Lista de obras - Arlete Mendes-Faia - Dominio Público Uruguay

A preliminary study of non-coloured phenolics in wines of varietal white grapes (códega, gouveio and malvasia fina): effects of grape variety, grape maturation and technology of winemaking

artículo científico publicado en 1999

Accumulation of Non-Superoxide Anion Reactive Oxygen Species Mediates Nitrogen-Limited Alcoholic Fermentation by Saccharomyces cerevisiae ⬇️

artículo científico publicado el 15 de octubre de 2010

Biodegradation of ochratoxin A by Pediococcus parvulus isolated from Douro wines

artículo científico publicado en 2014

Characterisation of free and glycosidically bound odourant compounds of Aragonez clonal musts by GC-O.

artículo científico publicado en 2010

Differences in odor-active compounds of trincadeira wines obtained from five different clones

artículo científico publicado en 2008

Effect of Saccharomyces cerevisiae cells immobilisation on mead production

article

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.

artículo científico publicado en 2010

Effects of acetic acid, ethanol, and SO(2) on the removal of volatile acidity from acidic wines by two Saccharomyces cerevisiae commercial strains

artículo científico publicado en 2010

Growth and fermentation patterns of Saccharomyces cerevisiae under different ammonium concentrations and its implications in winemaking industry

artículo científico publicado en 2004

H. guilliermondii impacts growth kinetics and metabolic activity of S. cerevisiae: the role of initial nitrogen concentration

artículo científico publicado en 2013

High-cell-density fermentation of Saccharomyces cerevisiae for the optimisation of mead production.

artículo científico publicado en 2012

Improvement of mead fermentation by honey-must supplementation

Mead production: effect of nitrogen supplementation on growth, fermentation profile and aroma formation by yeasts in mead fermentation

article

Molecular and Phenotypic Characterization of Metschnikowia pulcherrima Strains from Douro Wine Region

article by Catarina Barbosa et al published 29 January 2018 in Fermentation

Nitrogen addition influences formation of aroma compounds, volatile acidity and ethanol in nitrogen deficient media fermented by Saccharomyces cerevisiae wine strains.

artículo científico publicado en 2009

Optimization of honey-must preparation and alcoholic fermentation by Saccharomyces cerevisiae for mead production.

artículo científico publicado en 2010

Phenotypic and metabolic traits of commercial Saccharomyces cerevisiae yeasts

artículo científico publicado en 2014

Potential virulence factors of Candida spp. isolated from clinical and food sources

artículo científico publicado en 2010

Production of blueberry wine and volatile characterization of young and bottle-aging beverages

artículo científico publicado en 2019

Reduction of volatile acidity of acidic wines by immobilized Saccharomyces cerevisiae cells.

artículo científico publicado en 2013

Reduction of volatile acidity of wines by selected yeast strains

artículo científico publicado en 2008

Saccharomyces cerevisiae signature genes for predicting nitrogen deficiency during alcoholic fermentation

artículo científico publicado en 2007

The Wine Yeast Strain-Dependent Expression of Genes Implicated in Sulfide Production in Response to Nitrogen Availability

artículo científico publicado el 1 de septiembre de 2010

The impact of acetate metabolism on yeast fermentative performance and wine quality: reduction of volatile acidity of grape musts and wines

scientific article published on 08 October 2010

The nature of the nitrogen source added to nitrogen depleted vinifications conducted by a Saccharomyces cerevisiae strain in synthetic must affects gene expression and the levels of several volatile compounds

article

The nitrogen source impacts major volatile compounds released by Saccharomyces cerevisiae during alcoholic fermentation

scientific article published on 11 October 2012

The production of hydrogen sulphide and other aroma compounds by wine strains of Saccharomyces cerevisiae in synthetic media with different nitrogen concentrations

article

The role of non-Saccharomyces species in releasing glycosidic bound fraction of grape aroma components--a preliminary study.

artículo científico publicado en 2001

The timing of diammonium phosphate supplementation of wine must affects subsequent H2S release during fermentation

artículo científico publicado en 2009

Transcriptional response of Saccharomyces cerevisiae to different nitrogen concentrations during alcoholic fermentation

artículo científico publicado en 2007

Volatile Composition and Sensory Properties of Mead

artículo científico publicado en 2019

Lista de obras de Arlete Mendes-Faia

A preliminary study of non-coloured phenolics in wines of varietal white grapes (códega, gouveio and malvasia fina): effects of grape variety, grape maturation and technology of winemaking

Accumulation of Non-Superoxide Anion Reactive Oxygen Species Mediates Nitrogen-Limited Alcoholic Fermentation by Saccharomyces cerevisiae ⬇️

Biodegradation of ochratoxin A by Pediococcus parvulus isolated from Douro wines

Characterisation of free and glycosidically bound odourant compounds of Aragonez clonal musts by GC-O.

Differences in odor-active compounds of trincadeira wines obtained from five different clones

Effect of Saccharomyces cerevisiae cells immobilisation on mead production

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.

Effects of acetic acid, ethanol, and SO(2) on the removal of volatile acidity from acidic wines by two Saccharomyces cerevisiae commercial strains

Growth and fermentation patterns of Saccharomyces cerevisiae under different ammonium concentrations and its implications in winemaking industry

H. guilliermondii impacts growth kinetics and metabolic activity of S. cerevisiae: the role of initial nitrogen concentration

High-cell-density fermentation of Saccharomyces cerevisiae for the optimisation of mead production.

Improvement of mead fermentation by honey-must supplementation

Mead production: effect of nitrogen supplementation on growth, fermentation profile and aroma formation by yeasts in mead fermentation

Molecular and Phenotypic Characterization of Metschnikowia pulcherrima Strains from Douro Wine Region

Nitrogen addition influences formation of aroma compounds, volatile acidity and ethanol in nitrogen deficient media fermented by Saccharomyces cerevisiae wine strains.

Optimization of honey-must preparation and alcoholic fermentation by Saccharomyces cerevisiae for mead production.

Phenotypic and metabolic traits of commercial Saccharomyces cerevisiae yeasts

Potential virulence factors of Candida spp. isolated from clinical and food sources

Production of blueberry wine and volatile characterization of young and bottle-aging beverages

Reduction of volatile acidity of acidic wines by immobilized Saccharomyces cerevisiae cells.

Reduction of volatile acidity of wines by selected yeast strains

Saccharomyces cerevisiae signature genes for predicting nitrogen deficiency during alcoholic fermentation

The Wine Yeast Strain-Dependent Expression of Genes Implicated in Sulfide Production in Response to Nitrogen Availability

The impact of acetate metabolism on yeast fermentative performance and wine quality: reduction of volatile acidity of grape musts and wines

The nature of the nitrogen source added to nitrogen depleted vinifications conducted by a Saccharomyces cerevisiae strain in synthetic must affects gene expression and the levels of several volatile compounds

The nitrogen source impacts major volatile compounds released by Saccharomyces cerevisiae during alcoholic fermentation

The production of hydrogen sulphide and other aroma compounds by wine strains of Saccharomyces cerevisiae in synthetic media with different nitrogen concentrations

The role of non-Saccharomyces species in releasing glycosidic bound fraction of grape aroma components--a preliminary study.

The timing of diammonium phosphate supplementation of wine must affects subsequent H2S release during fermentation

Transcriptional response of Saccharomyces cerevisiae to different nitrogen concentrations during alcoholic fermentation

Volatile Composition and Sensory Properties of Mead