Personal information

Other IDs

Ciência ID: 2015-35EF-B2C9
SciProfiles: 2638674
Scopus Author ID: 57224659068

Keywords

Meat and meat products quality, Research, Carcass and Meat

Countries

Portugal

Activities

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Employment (2)

Instituto Politécnico de Bragança: Bragança, Bragança, PT

2021-04 to present | Research Fellow (LTQCC-CIMO)
Employment
Source: Self-asserted source
Lia Vasconcelos

Instituto Politécnico de Bragança: Bragança, Portugal, PT

2018-02-01 to 2019-06-30 | Research Fellow (LTQCC/LAS -CIMO)
Employment
Source: Self-asserted source
Lia Vasconcelos

Education and qualifications (5)

Universidad de León: León, ES

2023 to present | doctoral
Education
Source: Self-asserted source
Lia Vasconcelos

Instituto Politécnico de Bragança: Bragança, Portugal, PT

2016-10 to 2017-11 | Master in Food Quality and Safety (ESA)
Education
Source: Self-asserted source
Lia Vasconcelos

Universidade Federal do Paraná: Medianeira, Paraná, BR

2015-08 to 2016-09 | Bachelor in Food Engineering
Education
Source: Self-asserted source
Lia Vasconcelos

Instituto Politécnico de Bragança: Bragança, Portugal, PT

2011-09 to 2014-06 | Graduation in Food Engineering
Education
Source: Self-asserted source
Lia Vasconcelos

Instituto Politécnico de Bragança: Bragança, PT

2009 to 2010 | Technological Specialisation Course (ESA)
Education
Source: Self-asserted source
Lia Vasconcelos

Professional activities (3)

Instituto Politécnico de Bragança: Bragança, PT

2018-10-17 to 2028-01-31 | Qualified Semi-hard/hard cheese panel member (LTQCC/LAS (CIMO))
Service
Source: Self-asserted source
Lia Vasconcelos

Instituto Politécnico de Bragança: Bragança, PT

2019-04-10 to 2019-09-10 | Qualified taster (LTQCC/LAS (CIMO))
Service
Source: Self-asserted source
Lia Vasconcelos

Instituto Politécnico de Bragança: Bragança, PT

2017-12-04 | Graduate Student Award (ESA)
Distinction
Source: Self-asserted source
Lia Vasconcelos

Funding (1)

Bis+Olive

2021-04 to present | Contract
Agência Nacional de Inovação (Porto, PT)
GRANT_NUMBER: Código da Operação NORTE-01-0247-FEDER-072234
Source: Self-asserted source
Lia Vasconcelos
grade
Preferred source (of 2)‎

Works (41)

Effect of melatonin implants on carcass characteristics and meat quality of slow-growing chickens

Poultry Science
2025-02 | Journal article
DOI: 10.1016/j.psj.2025.104913
SOURCE-WORK-ID:

cv-prod-id-4550860

Part of ISSN: 0032-5791
Contributors: Nieto, Jaime; Leite, Ana; Vasconcelos, Lia; Plaza, Javier; Abecia, José-Alfonso; Revilla, Isabel; Palacios, Carlos; Teixeira, Alfredo; Autor correspondente: Nieto, Jaime.
Source: check_circle
CIÊNCIAVITAE

Exploring the Potential of Olive By-Products in Bísaro Pig Feed: Effects on the Chemical Compositions and Fatty Acid Profiles of Three Different Muscles

Foods
2025-02 | Journal article | Author
DOI: 10.3390/foods14050836
Contributors: Jessica Paié ; Victor Pinheiro; Cristina Guedes; Maria José Marques Gomes; José Teixeira; Ana Leite; Lia Vasconcelos; Alfredo Teixeira; Divanildo Outor Monteiro
Source: check_circle
Multidisciplinary Digital Publishing Institute
grade
Preferred source (of 2)‎

