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Foods (Basel, Switzerland)|November 13, 2025
Feeding and Processing Affect Meat Quality and Sensory EvaluationSandra S Q RodriguesFoods (Basel, Switzerland)|November 27, 2024
Exploring the Nexus of Feeding and Processing: Implications for Meat Quality and Sensory PerceptionSandra S Q Rodrigues, Ana Leite, Lia Vasconcelos, et al.Foods (Basel, Switzerland)|May 13, 2026
Valorization of By-Products for Functional Ingredients in Meat and Meat Replacers: A Circular Bioeconomy ApproachAna Leite, Lia Vasconcelos, Alfredo Teixeira, et al.Foods (Basel, Switzerland)|August 12, 2023
Novel Approaches to Improve Meat Products' Healthy Characteristics: A Review on Lipids, Salts, and NitritesSandra S Q Rodrigues, Lia Vasconcelos, Ana Leite, et al.Foods (Basel, Switzerland)|July 29, 2025
Dry-Cured Bísaro Ham: Differences in Physicochemical Characteristics, Fatty Acid Profile and Volatile Compounds Between MusclesLia Vasconcelos, Luís G Dias, Ana Leite, et al.Pageof 1