Iasmin Ferreira
Overview
Explore the profile of Iasmin Ferreira including associated specialties, affiliations and a list of published articles.
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Articles
13
Citations
43
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Recent Articles
1.
Ferreira I, Caro I, Mateo J, Kasaiyan A, Leite A, Vasconcelos L, et al.
J Sci Food Agric
. 2024 Jun;
104(14):8748-8755.
PMID: 38940514
Background: Glasswort represents a novel alternative to KCl for replacing sodium in meat products. To evaluate the effects of Na reduction on the quality changes of a traditional dry cured...
2.
Vasconcelos L, Dias L, Leite A, Pereira E, Silva S, Ferreira I, et al.
Foods
. 2024 May;
13(10).
PMID: 38790881
The aims of this study were to describe and compare the meat quality characteristics of male and female kids from the "Serrana" and "Preta de Montesinho" breeds certified as "Cabrito...
3.
Vasconcelos L, Dias L, Leite A, Ferreira I, Pereira E, Bona E, et al.
Foods
. 2024 Jan;
12(23).
PMID: 38231830
This study involved a comprehensive examination of sensory attributes in dry-cured Bísaro loins, including odor, androsterone, scatol, lean color, fat color, hardness, juiciness, chewiness, flavor intensity and flavor persistence. An...
4.
Rodrigues S, Vasconcelos L, Leite A, Ferreira I, Pereira E, Teixeira A
Foods
. 2023 Aug;
12(15).
PMID: 37569231
Meat products are a staple of many diets around the world, but they have been subject to criticism due to their potential negative impact on human health. In recent years,...
5.
Leite A, Vasconcelos L, Ferreira I, Dominguez R, Pateiro M, Rodrigues S, et al.
Foods
. 2023 Jul;
12(13).
PMID: 37444237
This study was conducted to determine the effects of different types of olive cake in the basal diet of Bísaro pigs on the volatile compounds and sensory characteristics of dry-cured...
6.
Vasconcelos L, Dias L, Leite A, Ferreira I, Pereira E, Silva S, et al.
Foods
. 2023 Feb;
12(3).
PMID: 36766001
This study evaluates the ability of the near infrared reflectance spectroscopy (NIRS) to estimate the aW, protein, moisture, ash, fat, collagen, texture, pigments, and WHC in the (LTL) of Bísaro...
7.
Ferreira I, Leite A, Vasconcelos L, Rodrigues S, Mateo J, Munekata P, et al.
Foods
. 2022 Dec;
11(23).
PMID: 36496624
Sodium chloride (NaCl) is a key ingredient in the processing of traditional dry-cured meat products by improving microbial safety, sensory attributes and technological properties. However, increasing concern about the consumption...
8.
Ferreira I, Vasconcelos L, Leite A, Botella-Martinez C, Pereira E, Mateo J, et al.
Biomolecules
. 2022 Oct;
12(10).
PMID: 36291625
Diversified strategies to incorporate healthier lipids in processed meat products are being developed. Alternative fat sources to replace animal fat associated with the reduction of fat content are some of...
9.
Leite A, Vasconcelos L, Ferreira I, Sarmiento-Garcia A, Dominguez R, Santos E, et al.
Foods
. 2022 Oct;
11(19).
PMID: 36230155
The aim of the current experiment was to characterize and evaluate the effect of the dry-curing process on chemical composition, physicochemical properties, and sensory characteristics of the dry-cured Bísaro shoulders....
10.
Leite A, Dominguez R, Vasconcelos L, Ferreira I, Pereira E, Pinheiro V, et al.
Foods
. 2022 Jun;
11(11).
PMID: 35681400
The present study aimed to evaluate the effect of the inclusion of different olive cakes in the diet of Bísaro pigs on the carcass, meat and fat. The carcasses of...