Filtros de búsqueda

Lista de obras de José António Couto

A simple cultural method for the presumptive detection of the yeasts Brettanomyces/Dekkera in wines.

artículo científico publicado en 2005

Activity of lysozyme on Lactobacillus hilgardii strains isolated from Port wine

artículo científico publicado en 2015

Building on scientific excellence via sharing of scientific expertise – The case study of food safety

Cell membrane damage induced by phenolic acids on wine lactic acid bacteria.

artículo científico publicado en 2009

Characterization of the aroma and colour profiles of fortified Muscat wines: comparison of Muscat Blanc “à petit grains” grape variety with Red Muscat

article by Diva Jesus et al published 16 January 2017 in European Food Research and Technology

Citrulline as the main precursor of ethyl carbamate in model fortified wines inoculated with Lactobacillus hilgardii: a marker of the levels in a spoiled fortified wine

artículo científico publicado en 2002

Development of a flow injection method for monitoring cell membrane damage of wine lactic acid bacteria

article

Effect of phenolic acids on glucose and organic acid metabolism by lactic acid bacteria from wine.

artículo científico publicado en 2009

Effect of phenolic aldehydes and flavonoids on growth and inactivation of Oenococcus oeni and Lactobacillus hilgardii

artículo científico publicado en 2007

Ethanol-induced changes in the fatty acid composition ofLactobacillus hilgardii, its effects on plasma membrane fluidity and relationship with ethanol tolerance

article

Factors influencing the production of volatile phenols by wine lactic acid bacteria

article

Influence of phenolic acids on growth and inactivation of Oenococcus oeni and Lactobacillus hilgardii.

artículo científico publicado en 2003

Production of volatile phenols by Lactobacillus plantarum in wine conditions.

artículo científico publicado en 2013

Saccharomyces cerevisiae Oxidative Response Evaluation by Cyclic Voltammetry and Gas Chromatography–Mass Spectrometry

scientific article published on 13 July 2012

Survival and metabolism of hydroxycinnamic acids by Dekkera bruxellensis in monovarietal wines

scientific article published on 07 August 2020

The Antimicrobial Action of Chitosan Against the Wine Spoilage Yeast Brettanomyces/Dekkera

article by Delfim Ferreira et al published 1 December 2013 in Journal of Chitin and Chitosan Science

The antimicrobial effect of wine on Listeria innocua in a model stomach system

article by João Fernandes et al published December 2007 in Food Control

Thermal inactivation of the wine spoilage yeasts Dekkera/Brettanomyces

artículo científico publicado en 2005

Utilisation of Natural and By-Products to Improve Wine Safety

scholarly article published 2016

Wine phenolic compounds influence the production of volatile phenols by wine-related lactic acid bacteria

article

Dominio Público Uruguay está sostenido por:

Acerca de Dominio Público Uruguay

Ayuda