Use of Black Pepper Essential Oil to Produce a Healthier Chicken Pâté

Applied Sciences
2025-02 | Journal article | Author
DOI: 10.3390/app15041733
Contributors: Rodrigues, Sandra S.Q.; Ana Leite; Lia Vasconcelos; Etelvina Pereira; Natália Seixas; Leticia Estevinho; Alfredo Teixeira
Source: check_circle
Multidisciplinary Digital Publishing Institute
grade
Preferred source (of 2)‎

Exploring the Potential of Olive By-Products in Bísaro Pig Feed: Effects on the Chemical Compositions and Fatty Acid Profiles of Three Different Muscles

foods
2025-02-28 | Journal article
SOURCE-WORK-ID:

cv-prod-id-4612913
Contributors: jessica paie-ribeiro; Vasconcelos, Lia; Pinheiro, Vítor; Alfredo Jorge Costa Teixeira; Divanildo Outor-Monteiro; Autor correspondente: jessica paie-ribeiro.
Source: check_circle
CIÊNCIAVITAE

Use of Black Pepper Essential Oil to Produce a Healthier Chicken Pâté

applied science
2025-02-08 | Journal article
SOURCE-WORK-ID:

cv-prod-id-4523829
Contributors: sandra quiterio rodrigues; Ana Leite; Vasconcelos, Lia; Natália L. Seixas; Estevinho, Leticia M.; Autor correspondente: sandra quiterio rodrigues.
Source: check_circle
CIÊNCIAVITAE

Exploring the Nexus of Feeding and Processing: Implications for Meat Quality and Sensory Perception

Foods
2024-11 | Journal article | Author
DOI: 10.3390/foods13223642
Contributors: Rodrigues, Sandra S.Q.; Ana Leite; Lia Vasconcelos; Alfredo Teixeira
Source: check_circle
Multidisciplinary Digital Publishing Institute
grade
Preferred source (of 2)‎

Exploring the Nexus of Feeding and Processing: Implications for Meat Quality and Sensory Perception

foods
2024-11-15 | Journal article
SOURCE-WORK-ID:

cv-prod-id-4407347
Contributors: Sandra Sofia Quinteiro Rodrigues; Ana Leite; Vasconcelos, Lia; Alfredo Jorge Costa Teixeira; Autor correspondente: Sandra Sofia Quinteiro Rodrigues.
Source: check_circle
CIÊNCIAVITAE

Incorporating Olive By-Products in Bísaro Pig Diets: Effect on Dry-Cured Product Quality

Foods
2024-08 | Journal article | Author
DOI: 10.3390/foods13162579
Contributors: Ana Leite; Lia Vasconcelos; Sergio Lopez; Divanildo Outor Monteiro; Victor Pinheiro; Rodrigues, Sandra S.Q.; Alfredo Teixeira
Source: check_circle
Multidisciplinary Digital Publishing Institute
grade
Preferred source (of 2)‎

Effect of Olive Cake in Bísaro Pig Feed on Physicochemical Composition and Fatty Acid Profile of Three Different Muscles of Dry-Cured Shoulder

Animals
2024-06 | Journal article | Author
DOI: 10.3390/ani14111697
Contributors: Ana Leite; Lia Vasconcelos; Rodrigues, Sandra S.Q.; Etelvina Pereira; Ruben Domínguez-Valencia; Jose Manuel Lorenzo Rodriguez; Alfredo Teixeira
Source: check_circle
Multidisciplinary Digital Publishing Institute
grade
Preferred source (of 2)‎

Quality changes due to refrigerated storage in a traditional dry-cured pork belly salted with glasswort or KCl as partial substitutes for NaCl

Journal of the Science of Food and Agriculture.
2024-06-10 | Newspaper article
SOURCE-WORK-ID:

cv-prod-id-4295010
Contributors: Ferreira, Iasmin; irma caro; javier mateo oyague; Vasconcelos, Lia; Ana Leite; Sandra Sofia Quinteiro Rodrigues; Alfredo Jorge Costa Teixeira
Source: check_circle
CIÊNCIAVITAE

Contribution to Characterizing the Meat Quality of Protected Designation of Origin Serrana and Preta de Montesinho Kids Using the Near-Infrared Reflectance Methodology

