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J

J.P.C. Lemos

Universidade de Lisboa

H指数:18

被引数:1,301

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Enhancing meat quality of weaned piglets with the dietary incorporation of Ulva lactuca and carbohydrases supplementation

IF6.1

2023-11-014

OAAI

Influence of dietary Chlorella vulgaris and carbohydrate-active enzymes on growth performance, meat quality and lipid composition of broiler chickens

POULTRY SCIENCE

IF4.2

2021-02-0162

OAAI

Impact of dietary incorporation of Spirulina ( Arthrospira platensis ) and exogenous enzymes on broiler performance, carcass traits, and meat quality

POULTRY SCIENCE

IF4.2

2020-05-0170

OAAI

Beef palatability and its relationship with protein degradation and muscle fibre type profile in longissimus thoracis in Alentejana breed from divergent growth pathways

IF4.2

2017-01-017

OAAI

Influence of household cooking methods on amino acids and minerals of Barrosa-PDO veal

IF6.1

2015-01-0151

PREAI

Repercussions of growth path on carcass characteristics, meat colour and shear force in Alentejana bulls

生长路径对Alentejana公牛的car体特性，肉色和剪切力的影响

IF4.2

2015-01-0117

OAAI

Effects of castration and time-on-feed on Mertolenga breed beef quality

去势和饲喂时间对Mertolenga品种牛肉品质的影响

IF4.2

2014-01-018

OAAI

Eating quality of Vitela Tradicional do Montado-PGI veal and Mertolenga-PDO veal and beef

IF6.1

2013-05-0122

PRE

Carcass fat partitioning and meat quality of Alentejana and Barrosa young bulls fed high or low maize silage diets

IF6.1

2013-03-0116

PRE

Intramuscular lipids of Mertolenga-PDO beef, Mertolenga-PDO veal and Vitela Tradicional do Montado-PGI veal

IF9.8

2012-06-0116

PRE

Effect of low- and high-forage diets on meat quality and fatty acid composition of Alentejana and Barrosa beef breeds

低饲粮和高饲粮对阿伦特亚纳和巴罗莎牛肉品种肉品质和脂肪酸组成的影响

IF4.2

2012-01-0129

OAAI

Nutritional evaluation of the lipid fraction of feral wild boar (Sus scrofa scrofa) meat

野生野猪 (Sus scrofa scrofa) 肉的脂质部分的营养评价

IF6.1

2011-12-0143

PRE

Effect of the feeding system on intramuscular fatty acids and conjugated linoleic acid isomers of beef cattle, with emphasis on their nutritional value and discriminatory ability

IF9.8

2009-06-01185

PRE

Selection of muscles as indicators of tenderness after seven days of ageing

IF6.1

2005-04-0110

PRE

Cholesterol levels and sensory characteristics of meat from broilers consuming moderate to high levels of alfalfa

POULTRY SCIENCE

IF4.2

2004-05-0195

OAAI