Iasmin Ferreira

Publication Activity (10 Years)

Years Active: 2021-2024
Publications (10 Years): 16

Top Topics

Microbial Community

Top Venues

Foods (Basel, Switzerland)

This page only lists publications with an associated author ORCID identifier.

Publications

Lia Vasconcelos, Luís Guimaraes Dias, Ana Leite, Etelvina Pereira, Severiano R Silva, Iasmin Ferreira, Javier Mateo, Sandra Sofia Quinteiro Rodrigues, Alfredo Jorge Costa Teixeira
Contribution to Characterizing the Meat Quality of Protected Designation of Origin Serrana and Preta de Montesinho Kids Using the Near-Infrared Reflectance Methodology. Foods (Basel, Switzerland) 13 (10) (2024)
Lia Vasconcelos, Luís Guimaraes Dias, Ana Leite, Etelvina Pereira, Severiano R Silva, Iasmin Ferreira, Javier Mateo, Sandra Sofia Quinteiro Rodrigues, Alfredo Jorge Costa Teixeira
Contribution to Characterizing the Meat Quality of Protected Designation of Origin Serrana and Preta de Montesinho Kids Using the Near-Infrared Reflectance Methodology. Foods (Basel, Switzerland) 13 (10) (2024)
Sandra Sofia Quinteiro Rodrigues, Lia Vasconcelos, Ana Leite, Iasmin Ferreira, Etelvina Pereira, Alfredo Jorge Costa Teixeira
Novel Approaches to Improve Meat Products' Healthy Characteristics: A Review on Lipids, Salts, and Nitrites. Foods (Basel, Switzerland) 12 (15) (2023)
Lia Vasconcelos, Luís Guimaraes Dias, Ana Leite, Iasmin Ferreira, Etelvina Pereira, Evandro Bona, Javier Mateo, Sandra Sofia Quinteiro Rodrigues, Alfredo Jorge Costa Teixeira
Can Near-Infrared Spectroscopy Replace a Panel of Tasters in Sensory Analysis of Dry-Cured Bísaro Loin? Foods (Basel, Switzerland) 12 (23) (2023)
Ana Leite, Lia Vasconcelos, Iasmin Ferreira, Ruben Domínguez, Mirian Pateiro, Sandra Sofia Quinteiro Rodrigues, Etelvina Pereira, Paulo Cezar Bastianello Campagnol, Jose Angel Pérez-Álvarez, José Manuel Lorenzo Rodriguez, Alfredo Jorge Costa Teixeira
Did the Addition of Olive Cakes Obtained by Different Methods of Oil Extraction in the Finishing Diet of Bísaro Pigs Affect the Volatile Compounds and Sensory Characteristics of Dry-Cured Loin and "Cachaço"? Foods (Basel, Switzerland) 12 (13) (2023)
Lia Vasconcelos, Luís Guimaraes Dias, Ana Leite, Iasmin Ferreira, Etelvina Pereira, Severiano R Silva, Sandra Sofia Quinteiro Rodrigues, Alfredo Jorge Costa Teixeira
SVM Regression to Assess Meat Characteristics of Bísaro Pig Loins Using NIRS Methodology. Foods (Basel, Switzerland) 12 (3) (2023)
Lia Vasconcelos, Luís Guimaraes Dias, Ana Leite, Iasmin Ferreira, Etelvina Pereira, Evandro Bona, Javier Mateo, Sandra Sofia Quinteiro Rodrigues, Alfredo Jorge Costa Teixeira
Can Near-Infrared Spectroscopy Replace a Panel of Tasters in Sensory Analysis of Dry-Cured Bísaro Loin? Foods (Basel, Switzerland) 12 (23) (2023)
Lia Vasconcelos, Luís Guimaraes Dias, Ana Leite, Iasmin Ferreira, Etelvina Pereira, Severiano R Silva, Sandra Sofia Quinteiro Rodrigues, Alfredo Jorge Costa Teixeira
