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Lista de obras de Catarina Barbosa

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

Genome Sequence of the Nonconventional Wine Yeast Hanseniaspora guilliermondii UTAD222.

artículo científico publicado en 2017

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

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

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

artículo científico publicado en 2009

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