Exploring the Nexus of Feeding and Processing: Implications for Meat Quality and Sensory Perception by Sandra S. Q. Rodrigues, Ana Leite, Lia Vasconcelos, Alfredo Teixeira

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Use of Black Pepper Essential Oil to Produce a Healthier Chicken Pâté by Sandra S. Q. Rodrigues, Ana Leite, Lia Vasconcelos, Etelvina Pereira, Natália L. Seixas, Leticia Estevinho, Alfredo Teixeira

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Dry-Cured Bísaro Ham: Differences in Physicochemical Characteristics, Fatty Acid Profile and Volatile Compounds Between Muscles by Lia Vasconcelos, Luís G. Dias, Ana Leite, José M. Lorenzo, Alfredo Teixeira, Sandra S. Q. Rodrigues, Javier Mateo

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Effect of melatonin implants on carcass characteristics and meat quality of slow-growing chickens by Jaime Nieto, Ana Leite, Lia Vasconcelos, Javier Plaza, José-Alfonso Abecia, Isabel Revilla, Carlos Palacios, Alfredo Teixeira

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Exploring the Potential of Olive By-Products in Bísaro Pig Feed: Effects on the Chemical Compositions and Fatty Acid Profiles of Three Different Muscles by Jessica Paié-Ribeiro, Victor Pinheiro, Cristina Guedes, Maria José Gomes, José Teixeira, Ana Leite, Lia Vasconcelos, Alfredo Teixeira, Divanildo Outor-Monteiro

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