SVM Regression to Assess Meat Characteristics of Bísaro Pig Loins Using NIRS Methodology. Foods (Basel, Switzerland) 12 (3) (2023)
Iasmin Ferreira, Ana Leite, Lia Vasconcelos, Sandra Sofia Quinteiro Rodrigues, Javier Mateo, Paulo E S Munekata, Alfredo Jorge Costa Teixeira
Sodium Reduction in Traditional Dry-Cured Pork Belly Using Glasswort Powder ( Salicornia herbacea ) as a Partial NaCl Replacer. Foods (Basel, Switzerland) 11 (23) (2022)
Iasmin Ferreira, Ana Leite, Lia Vasconcelos, Sandra Sofia Quinteiro Rodrigues, Javier Mateo, Paulo E S Munekata, Alfredo Jorge Costa Teixeira
Sodium Reduction in Traditional Dry-Cured Pork Belly Using Glasswort Powder ( Salicornia herbacea ) as a Partial NaCl Replacer. Foods (Basel, Switzerland) 11 (23) (2022)
Ana Leite, Ruben Domínguez, Lia Vasconcelos, Iasmin Ferreira, Etelvina Pereira, Victor Pinheiro, Divanildo Outor-Monteiro, Sandra Sofia Quinteiro Rodrigues, José Manuel Lorenzo Rodriguez, Eva María Santos López, Silvina Cecilia Andrés, Paulo Cezar Bastianello Campagnol, Alfredo Jorge Costa Teixeira
Can the Introduction of Different Olive Cakes Affect the Carcass, Meat and Fat Quality of Bísaro Pork? Foods (Basel, Switzerland) 11 (11) (2022)
Iasmin Ferreira, Ana Leite, Lia Vasconcelos, Sandra Sofia Quinteiro Rodrigues, Javier Mateo, Paulo E S Munekata, Alfredo Jorge Costa Teixeira
Sodium Reduction in Traditional Dry-Cured Pork Belly Using Glasswort Powder ( Salicornia herbacea ) as a Partial NaCl Replacer. Foods (Basel, Switzerland) 11 (23) (2022)
Iasmin Ferreira, Lia Vasconcelos, Ana Leite, Carmen M Botella-Martínez, Etelvina Pereira, Javier Mateo, Seyedalireza Kasaiyan, Alfredo Jorge Costa Teixeira
Use of Olive and Sunflower Oil Hydrogel Emulsions as Pork Fat Replacers in Goat Meat Burgers: Fat Reduction and Effects in Lipidic Quality. Biomolecules 12 (10) (2022)
Ana Leite, Lia Vasconcelos, Iasmin Ferreira, Ainhoa Sarmiento- García, Ruben Domínguez, Eva María Santos López, Paulo Cezar Bastianello Campagnol, Sandra Sofia Quinteiro Rodrigues, José Manuel Lorenzo Rodriguez, Alfredo Jorge Costa Teixeira
Chemical, Physicochemical and Sensorial Characterization of Nitrite-Free Dry-Cured Bísaro Shoulders. Foods (Basel, Switzerland) 11 (19) (2022)
Alfredo Jorge Costa Teixeira, Ruben Domínguez, Iasmin Ferreira, Etelvina Pereira, Leticia Estevinho, Sandra Sofia Quinteiro Rodrigues, José Manuel Lorenzo Rodriguez
Effect of NaCl Replacement by other Salts on the Quality of Bísaro Pork Sausages (PGI Chouriça de Vinhais). Foods (Basel, Switzerland) 10 (5) (2021)
Alfredo Jorge Costa Teixeira, Iasmin Ferreira, Etelvina Pereira, Lia Vasconcelos, Ana Leite, Sandra Sofia Quinteiro Rodrigues
Physicochemical Composition and Sensory Quality of Goat Meat Burgers. Effect of Fat Source. Foods (Basel, Switzerland) 10 (8) (2021)