (2), 429-435, 2012
In vivo estimation of lamb carcass composition by real-time ultrasonography
A Teixeira, S Matos, S Rodrigues, R Delfa, V Cadavez
Meat science 74 (2), 289-295, 2006
Effect of sex and carcass weight on sensory quality of goat meat of Cabrito Transmontano
S Rodrigues, A Teixeira
Journal of animal science 87 (2), 711-715, 2009
Sheep and goat meat processed products quality: A review
A Teixeira, S Silva, C Guedes, S Rodrigues
Foods 9 (7), 960, 2020
Breed and maturity effects on Churra Galega Bragancana and Suffolk lamb carcass characteristics: Killing-out proportion and composition
S Rodrigues, V Cadavez, A Teixeira
Meat Science 72 (2), 288-293, 2006
Comprehensive study of honey with protected denomination of origin and contribution to the enhancement of legal specifications
A Iglesias, X Feás, S Rodrigues, JA Seijas, MP Vázquez-Tato, LG Dias, ...
Molecules 17 (7), 8561-8577, 2012
Goat meat quality. Effects of salting, air-drying and ageing processes
A Teixeira, E Pereira, ES Rodrigues
Small Ruminant Research 98 (1-3), 55-58, 2011
Physicochemical properties, fatty acid profile and sensory characteristics of sheep and goat meat sausages manufactured with different pork fat levels
A Leite, S Rodrigues, E Pereira, K Paulos, AF Oliveira, JM Lorenzo, ...
Meat science 105, 114-120, 2015
Consumer perceptions towards healthier meat products
A Teixeira, S Rodrigues
Current Opinion in Food Science 38, 147-154, 2021
Lamb meat quality assessment by support vector machines
P Cortez, M Portelinha, S Rodrigues, V Cadavez, A Teixeira
Neural Processing Letters 24, 41-51, 2006
Sensory characterization and consumer preference mapping of fresh sausages manufactured with goat and sheep meat
K Paulos, S Rodrigues, AF Oliveira, A Leite, E Pereira, A Teixeira
Journal of food science 80 (7), S1568-S1573, 2015
Advances in sheep and goat meat products research
A Teixeira, S Silva, S Rodrigues
Advances in Food and Nutrition Research 87, 305-370, 2019
Non-genetic factors affecting live weight and daily gain weight in Serrana Transmontano kids
MR Jimenez-Badillo, S Rodrigues, C Sańudo, A Teixeira
Small Ruminant Research 84 (1-3), 125-128, 2009
Effect of Erica sp. Honey against Microorganisms of Clinical Importance: Study of the Factors Underlying this Biological Activity
X Feás, A Iglesias, S Rodrigues, LM Estevinho
Molecules 18 (4), 4233-4246, 2013
Effect of salting and ripening on the physicochemical and sensory quality of goat and sheep cured legs
A Teixeira, A Fernandes, E Pereira, A Manuel, S Rodrigues
Meat Science 134, 163-169, 2017
Effect of sex and carcass weight on carcass traits and meat quality in goat kids of Cabrito Transmontano
A Teixeira, MR Jimenez-Badillo, S Rodrigues
Spanish Journal of Agricultural Research, 753-760, 2011
Effect of caponisation on physicochemical and sensory characteristics of chickens
A Amorim, S Rodrigues, E Pereira, R Valentim, A Teixeira
Animal 10 (6), 978-986, 2016
A preliminary study of oxidant stimulation for enhancing coal seam permeability: Effects of sodium hypochlorite oxidation on subbituminous and bituminous Australian coals
Z Jing, SA Mahoney, S Rodrigues, RD Balucan, J Underschultz, ...
International Journal of Coal Geology 200, 36-44, 2018
The system can't perform the operation now. Try again later.
Articles 1–20