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المؤلفون: Manuel Malfeito-Ferreira
المصدر: Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAPمصطلحات موضوعية: Wine, mental imagery, media_common.quotation_subject, emotion, Cognition, Context (language use), wine tasting, flavour, fine wine, Perception, aesthetics, expertise, Quality (business), Wine tasting, Psychology, Food Science, Biotechnology, media_common, Mental image, Winemaking, Cognitive psychology
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::176140b09656d54f4f67cad9578ab3d6Test
https://hdl.handle.net/10400.5/21885Test -
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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:RCAAPمصطلحات 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
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المؤلفون: Helena Albergaria, Inês Madeira, Ana-Rute Coutinho, Manuel Malfeito-Ferreira, Mahesh Chandra
المصدر: European Food Research and Technology. 242:487-494
مصطلحات موضوعية: 0301 basic medicine, Wine, education.field_of_study, 4-Ethylphenol, biology, 030106 microbiology, Food spoilage, Population, Brettanomyces bruxellensis, General Chemistry, biology.organism_classification, Biochemistry, Industrial and Manufacturing Engineering, 03 medical and health sciences, chemistry.chemical_compound, chemistry, Botany, Malolactic fermentation, Phenol, Fermentation, Food science, education, Food Science, Biotechnology
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_________::f301bc32a18ef48182df24fce212bff5Test
https://doi.org/10.1007/s00217-015-2559-yTest -
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المؤلفون: Virgílio Loureiro, Manuel Malfeito-Ferreira
المصدر: International Journal of Food Microbiology. 86:23-50
مصطلحات موضوعية: Brettanomyces, Food spoilage, Brettanomyces bruxellensis, Food Contamination, Wine, Microbiology, Industrial Microbiology, Species Specificity, Yeasts, Food microbiology, Food science, Ecosystem, biology, business.industry, digestive, oral, and skin physiology, Zygosaccharomyces, food and beverages, General Medicine, biology.organism_classification, Winery, Yeast, Culture Media, Biotechnology, Yeast in winemaking, Fermentation, Food Microbiology, business, Food Science
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4afd5c4fcbfddb541a5308f5b9f1ce98Test
https://doi.org/10.1016/s0168-1605Test(03)00246-0 -
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المؤلفون: G. Gonçalves, Virgílio Loureiro, Manuel Malfeito-Ferreira, N. Rodrigues, S. Pereira-da-Silva
المصدر: Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
CIÊNCIAVITAEمصطلحات موضوعية: Quality Control, Brettanomyces, Brettanomyces bruxellensis, Wine, yeast, Biology, Applied Microbiology and Biotechnology, chemistry.chemical_compound, Phenols, Most probable number, Botany, Rosaniline Dyes, Food science, 4-Ethylphenol, Bromocresol green, Dekkera, food and beverages, General Medicine, Fungi imperfecti, biology.organism_classification, Yeast, Culture Media, chemistry, Saccharomycetales, Cell Division, Biotechnology
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e374ea6697e885cb78917a0d962985c1Test
https://doi.org/10.1046/j.1365-2672.2001.01275.xTest -
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المصدر: Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAPمصطلحات موضوعية: Honeydew, Zygosaccharomyces bailii, Food spoilage, Genes, Fungal, selective culture media, spoilage yeasts, Zygosaccharomyces, zygosaccharomyces bisporus, Applied Microbiology and Biotechnology, zygosaccharomyces bailii, sour rot, Kluyveromyces, Yeasts, Botany, Vitis, damaged grapes, Mycological Typing Techniques, Ecosystem, Zygosaccharomyces bisporus, Candida, Plant Diseases, Wine, biology, Ascomycota, fungi, food and beverages, General Medicine, biology.organism_classification, Yeast, Horticulture, zygoascus hellenicus, Mycoses, Food Microbiology, Polymorphism, Restriction Fragment Length, honeydew, Biotechnology
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::24c60c35a969f428b6dc01b57a24e89bTest
https://pubmed.ncbi.nlm.nih.gov/17976167Test -
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المؤلفون: Virgílio Loureiro, Manuel Malfeito-Ferreira
مصطلحات موضوعية: biology, Chemistry, business.industry, Brettanomyces, Food spoilage, Food preservation, Food storage, biology.organism_classification, Biotechnology, Food microbiology, Fermentation, Food science, Food quality, business, Food contaminant
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_________::5ea0704c12c5de77393c66592944b90dTest
https://doi.org/10.1533/9781845691417.3.354Test
