Effect of NaCl Replacement by other Salts on the Quality of Bísaro Pork Sausages (PGI Chouriça de Vinhais)A. Teixeira, José M. Lorenzo, Rubén Domínguez et al.|Foods|2021Cited by 24
Can the Introduction of Different Olive Cakes Affect the Carcass, Meat and Fat Quality of Bísaro Pork?Ana Leite, A. Teixeira, Víctor Pinheiro et al.|Foods|2022Cited by 17
Effect of the Inclusion of Olive Cake in the Diet on the Physicochemical Characteristics of Dry-Cured Loin and Dry-Cured “Cachaço” of Bísaro PigAna Leite, A. Teixeira, Lia Vasconcelos et al.|Applied Sciences|2023Cited by 14
Chemical, Physicochemical and Sensorial Characterization of Nitrite-Free Dry-Cured Bísaro ShouldersAna Leite, A. Teixeira, Lia Vasconcelos et al.|Foods|2022Cited by 10
Alheiras with animal fat replacement: application of a gelled emulsion based on hemp oil (Cannabis sativa L.) and buckwheatCarmen Botella‐Martínez, Manuel Viuda‐Martos, Juana Fernández‐López et al.|European Food Research and Technology|2023Cited by 8