Lista de obras - Tim Hogg - Dominio Público Uruguay

A critical survey of predictive mathematical models for migration from packaging.

artículo científico publicado en 2008

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

Alcohols, esters and heavy sulphur compounds production by pure and mixed cultures of apiculate wine yeasts.

artículo científico publicado en 2005

Antilisterial activity of lactic acid bacteria isolated from “Alheiras” (traditional Portuguese fermented sausages): In situ assays

article

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

artículo científico publicado en 2009

Cellular death of two non-Saccharomyces wine-related yeasts during mixed fermentations with Saccharomyces cerevisiae

scientific article published on 27 March 2006

Characterisation of alheiras, traditional sausages produced in the North of Portugal, with respect to their microbiological safety

article

Characterization of microbial population of 'Alheira' (a traditional Portuguese fermented sausage) by PCR-DGGE and traditional cultural microbiological methods

artículo científico publicado en 2008

Characterization of two bacteriocins produced by Pediococcus acidilactici isolated from "Alheira", a fermented sausage traditionally produced in Portugal

artículo científico publicado en 2007

Cheers, proost, saúde: Cultural, contextual and psychological factors of wine and beer consumption in Portugal and in the Netherlands

artículo científico publicado en 2015

Chemical and microbiological characterisation of "Salpicão de Vinhais" and "Chouriça de Vinhais": traditional dry sausages produced in the North of Portugal

artículo científico publicado en 2007

Chemical and microbiological characterization of alheira: A typical Portuguese fermented sausage with particular reference to factors relating to food safety

artículo científico publicado en 2006

Consumer exposure to phthalates from paper packaging: an integrated approach.

artículo científico publicado en 2010

Determination of aromatic descriptors of Touriga Nacional wines by sensory descriptive analysis

article

Development of a potentiometric method to measure the resistance to oxidation of white wines and the antioxidant power of their constituents.

artículo científico publicado en 2002

Distribution and characterization of Listeria monocytogenes clinical isolates in Portugal, 1994-2007.

artículo científico publicado en 2010

Diverse geno- and phenotypes of persistent Listeria monocytogenes isolates from fermented meat sausage production facilities in Portugal

artículo científico publicado en 2011

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

Evaluation of a bacteriocin-producing strain of Pediococcus acidilactici as a biopreservative for “Alheira”, a fermented meat sausage

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

article

Feasibility study on the use of probabilistic migration modeling in support of exposure assessment from food contact materials.

artículo científico publicado en 2010

Foci of contamination of Listeria monocytogenes in different cheese processing plants

artículo científico publicado en 2013

Heavy sulphur compounds, higher alcohols and esters production profile of Hanseniaspora uvarum and Hanseniaspora guilliermondii grown as pure and mixed cultures in grape must.

artículo científico publicado en 2008

Incidence of Listeria spp. in domestic refrigerators in Portugal

article

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

artículo científico publicado en 2003

Listeriosis in Portugal: an existing but under reported infection

artículo científico publicado en 2006

Microbiological profile of Salpicão de Vinhais and Chouriça de Vinhais from raw materials to final products: Traditional dry sausages produced in the North of Portugal

article

Phenotypic and genetic heterogeneity of lactic acid bacteria isolated from "Alheira", a traditional fermented sausage produced in Portugal

artículo científico publicado en 2009

Production of volatile phenols by Lactobacillus plantarum in wine conditions.

artículo científico publicado en 2013

Recurrent and sporadic Listeria monocytogenes contamination in alheiras represents considerable diversity, including virulence-attenuated isolates

artículo científico publicado en 2007

Relationship between potentiometric measurements, sensorial analysis, and some substances responsible for aroma degradation of white wines.

artículo científico publicado en 2003

Survival of Listeria monocytogenes previously isolated from traditional Portuguese fermented sausages through the gastro-intestinal tract

article

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 Listeria monocytogenes from alheiras, traditional Portuguese sausage during cooking

article

Volatile sulphur compounds in wines related to yeast metabolism and nitrogen composition of grape musts

article

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

article

Lista de obras de Tim Hogg

A critical survey of predictive mathematical models for migration from packaging.

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

Activity of lysozyme on Lactobacillus hilgardii strains isolated from Port wine

Alcohols, esters and heavy sulphur compounds production by pure and mixed cultures of apiculate wine yeasts.

Antilisterial activity of lactic acid bacteria isolated from “Alheiras” (traditional Portuguese fermented sausages): In situ assays

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

Cellular death of two non-Saccharomyces wine-related yeasts during mixed fermentations with Saccharomyces cerevisiae

Characterisation of alheiras, traditional sausages produced in the North of Portugal, with respect to their microbiological safety

Characterization of microbial population of 'Alheira' (a traditional Portuguese fermented sausage) by PCR-DGGE and traditional cultural microbiological methods

Characterization of two bacteriocins produced by Pediococcus acidilactici isolated from "Alheira", a fermented sausage traditionally produced in Portugal

Cheers, proost, saúde: Cultural, contextual and psychological factors of wine and beer consumption in Portugal and in the Netherlands

Chemical and microbiological characterisation of "Salpicão de Vinhais" and "Chouriça de Vinhais": traditional dry sausages produced in the North of Portugal

Chemical and microbiological characterization of alheira: A typical Portuguese fermented sausage with particular reference to factors relating to food safety

Consumer exposure to phthalates from paper packaging: an integrated approach.

Determination of aromatic descriptors of Touriga Nacional wines by sensory descriptive analysis

Development of a potentiometric method to measure the resistance to oxidation of white wines and the antioxidant power of their constituents.

Distribution and characterization of Listeria monocytogenes clinical isolates in Portugal, 1994-2007.

Diverse geno- and phenotypes of persistent Listeria monocytogenes isolates from fermented meat sausage production facilities in Portugal

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

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

Evaluation of a bacteriocin-producing strain of Pediococcus acidilactici as a biopreservative for “Alheira”, a fermented meat sausage

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

Feasibility study on the use of probabilistic migration modeling in support of exposure assessment from food contact materials.

Foci of contamination of Listeria monocytogenes in different cheese processing plants

Heavy sulphur compounds, higher alcohols and esters production profile of Hanseniaspora uvarum and Hanseniaspora guilliermondii grown as pure and mixed cultures in grape must.

Incidence of Listeria spp. in domestic refrigerators in Portugal

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

Listeriosis in Portugal: an existing but under reported infection

Microbiological profile of Salpicão de Vinhais and Chouriça de Vinhais from raw materials to final products: Traditional dry sausages produced in the North of Portugal

Phenotypic and genetic heterogeneity of lactic acid bacteria isolated from "Alheira", a traditional fermented sausage produced in Portugal

Production of volatile phenols by Lactobacillus plantarum in wine conditions.

Recurrent and sporadic Listeria monocytogenes contamination in alheiras represents considerable diversity, including virulence-attenuated isolates

Relationship between potentiometric measurements, sensorial analysis, and some substances responsible for aroma degradation of white wines.

Survival of Listeria monocytogenes previously isolated from traditional Portuguese fermented sausages through the gastro-intestinal tract

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

Thermal inactivation of Listeria monocytogenes from alheiras, traditional Portuguese sausage during cooking

Volatile sulphur compounds in wines related to yeast metabolism and nitrogen composition of grape musts

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