Virgilio Alexandre Cardoso e Falco da Costa
AuthID: R-000-HHP
21
TITLE: Spontaneous variation regarding grape berry skin color: A comprehensive study of berry development by means of biochemical and molecular markers Full Text
AUTHORS: Vanessa Ferreira; Fatima Fernandes; David Carrasco; Marivel G Gonzalez Hernandez; Olinda Pinto Carnide; Rosa Arroyo Garcia; Paula Andrade ; Patricia Valentao ; Virgilio Falco; Isaura Castro;
PUBLISHED: 2017, SOURCE: FOOD RESEARCH INTERNATIONAL, VOLUME: 97
AUTHORS: Vanessa Ferreira; Fatima Fernandes; David Carrasco; Marivel G Gonzalez Hernandez; Olinda Pinto Carnide; Rosa Arroyo Garcia; Paula Andrade ; Patricia Valentao ; Virgilio Falco; Isaura Castro;
PUBLISHED: 2017, SOURCE: FOOD RESEARCH INTERNATIONAL, VOLUME: 97
22
TITLE: Synergistic activity of essential oils from herbs and spices used on meat products against food borne pathogens
AUTHORS: García Díez, J; Alheiro, J; Pinto, AL; Falco, V; Fraqueza, MJ ; Patarata, L;
PUBLISHED: 2017, SOURCE: Natural Product Communications, VOLUME: 12, ISSUE: 2
AUTHORS: García Díez, J; Alheiro, J; Pinto, AL; Falco, V; Fraqueza, MJ ; Patarata, L;
PUBLISHED: 2017, SOURCE: Natural Product Communications, VOLUME: 12, ISSUE: 2
INDEXED IN: 
Scopus
Scopus IN MY: 
ORCID
ORCID23
TITLE: Characterisation of related red-berried and white-berried grapevine cultivars
AUTHORS: Falco, V; Castro, I; Oliveira, AA; Ferreira, V; Martin, JP; Ortiz, JM; Oliveira, P; Moura, J.P. ; Magalhaes, N; Pinto Carnide, O;
PUBLISHED: 2017, SOURCE: IX INTERNATIONAL SYMPOSIUM ON GRAPEVINE PHYSIOLOGY AND BIOTECHNOLOGY, VOLUME: 1157, ISSUE: 1157
AUTHORS: Falco, V; Castro, I; Oliveira, AA; Ferreira, V; Martin, JP; Ortiz, JM; Oliveira, P; Moura, J.P. ; Magalhaes, N; Pinto Carnide, O;
PUBLISHED: 2017, SOURCE: IX INTERNATIONAL SYMPOSIUM ON GRAPEVINE PHYSIOLOGY AND BIOTECHNOLOGY, VOLUME: 1157, ISSUE: 1157
24
TITLE: Influence of Food Characteristics and Food Additives on the Antimicrobial Effect of Garlic and Oregano Essential Oils
AUTHORS: Garcia Diez, J; Alheiro, J; Pinto, AL; Soares, L; Falco, V; Fraqueza, MJ ; Patarata, L;
PUBLISHED: 2017, SOURCE: FOODS, VOLUME: 6, ISSUE: 6
AUTHORS: Garcia Diez, J; Alheiro, J; Pinto, AL; Soares, L; Falco, V; Fraqueza, MJ ; Patarata, L;
PUBLISHED: 2017, SOURCE: FOODS, VOLUME: 6, ISSUE: 6
25
TITLE: THE IMPACT OF ESSENTIAL OILS ON CONSUMER ACCEPTANCE OF <i>CHOURICO DE VINHO</i> - A DRY-CURED SAUSAGE MADE FROM WINE-MARINATED MEAT - ASSESSED BY THE HEDONIC SCALE, JAR INTENSITY SCALE AND CONSUMERS' "WILL TO CONSUME AND PURCHASE"
AUTHORS: García Díez, J; Alheiro, J; Pinto, AL; Soares, L; Falco, V; Fraqueza, MJ ; Patarata, L;
PUBLISHED: 2017, SOURCE: JOURNAL OF FOOD PROCESSING AND PRESERVATION, VOLUME: 41, ISSUE: 4
AUTHORS: García Díez, J; Alheiro, J; Pinto, AL; Soares, L; Falco, V; Fraqueza, MJ ; Patarata, L;
