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Lista de obras de Ana Mendes-Ferreira

A novel feedstuff: ensiling of cowpea (Vigna unguiculata L.) stover and apple (Malus domestica Borkh.) mixtures. Evaluation of the nutritive value, fermentation quality and aerobic stability.

artículo científico publicado en 2017

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

Characterizing the Potential of the Non-Conventional Yeast Saccharomycodes ludwigii UTAD17 in Winemaking

artículo científico publicado en 2019

Comparative transcriptomic analysis reveals similarities and dissimilarities in Saccharomyces cerevisiae wine strains response to nitrogen availability

artículo científico publicado en 2015

Effect of Controlled Microbial Fermentation on Nutritional and Functional Characteristics of Cowpea Bean Flours

artículo científico publicado en 2019

Effect of Saccharomyces cerevisiae cells immobilisation on mead production

article

Genome Sequence of the Nonconventional Wine Yeast Hanseniaspora guilliermondii UTAD222.

artículo científico publicado en 2017

Genome Sequence of the Wine Yeast UTAD17

artículo científico publicado en 2018

Genome sequence of the non-conventional wine yeast Hanseniaspora guilliermondii UTAD222 unveils relevant traits of this species and of the Hanseniaspora genus in the context of wine fermentation

artículo científico publicado en 2019

Genomic expression program of Saccharomyces cerevisiae along a mixed-culture wine fermentation with Hanseniaspora guilliermondii

artículo científico publicado en 2015

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

Impact of assimilable nitrogen availability in glucose uptake kinetics in Saccharomyces cerevisiae during alcoholic fermentation.

artículo científico publicado en 2012

Improvement of mead fermentation by honey-must supplementation

Insights into the transcriptional regulation of poorly characterized alcohol acetyltransferase-encoding genes (HgAATs) shed light into the production of acetate esters in the wine yeast Hanseniaspora guilliermondii ⬇️

artículo científico publicado en 2023

Mead and Other Fermented Beverages

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

article

Mead production: fermentative performance of yeasts entrapped in different concentrations of alginate

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

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

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

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 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

Transcriptomic and chemogenomic analyses unveil the essential role of Com2-regulon in response and tolerance of Saccharomyces cerevisiae to stress induced by sulfur dioxide

scientific article published on 30 September 2019

Volatile Composition and Sensory Properties of Mead

artículo científico publicado en 2019

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