المؤلفون: Guilherme Vitorino, Manuel Malfeito-Ferreira, Mariana Mota

المصدر: Ciência e Técnica Vitivinícola, Vol 36, Iss 2, Pp 139-150 (2021)
Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP

مصطلحات موضوعية: Taste, flavor, biology, media_common.quotation_subject, Plant culture, food and beverages, Sensory system, prop, congruency, Horticulture, biology.organism_classification, cross-modal, SB1-1110, taste, Mouthfeel, White Wine, Perception, Food science, PROP, sweetness, Psychology, Aroma, Food Science, media_common

الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::237828a056d249548501d8c48676bd01Test
https://doi.org/10.1051/ctv/ctv20213602139Test

المؤلفون: Ana Carla Silva, Mariana Mota, Manuel Malfeito-Ferreira, Mahesh Chandra

المصدر: Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP

مصطلحات موضوعية: Soil test, Zygosaccharomyces bailii, Food spoilage, fruit tree, Saccharomyces cerevisiae, Horticulture, complex mixtures, Vineyard, 040501 horticulture, oak tree, Torulaspora delbrueckii, vineyard soil, 2. Zero hunger, Wine, biology, yeast reservoirs, food and beverages, 04 agricultural and veterinary sciences, 15. Life on land, biology.organism_classification, non-Saccharomyces species, Soil water, 0405 other agricultural sciences, Fruit tree, Food Science

الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a48b5dee3df62507cdeae537d37565baTest
https://doi.org/10.5344/ajev.2020.19067Test

المؤلفون: Luisa Brito, Manuel Malfeito-Ferreira, Acácio Salamandane, Filipa Vila-Boa

المصدر: Biology, Vol 10, Iss 558, p 558 (2021)
Biology
CIÊNCIAVITAE
Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
Volume 10
Issue 6

مصطلحات موضوعية: 0301 basic medicine, Veterinary medicine, Klebsiella, antibiotic resistance, QH301-705.5, 030106 microbiology, 030231 tropical medicine, Context (language use), Biology, water quality, General Biochemistry, Genetics and Molecular Biology, Article, 03 medical and health sciences, 0302 clinical medicine, Tap water, Enterobacteriaceae, Clavulanic acid, Ampicillin, medicine, Biology (General), Maputo-Mozambique, General Immunology and Microbiology, beta-lactams, biology.organism_classification, Fecal coliform, Aeromonas, street water, Water quality, General Agricultural and Biological Sciences, medicine.drug

وصف الملف: application/pdf

الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::16beab9b1c6a06502299db26ff017f3aTest
https://www.mdpi.com/2079-7737/10/6/558Test

المؤلفون: Loris Pinto, Federico Baruzzi, A.C. Silva, Manuel Malfeito-Ferreira, Laura Quintieri

المصدر: International journal of food microbiology 296 (2019): 65–74. doi:10.1016/j.ijfoodmicro.2019.02.022
info:cnr-pdr/source/autori:Loris Pinto (a), Manuel Malfeito-Ferreira (b), Laura Quintieri (a), Ana Carla Silva (b), Federico Baruzzi (a)/titolo:Growth and metabolite production of a grape sour rot yeast-bacterium consortium on different carbon sources/doi:10.1016%2Fj.ijfoodmicro.2019.02.022/rivista:International journal of food microbiology/anno:2019/pagina_da:65/pagina_a:74/intervallo_pagine:65–74/volume:296

مصطلحات موضوعية: oxidative fermentation, Metabolite, Population, Saccharomyces cerevisiae, Gluconates, Microbiology, sour rot, 03 medical and health sciences, chemistry.chemical_compound, Acetic acid, Yeast, Dried, Acetobacter, gluconic acid, Vitis, Food science, temporal succession, Acetic acid bacteria, Sugar, education, Candida, 030304 developmental biology, 0303 health sciences, education.field_of_study, Ethanol, biology, 030306 microbiology, food and beverages, General Medicine, biology.organism_classification, co-culture, Yeast, Candida zemplinina, acetic acid, chemistry, Fruit, Fermentation, Gluconic acid, Food Science

الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::524234a7a008b3ae91b8f0de7619d411Test
https://doi.org/10.1016/j.ijfoodmicro.2019.02.022Test

المؤلفون: João M. Leça, Andreia Miranda, Manuel Malfeito-Ferreira, José Luis Vilchez, José C. Marques, Vanda Pereira

المصدر: Digibug: Repositorio Institucional de la Universidad de Granada
Universidad de Granada (UGR)
Digibug. Repositorio Institucional de la Universidad de Granada
instname
Processes, Vol 9, Iss 799, p 799 (2021)
Processes
Volume 9
Issue 5
Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP

