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المؤلفون: Virgílio Loureiro, André Barata, Manuel Malfeito-Ferreira, Suzana Ferreira-Dias, Mahesh Chandra
المصدر: Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAPمصطلحات موضوعية: 0106 biological sciences, Brettanomyces, Brettanomyces bruxellensis, Biomass, chemistry.chemical_element, Wine, spoilage yeasts, 01 natural sciences, Microbiology, response surface methodology, 03 medical and health sciences, chemistry.chemical_compound, Phenols, 010608 biotechnology, Sulfur Dioxide, Phenol, Food science, wine, Sulfur dioxide, 0303 health sciences, 4-Ethylphenol, Ethanol, biology, 030306 microbiology, biology.organism_classification, Sulfur, Glucose, chemistry, Biochemistry, Food Microbiology, Volatilization, Food Science
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6d5b78b7b6b59211a2d352c289a1f238Test
https://doi.org/10.1016/j.fm.2014.03.002Test -
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المؤلفون: J. Caldeira, Manuel Malfeito-Ferreira, André Barata, R. Botelheiro, D. Pagliara, Virgílio Loureiro
المصدر: Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
CIÊNCIAVITAEمصطلحات موضوعية: Brettanomyces, oak barrels, Food spoilage, Colony Count, Microbial, Brettanomyces bruxellensis, chemistry.chemical_element, Food Contamination, Wine, spoilage yeasts, Models, Biological, Microbiology, chemistry.chemical_compound, Yeasts, Botany, Sulfur Dioxide, Food science, wine, Dekkera bruxellensis, Ethanol, biology, digestive, oral, and skin physiology, food and beverages, General Medicine, Hydrogen-Ion Concentration, biology.organism_classification, Sulfur, Winery, Yeast, Kinetics, cell death, chemistry, Food Microbiology, sulphur dioxide, Food Science
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::64314fd491b36e0e999715498e12ce80Test
https://doi.org/10.1016/j.ijfoodmicro.2007.11.020Test -
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المصدر: PLoS ONE
PLoS ONE, Vol 10, Iss 6, p e0128702 (2015)
Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAPمصطلحات موضوعية: Zygosaccharomyces bailii, Food spoilage, chemistry.chemical_element, lcsh:Medicine, Wine, spoilage yeasts, Saccharomyces cerevisiae, 03 medical and health sciences, chemistry.chemical_compound, Schizosaccharomyces, Sulfur Dioxide, sulfur dioxide, Food science, wine, glucose, Sugar, lcsh:Science, Sulfur dioxide, 030304 developmental biology, 2. Zero hunger, 0303 health sciences, Multidisciplinary, Ethanol, Microbial Viability, biology, 030306 microbiology, lcsh:R, Zygosaccharomyces, Hydrogen-Ion Concentration, biology.organism_classification, Sulfur, Yeast, Glucose, chemistry, Biochemistry, Fermentation, Saccharomycetales, Food Microbiology, lcsh:Q, ethanol, Factor Analysis, Statistical, respose surface methodology, Research Article
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d983e582aca7cc8b9a8fd84f33cb1992Test
https://hdl.handle.net/10400.5/13819Test -
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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: Wilma Ciardulli, Francesco Tarantino, VirgÃlio Loureiro, Tiziana Piccininno, Manuel Malfeito-Ferreira, André Barata, Daniela Pagliara
المصدر: FEMS yeast research. 8(7)
مصطلحات موضوعية: Food spoilage, Colony Count, Microbial, Wine, Fructose, Biology, Applied Microbiology and Biotechnology, Microbiology, chemistry.chemical_compound, Phenols, Botany, Food microbiology, Food science, Sugar, Incubation, 4-Ethylphenol, Temperature, General Medicine, Yeast, Culture Media, Glucose, chemistry, Saccharomycetales, Food Microbiology, Volatilization
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::62daea47df9acd1bfb93d59835fe773aTest
https://pubmed.ncbi.nlm.nih.gov/18637043Test -
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المصدر: Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
CIÊNCIAVITAEمصطلحات موضوعية: Vintage, Zygosaccharomyces bailii, Food spoilage, selective culture media, Wine, spoilage yeasts, Zygosaccharomyces, Biology, Applied Microbiology and Biotechnology, Microbiology, Vineyard, Polymerase Chain Reaction, sour rot, 03 medical and health sciences, PCR-RFLP, Botany, Vitis, damaged grapes, DNA, Fungal, 030304 developmental biology, 0303 health sciences, 030306 microbiology, General Medicine, biology.organism_classification, Yeast, Culture Media, Horticulture, Food Microbiology, Fermentation, Polymorphism, Restriction Fragment Length
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1115d1a9b677cae78eaa1eb9aa2565beTest
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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 -
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المؤلفون: T.K Hansen, Manuel Malfeito-Ferreira, A Hugo, Analie Lourens-Hattingh, Bennie C. Viljoen, Tibor Deak, Alison M. Knox, Larry R. Beuchat, M Jakobsen, Virgílio Loureiro, R Vasdinnyei
المصدر: International journal of food microbiology. 94(1)
مصطلحات موضوعية: food.ingredient, Blue cheese, Colony Count, Microbial, Oxytetracycline, Biology, Bacterial growth, Microbiology, food, Cheese, Yeasts, medicine, Enumeration, Food microbiology, Agar, Food science, food.cheese, Analysis of Variance, Bacteriological Techniques, Chloramphenicol, General Medicine, Yeast, Culture Media, Food Microbiology, Food Science, medicine.drug
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5c86b8abefd82cb34a4076ce76da5174Test
https://pubmed.ncbi.nlm.nih.gov/15172480Test -
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المؤلفون: André Barata, Patricia Martorell, Manuel Malfeito-Ferreira, M. Teresa Fernández-Espinar, Virgílio Loureiro, Amparo Querol
المصدر: CIÊNCIAVITAE
Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAPمصطلحات موضوعية: Restriction Mapping, Wine, Biology, Microbiology, dekkera bruxellensis, DNA, Mitochondrial, Pichia, chemistry.chemical_compound, Endonuclease, Restriction map, 4-ethylphenol, Phenols, Species Specificity, Food microbiology, Typing, wine, pichia guilliermondii, DNA, Fungal, Genetics, Pichia guilliermondii, 4-Ethylphenol, molecular typing, General Medicine, Yeast, Random Amplified Polymorphic DNA Technique, chemistry, Fermentation, Saccharomycetales, biology.protein, Food Microbiology, Food Science
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::08328873cf9a5eb91c26f40a69c42980Test
http://hdl.handle.net/10400.5/795Test