Foods
2024-05 | Journal article | Author
DOI: 10.3390/foods13101581
Contributors: Lia Vasconcelos; L. G. Dias; Ana Leite; Etelvina Pereira; Silva S. R.; Iasmin Ferreira; Javier Mateo; Rodrigues, Sandra S.Q.; Alfredo Teixeira
Source: check_circle
Multidisciplinary Digital Publishing Institute
grade
Preferred source (of 2)‎

Contribution to Characterizing the Meat Quality of Protected designation of origin Serrana and Preta de Montesinho kids using the Near-infrared reflectance methodology

Foods
2024-05-19 | Journal article
SOURCE-WORK-ID:

cv-prod-id-4283388
Contributors: Vasconcelos, Lia; Alfredo Jorge Costa Teixeira; sandra quiterio rodrigues; Ferreira, Iasmin; javier mateo oyague; Silva, Severiano
Source: check_circle
CIÊNCIAVITAE

A Preliminary Evaluation of Sex and Dietary Field Pea Effects on Sensory Characteristics of Dry-Cured Loins

Animals
2024-02 | Journal article | Author
DOI: 10.3390/ani14050739
Contributors: Immaculada Argemí-Armengol; Javier Alvarez-Rodriguez; Marc Tor; Laura Salada; Ana Leite; Lia Vasconcelos; Alfredo Teixeira; Rodrigues, Sandra S.Q.
Source: check_circle
Multidisciplinary Digital Publishing Institute
grade
Preferred source (of 2)‎

Alheiras with animal fat replacement: application of a gelled emulsion based on hemp oil (Cannabis sativa L.) and buckwheat

European Food Research and Technology
2023 | Journal article
DOI: 10.1007/s00217-023-04295-w
EID:

2-s2.0-85161326661

Part of ISSN: 14382385 14382377
Contributors: Botella-Martínez, C.; Fernández-López, J.; Ferreira, I.; Leite, A.; Vasconcelos, L.; Domínguez, R.; Pérez-Álvarez, J.Á.; Teixeira, A.; Viuda-Martos, M.
Source: Self-asserted source
Lia Vasconcelos via Scopus - Elsevier
grade
Preferred source (of 3)‎

Can Near-Infrared Spectroscopy Replace a Panel of Tasters in Sensory Analysis of Dry-Cured Bísaro Loin?

Foods
2023 | Journal article
DOI: 10.3390/foods12234335
EID:

2-s2.0-85179372483

Part of ISSN: 23048158
Contributors: Vasconcelos, L.; Dias, L.G.; Leite, A.; Ferreira, I.; Pereira, E.; Bona, E.; Mateo, J.; Rodrigues, S.; Teixeira, A.
Source: Self-asserted source
Lia Vasconcelos via Scopus - Elsevier
grade
Preferred source (of 3)‎

Did the Addition of Olive Cakes Obtained by Different Methods of Oil Extraction in the Finishing Diet of Bísaro Pigs Affect the Volatile Compounds and Sensory Characteristics of Dry-Cured Loin and “Cachaço”?

Foods
2023 | Journal article
DOI: 10.3390/foods12132499
EID:

2-s2.0-85164666011

Part of ISSN: 23048158
Contributors: Leite, A.; Vasconcelos, L.; Ferreira, I.; Domínguez, R.; Pateiro, M.; Rodrigues, S.; Pereira, E.; Campagnol, P.C.B.; Pérez-Alvarez, J.A.; Lorenzo, J.M. et al.
Source: Self-asserted source
Lia Vasconcelos via Scopus - Elsevier
grade
Preferred source (of 3)‎

Effect of the Inclusion of Olive Cake in the Diet on the Physicochemical Characteristics of Dry-Cured Loin and Dry-Cured “Cachaço” of Bísaro Pig

Applied Sciences (Switzerland)
2023 | Journal article
DOI: 10.3390/app13031439
EID:

2-s2.0-85148036002

Part of ISSN: 20763417
Contributors: Leite, A.; Vasconcelos, L.; Ferreira, I.; Domínguez, R.; Pereira, E.; Rodrigues, S.; Lorenzo, J.M.; Teixeira, A.
Source: Self-asserted source
Lia Vasconcelos via Scopus - Elsevier
grade
Preferred source (of 3)‎