مصطلحات موضوعية: Arginine, Fortified wine, Escola Superior de Tecnologias e Gestão, Bioengineering, arginine, urea, TP1-1185, ethyl carbamate, 01 natural sciences, Saccharomyces, Faculdade de Ciências Exatas e da Engenharia, chemistry.chemical_compound, 0404 agricultural biotechnology, Chemical Engineering (miscellaneous), Urea, Ethyl carbamate, Food science, QD1-999, fortified wine, biology, Inoculation, non-Saccharomyces yeasts, Process Chemistry and Technology, Chemical technology, 010401 analytical chemistry, food and beverages, 04 agricultural and veterinary sciences, biology.organism_classification, 040401 food science, Yeast, 0104 chemical sciences, Chemistry, chemistry, citrulline, Citrulline, Fermentation, Non-Saccharomyces yeasts

وصف الملف: application/pdf

الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f0377dc37c038bd7e4f9e7e97497527aTest
http://hdl.handle.net/10481/68376Test

المؤلفون: Federico Baruzzi, Manuel Malfeito-Ferreira, Luca Simone Cocolin, Loris Pinto

المصدر: Trends in food science & technology (Regul. ed.) 99C (2020): 88–100. doi:10.1016/j.tifs.2020.02.013
info:cnr-pdr/source/autori:Loris Pinto (a)*, Federico Baruzzi (a), Luca Cocolin (b), Manuel Malfeito-Ferreira (c)/titolo:Emerging technologies to control Brettanomyces spp. in wine: recent advances and future trends/doi:10.1016%2Fj.tifs.2020.02.013/rivista:Trends in food science & technology (Regul. ed.)/anno:2020/pagina_da:88/pagina_a:100/intervallo_pagine:88–100/volume:99C
Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP

مصطلحات موضوعية: Emerging technologies, Brettanomyces, Food spoilage, Hydrostatic pressure, Volatile phenols, Physical methods, antimicrobials, 03 medical and health sciences, 0404 agricultural biotechnology, chemical preservatives, sensory properties, Winemaking, Wine, 0303 health sciences, biology, 030306 microbiology, Antimicrobials, Food preservation, physical methods, 04 agricultural and veterinary sciences, biology.organism_classification, 040401 food science, Winery, Brettanomyces bruxellensis, Chemical preservatives, Sensory properties, volatile phenols, Environmental science, Biochemical engineering, Food Science, Biotechnology

الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bc04a21909a8a18fc69d92d74bdbdc31Test

المؤلفون: Manuel Malfeito-Ferreira, Mahesh Chandra, Carolyn F. Ross, Megan R. Schumaker

المصدر: Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP

مصطلحات موضوعية: Adult, Male, 0301 basic medicine, sensory evaluation, Brettanomyces, Aroma of wine, Catechols, Wine, Context (language use), Biology, Young Adult, 03 medical and health sciences, 0404 agricultural biotechnology, Phenols, Humans, Food science, Volume concentration, Aged, cross-culture, Volatile Organic Compounds, 030109 nutrition & dietetics, Guaiacol, Volatile phenols, food and beverages, 04 agricultural and veterinary sciences, Consumer Behavior, Middle Aged, biology.organism_classification, 040401 food science, United States, volatile phenols, Control test, Odorants, wine knowledge, Female, Cross culture, Food Science

الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::87262443a490cdb44108cb8ff4a02593Test
https://doi.org/10.1016/j.foodres.2017.06.057Test

المؤلفون: Manuel Malfeito-Ferreira

مصطلحات موضوعية: Wine, Bottling line, Preservative, biology, Brettanomyces, Chemistry, Zygosaccharomyces bailii, Food spoilage, Aging of wine, food and beverages, Food science, biology.organism_classification, Winery

الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_________::ac4f74e828bfda191a0791793d47a05dTest
https://doi.org/10.1016/b978-0-12-814399-5.00015-3Test

المؤلفون: Charles Diako, Carolyn F. Ross, Manuel Malfeito-Ferreira

المصدر: Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP

مصطلحات موضوعية: Wine, biology, Dried fruit, Sweetness of wine, media_common.quotation_subject, sensory attributes, digestive, oral, and skin physiology, 05 social sciences, food and beverages, 04 agricultural and veterinary sciences, Horticulture, biology.organism_classification, 040401 food science, Competition (biology), 0404 agricultural biotechnology, Geography, wine challenge, 0502 economics and business, 050211 marketing, Vini, competition, Gold medal, Food Science, media_common

الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::67611e7a0ac3291f3c862e8a3ca4a9e4Test
https://hdl.handle.net/10400.5/22577Test

المؤلفون: Manuel Malfeito-Ferreira, Ana Carla Silva

المصدر: Yeasts in the Production of Wine ISBN: 9781493997800

مصطلحات موضوعية: Wine, biology, Chemistry, Zygosaccharomyces bailii, digestive, oral, and skin physiology, Food spoilage, food and beverages, Contamination, biology.organism_classification, Yeast, Bottling line, Fermentation, Food science, Pichia

الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_________::8f6bd337350384e29ff1358163af810dTest
https://doi.org/10.1007/978-1-4939-9782-4_12Test