Vasco Augusto Pilão Cadavez

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Alfredo TeixeiraProfessor of Sheep and Goat Production and Meat ScienceVerified email at ipb.pt
Sandra Sofia Quinteiro RodriguesProfessor of Biological and Animal Science, Instituto Politécnico de BragançaVerified email at ipb.pt
Anderson S. Sant'AnaDepartment of Food Science and Nutrition, Faculty of Food Engineering, University of CampinasVerified email at unicamp.br
Isabel C.F.R. FerreiraInstituto Politécnico de BragançaVerified email at ipb.pt
Francis ButlerUniversity College DublinVerified email at ucd.ie
DW SchaffnerDistinguished Professor and Extension Specialist in Food Science, Rutgers UniversityVerified email at rutgers.edu
Sónia BatistaPhD StudentVerified email at icbas.up.pt
Mauro Sartori BuenoPesquisador Cientifico do Instituto de Zootecnia-APTA-SAA SPVerified email at iz.sp.gov.br
Paulo CortezFull Professor, ALGORITMI, Department Information Systems, University of MinhoVerified email at dsi.uminho.pt
Vijay JunejaLead Scientist at the USDA-ARSVerified email at ars.usda.gov
Arne HenningsenDepartment of Food and Resource Economics, University of CopenhagenVerified email at ifro.ku.dk
Severiano Rocha e SilvaCECAV-UTADVerified email at utad.pt
Daniel GranatoProfessor of Functional Foods - University of LimerickVerified email at ul.ie
Maria José SaavedraAssociate Professor with Habilitation of Microbiology, University of Trás-Montes and AltoVerified email at utad.pt
Joao C. AzevedoCentro de Investigação de Montanha, Instituto Politécnico de BragancaVerified email at ipb.pt
Ernane Jose Xavier CostaProfessor of Computer Science, Sao Paulo UniversityVerified email at usp.br
José RufinoPolytechnic Institute of BragançaVerified email at ipb.pt
Jorge M. T. de AzevedoProfessor Catedrático em Produção de Pequenos Ruminantes da UTAD.Verified email at utad.pt
Morais, CarlosProf.Coordenador c/Agregação - Instituto Politécnico de BragançaVerified email at ipb.pt
Filipe Samuel SilvaUniversidade do MinhoVerified email at dem.uminho.pt

Vasco Augusto Pilão Cadavez

Department of Animal Science, School of Agriculture of the Polytechnic Institute of Braganza

Verified email at ipb.pt - Homepage

Carcass and Meat Quality Animal Breeding Genetic Diversity


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Chemical and nutritional characterization of Chenopodium quinoa Willd (quinoa) grains: A good alternative to nutritious food E Pereira, C Encina-Zelada, L Barros, U Gonzales-Barron, V Cadavez, ... Food chemistry 280, 110-114, 2019	266	2019
Lamb meat quality of two breeds with protected origin designation. Influence of breed, sex and live weight CV Teixeira, A., Batista S., Delfa R. Meat Science 71, 530-536, 2005	237	2005
Mathematical and statistical methods in food science and technology D Granato, G Ares John Wiley & Sons, 2014	129	2014
Prevalence of pathogens in poultry meat: a meta-analysis of European published surveys A Gonçalves-Tenório, BN Silva, V Rodrigues, V Cadavez, ... Foods 7 (5), 69, 2018	118	2018
In vivo estimation of lamb carcass composition by real-time ultrasonography A Teixeira, S Matos, S Rodrigues, R Delfa, V Cadavez Meat science 74 (2), 289-295, 2006	111	2006
Selection of indigenous lactic acid bacteria presenting anti-listerial activity, and their role in reducing the maturation period and assuring the safety of traditional … FB Campagnollo, LP Margalho, BA Kamimura, MD Feliciano, L Freire, ... Food Microbiology 73, 288-297, 2018	82	2018
Meta-analysis of the effects of sanitizing treatments on Salmonella, Escherichia coli O157: H7, and Listeria monocytogenes inactivation in fresh produce L Prado-Silva, V Cadavez, U Gonzales-Barron, ACB Rezende, ... Applied and environmental microbiology 81 (23), 8008-8021, 2015	69	2015
Breed and maturity effects on Churra Galega Bragancana and Suffolk lamb carcass characteristics: Killing-out proportion and composition S Rodrigues, V Cadavez, A Teixeira Meat Science 72 (2), 288-293, 2006	69	2006
Meta-analysis of the incidence of foodborne pathogens in Portuguese meats and their products C Xavier, U Gonzales-Barron, V Paula, L Estevinho, V Cadavez Food Research International 55, 311-323, 2014	68	2014
Combined effect of xanthan gum and water content on physicochemical and textural properties of gluten-free batter and bread CR Encina-Zelada, V Cadavez, F Monteiro, JA Teixeira, ... Food Research International 111, 544-555, 2018	65	2018
The Use of Seemingly Unrelated Regression (SUR) to Predict the Carcass Composition of Lambs VAP Cadavez, A Henningsen Meat Science 92, 548-553, 2012	58	2012
Quantitative risk assessment of Listeria monocytogenes in traditional Minas cheeses: The cases of artisanal semi-hard and fresh soft cheeses FB Campagnollo, U Gonzales-Barron, VAP Cadavez, AS Sant’Ana, ... Food control 92, 370-379, 2018	57	2018
Lamb meat quality assessment by support vector machines P Cortez, M Portelinha, S Rodrigues, V Cadavez, A Teixeira Neural Processing Letters 24, 41-51, 2006	56	2006
Introduction to econometric production analysis with R A Henningsen Department of Food and Resource Economics, University of Copenhagen, 2014	52	2014
Quality management in food chains L Theuvsen, A Spiller, M Peupert, G Jahn Wageningen Academic Publishers, 2007	52	2007
Foodborne pathogens in raw milk and cheese of sheep and goat origin: A meta-analysis approach U Gonzales-Barron, A Gonçalves-Tenório, V Rodrigues, V Cadavez Current Opinion in Food Science 18, 7-13, 2017	51	2017
Chenopodium quinoa Willd.(quinoa) grains: A good source of phenolic compounds E Pereira, V Cadavez, L Barros, C Encina-Zelada, D Stojković, M Sokovic, ... Food Research International 137, 109574, 2020	48	2020
Optimization of quality properties of gluten-free bread by a mixture design of xanthan, guar, and hydroxypropyl methyl cellulose gums CR Encina-Zelada, V Cadavez, JA Teixeira, U Gonzales-Barron Foods 8 (5), 156, 2019	34	2019
Real-time ultrasound (RTU) imaging methods for quality control of meats. SR Silva, VP Cadavez Computer vision technology in the food and beverage industries, 277-329, 2012	34	2012
Estimation of composition of quinoa (Chenopodium quinoa Willd.) grains by Near-Infrared Transmission spectroscopy C Encina-Zelada, V Cadavez, J Pereda, L Gómez-Pando, B Salvá-Ruíz, ... LWT-Food Science and Technology 79, 126-134, 2017	33	2017

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