Prof. V. A. P. Cadavez

Department of Animal Science

Polytechnic Institute of Braganza, Portugal

Email: vcadavez@ipb.pt

Qualifications

2004 Ph.D., Universidade de Trás-os-Montes e Alto Douro, Portugal

1998 M.Sc., Universidade de Trás-os-Montes e Alto Douro, Portugal

1993 B.Sc., Universidade de Trás-os-Montes e Alto Douro, Portugal

Publications (Selected)

1. Echegaray, N.; Domínguez, R.; Cadavez, V. A. P.; Bermúdez, R.; Purriños, L.; Gonzales-Barron, U.; Hoffman, E.; Lorenzo, J.M. Influence of the Production System
   (Intensive vs. Extensive) at Farm Level on Proximate Composition and Volatile Compounds of Portuguese Lamb Meat. Foods 2021, 10, 1450.
   https://doi.org/10.3390/foods10071450
2. Pennone, V.; Gonzales-Barron, U.; Hunt, K.; Cadavez, V.; McAuliffe, O.; Butler, F. Omnibus Modeling of Listeria monocytogenes Growth Rates at Low
   Temperatures. Foods 2021, 10, 1099. https://doi.org/10.3390/foods10051099
3. Coelho-Fernandes, S.; Zefanias, O.; Rodrigues, G.; Faria, A. S.; Fernandes, Â.; Barros, L.; Cadavez, V.; Gonzales-Barron, U. Microbiological and Physicochemical
   Assessment of Artisanally Produced “Alheira” Fermented Sausages in Northern Portugal. Proceedings 2021, 70, 16. https://doi.org/10.3390/foods_2020-07627
4. Verônica O. Alvarenga, Ursula Gonzales-Barron, Leonardo do Prado Silva, Vasco Cadavez, Anderson S. Sant'Ana, Using extended Bigelow meta-regressions for
   modelling the effects of temperature, pH, °Brix on the inactivation of heat resistant moulds, International Journal of Food Microbiology, Volume 338, 2021.
   DOI: 10.1016/j.ijfoodmicro.2020.108985
5. Vasco A.P. Cadavez, Teodora Popova, Roberto Bermúdez, Koldo Osoro, Laura Purriños, Raúl Bodas, José M. Lorenzo, Ursula Gonzales-Barron, Compositional
   attributes and fatty acid profile of lamb meat from Iberian local breeds, Small Ruminant Research, Volume 193, 2020. DOI: 10.1016/j.smallrumres.2020.106244
6. Ursula Gonzales-Barron, Fernanda B. Campagnollo, Donald W. Schaffner, Anderson S. Sant’Ana, Vasco A.P. Cadavez, Behavior of Listeria monocytogenes in the
   presence or not of intentionally-added lactic acid bacteria during ripening of artisanal Minas semi-hard cheese, Food Microbiology, Volume 91, 2020.
   DOI: 10.1016/j.fm.2020.103545
7. Beatriz Nunes Silva, Vasco Cadavez, José António Teixeira, Mariem Ellouze, Ursula Gonzales-Barron, Cardinal parameter meta-regression models describing
   Listeria monocytogenes growth in broth, Food Research International, Volume 136, 2020. DOI: 10.1016/j.foodres.2020.109476
8. Eliana Pereira, Vasco Cadavez, Lillian Barros, Christian Encina-Zelada, Dejan Stojković, Marina Sokovic, Ricardo C. Calhelha, Ursula Gonzales-Barron, Isabel C.F.R.
   Ferreira, Chenopodium quinoa Willd. (quinoa) grains: A good source of phenolic compounds, Food Research International, Volume 137, 2020.
   DOI: 10.1016/j.foodres.2020.109574