| Impact of salt reduction on biogenic amines, fatty acids, microbiota, texture and sensory profile in traditional blood dry-cured sausages M Laranjo, A Gomes, AC Agulheiro-Santos, ME Potes, MJ Cabrita, ... Food Chemistry 218, 129-136, 2017 | 122 | 2017 |
| Effect of fat content, casing type and smoking procedures on PAHs contents of Portuguese traditional dry fermented sausages A Gomes, C Santos, J Almeida, M Elias, LC Roseiro Food and chemical toxicology 58, 369-374, 2013 | 120 | 2013 |
| Polycyclic aromatic hydrocarbons incidence in Portuguese traditional smoked meat products C Santos, A Gomes, LC Roseiro Food and Chemical Toxicology 49 (9), 2343-2347, 2011 | 115 | 2011 |
| Influence of processing in the prevalence of polycyclic aromatic hydrocarbons in a Portuguese traditional meat product LC Roseiro, A Gomes, C Santos Food and Chemical Toxicology 49 (6), 1340-1345, 2011 | 107 | 2011 |
| Proteolysis in Painho de Portalegre dry fermented sausage in relation to ripening time and salt content LC Roseiro, C Santos, M Sol, MJ Borges, M Anjos, H Gonçalves, ... Meat Science 79 (4), 784-794, 2008 | 104 | 2008 |
| Effect of processing on proteolysis and biogenic amines formation in a Portuguese traditional dry-fermented ripened sausage “Chouriço Grosso de Estremoz e Borba PGI” LC Roseiro, A Gomes, H Gonçalves, M Sol, R Cercas, C Santos Meat science 84 (1), 172-179, 2010 | 91 | 2010 |
| Influence of lairage environmental conditions and resting time on meat quality in pigs C Santos, JM Almeida, EC Matias, MJ Fraqueza, C Roseiro, L Sardina Meat Science 45 (2), 253-262, 1997 | 91 | 1997 |
| Prevalence of biogenic amines during ripening of a traditional dry fermented pork sausage and its relation to the amount of sodium chloride added C Roseiro, C Santos, M Sol, L Silva, I Fernandes Meat Science 74 (3), 557-563, 2006 | 84 | 2006 |
| New tools to assess toxicity, bioaccessibility and uptake of chemical contaminants in meat and seafood A Marques, HM Lourenço, ML Nunes, C Roseiro, C Santos, A Barranco, ... Food Research International 44 (2), 510-522, 2011 | 69 | 2011 |
| Incidence of different pork quality categories in a Portuguese slaughterhouse: A survey C Santos, LC Roseiro, H Goncalves, RS Melo Meat Science 38 (2), 279-287, 1994 | 66 | 1994 |
| Characterisation of “Catalão” and “Salsichão” Portuguese traditional sausages with salt reduction M Laranjo, A Gomes, AC Agulheiro-Santos, ME Potes, MJ Cabrita, ... Meat science 116, 34-42, 2016 | 64 | 2016 |
| Effects of lairage temperature and holding time on pig behaviour and on carcass and meat quality MJ Fraqueza, LC Roseiro, J Almeida, E Matias, C Santos, JM Randall Applied Animal Behaviour Science 60 (4), 317-330, 1998 | 63 | 1998 |
| Comparative survey of PAHs incidence in Portuguese traditional meat and blood sausages LC Roseiro, A Gomes, L Patarata, C Santos Food and Chemical Toxicology 50 (6), 1891-1896, 2012 | 57 | 2012 |
| Influence of slaughter season and sex on fatty acid composition, cholesterol and α-tocopherol contents on different muscles of Barrosã-PDO veal P Costa, LC Roseiro, A Partidário, V Alves, RJB Bessa, CR Calkins, ... Meat Science 72 (1), 130-139, 2006 | 57 | 2006 |
| Muscle fiber and fatty acid profiles of Mertolenga-PDO meat P Costa, LC Roseiro, RJB Bessa, M Padilha, A Partidário, JM De Almeida, ... Meat Science 78 (4), 502-512, 2008 | 55 | 2008 |
| Mortadella sausage manufactured with Caiman yacare (Caiman crocodilus yacare) meat, pork backfat, and soybean oil CSN Morais, NNM Júnior, J Vicente-Neto, EM Ramos, J Almeida, ... Meat science 95 (2), 403-411, 2013 | 37 | 2013 |
| Muscle pH60, colour (L, a, b) and water-holding capacity and the influence of post-mortem meat temperature LC Roseiro, C Santos, RS Melo Meat science 38 (2), 353-359, 1994 | 37 | 1994 |
| The effect of starter cultures on the Portuguese traditional sausage" Paio do Alentejo" in terms of its sensory and textural characteristics and polycyclic aromatic … M Elias, ME Potes, LC Roseiro, C Santos, A Gomes, AC Agulheiro-Santos | 29 | 2014 |
| Susceptibility of dry-cured tuna to oxidative deterioration and biogenic amines generation: I. Effect of NaCl content, antioxidant type and ageing LC Roseiro, C Santos, H Gonçalves, C Serrano, C Aleixo, A Partidário, ... Food chemistry 228, 26-34, 2017 | 26 | 2017 |
| Fatty acid composition, cholesterol and α-tocopherol of Barrosã-PDO veal produced in farms located in lowlands, ridges and mountains P Costa, AF Costa, PA Lopes, CM Alfaia, RJB Bessa, LC Roseiro, ... Journal of Food Composition and Analysis 24 (7), 987-994, 2011 | 25 | 2011 |