Novel Approaches to Improve Meat Products’ Healthy Characteristics: A Review on Lipids, Salts, and Nitrites

Foods
2023 | Journal article
DOI: 10.3390/foods12152962
EID:

2-s2.0-85167445753

Part of ISSN: 23048158
Contributors: Rodrigues, S.S.Q.; Vasconcelos, L.; Leite, A.; Ferreira, I.; Pereira, E.; Teixeira, A.
Source: Self-asserted source
Lia Vasconcelos via Scopus - Elsevier
grade
Preferred source (of 3)‎

SENSORY CHARACTERIZATION OF LAMB MEAT BURGERS WITH ANIMAL FAT REPLACEMENT BY OLIVE OIL AND SUNFLOWER OIL HYDROGELS USING CHECK-ALL-THAT-APPLY METHODOLOGY (CATA)

2023 | Conference abstract
SOURCE-WORK-ID:

cv-prod-id-4182618
Contributors: Ferreira, Iasmin; Alfredo Jorge Costa Teixeira; Ana Leite; Vasconcelos, Lia; sandra quiterio rodrigues; Etelvina Pereira
Source: check_circle
CIÊNCIAVITAE

NIR as analytical technique to improve sensory analysis

2023-12-14 | Other
SOURCE-WORK-ID:

cv-prod-id-4186088
Contributors: Vasconcelos, Lia
Source: check_circle
CIÊNCIAVITAE

Did the Addition of Olive Cake in the Finishing Diet of Bísaro Pigs Affect the Volatile Compounds and Sensory Characteristics of Dry-Cured Loin and Dry-Cured “Cachaço”?

2023-04-29 | Preprint
DOI: 10.20944/preprints202304.1193.v1
Contributors: Ana Leite; Lia Vasconcelos; Iasmin Ferreira; Rodrigues, Sandra S.Q.; Ruben Domínguez-Valencia; Mirian Pateiro; Etelvina Pereira; Paulo Campagnol; José Angel Pérez-Alvarez; Jose Manuel Lorenzo Rodriguez et al.
Source: Self-asserted source
Lia Vasconcelos
grade
Preferred source (of 2)‎

SVM Regression to Assess Meat Characteristics of Bísaro Pig Loins Using NIRS Methodology

Foods
2023-01-19 | Journal article
DOI: 10.3390/foods12030470
Part of ISSN: 2304-8158
Contributors: Lia Vasconcelos; L. G. Dias; Ana Leite; Iasmin Ferreira; Etelvina Pereira; Silva S. R.; Rodrigues, Sandra S.Q.; Alfredo Teixeira
Source: Self-asserted source
Lia Vasconcelos
grade
Preferred source (of 3)‎

Can the Introduction of Different Olive Cakes Affect the Carcass, Meat and Fat Quality of Bísaro Pork?

Foods
2022 | Journal article
DOI: 10.3390/foods11111650
EID:

2-s2.0-85131891138

Part of ISSN: 23048158
Contributors: Leite, A.; Domínguez, R.; Vasconcelos, L.; Ferreira, I.; Pereira, E.; Pinheiro, V.; Outor-Monteiro, D.; Rodrigues, S.; Lorenzo, J.M.; Santos, E.M. et al.
Source: Self-asserted source
Lia Vasconcelos via Scopus - Elsevier
grade
Preferred source (of 3)‎

Chemical, Physicochemical and Sensorial Characterization of Nitrite-Free Dry-Cured Bísaro Shoulders

Foods
2022 | Journal article
DOI: 10.3390/foods11193079
EID:

2-s2.0-85139789166

Part of ISSN: 23048158
Contributors: Leite, A.; Vasconcelos, L.; Ferreira, I.; Sarmiento-García, A.; Domínguez, R.; Santos, E.M.; Campagnol, P.C.B.; Rodrigues, S.; Lorenzo, J.M.; Teixeira, A.
Source: Self-asserted source
Lia Vasconcelos via Scopus - Elsevier
grade
Preferred source (of 3)‎

