Vasco Augusto Pilão Cadavez


AuthID: R-000-HDG

Confirmed Publications: 176



81
TITLE: A comparison of dynamic tertiary and competition models for describing the fate of Listeria monocytogenes in Minas fresh cheese during refrigerated storage
AUTHORS: Cadavez, VAP ; Campagnollo, FB; Silva, RA; Duffner, CM; Schaffner, DW; Sant'Ana, AS; Gonzales Barron, U;
PUBLISHED: 2019, SOURCE: FOOD MICROBIOLOGY, VOLUME: 79
INDEXED IN: Scopus WOS CrossRef: 2 Handle
IN MY: ORCID | CIÊNCIAVITAE
82
TITLE: Chemical and nutritional characterization of Chenopodium quinoa Willd (quinoa) grains: A good alternative to nutritious food
AUTHORS: Pereira, E; Encina Zelada, C; Barros, L; Gonzales Barron, U; Cadavez, V ; Ferreira, ICFR;
PUBLISHED: 2019, SOURCE: FOOD CHEMISTRY, VOLUME: 280
INDEXED IN: Scopus WOS CrossRef: 1 Handle
IN MY: ORCID | CIÊNCIAVITAE
83
TITLE: Classification of beef carcasses from Portugal using animal characteristics and pH/temperature decline descriptors
AUTHORS: Cadavez, VAP ; Xavier, C; Gonzales Barron, U;
PUBLISHED: 2019, SOURCE: MEAT SCIENCE, VOLUME: 153
INDEXED IN: Scopus WOS CrossRef Handle
IN MY: ORCID | CIÊNCIAVITAE
84
TITLE: Honey Bees Repellent Device: Preliminary Experimental Research with the Bees Hearing Sensitivity
AUTHORS: Costa, D; Teixeira, JP ; Cadavez, V ;
PUBLISHED: 2019, SOURCE: Future Technologies Conference (FTC) in PROCEEDINGS OF THE FUTURE TECHNOLOGIES CONFERENCE (FTC) 2018, VOL 2, VOLUME: 881
INDEXED IN: Scopus WOS CrossRef Handle
IN MY: ORCID | CIÊNCIAVITAE
85
TITLE: Optimization of Quality Properties of Gluten-Free Bread by a Mixture Design of Xanthan, Guar, and Hydroxypropyl Methyl Cellulose Gums
AUTHORS: Encina Zelada, CR; Cadavez, V ; Teixeira, JA; Gonzales Barron, U;
PUBLISHED: 2019, SOURCE: FOODS, VOLUME: 8, ISSUE: 5
INDEXED IN: Scopus WOS Handle
IN MY: ORCID | CIÊNCIAVITAE
86
87
TITLE: Physicochemical and textural quality attributes of gluten-free bread formulated with guar gum  Full Text
AUTHORS: Encina Zelada, CR; Cadavez, V ; Monteiro, F; Teixeira, JA ; Gonzales Barron, U;
PUBLISHED: 2019, SOURCE: EUROPEAN FOOD RESEARCH AND TECHNOLOGY, VOLUME: 245, ISSUE: 2
INDEXED IN: Scopus WOS Handle
IN MY: ORCID | CIÊNCIAVITAE
88
TITLE: Strategy for systematic review of observational studies and meta-analysis modelling of risk factors for sporadic foodborne diseases
AUTHORS: Ursula Gonzales-Barron; Anne Thébault; Pauline Kooh; Laurence Watier; Moez Sanaa; Vasco Cadavez ;
PUBLISHED: 2019, SOURCE: Microbial Risk Analysis
INDEXED IN: CrossRef: 6
IN MY: ORCID | CIÊNCIAVITAE
89
TITLE: Caracterização química e nutricional de grãos de Chenopodium quinoa Willd (quinoa): uma boa alternativa para produtos alimentares nutritivos
AUTHORS: Eliana Pereira; Christian Encina Zelada; Lillian Barros; Ursula Gonzales Barron; Vasco Cadavez ; Isabel C Ferreira;
PUBLISHED: 2018, SOURCE: XXIV Encontro Luso Galego de Química
INDEXED IN: Handle
IN MY: ORCID | CIÊNCIAVITAE
90
TITLE: Combined effect of xanthan gum and water content on physicochemical and textural properties of gluten-free batter and bread  Full Text
AUTHORS: Christian R Encina-Zelada; Vasco Cadavez ; Fernando Monteiro; José A Teixeira ; Ursula Gonzales-Barron;
PUBLISHED: 2018, SOURCE: Food Research International, VOLUME: 111
INDEXED IN: CrossRef
IN MY: ORCID | CIÊNCIAVITAE
Page 9 of 18. Total results: 176.

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