Total results: 114
1
Silva B.N.,Cadavez V.,Caleja C.,Pereira E.,Calhelha R.C.,Añibarro-Ortega M.,Finimundy T.,Kostić M.,Soković M.,Teixeira J.A.,Barros L.,Gonzales-Barron U.
Phytochemical Composition and Bioactive Potential of Melissa officinalis L., Salvia officinalis L. and Mentha spicata L. ExtractsFoods, 12, , 2023
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Silva B.N.,Cadavez V.,Ferreira-Santos P.,Alves M.J.,Ferreira I.C.F.R.,Barros L.,Teixeira J.A.,Gonzales-Barron U.
Correction: Silva et al. Chemical Profile and Bioactivities of Extracts from Edible Plants Readily Available in Portugal. Foods 2021, 10, 673Foods, 11, , 2022
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Bodas R.,García-García J.J.,Montañés M.,Benito A.,Peric T.,Baratta M.,Viola I.,Geß A.,Ko N.,Cadavez V.,Gonzales-Barron Ú.,Domínguez E.,Olmedo S.
On farm welfare assessment of European fattening lambsSmall Ruminant Research, 204, , 2021
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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 meatFoods, 10, , 2021
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Gonzales-Barron U.,Popova T.,Bermúdez Piedra R.,Tolsdorf A.,Geß A.,Pires J.,Domínguez R.,Chiesa F.,Brugiapaglia A.,Viola I.,Battaglini L.M.,Baratta M.,Lorenzo J.M.,Cadavez V.A.P.
Fatty acid composition of lamb meat from Italian and German local breedsSmall Ruminant Research, 200, , 2021
9
Gonzales-Barron U.,Santos-Rodrigues G.,Piedra R.B.,Coelho-Fernandes S.,Osoro K.,Celaya R.,Maurício R.S.,Pires J.,Tolsdorf A.,Geß A.,Chiesa F.,Pateiro M.,Brugiapaglia A.,Bodas R.,Baratta M.,Lorenzo J.M.,Cadavez V.A.P.
Quality attributes of lamb meat from European breeds: Effects of intrinsic properties and storageSmall Ruminant Research, 198, , 2021
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Guillier L.,Thébault A.,Fravalo P.,Mughini-Gras L.,Jourdan-da Silva N.,David J.,Kooh P.,Cadavez V.,Gonzales-Barron U.
Risk factors for sporadic salmonellosis: a systematic review and meta-analysisMicrobial Risk Analysis, 17, , 2021
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Leclercq A.,Kooh P.,Augustin J.C.,Guillier L.,Thébault A.,Cadavez V.,Gonzales-Barron U.,Sanaa M.
Risk factors for sporadic listeriosis: A systematic review and meta-analysisMicrobial Risk Analysis, 17, , 2021
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Augustin J.C.,Kooh P.,Mughini-Gras L.,Guillier L.,Thébault A.,Audiat-Perrin F.,Cadavez V.,Gonzales-Barron U.,Sanaa M.
Risk factors for sporadic infections caused by Shiga toxin-producing Escherichia coli: a systematic review and meta-analysisMicrobial Risk Analysis, 17, , 2021
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Silva B.N.,Cadavez V.,Ferreira-Santos P.,Alves M.J.,Ferreira I.C.F.R.,Barros L.,Teixeira J.A.,Gonzales-Barron U.
Chemical profile and bioactivities of extracts from edible plants readily available in portugalFoods, 10, , 2021
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Gonzales-Barron U.,Coelho-Fernandes S.,Santos-Rodrigues G.,Choupina A.,Piedra R.B.,Osoro K.,Celaya R.,García R.R.,Peric T.,Bianco S.D.,Piasentier E.,Chiesa F.,Brugiapaglia A.,Battaglini L.,Baratta M.,Bodas R.,Lorenzo J.M.,Cadavez V.A.P.
Microbial deterioration of lamb meat from European local breeds as affected by its intrinsic propertiesSmall Ruminant Research, 195, , 2021
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Cadavez V.A.P.,Popova T.,Bermúdez R.,Osoro K.,Purriños L.,Bodas R.,Lorenzo J.M.,Gonzales-Barron U.
Compositional attributes and fatty acid profile of lamb meat from Iberian local breedsSmall Ruminant Research, 193, , 2020
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Gonzales-Barron U.,Dijkshoorn R.,Maloncy M.,Finimundy T.,Carocho M.,Ferreira I.C.F.R.,Barros L.,Cadavez V.