Sodium Reduction in Traditional Dry-Cured Pork Belly Using Glasswort Powder (Salicornia herbacea) as a Partial NaCl Replacer

Foods
2022 | Journal article
DOI: 10.3390/foods11233816
EID:

2-s2.0-85143613497

Part of ISSN: 23048158
Contributors: Ferreira, I.; Leite, A.; Vasconcelos, L.; Rodrigues, S.; Mateo, J.; Munekata, P.E.S.; Teixeira, A.
Source: Self-asserted source
Lia Vasconcelos via Scopus - Elsevier
grade
Preferred source (of 3)‎

Use of Olive and Sunflower Oil Hydrogel Emulsions as Pork Fat Replacers in Goat Meat Burgers: Fat Reduction and Effects in Lipidic Quality

Biomolecules
2022 | Journal article
DOI: 10.3390/biom12101416
EID:

2-s2.0-85140434067

Part of ISSN: 2218273X
Contributors: Ferreira, I.; Vasconcelos, L.; Leite, A.; Botella-Martínez, C.; Pereira, E.; Mateo, J.; Kasaiyan, S.; Teixeira, A.
Source: Self-asserted source
Lia Vasconcelos via Scopus - Elsevier
grade
Preferred source (of 3)‎

Effect of gender, castration and diet on sensory characteristics of pork dry cured loins

2022-09 | Conference poster
DOI: 10.3920/978-90-8686-937-4
SOURCE-WORK-ID:

cv-prod-id-3848603

ISBN: 9789086869374
ISBN: 9789086863853
Contributors: sandra quiterio rodrigues; Ana Leite; Ferreira, Iasmin; Vasconcelos, Lia
Source: check_circle
CIÊNCIAVITAE
grade
Preferred source (of 3)‎

Can the introduction of different olive cakes affect the carcass, meat and fat quality of Bísaro pork?

2022-09-05 | Conference poster
SOURCE-WORK-ID:

cv-prod-id-4093805
Contributors: Lorenzo, Jose; Leite, Ana; Alfredo Jorge Costa Teixeira; Rodrigues, Sandra S.Q.; Outor-Monteiro, Divanildo
Source: check_circle
CIÊNCIAVITAE

Functional fermented sausages incorporated with microencapsulated Lactobacillus plantarum BG 112 in Acrycoat S100

LWT
2021 | Journal article
DOI: 10.1016/j.lwt.2021.111596
EID:

2-s2.0-85105910163

Part of ISSN: 00236438
Contributors: Machado Vasconcelos, L.I.; Silva-Buzanello, R.A.D.; Kalschne, D.L.; Scremin, F.R.; Stival Bittencourt, P.R.; Gaudêncio Dias, J.T.; Canan, C.; Corso, M.P.
Source: Self-asserted source
Lia Vasconcelos via Scopus - Elsevier
grade
Preferred source (of 3)‎

Sensory attributes of bísaro pork loin, fed with and without chestnut, vs. Commercial,Atributos sensoriales de lomo de cerdo bísaro, alimentado con y sin castaña, vs. Comercial

ITEA Informacion Tecnica Economica Agraria
2021 | Journal article
DOI: 10.12706/itea.2020.020
EID:

2-s2.0-85101129150

Part of ISSN: 16996887
Contributors: Rodrigues, S.; Oliveira, I.; Vasconcelos, L.; Pereira, E.; Teixeira, A.
Source: Self-asserted source
Lia Vasconcelos via Scopus - Elsevier
grade
Preferred source (of 3)‎

Physicochemical Composition and Sensory Quality of Goat Meat Burgers. Effect of Fat Source

Foods
2021-08-06 | Journal article
DOI: 10.3390/foods10081824
Part of ISSN: 2304-8158
Contributors: Alfredo Teixeira; Iasmin Ferreira; Etelvina Pereira; Lia Vasconcelos; Ana Leite; Rodrigues, Sandra S.Q.
Source: Self-asserted source
Lia Vasconcelos
grade
Preferred source (of 3)‎

