Curriculum Vitae

Virgílio Alexandre Cardoso e Falco da Costa
	Data da última atualização »Last update : 02/01/2019

Virgílio Alexandre Cardoso e Falco da Costa. É Professor Auxiliar na Universidade de Trás-os-Montes e Alto Douro. Publicou 26 artigos em revistas especializadas. Nas suas actividades profissionais interagiu com 99 colaboradores em co-autorias de trabalhos científicos.

Endereço de acesso a este CV: http://www.degois.pt/visualizador/curriculum.jsp?key=7102873099658539

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.

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)

Capítulos de livros publicados
Published book chapters

1.	Inês, António; Falco, Virgílio. 2018. Lactic Acid Bacteria Contribution to Wine Quality and Safety. In Generation of Aromas and Flavours, ed. Alice Vilela, 53 - 71. ISBN: 978-1-78984-452-8. London: InTech.

Artigos em revistas sem arbitragem científica
Papers in periodics without scientific refereeing

1.	Silva, Vanessa; Igrejas, Gilberto; Falco, Virgílio; Santos, Teresa P; Torres, Carmen; Oliveira, Ana M; Pereira, José E; Amaral, Joana S; Poeta, Patrícia. 2018. "Chemical composition, antioxidant and antimicrobial activity of phenolic compounds extracted from wine industry by-products", Food Control 92, 10: 516 - 522.

2.	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.

3.	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.

4.	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.

5.	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.

6.	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.

7.	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 - e1.

8.	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.

9.	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.

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.

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.

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.

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.

14.	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.

15.	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.

16.	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.

17.	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.

18.	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.

19.	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.

20.	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.

21.	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.

22.	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.

23.	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.

24.	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.

25.	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.

26.	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.