Lista de obras - Vasco Cadavez - Dominio Público Uruguay

A comparison of dynamic tertiary and competition models for describing the fate of Listeria monocytogenes in Minas fresh cheese during refrigerated storage

scientific article published on 15 November 2018

An assessment of the processing and physicochemical factors contributing to the microbial contamination of salpicão, a naturally-fermented Portuguese sausage

article

An exposure assessment model of the prevalence of Salmonella spp. along the processing stages of Brazilian beef

artículo científico publicado en 2014

Beef burger patties incorporated with Boletus edulis extracts: Lipid peroxidation inhibition effects

Breed and maturity effects on Churra Galega Bragançana and Suffolk lamb carcass characteristics: Killing-out proportion and composition

article

Chemical and nutritional characterization of Chenopodium quinoa Willd (quinoa) grains: A good alternative to nutritious food

scientific article published on 19 December 2018

Classification of beef carcasses from Portugal using animal characteristics and pH/temperature decline descriptors

scientific article published on 15 March 2019

Combined effect of xanthan gum and water content on physicochemical and textural properties of gluten-free batter and bread

artículo científico publicado en 2018

Corrigendum to ‘Selection of indigenous lactic acid bacteria presenting anti-listerial activity, and their role in reducing the maturation period and assuring the safety of traditional Brazilian cheeses’ Food Microbiol. 73 288-297

article

Effect of pH, sodium chloride and sodium pyrophosphate on the thermal resistance of Escherichia coli O157:H7 in ground beef

artículo científico publicado en 2015

Effects of Essential Oils on Escherichia coli Inactivation in Cheese as Described by Meta-Regression Modelling

artículo científico publicado en 2020

In vivo estimation of lamb carcass composition by real-time ultrasonography.

artículo científico publicado en 2006

Influence of Sweetness and Ethanol Content on Mead Acceptability

Lamb meat quality of two breeds with protected origin designation. Influence of breed, sex and live weight.

artículo científico publicado en 2005

Meta-analysis of the effects of sanitizing treatments on Salmonella, Escherichia coli O157:H7, and Listeria monocytogenes inactivation in fresh produce

artículo científico publicado en 2015

Meta-analysis of the incidence of foodborne pathogens in Portuguese meats and their products

article

Meta-analysis on the effect of interventions used in cattle processing plants to reduce Escherichia coli contamination.

artículo científico publicado en 2017

Modeling the effects of temperature and pH on the resistance of Alicyclobacillus acidoterrestris in conventional heat-treated fruit beverages through a meta-analysis approach

artículo científico publicado en 2014

Modelling the effect of chilling on the occurrence of Salmonella on pig carcasses at study, abattoir and batch levels by meta-analysis

artículo científico publicado en 2013

Nutritive and Bioactive Properties of Mesquite (Prosopis pallida) Flour and Its Technological Performance in Breadmaking

scientific article published on 07 May 2020

Prevalence of Pathogens in Poultry Meat: A Meta-Analysis of European Published Surveys.

artículo científico publicado en 2018

Relating physicochemical and microbiological safety indicators during processing of linguiça, a Portuguese traditional dry-fermented sausage.

artículo científico publicado en 2015

Risk factors for sporadic infections caused by Shiga toxin-producing Escherichia coli: a systematic review and meta-analysis

artículo científico publicado en 2021

Selection of indigenous lactic acid bacteria presenting anti-listerial activity, and their role in reducing the maturation period and assuring the safety of traditional Brazilian cheeses

artículo científico publicado en 2018

The use of seemingly unrelated regression to predict the carcass composition of lambs.

artículo científico publicado en 2012

Lista de obras de Vasco Cadavez

A comparison of dynamic tertiary and competition models for describing the fate of Listeria monocytogenes in Minas fresh cheese during refrigerated storage

An assessment of the processing and physicochemical factors contributing to the microbial contamination of salpicão, a naturally-fermented Portuguese sausage

An exposure assessment model of the prevalence of Salmonella spp. along the processing stages of Brazilian beef

Beef burger patties incorporated with Boletus edulis extracts: Lipid peroxidation inhibition effects

Breed and maturity effects on Churra Galega Bragançana and Suffolk lamb carcass characteristics: Killing-out proportion and composition

Chemical and nutritional characterization of Chenopodium quinoa Willd (quinoa) grains: A good alternative to nutritious food

Classification of beef carcasses from Portugal using animal characteristics and pH/temperature decline descriptors

Combined effect of xanthan gum and water content on physicochemical and textural properties of gluten-free batter and bread

Corrigendum to ‘Selection of indigenous lactic acid bacteria presenting anti-listerial activity, and their role in reducing the maturation period and assuring the safety of traditional Brazilian cheeses’ Food Microbiol. 73 288-297

Effect of pH, sodium chloride and sodium pyrophosphate on the thermal resistance of Escherichia coli O157:H7 in ground beef

Effects of Essential Oils on Escherichia coli Inactivation in Cheese as Described by Meta-Regression Modelling

In vivo estimation of lamb carcass composition by real-time ultrasonography.

Influence of Sweetness and Ethanol Content on Mead Acceptability

Lamb meat quality of two breeds with protected origin designation. Influence of breed, sex and live weight.

Meta-analysis of the effects of sanitizing treatments on Salmonella, Escherichia coli O157:H7, and Listeria monocytogenes inactivation in fresh produce

Meta-analysis of the incidence of foodborne pathogens in Portuguese meats and their products

Meta-analysis on the effect of interventions used in cattle processing plants to reduce Escherichia coli contamination.

Modeling the effects of temperature and pH on the resistance of Alicyclobacillus acidoterrestris in conventional heat-treated fruit beverages through a meta-analysis approach

Modelling the effect of chilling on the occurrence of Salmonella on pig carcasses at study, abattoir and batch levels by meta-analysis

Nutritive and Bioactive Properties of Mesquite (Prosopis pallida) Flour and Its Technological Performance in Breadmaking

Prevalence of Pathogens in Poultry Meat: A Meta-Analysis of European Published Surveys.

Relating physicochemical and microbiological safety indicators during processing of linguiça, a Portuguese traditional dry-fermented sausage.

Risk factors for sporadic infections caused by Shiga toxin-producing Escherichia coli: a systematic review and meta-analysis

Selection of indigenous lactic acid bacteria presenting anti-listerial activity, and their role in reducing the maturation period and assuring the safety of traditional Brazilian cheeses

The use of seemingly unrelated regression to predict the carcass composition of lambs.