Effect of ripening time and salt reduction or substitution in pork sausages sensory characteristics

70 th Annual Meeting of the European Federation of Animal Science, Ghent, Belgica.
2019 | Conference paper
SOURCE-WORK-ID:

cv-prod-id-4093575
Contributors: Rodrigues, Sandra S.Q.; cintia grando; Alfredo Jorge Costa Teixeira; Vasconcelos, Lia; Etelvina Pereira
Source: check_circle
CIÊNCIAVITAE

Caracteristicas sensoriais de chouriças de carne de porco bísaro. Efeito da alteração dos níveis de sal e do tempo de cura

2019 | Conference paper
SOURCE-WORK-ID:

cv-prod-id-4181229
Contributors: Vasconcelos, Lia; sandra quiterio rodrigues; cintia grando; Alfredo Jorge Costa Teixeira
Source: check_circle
CIÊNCIAVITAE

Características sensoriais de lombo de porco: Bísaro alimentados com e sem castanha vs comercial

2019 | Conference paper
SOURCE-WORK-ID:

cv-prod-id-4181192
Contributors: Etelvina Pereira; Vasconcelos, Lia; Izamara Oliveira; sandra quiterio rodrigues; Alfredo Jorge Costa Teixeira
Source: check_circle
CIÊNCIAVITAE

Diferenças entre raças nas características sensoriais de carne de cabrito por um painel de provadores qualificado

2019 | Conference paper
SOURCE-WORK-ID:

cv-prod-id-4181205
Contributors: carloto amandio; fernando ruivo de sousa; Etelvina Pereira; sandra quiterio rodrigues
Source: check_circle
CIÊNCIAVITAE

Sensory characterization of meat sausages from Vinhais (with IGP formulation) for roasting

I Congresso Ibero-Americano de Marcas de Qualidade de Carne e de Produtos Cárneos
2019 | Conference poster
SOURCE-WORK-ID:

cv-prod-id-4181158
Contributors: Vasconcelos, Lia; sandra quiterio rodrigues; Alfredo Jorge Costa Teixeira
Source: check_circle
CIÊNCIAVITAE

Microencapsulação de Lactobacillus plantarum BG 112 com Acrycoat® S100 para aplicação como probiótico em salame

2017 | Dissertation or Thesis
SOURCE-WORK-ID:

cv-prod-id-4202175
Source: check_circle
CIÊNCIAVITAE

Morfologia de microcápsulas de Lactobacillus plantarum

5º Seminário Mercosul De Bebidas
2016 | Conference paper
SOURCE-WORK-ID:

cv-prod-id-4191414

HANDLE: http://hdl.handle.net/10198/14087
Contributors: Silva-Buzanello, R.A.; Kalschne, D.L.; Biasuz, I.; Dias, Teresa.; Canan, Cristiane,; Corso, M.P.; Vasconcelos, Lia
Source: check_circle
CIÊNCIAVITAE

Limiar de rejeição e detecção de defeito PVA tratado com vapor e aceitação sensorial em blends de café torrado

XI Brazilian Meeting on Chemistry of Food and Beverages & V Simpósio de Engenharia e Ciência de Alimentos
2016-11-28 | Conference poster
SOURCE-WORK-ID:

cv-prod-id-4179126
Contributors: Daneysa Lahis Kalschne; Antonio jose de Conti ; Marcelo caldeira Viegas ; Michaela Sweight ; Marinês Paula Corso; Marta toledo Benassi ; Vasconcelos, Lia; Autor correspondente: Daneysa Lahis Kalschne.
Source: check_circle
CIÊNCIAVITAE

Can NIR Replace a Panel of Tasters in Sensory Analysis of Dry-Cured Bísaro Loin?
Source: check_circle
Multidisciplinary Digital Publishing Institute
grade
Preferred source (of 2)‎

Utilizing Olive By-Products in the Diet of Bísaro Pigs: Enhancing the Value of the Breed's Dry-Cured Products
Source: check_circle
Multidisciplinary Digital Publishing Institute
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