PUBLISHED: 2017, SOURCE: JOURNAL OF FOOD PROCESSING AND PRESERVATION, VOLUME: 41, ISSUE: 4
INDEXED IN: Scopus 
WOS
Scopus WOS IN MY: ORCID
ORCID26
TITLE: Behaviour of food-borne pathogens on dry cured sausage manufactured with herbs and spices essential oils and their sensorial acceptability
AUTHORS: Garcia Diez, J; Alheiro, J; Pinto, AL; Soares, L; Falco, V; Fraqueza, MJ ; Patarata, L;
PUBLISHED: 2016, SOURCE: FOOD CONTROL, VOLUME: 59
AUTHORS: Garcia Diez, J; Alheiro, J; Pinto, AL; Soares, L; Falco, V; Fraqueza, MJ ; Patarata, L;
PUBLISHED: 2016, SOURCE: FOOD CONTROL, VOLUME: 59
INDEXED IN: Scopus WOS
Scopus WOS IN MY: ORCID
ORCID27
TITLE: Identification of Vitis vinifera L. grape berry skin color mutants and polyphenolic profile Full Text
AUTHORS: Vanessa Ferreira; Fatima Fernandes; Olinda Pinto Carnide; Patricia Valentao ; Virgilio Falco; Juan P Pedro Martin; Jesus M Maria Ortiz; Rosa Arroyo Garcia; Paula B Andrade ; Isaura Castro;
PUBLISHED: 2016, SOURCE: FOOD CHEMISTRY, VOLUME: 194
AUTHORS: Vanessa Ferreira; Fatima Fernandes; Olinda Pinto Carnide; Patricia Valentao ; Virgilio Falco; Juan P Pedro Martin; Jesus M Maria Ortiz; Rosa Arroyo Garcia; Paula B Andrade ; Isaura Castro;
PUBLISHED: 2016, SOURCE: FOOD CHEMISTRY, VOLUME: 194
28
TITLE: Behaviour of food-borne pathogens on dry cured sausage manufactured with herbs and spices essential oils and their sensorial acceptability
AUTHORS: García-Díez, J; Alheiro, J; A.L Pinto; Soares, L; Falco, V; M.J Fraqueza; Patarata, L;
PUBLISHED: 2016, SOURCE: Food Control, VOLUME: 59
AUTHORS: García-Díez, J; Alheiro, J; A.L Pinto; Soares, L; Falco, V; M.J Fraqueza; Patarata, L;
PUBLISHED: 2016, SOURCE: Food Control, VOLUME: 59
29
TITLE: The Impact of Essential Oils on Consumer Acceptance ofChouriço de vinho- A Dry-Cured Sausage Made from Wine-Marinated Meat - Assessed by the Hedonic Scale, JAR Intensity Scale and Consumers' “Will to Consume and Purchase”. IMPACT OF EOS ON CHOURIÇO ACCEPTANCE
AUTHORS: García-Díez, J; Alheiro, J; A.L Pinto; Soares, L; Falco, V; M.J Fraqueza; Patarata, L;
PUBLISHED: 2016, SOURCE: Journal of Food Processing and Preservation, VOLUME: 41, ISSUE: 4
AUTHORS: García-Díez, J; Alheiro, J; A.L Pinto; Soares, L; Falco, V; M.J Fraqueza; Patarata, L;
PUBLISHED: 2016, SOURCE: Journal of Food Processing and Preservation, VOLUME: 41, ISSUE: 4
30
TITLE: Effect of Elevated Carbon Dioxide Concentration on Rice Quality: Nutritive Value, Color, Milling, Cooking, and Eating Qualities
AUTHORS: Piebiep Goufo; Virgilio Falco; Carla Brites; Dulcineia F Wessel ; Sylvia Kratz; Eduardo A S Rosa; Corina Carranca; Henrique Trindade;
PUBLISHED: 2014, SOURCE: CEREAL CHEMISTRY, VOLUME: 91, ISSUE: 5
AUTHORS: Piebiep Goufo; Virgilio Falco; Carla Brites; Dulcineia F Wessel ; Sylvia Kratz; Eduardo A S Rosa; Corina Carranca; Henrique Trindade;
PUBLISHED: 2014, SOURCE: CEREAL CHEMISTRY, VOLUME: 91, ISSUE: 5
