Virgílio Alexandre Cardoso e Falco da Costa
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Data da última atualização
»Last update
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21/11/2017 |
Dados pessoais (Personal data)
Nome completo
Full name |
Virgílio Alexandre Cardoso e Falco da Costa |
Nome em citações bibliográficas
Quoting name |
Falco, Virgílio |
Categoria profissional
Position |
Professor Auxiliar |
Endereço profissional
Professional address |
Universidade de Trás-os-Montes e Alto Douro
Escola de Ciências Agrárias e Veterinárias
Departamento de Agronomia
Departamento de Agronomia
5001--801 Vila Real
Portugal
Apartado: 1013
Correio electrónico: vfalco@utad.pt |
Sexo
Gender |
Masculino»Male |
Graus Académicos
(Academic Degrees)
| 2005 |
Doutoramento
Phd |
Ciência Alimentar.
Universidade de Trás-os-Montes e Alto Douro,
Portugal.
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Vínculos profissionais
(Professional Positions)
| Universidade de Trás-os-Montes e Alto Douro |
| Mar/2006-Actual |
Professor Auxiliar |
Línguas (Languages)
Compreende
Understandig |
Inglês (Bem), Espanhol (Bem). |
Fala
Speaking |
Inglês (Bem), Espanhol (Pouco). |
Lê
Reading |
Inglês (Bem), Espanhol (Bem). |
Escreve
Writing |
Inglês (Bem), Espanhol (Razoavelmente). |
Produção científica, técnica e artística/cultural
(Scientific, technical and artistical/cultural
production)
Artigos em revistas sem arbitragem científica
Papers in periodics without scientific refereeing |
| 1. |
García-Díez, Juan; Alheiro, Joana; Pinto, Ana L; Soares, Luciana; Falco, Virgilio; Fraqueza, Maria J; Patarata, Luis. 2017. "Influence of Food Characteristics and Food Additives on the Antimicrobial Effect of Garlic and Oregano Essential Oils", Foods 6, 6: 44 - 44.
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| 2. |
Falco, V.; Castro, I.; Oliveira, A.A.; Ferreira, V.; Martin, J.P.; Ortiz, J.M.; Oliveira, P.; Moura, J.P.; Magalhães, N.; Pinto-Carnide, O.. 2017. "Characterisation of related red-berried and white-berried grapevine cultivars", Acta Horticulturae, 1157: 119 - 124.
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| 3. |
Garc{\'i. 2017. "Chemical characterization and antimicrobial properties of herbs and spices essential oils against pathogens and spoilage bacteria
associated to dry-cured meat products", Journal of Essential Oil Research 29, 2: 117 - 125. |
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| 4. |
Ferreira, Vanessa; Fernandes, Fátima; Carrasco, David; Hernandez, Marivel G; Pinto-Carnide, Olinda; Arroyo-García, Rosa; Andrade, Paula; Valentão, Patrícia; Falco, Virgílio; Castro, Isaura. 2017. "Spontaneous variation regarding grape berry skin color: A comprehensive study of berry development by means of biochemical
and molecular markers", Food Research International 97, -: 149 - 161.
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| 5. |
Garc{\'i. 2017. "Synergistic activity of essential oils from herbs and spices used on meat products against food borne pathogens", Natural Product Communications 12, 2: 281 - 286. |
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| 6. |
García-Díez, J.; Alheiro, J.; Pinto, A.L.; Soares, L.; Falco, V.; Fraqueza, M.J.; Patarata, L.. 2017. " The Impact of Essential Oils on Consumer Acceptance of Chouriço de vinho - A Dry-Cured
Sausage Made from Wine-Marinated Meat - Assessed by the Hedonic Scale, JAR Intensity Scale and Consumers' “Will to Consume
and Purchase¿? ", Journal of Food Processing and Preservation 41, 4: e13056 - e13056.
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| 7. |
García-Díez, J.; Alheiro, J.; Pinto, A.L.; Soares, L.; Falco, V.; Fraqueza, M.J.; Patarata, L.. 2016. "Behaviour of food-borne pathogens on dry cured sausage manufactured with herbs and spices essential oils and their sensorial
acceptability", Food Control 59, 1: 262 - 270.
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| 8. |
Ferreira, Vanessa; Fernandes, Fátima; Pinto-Carnide, Olinda; Valentão, Patrícia; Falco, Virgílio; Martín, Juan P; Ortiz, Jesús M; Arroyo-García, Rosa; Andrade, Paula B; Castro, Isaura. 2016. "Identification of Vitis vinifera L. grape berry skin color mutants and polyphenolic profile", Food Chemistry 194, March: 117 - 127.
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| 9. |
Goufo, Piebiep; Falco, Virgilio; Brites, Carla; Wessel, Dulcineia F; Kratz, Sylvia; Rosa, Eduardo A. S; Carranca, Corina; Trindade, Henrique. 2014. "Effect of Elevated Carbon Dioxide Concentration on Rice Quality: Nutritive Value, Color, Milling, Cooking, and Eating Qualities", Cereal Chemistry Journal 91, 5: 513 - 521.
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| 10. |
Goufo, P.; Falco, V.; Brites, C.; Wessel, D.F.; Kratz, S.; Rosa, E.A.S.; Carranca, C.; Trindade, H.. 2014. "Effect of elevated carbon dioxide concentration on rice quality: Nutritive value, color, milling, cooking, and eating qualities", Cereal Chemistry 91, 5: 513 - 521. |
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| 11. |
Fernandes-Silva, A. A; Falco, V.; Correia, C. M; Villalobos, F. J. 2013. "Sensory analysis and volatile compounds of olive oil (cv. Cobrançosa) from different irrigation regimes", Grasas y Aceites 64, 1: 59 - 67.
