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Lista de obras de Manuel Malfeito-Ferreira

A Response Surface Methodology study on the role of factors affecting growth and volatile phenol production by Brettanomyces bruxellensis ISA 2211 in wine.

artículo científico publicado en 2014

An inter-laboratory evaluation of selective media for the detection and enumeration of yeasts from blue-veined cheese.

artículo científico publicado en 2004

Analytical and sensorial characterization of the aroma of wines produced with sour rotten grapes using GC-O and GC-MS: identification of key aroma compounds

artículo científico publicado en 2011

Ascomycetous yeast species recovered from grapes damaged by honeydew and sour rot.

artículo científico publicado en 2007

Changes in sour rotten grape berry microbiota during ripening and wine fermentation.

artículo científico publicado en 2012

Characterisation of yeast flora isolated from an artisanal Portuguese ewes' cheese

artículo científico publicado en 2000

Characterization of Escherichia coli from Water and Food Sold on the Streets of Maputo: Molecular Typing, Virulence Genes, and Antibiotic Resistance

artículo científico publicado en 2022

Characterization of yeasts associated with Portuguese pork-based products

scientific article published on 01 July 1997

Consumers Associate High-Quality (Fine) Wines with Complexity, Persistence, and Unpleasant Emotional Responses

scientific article published on 08 April 2020

Development and use of a new medium to detect yeasts of the genera Dekkera/Brettanomyces.

artículo científico publicado en 2001

Effect of Ethanol, Sulfur Dioxide and Glucose on the Growth of Wine Spoilage Yeasts Using Response Surface Methodology

artículo científico publicado en 2015

Evaluation of the inhibitory effect of dimethyl dicarbonate (DMDC) against wine microorganisms.

artículo científico publicado en 2007

Fatty acid profiling: a feasible typing system to trace yeast contamination in wine bottling plants

scientific article published on 01 September 1997

Growth and metabolite production of a grape sour rot yeast-bacterium consortium on different carbon sources

scientific article published on 01 March 2019

Influence of Brettanomyces ethylphenols on red wine aroma evaluated by consumers in the United States and Portugal

artículo científico publicado en 2017

New insights into the ecological interaction between grape berry microorganisms and Drosophila flies during the development of sour rot.

artículo científico publicado en 2012

Off-Flavours and Unpleasantness Are Cues for the Recognition and Valorization of Organic Wines by Experienced Tasters

artículo científico publicado en 2020

Patterns of sweetness preference in red wine according to consumer characterisation

artículo científico publicado en 2017

Sour rot-damaged grapes are sources of wine spoilage yeasts.

artículo científico publicado en 2008

Spoilage yeasts in the wine industry.

artículo científico publicado en 2003

Survival patterns of Dekkera bruxellensis in wines and inhibitory effect of sulphur dioxide.

artículo científico publicado en 2007

The effect of sugar concentration and temperature on growth and volatile phenol production by Dekkera bruxellensis in wine

artículo científico publicado en 2008

The microbial ecology of wine grape berries

artículo científico publicado en 2011

Wine Microbial Consortium: Seasonal Sources and Vectors Linking Vineyard and Winery Environments

artículo científico publicado en 2022

Wine tasting based on emotional responses: An expedite approach to distinguish between warm and cool climate dry red wine styles.

artículo científico publicado en 2017

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