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Issue DateTitleAuthor(s)TypeAccess
2014Carrier-free, continuous primary beer fermentationPires, Eduardo J.; Teixeira, J. A.; Brányik, Tomáš, et al.ArticleOpen access
2011Comparing the impact of environmental factors during very high gravity brewing fermentationsLima, Luís; Brandão, Tiago; Lima, Nelson, et al.ArticleOpen access
2015Continuous beer fermentation diacetyl as a villainPires, Eduardo J.; Teixeira, J. A.; Brányik, Tomáš, et al.ArticleOpen access
2002Continuous primary beer fermentation with brewing yeast immobilized on spent grainsBrányik, Tomáš; Vicente, A. A.; Cruz, José Machado, et al.ArticleOpen access
2006Direct evidence that maltose transport activity Is affected by the lipid composition of brewer’s yeastGuimarães, Pedro M. R.; Virtanen, Hannele; Londesborough, JohnArticleOpen access
2009Flow cytometry for age assessment of a yeast population and its application in beer fermentationsKuřec, Michal; Baszczyňski, Martin; Lehnert, Radek, et al.ArticleOpen access
2014High gravity primary continuous beer fermentation using flocculent yeast biomassPires, Eduardo J.; Teixeira, J. A.; Brányik, Tomáš, et al.ArticleOpen access
2019Impact of fining agents on the volatile composition of sparkling meadPascoal, Ananias; Anjos, Ofélia; Feás, Xesús, et al.ArticleOpen access
16-Mar-2017Improvement of the slide culture technique for the assessment of yeast viabilityCruyt, Frederik; Sousa, C. A.; Machado, Manuela D., et al.ArticleOpen access
10-Nov-2017Influence of fining agents on the sensorial characteristics and volatile composition of meadPascoal, Ananias; Oliveira, José Maria; Pereira, Ana Paula, et al.ArticleOpen access
2014Maintaining yeast viability in continuous primary beer fermentationPires, Eduardo J.; Teixeira, J. A.; Brányik, Tomáš, et al.ArticleOpen access
2015Mead production: effect of nitrogen supplementation on growth, fermentation profile and aroma formation by yeasts in mead fermentationPereira, A. P.; Ferreira, A. Mendes; Oliveira, J. M., et al.ArticleOpen access
2007Monitoring of brewing yeast propagation under aerobic and anaerobic conditions employing flow cytometryNovak, J.; Basarova, G.; Teixeira, J. A., et al.ArticleOpen access
2009Monoterpenic characterization of white cultivars from Vinhos Verdes appellation of origin (North Portugal)Genisheva, Zlatina Asenova; Oliveira, J. M.ArticleOpen access
Oct-2016Phenolic compounds and aroma-impact odorants in herb liqueurs elaborated by maceration of aromatic and medicinal plants in grape marc distillatesRodríguez-Solana, Raquel; Salgado, José Manuel; Domínguez, José Manuel, et al.ArticleOpen access
2012Production of white wine by Saccharomyces cerevisiae immobilized on grape pomaceGenisheva, Zlatina Asenova; Macedo, S.; Mussatto, Solange I., et al.ArticleOpen access
Mar-1997Quantification of yeast flocculationSoares, Eduardo V.; Mota, M.ArticleOpen access
2008A review of flavour formation in continuous beer fermentationsBrányik, Tomáš; Vicente, A. A.; Dostálek, Pavel, et al.ArticleOpen access
2011Study of the volatile and glycosidically bound compounds of minority Vitis vinifera red cultivars from NW SpainCanosa, P.; Oliveira, J. M.; Masa, A., et al.ArticleOpen access
2009Volatile composition of wines from cvs. Blanco lexítimo, Agudelo and Serradelo (Vitis vinifera) grown in Betanzos (NW Spain)Vilanova, Mar; Genisheva, Zlatina Asenova; Bescansa, Lorenzo, et al.ArticleOpen access