Nutritional quality and staling of wheat bread partially replaced with Peruvian mesquite (Prosopis pallida) flourFood Research International, 137, , 2020
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Pereira E.,Cadavez V.,Barros L.,Encina-Zelada C.,Stojković D.,Sokovic M.,Calhelha R.C.,Gonzales-Barron U.,Ferreira I.C.F.R.
Chenopodium quinoa Willd. (quinoa) grains: A good source of phenolic compoundsFood Research International, 137, , 2020
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Gonzales-Barron U.,Dijkshoorn R.,Maloncy M.,Finimundy T.,Calhelha R.C.,Pereira C.,Stojković D.,Soković M.,Ferreira I.C.F.R.,Barros L.,Cadavez V.
Nutritive and bioactive properties of mesquite (prosopis pallida) flour and its technological performance in breadmakingFoods, 9, , 2020
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Cadavez V.A.P.,Gonzales-Barron U.,Félix-Oliveira D.,Coelho-Fernandes S.,Santos-Rodrigues G.,Lorenzo J.M.,Piedra R.B.
Microbial deterioration of lamb meat of portuguese origin as affected by its intrinsic properties
11th International Conference on Simulation and Modelling in the Food and Bio-Industry, FOODSIM 2020, 145-150, 2020
35
Silva B.N.,Teixeira J.A.,Gonzales-Barron U.,Cadavez V.
Meta-regression models describing the effects of added lactic acid bacteria on pathogen inactivation in milk and cheese
11th International Conference on Simulation and Modelling in the Food and Bio-Industry, FOODSIM 2020, 151-158, 2020
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Silva J.L.d.,Cadavez V.A.P.,Machado M.A.M.,Dias B.d.C.L.,Cunha-Neto A.d.,Gonzales-Barron U.,Figueiredo E.E.d.S.
Behavior of spoilage bacteria and Salmonella enterica subspecies enterica O:4,5 in vacuum-packaged beef during refrigerationCiencia Rural, 50, 1-7, 2020
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Campagnollo F.,Margalho L.,Kamimura B.,Feliciano M.,Freire L.,Lopes L.,Alvarenga V.,Cadavez V.,Gonzales-Barron U.,Schaffner D.,Sant'Ana A.
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 Microbiology (2018) 73 (288–297), (S0740002017310717) (10.1016/j.fm.2018.02.006))Food Microbiology, 76, 572-574, 2018
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Campagnollo F.,Margalho L.,Kamimura B.,Feliciano M.,Freire L.,Lopes L.,Alvarenga V.,Cadavez V.,Gonzales-Barron U.,Schaffner D.,Sant'Ana A.
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 cheesesFood Microbiology, 73, 288-297, 2018
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Encina-Zelada C.R.,Teixeira J.A.,Monteiro F.,Gonzales-Barron U.,Cadavez V.
Effect of xanthan gum on physicochemical and textural properties of gluten-free batter and bread
10th International Conference on Simulation and Modelling in the Food and Bio-Industry 2018, FOODSIM 2018, 204-209, 2018
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Encina-Zelada C.,Cadavez V.,Pereda J.,Gómez-Pando L.,Salvá-Ruíz B.,Teixeira J.A.,Ibañez M.,Liland K.H.,Gonzales-Barron U.
Estimation of composition of quinoa (Chenopodium quinoa Willd.) grains by Near-Infrared Transmission spectroscopyLWT, 79, 126-134, 2017
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Cadavez V.,Gonzales-Barron U.,Pires P.,Fernandes E.,Pereira A.P.,Gomes A.,Araújo J.P.,Lopes-da-Silva F.,Rodrigues P.,Fernandes C.,Saavedra M.J.,Butler F.,Dias T.
An assessment of the processing and physicochemical factors contributing to the microbial contamination of salpicão, a naturally-fermented Portuguese sausageLWT, 72, 107-116, 2016
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Encina-Zelada C.,Teixeira J.A.,Pereda J.,Gómez-Pando L.,Ibañez M.,Cadavez V.,Gonzales-Barron U.
