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Vasco Augusto Pilão Cadavez
AuthID:
R-000-HDG
Publicações
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Document Source:
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Document Type:
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Article (19)
Proceedings Paper (6)
Book Chapter (1)
Editorial Material (1)
Letter (1)
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Order:
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Cit. WOS Dsc
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Cit. Scopus Dsc
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Confirmed Publications: 28
1
TITLE:
An assessment of the processing and physicochemical factors contributing to the microbial contamination of salpicao, a naturally-fermented Portuguese sausage
Full Text
AUTHORS:
Cadavez, V
;
Gonzales Barron, U
; Pires, P; Fernandes, E; Pereira, AP; Gomes, A; Araujo, JP; Lopes da Silva, F; Rodrigues, P; Fernandes, C; Saavedra, MJ; Butler, F; Dias, T;
PUBLISHED:
2016
,
SOURCE:
LWT-FOOD SCIENCE AND TECHNOLOGY,
VOLUME:
72
INDEXED IN:
Scopus
WOS
CrossRef
IN MY:
ORCID
2
TITLE:
Effect of pomegranate powder on the heat inactivation of Escherichia coli O104:H4 in ground chicken
AUTHORS:
Vijay K Juneja;
Vasco Cadavez
;
Ursula Gonzales Barron
; Sudarsan Mukhopadhyay; Mendel Friedman;
PUBLISHED:
2016
,
SOURCE:
FOOD CONTROL,
VOLUME:
70
INDEXED IN:
Scopus
WOS
CrossRef
IN MY:
ORCID
3
TITLE:
Modelling the kinetics of Listeria monocytogenes in refrigerated fresh beef under different packaging atmospheres
Full Text
AUTHORS:
Saraiva, C
;
Fontes, MC
;
Patarata, L
;
Martins, C
;
Cadavez, V
; Gonzales Barron, U;
PUBLISHED:
2016
,
SOURCE:
LWT-FOOD SCIENCE AND TECHNOLOGY,
VOLUME:
66
INDEXED IN:
Scopus
WOS
CrossRef
IN MY:
ORCID
4
TITLE:
A meta-analysis of the effect of pasture access on the lipid content and fatty acid composition of lamb meat
Full Text
AUTHORS:
Teodora Popova;
Ursula Gonzales Barron
;
Vasco Cadavez
;
PUBLISHED:
2015
,
SOURCE:
FOOD RESEARCH INTERNATIONAL,
VOLUME:
77
INDEXED IN:
Scopus
WOS
CrossRef
IN MY:
ORCID
5
TITLE:
Effect of pH, sodium chloride and sodium pyrophosphate on the thermal resistance of Escherichia coli O157:H7 in ground beef
Full Text
AUTHORS:
Vijay K Juneja;
Vasco Cadavez
;
Ursula Gonzales Barron
; Sudarsan Mukhopadhyay;
PUBLISHED:
2015
,
SOURCE:
FOOD RESEARCH INTERNATIONAL,
VOLUME:
78
INDEXED IN:
Scopus
WOS
CrossRef
IN MY:
ORCID
6
TITLE:
Influence of Sweetness and Ethanol Content on Mead Acceptability
Full Text
AUTHORS:
Teresa Gomes
;
Teresa Dias
;
Vasco Cadavez
;
Joao Verdial
;
Jorge Sa Morais
;
Elsa Ramalhosa
;
Letcia M Estevinho
;
PUBLISHED:
2015
,
SOURCE:
POLISH JOURNAL OF FOOD AND NUTRITION SCIENCES,
VOLUME:
65,
ISSUE:
2
INDEXED IN:
Scopus
WOS
CrossRef
IN MY:
ORCID
7
TITLE:
Meta-analysis of the Effects of Sanitizing Treatments on Salmonella, Escherichia coli O157:H7, and Listeria monocytogenes Inactivation in Fresh Produce
AUTHORS:
Leonardo Prado Silva;
Vasco Cadavez
;
Ursula Gonzales Barron
; Ana Carolina B Rezende; Anderson S Sant'Ana;
PUBLISHED:
2015
,
SOURCE:
APPLIED AND ENVIRONMENTAL MICROBIOLOGY,
VOLUME:
81,
ISSUE:
23
INDEXED IN:
Scopus
WOS
CrossRef
IN MY:
ORCID
8
TITLE:
Modeling the effects of temperature and pH on the resistance of Alicyclobacillus acidoterrestris in conventional heat-treated fruit beverages through a meta-analysis approach
Full Text
AUTHORS:
Leonardo P Silva; Ursula Gonzales Barron;
Vasco Cadavez
; Anderson S Sant'Ana;
PUBLISHED:
2015
,
SOURCE:
FOOD MICROBIOLOGY,
VOLUME:
46
INDEXED IN:
Scopus
WOS
CrossRef
IN MY:
ORCID
9
TITLE:
Modelling the effect of pH, sodium chloride and sodium pyrophosphate on the thermal resistance of Escherichia coli O157:H7 in ground beef
Full Text
AUTHORS:
Vijay K Juneja;
Vasco Cadavez
;
Ursula Gonzales Barron
; Sudarsan Mukhopadhyay;
PUBLISHED:
2015
,
SOURCE:
FOOD RESEARCH INTERNATIONAL,
VOLUME:
69
INDEXED IN:
Scopus
WOS
CrossRef
IN MY:
ORCID
10
TITLE:
Relating physicochemical and microbiological safety indicators during processing of linguica, a Portuguese traditional dry-fermented sausage
Full Text
AUTHORS:
Gonzales Barron, U
;
Cadavez, V
;
Pereira, AP
;
Gomes, A
; Araujo, JP;
Saavedra, MJ
;
Estevinho, L
; Butler, F; Pires, P;
Dias, T
;
PUBLISHED:
2015
,
SOURCE:
FOOD RESEARCH INTERNATIONAL,
VOLUME:
78
INDEXED IN:
Scopus
WOS
CrossRef
IN MY:
ORCID
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