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| 12. |
Fernandes, Armando M; Oliveira, Paula; Moura, João P; Oliveira, Ana A; Falco, Virgílio; Correia, Maria J; Melo-Pinto, Pedro. 2011. "Determination of anthocyanin concentration in whole grape skins using hyperspectral imaging and adaptive boosting neural networks", Journal of Food Engineering 105, 2: 216 - 226.
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| 13. |
Ferreira, L. M. M; Celaya, R.; Santos, A. S; Falco, V.; Guedes, C.; Rodrigues, M. A. M; Osoro, K.. 2011. "The utilization of long-chain fatty acids as markers for diet composition estimates in ruminants: effects of animal species,
diet composition and marker combination", Grass and Forage Science 66, 2: 183 - 195.
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| 14. |
Ferreira, L.M.M.; Celaya, R.; Santos, A.S.; Falco, V.; Guedes, C.; Rodrigues, M.A.M.; Osoro, K.. 2011. "The utilization of long-chain fatty acids as markers for diet composition estimates in ruminants: Effects of animal species,
diet composition and marker combination", Grass and Forage Science 66, 2: 183 - 195. |
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| 15. |
Mendes-Ferreira, A.; Cosme, F.; Barbosa, C.; Falco, V.; Inês, A.; Mendes-Faia, A.. 2010. "Optimization of honey-must preparation and alcoholic fermentation by Saccharomyces cerevisiae for mead production", International Journal of Food Microbiology 144, 1: 193 - 198.
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| 16. |
Vilela-Moura, A.; Schuller, D.; Falco, V.; Mendes-Faia, A.; Côrte-Real, M.. 2010. "Effect of refermentation conditions and micro-oxygenation on the reduction of volatile acidity by commercial S. cerevisiae
strains and their impact on the aromatic profile of wines", International Journal of Food Microbiology 141, 3: 165 - 172.
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| 17. |
Ferreira, L.M.M.; Celaya, R.; Santos, A.S.; Falco, V.; Guedes, C.; Rodrigues, M.A.M.; Osoro, K.. 2010. "Comparison of long-chain fatty acids and alkanes as markers to estimate diet composition of equines and cattle consuming heathland
vegetation species", Livestock Science 131, 2-3: 260 - 271.
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| 18. |
Ferreira, L.M.M.; Celaya, R.; Falco, V.; Oliván, M.; Santos, A.S.; Guedes, C.; Rodrigues, M.A.M.; Osoro, K.. 2010. "Evaluation of very long-chain fatty acids and n-alkane epicuticular compounds as markers for estimating diet composition of
sheep fed heathland vegetation species", Animal Feed Science and Technology 156, 3-4: 75 - 88.
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| 19. |
Ferreira, L.M.M.; Santos, A.S.; Celaya, R.; Falco, V.; Rodrigues, M.A.M.; Osoro, K.. 2010. "Validation of long chain fatty acids as markers to estimate diet composition of equines fed on grassland-heathland vegetation
components", EAAP Scientific Series 128, 1: 133 - 135. |
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| 20. |
Barbosa, Catarina; Falco, Virgilio; Mendes-Faia, Arlete; Mendes-Ferreira, Ana. 2009. "Nitrogen addition influences formation of aroma compounds, volatile acidity and ethanol in nitrogen deficient media fermented
by Saccharomyces cerevisiae wine strains", Journal of Bioscience and Bioengineering 108, 2: 99 - 104.
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| 21. |
Ferreira, L. M. M; Carvalho, S.; Falco, V.; Celaya, R.; Garcia, U.; Santos, A. S; Rodrigues, M. A. M; Osoro, K.. 2009. "Assessment of very long-chain fatty acids as complementary or alternative natural fecal markers to n-alkanes for estimating
diet composition of goats feeding on mixed diets", Journal of Animal Science 87, 8: 2732 - 2745.
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| 22. |
Mendes-Ferreira, Ana; Barbosa, Catarina; Falco, Virgílio; Leão, Cecília; Mendes-Faia, Arlete. 2009. "The production of hydrogen sulphide and other aroma compounds by wine strains of Saccharomyces cerevisiae in synthetic media
with different nitrogen concentrations", Journal of Industrial Microbiology & Biotechnology 36, 4: 571 - 583.
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| 23. |
Gonc¸alves, Berta; Falco, Virgi¿?lio; Moutinho-Pereira, Jose¿?; Bacelar, Eunice; Peixoto, Francisco; Correia, Carlos. 2009. " Effects of Elevated CO 2 on Grapevine (Vitis vinifera L.): Volatile Composition, Phenolic
Content, and in Vitro Antioxidant Activity of Red Wine ", Journal of Agricultural and Food Chemistry 57, 1: 265 - 273.
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| 24. |
Gonçalves, B.; Falco, V.; Moutinho-Pereira, J.; Bacelar, E.; Peixoto, F.; Correia, C. M. 2009. "Effects of elevated CO2 on grapevine (Vitis vinifera L.): Volatile composition, phenolic content, and in vitro antioxidant
activity of red wine", Journal of Agricultural and Food Chemistry 57, 1: 265 - 273. |
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| 25. |
Andrade, P.B; Mendes, G; Falco, V.; Valentão, P; Seabra, R.M. 2001. "Preliminary study of flavonols in port wine grape varieties", Food Chemistry 73, 4: 397 - 399.
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(Production indicators)
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