Application of Near-Infrared Transmission (NIT) spectroscopy for determination of fat and protein in quinoa (Chenopodium quinoa willd) grains
9th International Conference on Simulation and Modelling in the Food and Bio-Industry 2016, FOODSIM 2016, 104-108, 2016
62
Xavier C.,Gonzales-Barron U.,Cadavez V.,Müller A.
Classifying beef carcasses according to meat quality using animal/carcass characteristics and pH/temperature decline descriptors early post-mortem
9th International Conference on Simulation and Modelling in the Food and Bio-Industry 2016, FOODSIM 2016, 143-148, 2016
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Gonzales-Barron U.,Cadavez V.,Pereira A.P.,Gomes A.,Araújo J.P.,Saavedra M.J.,Estevinho L.,Butler F.,Pires P.,Dias T.
Relating physicochemical and microbiological safety indicators during processing of linguiça, a Portuguese traditional dry-fermented sausageFood Research International, 78, 50-61, 2015
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Xavier C.,Gonzales-Barron U.,Cadavez V.,Muller A.
Modelling the temperature and pH decline early post-mortem of beef carcasses
Modelling and Simulation 2014 - European Simulation and Modelling Conference, ESM 2014, 32-35, 2014
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83
Gonzales-Barron U.,Sheridan J.,Butler F.,Cadavez V.
A meta-analytical assessment of the variability between abattoirs in the effect of chilling on the Salmonella incidence on pig carcasses
7th International Conference on Simulation and Modelling in the Food and Bio-Industry 2012, FOODSIM 2012, 80-87, 2012
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Barry B.,Gonzales Barron U.,Butler F.,Ward S.,McDonnell K.
Verification of sheep identity by means of a retinal recognition system
Transactions of the ASABE, 54, 1161-1167, 2011
88
Gonzales Barron U.,Redmond G.,Butler F.
Estimating the exposure to Salmonella Typhimurium from consumption of Irish fresh pork sausages
6th International Conference on Simulation and Modelling in the Food and Bio-Industry 2010, FOODSIM 2010, 137-143, 2010
89
Gonzales Barron U.,Redmond G.,Butler F.
Risk characterisation of Salmonella Typhimurium from consumption of Irish fresh pork sausages
6th International Conference on Simulation and Modelling in the Food and Bio-Industry 2010, FOODSIM 2010, 147-153, 2010
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Duggan S.J.,Mannion C.,Prendergast D.M.,Leonard N.,Fanning S.,Gonzales-Barron U.,Egan J.,Butler F.,Duffy G.
Tracking the Salmonella status of pigs and pork from lairage through the slaughter process in the republic of IrelandJournal of Food Protection, 73, 2148-2160, 2010
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Prendergast D.,Duggan S.,Gonzales-Barron U.,Fanning S.,Butler F.,Cormican M.,Duffy G.
Prevalence, numbers and characteristics of Salmonella spp. on Irish retail porkInternational Journal of Food Microbiology, 131, 233-239, 2009
97
Corkery G.,Gonzales-Barron U.,Ayalew G.,Ward S.,McDonnell K.
A preliminary investigation of avian comb as a potential biometric marker for identification of poultry
Transactions of the ASABE, 52, 991-998, 2009
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Gonzales Barron U.,Butler F.,McDonnell K.,Ward S.
The end of the identity crisis? Advances in biometric markers for animal identification
Irish Veterinary Journal, 62, 204-208, 2009
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Gonzales Barron U.,Butler F.,Bergin D.,Duggan S.,Prendergast D.,Duffy G.
A preliminary simulation model for the prevalence of Salmonella spp. during pork processing in Ireland
5th International Conference on Simulation and Modelling in the Food and Bio-Industry 2008, FOODSIM 2008, 74-79, 2008
109
Bergin D.,Gonzales-Barron U.,Butler F.
A meta-analysis study of the effect of chilling on prevalence of Salmonella spp. on pig carcasses
5th International Conference on Simulation and Modelling in the Food and Bio-Industry 2008, FOODSIM 2008, 71-73, 2008
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Barry B.,Gonzales-Barron U.A.,McDonnell K.,Butler F.,Ward S.
Using muzzle pattern recognition as a biometric approach for cattle identification
Transactions of the ASABE, 50, 1073-1080, 2007
113
Corkery G.,Gonzales-Barron U.,Butler F.,McDonnell K.,Ward S.
A preliminary investigation on face recognition as a biometric identifier of sheep
Transactions of the ASABE, 50, 313-320, 2007
114